orema

IDLI RECIPE

I have been thinking to post the recipe of how to make Soft idlis for a long time. But after coming to Singapore, I have stopped following the traditional method of grinding the Idli batter . First of all the quality of Urad dal which we get here is will be not be so good and  only a few shops will sell good quality of Urad dals. Many times we buy few packets of Urad dal from India , but that will also last for few months only. Whereas in India i used to grind a big batch of Idli batter every week and i make super soft spongy idlis.
When i was casually talking to a friend she suggested to add a handful of poha and while soaking and that method gave me soft Idlis. But again soaking urad dal  and Idli rice separately and grinding them separately is a boring thing for me as the quantity. So i started with my own method of soaking urad dal, idli rice and poha (aval) together and grind them smoothly. This turned out to super hit and resulted in spongy idlis.  Still many of my North Indian friends here are asking me to cater Idli and sambar during parties !!. But as i have so many other priorities and commitments i never agreed for that. Due to a constant request from them to post the Recipe of Idli batter I am posting this today. This method is so easy for everyone who grind in small quantities.
Don’t forget to follow the tips which i have mentioned at the end of the post.

INGREDIENTS:

IDLI RICE	4 CUPS
URAD DAL	1 CUP
RICE FLAKE |POHA|  AVAL	A FISTFUL
WATER	AS NEEDED
SALT	AS NEEDED

METHOD:

• Wash and rice , urad dal and poha several times and soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.

• After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
• Grind this into a smooth batter adding water in regular intervals.
• Adding water is so important as this will help in bringing out soft idlis .
• It took approximately 2 to 3 cups of water to grind this batter.
• The entire of process of grinding took 30 minutes.

• The consistency after grinding should not be so thick. Add salt and mix it nicely with your hands or a spatula.

• Keep it in a container and allow it to ferment for 8 to 10 hours.
• The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
• My usually says it depends on the body heat of the person who grinds the batter and mix salt using hands.
• Normally i soak for idli in the evening around 5 0 clock and grind at 9 pm.
• I allow it to sit overnight and make idlis for next day breakfast.

• Before making the idlis in the morning mix the batter nicely using a ladle.

• If you are not going to make idlis after fermentation just keep it refrigerated to avoid over fermentation ,resulting in sour idlis.
• For making idlis, grease the Idli plate  with oil(preferably sesame oil) . Heat the Idli pan with 1 cup of water and allow the water to boil.
• Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes.

• If you want to check out whether it is done, just wet your finger and insert it in a idli and it is not sticky just switch off the flame and take the idli plate out .
• After a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate. Do not take out when the idlis are hot as it will not come out properly.

• These idlis will stay soft for many hours and never get dried. Just cover it properly if you going to eat it later.
• We had with red chutney, coconut chutney and Sambar.

• This method is so convenient for working women who wants to spend more time with family and kids as this method will consumes  comparatively less time to grind the batter.

Note:

• Once you have finished grinding take out the batter container out. Never keep it near the hot motor of the grinder as it will not give soft idlis and will change the color of the idlis too.

• Always grind with enough water . If the batter is thick and after fermentation even if you add water to make it into a right consistency, it will not result in soft idlis.
• The proper aeration should be there and the batter should be light and fluffy after fermentation.
• If making dosa just add few tablespoon of water and make crispy dosas.
• If you stay in a cold place just keep the batter inside a cup board or microwave oven(switched off) to get good fermentation.
• Always transfer the ground batter to a big container as the quantity will double after fermentation.
• Instead of poha some people may add cooked rice too, but somehow my mom and mil will not agree to it  as they do not eat left over cooked rice.
• Do not add more poha as it will result in flat idlis.
• If you get super good quality of urad dal then skip adding poha and follow the same procedure.
• Keeping the soaked rice urad dal and poha mix in the refrigerator for an hour before grinding and use the cold water for grinding. this will help to reduce the motor heat.

Hope i have covered all the points but if you have any doubts feel free to ask me.
DISCLAIMER: This recipe is not the traditional method of making idli batter but a short cut and simple method which i adopt to make batter.

   Vazhakkai | Raw banana chips is a rare one which i make at home, though my grandmother makes a super crispy chips often. One day i had a sudden craving for this chips and i decided to make it out and asked my mom for the exact procedure of making it(though i know roughly). The raw banana chips came out super crispy and yum and we enjoyed with hot rice and Paruppu urundai kuzhambhu for a weekend lunch. Will be posting the recipe for parrupu urundai kuzhambhu in my next post.

INGREDIENTS:

RAW BANANA | VAZHAKKAI	2
OIL	TO DEEP FRY
SALT	AS NEEDED
BLACK PEPPER POWDER	1/4 TSP
RED CHILLI POWDER	1/8 TSP

METHOD:

• Peel the skin of the  raw bananas and slice them using a slicer (mandoline slicer)and immerse it in salt water for 10 minutes.

• After 10 minutes, take out the slices and pat dry in a kitchen towel.
• On the other hand heat the oil for deep frying.

• When the oil is hot, carefully put in the dried and sliced raw bananas.
• Fry it in batches. Do not put too much at a time. Also carefully put them and ensure everyone is separate . If the raw banana slices are together then it will get cooked evenly and will become soggy.
• When the sizzle sound of the oil subsides, take them out and drain it in a kitchen towel.

• Repeat this for the rest of the slices.
• Transfer it to a wide airtight container. Add pepper powder and chilli powder. Do not add salt as we added while immersing them in water.
• Shake vigorously for even mixing of spices.
• Enjoy crispy Vazhakkai chips with Rice and sambar or with tea | coffee.

Note:

• Just before frying take out the sliced raw bananas from water and pat dry. Else the color will become dull.
• After frying and draining the excess oil in the kitchen towel, a minute later transfer it to a air tight container. Repeat this for all the batches . If the chips stays outside till the entire batch gets over it will loose its crispiness.
• For a healthy version you can bake it instead of frying.
• In my in laws place the cook mami will take out the skin of the vazhakkai ( as we do for ripe banana) and directly slice them in the oil. though i have seen that I never tried as i don't think i can bear the heat!!

(KADALAI MAAVU URUNDAI)
  Till date i have i have never tasted or made besan ladoo , but when a reader asked me the recipe for this few days back, I thought i will learn and post the recipe of besan ladoo before diwali. But, she again insisted me to post before Ganesha Chathurthi, I tried this two days back. When i asked my mom about the recipe for Besan ladoo, though she never made this, but makes a yummy ladoo with green gram flour(Payatham urundai) ,didn’t say the exact measurements for this besan ladoo. So i called up my friend’s MIL, who stays in our apartment,and asked her for the recipe. Aunty is an expert in making sweets and she told the recipe and the way to make the besan ladoo too.  It came out extremely well and super perfect and we all enjoyed it a lot.

   Though i packed few ladoos for my friend too but here is a visual treat for her MIL (who taught me the recipe) who is celebrating her birthday tomorrow.

INGREDIENTS: (YIELDS 10 LADOOS)

BESAN |KADALAI MAAVU	1 CUP
SUGAR	3/4 CUP
GHEE(CLARIFIED BUTTER)	1/4 CUP
CASHEWNUTS	8-10
CARDAMOM POWDER(optional)	A PINCH

METHOD:

• In a heavy bottomed pan, add a spoon of ghee . Chop the cashew nuts into small pieces. Fry them in the ghee till golden brown and keep it aside.

• In the same add the besan and roast it in a medium low flame till it emits a nice aroma and the colour of the besan must have changed by now.This took approximately 20 minutes.

• Be careful not to get it burnt.
• Melt the ghee in a separate pan .
• Transfer the roasted cashew nuts and besan to a wide bowl .
• Powder the sugar finely and add it to the bowl.
• Add the ghee slowly. The ghee should be hot.

• Mix everything well with a spoon. When it becomes warm, make medium sized balls with your hands.

• The ladoos were moist in the beginning but after an hour it was perfect.

 

• If by any chance you can not make ladoos  just melt a tblsp of ghee and try making ladoos.

Note:

• Always roast the besan nicely else it will give a raw taste to the ladoos.
• Do not add too much ghee ,else you will get  very soft  ladoos instead of a firm one.
• Do not lessen the quantity of ghee too as the mixture will be dry and you cannot make balls.
• You can sprinkle few drops of milk to bind the mixture, but this will lessen the shelf life of the ladoos.
• This tasted super yum on the next day.

Restaurant style poori kilanghu

Poori masala which they normally serve in restaurants especially in Saravana Bhavan is one of my most favorite. Whenever Varun  order Poori in Saravana bhavan here, he will just dip the masala and eat the poori, so me a big fan of Poori masala will eat it as it is and Varsha will sometimes share with me too.  Though i tried Poori masala | Poori kizhanghu at home many times , but mostly i will be making for kids lunch box only and i never had a chance to click the pictures. Yesterday i made poori and kizhangu for evening tiffin and i made this before the kids are back from school and clicked the pictures too.


INGREDIENTS:

BOILED POTATO	3
ONION(BIG)	2 - 3
GREEN CHILLI	2-3
GINGER	A SMALL PIECE
BESAN | KADALAI MAAVU	1 TBLSP
SALT	TO TASTE
TURMERIC POWDER	1/4 TSP
GARAM MASALA	A SMALL PINCH(OPTIONAL)
OIL	1-2 TBLSP
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
LEMON JUICE	FEW DROPS

METHOD:

• Peel the skin of the boiled potatoes and mash two of them with you palm.Cut the remaining one into cubes.[ This idea i learnt from here]
• Thinly slice the onions and finely chop the curry leaves and green chilli.
• Grate the ginger. I used a very small piece.

• In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves.
• When the urad turns golden brown, add the sliced onions and saute for few minutes till the onions becomes translucent.

• Now add 1/2 a cup of water to this and cook the onions for a minute.
• When done, add the mashed and cubed potatoes..

• Mix the besan | kadalai maavu in 2 tblsp of water and mix well without any lumps.
• Add this to the potato mixture and add salt and turmeric powder. Add 1 cup of water to bring this to a gravy consistency.

• This masala will absorb water once it comes to boil . so don’t worry if it is thin.
• Switch off the flame and garnish with coriander leaves.
• Add lemon juice (if using)

NOTES:

• Few bits of cashew nuts can be  added  while tempering mustard seeds, to make it rich.
• Finely chopped tomato can be added after sauting the onions.
• I have seen in many restaurants they ad green peas or finely chopped carrots to this poori kizhangu. If adding any one of this add after sauting onions.
• If made little thick, this can be used as a spread for dosa too.
• This can be eaten with rava idli and chapathis too