Recipes
Idli
Yield – 45 idlies
INGREDIENTS
Black gram dal – 1 cup
Boiled rice – 4 cups
Salt to taste
Method:
- Soak the rice for 4 hours and the dal for 2 hours separately.
- Grind dal using a medium jar or a big jar by filling half the jar with dal and grinding at low speed for 30 seconds or till smooth and fluffy.
- Grind rice using a medium jar or a big jar in batches at high speed for 30 seconds to a coarse consistency.
- Grind the whole quantity of rice and dal in the same way.
- Now add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve hot with chutney.
Dosa
Yield – 30 Dosas
INGREDIENTS
Black gram dal – 1 cup
Raw rice – 2 cups
Boiled rice – 1 cups
Fenugreek – ½ cup
Salt to taste
Method:
- Clean and soak dal and fenugreek together for half an hour.
- Soak both the rice together for about 4 hours.
- Grind rice in a large or medium jar on high for about 30 seconds.
- The method of grinding is the same for dal. Rice should be ground very finely.
- Ferment overnight and make dosas. Serve hot with coconut chutney.
Dhokla
Yield – 10 Dhoklas
INGREDIENTS
Bengal gram dal – 1 cupGinger -1 inch piece
Green chillies – 4
Turmeric powder – A pinch
Curd – 1 cup (sour and thick)
Salt – 1 heaped tsp
Chat masala – 1/2 tsp
Coconut / coriander leaves – 1 tbsp (grated/chopped)
Method:
- Make a paste of ginger and green chillies in a small jar using speed 4.
- Soak dal for two hours. Grind to a coarse Rawa consistency with salt, curd, green chilli paste and turmeric powder in a big or medium jar at high speed for about 30 seconds.
- Keep it on a thin idli plate and steam it. Cut into big pieces. Sprinkle chat masala and coconut or coriander over the dhokla pieces.
- Remove from the oven and serve with mint chutney.
- This is an ideal food to manage diabetes.
Rice Paniyaram
Yield – 40 paniyarams
INGREDIENTS
Raw rice – 1 cup
Parboiled rice – 1 cup
Dehusked black gram – ½ cup
Bengal gram dal – 1 tbsp
Green chillies – 8
Salt – 2 tsps
Fine cut coconut – 1 tbsp
Onion – ½ cup
Coriander leaves – 1 tbsp
Cooking soda – ¼ tsp
Sour curd – ¼ cup
Method:
- Soak dal separately for 1 hour and rice varieties together for 2 hours.
- Grind dal using a big or small jar first, till smooth and frothy at high speed.
- Using a large or medium jar, grind rice and green chillies for about 15-20 seconds on high speed until a coarse Rawa consistency.
- Mix both the pastes with salt and allow them to ferment overnight. Add coconut pieces, soaked bengal gram dal, onion, coriander and curry leaves along with curd and soda to the fermented batter.
- Pour into the Paniyaram pan after mixing it thoroughly. Steam it for 15 minutes on a medium flame. When done, remove the dish from the oven and serve hot with chutney.
- Remove Paniyarams and serve them hot with chutney.
Green Idli
Yield – 10 Idlies
INGREDIENTS
Green gram dal – 1 cup
Green chilli – 6
Coconut (grated) – 1(1/2) tbsp
Salt – as per requirement
Curd – ½ cup
Cooking soda – ½ tsp
Asafoetida – ½ tsp
Mustard seeds – ½ tsp
Method:
- Soak the dal for 3 hours. Grind dal with a little sprinkled water in a big jar or a medium jar at high speed for 20 seconds to a coarse paste.
- Grind coconut, green chillies, and salt at speed 4 in a small jar to make a smooth paste.
- Mix both the ground paste and the curd. Heat oil and add mustard seeds and curry leaves and pour over the batter.
- Add soda along with mustard and curry leaves and mix well. Now steam the idli plates using the same procedure followed for normal idli making.
- Add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve hot with chutney.
Kanjeevaram Idli
Yield – 30 Idlies
INGREDIENTS
Raw rice – 2 cups (heaped)
Whole de-husked black gram – 2 cups
Salt- to taste
3 tbsp oil for sautéing
Pepper – 2 tbsps
Cumin seeds – 2 tbsps
Fresh curd – 1 cup
Cooking soda – 2 pinches
Method:
- Separately soak the rice for 4 hours and the dal for 2 hours respectively.
- Grind dal using a medium jar or a big jar by filling half the jar with dal and grinding at low speed for 30 seconds or till smooth and fluffy.
- Grind rice using a medium jar or a big jar in batches at high speed for 30 seconds to a coarse consistency.
- Grind the whole quantity of rice and dal in the same way.
- Now add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve them hot with chutney.
Masala Vada
Yield – 20 Vadas
INGREDIENTS
Bengal gram dal – 1 cup
Black gram dal – ¼ cup
Red chillies- 4
Onions (finely chopped) – 2
Coriander leaf – ½ cup (finely chopped)
Curry leaves – few (finely chopped)
Salt to taste
Oil for deep frying
Sour curd – ¼ cup
Method:
- Clean and soak black gram dal with red chillies and bengal gram dal separately for 2 hours. Drain the water from both.
- Grind both the chillies and black gram dal using a big or medium jar at high speed for 30 seconds to a fine paste.
- Grind one third of bengal gram dal to a consistency of big Rawa dal without adding water just by inching 10-12 times in pulse mode. Keep aside 3 tablespoons of the remaining bengal gram dal and grind the rest using speed 4 till it is broken into grits.
- Combine ground dal with whole dal. Add the rest of the ingredients, except oil and mix well. Take small balls of this mixture, flatten slightly, and deep fry in moderate hot oil till golden brown in colour. Serve hot.
Medhu Vada
Yield – 15 Vadas
INGREDIENTS
Black gram dal – 1 cup
Salt to taste
Pepper corn – ¼ tsp
Green chillies – 2 (finely chopped)
Chopped coconut pieces – 1 tbsp
Oil for deep frying
Method:
- Soak dal in water for ½ an hour. Drain water.
- Grind using a big or medium jar to a smooth paste at low speed for 30 seconds with salt, adding just a tablespoon or two of water. (Grind by stopping the mixie in between to scrape the paste down with a spatula.)
- Add the rest of the ingredients. Brush pieces of plantain leaf or plastic sheet with water.
- With moist hands, take a ball of batter and flatten it slightly on a banana leaf. Make a hole in the centre.
- Deep fry in moderately hot oil till golden brown. Serve hot with coconut chutney.