IDDLI WITH IDDLI RAWA


This iddli has to be made with iddli rawa

( broken rice sold specially for iddli called iddli

rawa ).

The texture and the taste was very good .

Working busy moms could try this .Those stuck

to some hobby till late, and then confuse what

to do for the next morning,can try this recipe .

The recipe instructions were to soak urad dal

for 2 hours,but I minimised the time to 30

minutes,and the outcome didn’t make any

difference,so do try this during your busy

times /days.

INGREDIENTS

1 cup urad dal washed and soaked for 30-45

minutes

2.5 cups iddli rawa washed and soaked .

2 tsp salt

METHOD

•After the soaking time,grind the dal fine .

•Mix in with the rawa, salt and allow to

ferment overnight.

•Next morning mix well,pour into iddli moulds

and steam till done .

Note : Iddli rawa is different from normal rawa ( semolina )

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!

HORSE GRAM IDDLI


Horse gram or Kollu (Tamil) is a lentil with the

highest form of protein,calcium, iron …,,,,,

Power packed promoting heat and energy, in

your body keeping you vibrant and energetic .

Used as feed, for horses and cattle stock has fat

attacking properties,thus considered good for

Obesity.Insulin level regulator,and many more

to find if you hit the search button.

As ,it provides heat to the body, it is good for

colds and coughs.Due to its heat inducing

properties ,you should either stabilise by other

cooling agents .Sprouted horse gram is good to

be included in salads too. There are many ways

you could include this humble lentil.

Soups,rasam, dosas , chappathi……to add to

the list today my recipe is for kollu iddli.

This is made with the basic iddli mix and pre-

soaked ground gram.

It’s easy to make varieties of iddli and dosa if

you have basic iddli mix always in your fridge .

So without the hassle of soaking for each

variety this is an easy way of having different

iddlis on your table.

INGREDIENTS

Half cup horse gram soaked overnight

3-4 cups of iddli batter

salt to taste

A pinch of baking soda

METHOD

Wash and grind the kollu to a paste .

Add to the batter with salt and a pinch of

baking soda.Mix well and set aside for 10

minutes.

Pour into iddli moulds and steam till done.

Serve with chutneys of your choice.

You could make dosas from the same batter

MILLET DOSA


Millet is gluten free,nutritious grain.The

growing awareness in food has lead to the

recognition of this grain, erasing the context of

‘bird feed’. There are many types of millets and

many types of food innovations to impress the

present generation.

These little grains are powerful

nutrients,which help in relieving coronary

blockages,and improving heart health.

Rich in magnesium helps to control sugar

levels,improves digestion,aids in building

immunity. Enriched with iron,calcium,fibre this

tiny wonder contributes goodness in health.

So,find out many more details what nature

avails, and include in your diets.

Just few hints how millets could be used in

your diets.

*Powdered/ whole made to a Porridge

*Millet Iddli

*Millet Dosai

*Millet rotis

*Millet bread

*Millet in baking biscuits,muffins

*Pancakes

*Pongal ( sweet /salt)

*Uppuma/Khichidi

Today I will be giving you the recipe for Millet Dosa

INGREDIENTS

1 cup urad dal (ulundhu)

1 tsp fenugreek seeds

4 cups any millet of your choice

1/4 cup Sabudana/Sago

A Handful or rice flakes (optional)

METHOD

Soak all the lentils and grain separately.

Please,do wash well and then soak to get good quality dosa.

After 4-6 hours of soaking wash again and grind urad dal and fenugreek first .

Transfer batter and then add the rest of the ingredients and grind fine.

Mix in salt and leave overnight or till batter ferments.

Add 1/4 tsp baking soda,and adjust the consistency with water if the batter is too thick.

The same batter ( without pouring much water) can be used to make iddlis.

Do try this healthy dosa compulsorily and send in your valued comments!

Tip: You could use coconut water to grind the

millets

GREEN PEAS IDDLI


Breakfast should contain lot of protein to

keep you lively throughout the day .

Green peas contain heart healthy minerals,and

should be included in the form soup,salads,in

rices, vegetables ,pastries,cutlets whatever way

your family likes.

Today, I’m bringing you an iddli recipe with

green peas.

Looking at the photo I have uploaded you will

observe, there are 2 Colors of iddli .

3 iddlis are darker and the lighter ones are

mixed with left over iddli batter ( trial).

Both were very soft and tasty .So do try both

Iddlis and send in your comments.

INGREDIENTS

1 cup fresh green peas

1 cup roasted rawa/semolina

1/2 cup curd

2-3 green chillies

1/4 coconut grated

1/2 tsp cummin seeds

Salt to taste

1/4 tsp.soda bicarbonate

METHOD

Grind the coconut,green chillies,cummin,green

peas to a coarse paste.

Mix the rest of the ingredients,and set aside for

20-30 minutes.

After 30 minutes pour into iddli moulds,and

steam for 7-10 minutes or till done.

With remaining iddli batter.

The above mixture mixed with basic iddli

mix. (2:1 ratio)

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .

SAGO IDDLI


The easiest ever iddli ,with no rice or ulundhu.The only activity is to soak and

steam.Sago/sabuduna/ Sau /tapioca pearls is wonderful in making

payasam,halwas,kesari bhath ,kichidis….

Today I’m going to share the iddli recipe which is lovely served with tomato chutney or

chutneys of your choice.

Moving on to the recipe ..

INGREDIENTS

1 cup sago

1 cup rawa ( roasted )/sooji

2 cups  thick curd

Salt ( to be added after fermentation)

1/4 tsp.baking soda

METHOD

Mix the sago, rawa,and curd and 1/2 cup water allow to soak overnight.

In the morning add baking soda,salt and mix .

If the batter is too thick you can add a little water.( like iddli batter).

Pour into greased iddli moulds and steam for 7-8 minutes or till done.

JOWAR IDDLI ‘N’ DOSAI


Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein

nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients

due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets

and many more dishes.

This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t

take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the

same for both so go ahead try,and post in your comments.

INGREDIENTS

1 cup urad dal(ulundhu)

3 cups jowar rawa

1 tsp salt.

METHOD

Wash and soak the urad dal for 3-4 hours and grind to a fine paste.

Before starting to grind the urad dal,soak the jowar rawa in water .

Now wash and strain off the water from the rawa,and add to the ground urad dal

mixture.

Add salt,mix well and allow to ferment overnight.

Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until

done.

FOR UTHAPAM/ DOSA

Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic

paste,curry leaves and poured into tiny pancake moulds.

Served with capsicum ‘n’tomato chutney.

Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.