Idli Sambar recipe

Idli in Marathi

Ingredients:
1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar

Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
3) Once batter is well fermented, stir in one direction. Grease Idli molds with little oil. Fill them 3/4 with the batter. Take Idli cooker, add water (fill upto 2 inches) and let it heat up. If you are using normal pressure cooker, remove the weight before using, as we want to steam cook, not to pressure cook.
4) Once water starts bubbling, place the filled Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn the heat off and let the cooker stand for 5 minutes. Scoop out idlis by using knife of sharp edged spoon.
Serve hot with Coconut chutney or spicy Sambar.

Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.

Mini Uthappa

Mini Uttappa in Marathi

Ingredients:
½ cup Urad Dal
1¼ to 1½ cup Rice
Salt to taste
1 Onion, sliced thinly and lengthwise
1 Tomato, finely chopped
1 tsp Green chili paste
Cilantro finely chopped
¼-cup oil



Method:
1) Soak rice and Urad Dal together in water for 7-8 hours. After 7-8 hours, drain water. Put Urad dal and rice into grinder. Add little water and grind to smooth paste. Add 1 tsp salt while grinding. This mixture should be of medium consistency.
2) Place ground mixture to warm place at least for 10-12 hours for fermentation. Cover the mixture container with lid. If climate is cold, it could slow down fermentation process. In that case, preheat oven for 2-3 minutes and switch off the oven. Put mixture container with lid in the oven. This will keep mixture warm and it will help to ferment mixture. After 10-12 hours, when mixture is fermented, add little salt if needed.
3) Once mixture is ready, take sliced onion into bowl and rub little salt to it.
4) Heat nonstick tawa, grease with ½ tsp oil, pour around 1/3 cup batter and spread in round shape to little thick layer. Sprinkle onion, tomato and chopped cilantro. Spread little green chili paste if you like the chili taste with Uthappa.
5) On medium heat Cover tawa with lid and let the Uthappa cook on steam. Once one side is done, turn the side and let it cook for couple more minutes. Serve hot Mini Uthappa with Sambar and Chutney.

Note:
1) To make Masala Uthappa, spread Potato stuffing (which we generally make for Masala Dosa) along with Onion and Tomato. Spread it to one side of Uthappa, keep this side down, and cook Uthappa for 1 minute. Serve hot with Chutney.

Labels:
Mini Uttappa, Onion Uttappa, Tomato Uthappa, South Indian Recipe, Onion Tomato Uthappa

Onion Chutney

Onion Chutney

Spicy South Indian chutney

Servings : 5-6 tbsp
Ingredients:
1 big Onion
3 Dried Red Chilies
1/2 tbsp Chana Dal (Split Bengal Gram)
1/2 tbsp Urad Dal (Split and skinned Black Matpe beans)
1/4 cup Chopped Cilantro
1/2 tsp Cumin Seeds
3 tbsp Vegetable Oil
1/2 to 1 tbsp Tamarind paste
Little water (Around 3 tbsp)
Salt to taste

Method:

1) Heat 3 tbsp Vegetable oil in Frying pan over medium heat. Fry both beans till it become golden brown. Remove fried beans from pan. Add 1 tbsp oil in the remaining oil in the pan.
2) Add chopped onion, red chilies and cumin seeds. Fry until onion become golden brown. Add salt to taste. Then let it become lukewarm.
3) Put Fried onions, fried beans, tamarind paste and chopped cilantro in a blender. Add little water and grind to paste.
This chutney really goes good with South Indian Dishes like Dosa, Idli etc...

Note:
1) Fresh shredded coconut gives nice flavor to this chutney. If you like coconut you can add 1 or 2 tablespoon Shredded Coconut while grinding.

Labels:
Onion Chutney, South Indian Chutney Recipe, Chutney Recipe, Chatani Recipe

Tamarind Rice

Tamarind Rice

Ingredients:
1 ¼ cup Rice
¾ cup Tamarind Pulp
3-4 Sandagi Mirchya (Dried Stuffed chilies)
2 Dry Red Chilies
2 tsp Red Chili Powder
1 tbsp Urad Dal
¼ cup Peanuts
For Tempering: 2 tbsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, 1/4 tsp Asafoetida Powder, ½ tsp Turmeric Powder, 3-4 Curry Leaves
Salt to taste


Method:
1) Cook rice by adding double amount of water than rice (2 ½ cup). Rice should not be sticky. Let the rice cool down. Sprinkle salt to taste and red chili powder to the rice and mix gently.
2) In a wok, heat 2 tbsp oil. Temper with Mustard Seeds, Cumin Seeds, Asafoetida Powder, Turmeric Powder, Curry leaves. Add broken Red Chilies, Sandagi Mirchi, and Urad dal. Stir untill urad dal becomes golden brown. Then add Tamarind Pulp. Stir nicely. After 15-20 seconds, add cooked rice and mix well. Cover with lid and let it cook for 2-3 minutes on medium heat.

Labels:
Tamarind Rice, South Indian Rice, Indian Spicy Rice, Tamarind Rice recipe, Chinchecha bhat, Imali Rice, Imli Rice

Beet Root Dal

Moong-Beet root Dal

Ingredients:
½ cup Green Moong Dal (Split)
1 medium beet root (peeled and cubed)
1 small onion
1 medium Tomato
4-5 garlic Cloves, finely chopped
3-4 Green Chilies
2 tbsp Besan (chickpea Flour)
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ½ tsp Turmeric Powder
3-4 Curry Leaves
1 tsp Pure Ghee
2 tsp Lemon juice
1 ½ tsp Sugar
Salt to taste
Finely chopped Cilantro for garnishing



Method:
1) Cook Moong dal and Beet root cubes separately in Pressure Cooker. Do not overcook beet. Cube Onion and tomato.
2) In a saucepan, heat Ghee and temper it with Mustard seeds, Cumin Seeds, Asafoetida Powder, chopped Green chilies, Curry leaves.
3) On medium heat put cubed onion. Once onion is done, put Tomato and sauté. Add cooked beet and sauté. Add 1-cup water. Take ¼-cup water and add 2 tbsp Besan. Remove lumps and add it to saucepan. Mix well. Cover the pan with lid. and let it cook for 8-10 minutes on low flame.
4) Now put cooked Moong dal to saucepan. Bring it to boil. Add Salt, Sugar and Lemon juice. Garnish with Cilantro. Serve hot with Rice.

Note:
1) In the above recipe, we have not used any Curry Masala. Dal itself tastes great without any masala. But you can add your choice of Masala like Garam Masala, Curry masala Or Madras Curry Masala.

Labels:
Dal recipe, Dahl Recipe, Moong Dal Recipe, Indian Dal recipe

Masala Dosa

Masala Dosa in Marathi

After reading the recipe, please read the Tips given below the recipe.

Ingredients:
For Dosa
1 cup Urad Dal (Split Black Lentils)
2 to 2.5 cup Rice
1/2 cup Chana Dal
1/2 Tsp Fenugreek Seeds
Salt to taste
for Masala
2 big potatoes, boiled and peeled
1 medium onion
1 tsp Urad Dal
2-3 Green Indian Chilies
5-6 Curry Leaves
1/2 tsp ginger paste or grated ginger
1/2 cup cilantro
For tempering: 2 tsp Oil, 1/8 tsp Mustard Seeds, 1/2 tsp Cumin seeds, Pinch of Asafoetida, 1/4 tsp Turmeric Powder
Salt to taste

Method:
Directions to make Dosa batter and dosa
1) Wash Urad dal and Rice separately. Soak in the water for 6 to 7 hours. Soak Chana dal and Fenugreek seed along with Urad Dal.
2) Drain all the water. Grind the soaked urad dal and rice separately by adding little water. Make a medium consistency batter. Put 1 tsp Salt and 1 tsp Sugar while grinding.
3) Put the batter in a large pot. Cover it with lid. Place this pot in a warm place. The mixture will get fermented within 10 to 12 hours. This batter can be used for making Idlis. Hence, make medium consistency batter. When you want to make Dosa, transfer around 2 to 3 cups of batter to another vessel, add little water so that you can easily spread the batter on tawa.
Now the batter is ready for Dosa.
4) Use Nonstick Tawa to make Dosa.
Directions for Masala
1) Make small cubes of boiled and peeled potatoes. Slice Onion lengthwise.
2) Heat oil in nonstick pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder, green chilies, curry leaves and ginger paste. Then put 1 tsp Urad dal. Fry until urad dal become golden in color. Fry for few seconds.
3) On medium heat put sliced onion. Fry until it becomes golden brown. Add potato cubes and salt to taste. Then saute for few minutes. Cover for 1 minute. Garnish with Cilantro.
Once the Potato masala is ready, start making dosa.
Heat the Non-stick Tava or any nonstick flat griddle. Pour around 1/3 cup of batter and spread in circular motion with back of spoon to make a thin crepe. Pour 1/2 tsp oil around the dosa. After a minute or once one side of dosa is crispy remove from the pan.
Have this crispy dosa with Potato masala, Coconut chutney, and sambar.

Related Recipes:
Udipi Sambar
South Indian Style Coconut Chutney
Coconut Cilantro Chutney

Tips:
1) Once batter is ready, prepare Potato Masala and then start making dosas.
2) When you spread dosa batter on the hot tawa, There should not be any oil on tawa. Batter will not spread properly due to oil. To make perfect evenly thin dosa, spread around 1/3 cup batter on the tawa. You will see that dosa is getting little brown. At this point drizzle 1/2 tsp oil around the dosa.
3) Apply little schezwan sauce inside area of dosa to give spicy flavor.
4) Fenugreek seeds give nice flavor to the dosa. Chana dal makes dosa little crispy and slightly yellow. You can skip both these ingredients according to availability and preference.
5) Sugar helps in fermenting process. 1 tsp sugar won't change the taste of Dosa.
6) To ferment the batter, place it covered in a warm place. In cold regions or in winter batter takes too much time to ferment or sometimes it doesn't ferment. To create a warm place, oven is the best option. Preheat the oven to 275 F (93 C) for 2 to 3 minutes. Then switch off the oven, do not make it too hot. Then put the covered batter into oven for overnight. Once you put the batter inside, do not open and shut the door.

Labels:
Dosai Sambar Chutney, Masala Dosai

Upama

Upma in Marathi

Ingredients:
½ cup Semolina (Farina)
1¼ to 1½ cup Water
½ cup Onion, finely chopped
2 tbsp Oil OR 2 tsp Ghee
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafoetida Powder
2-3 Green Chilies, finely chopped
3-4 Curry Leaves
¼ tsp grated Ginger
½ tsp Urad Dal
3-4 Cashew Nuts
Salt to taste
1 tsp Sugar
2 tbsp finely chopped Cilantro
2 tsp Lemon juice

Method:
1) Roast Semolina on medium heat until golden brown. Keep stirring while roasting, otherwise it could burn.
2) Heat a wok. Keep the heat on Medium. Add Oil and temper with Mustard seeds, Cumin Seeds, Asafoetida powder, Ginger, and Urad dal. Let Urad dal become Pinkish red, and then add Curry leaves, green Chilies, Cashew nuts. Stir for 10 seconds. Then add chopped Onion. Let it become translucent. You can add ¼ cup finely chopped tomato for flavor.
3) Then add roasted semolina and sauté. While sautéing heat 1½ cup Water on other stove top. Add salt and sugar to the water. This will spread salt evenly to Semolina.
4) Once water starts boiling add it to Semolina. Stir well and lower the heat. Cover wok with lid and let it cook for few minutes.
5) Once Upma is done, garnish with Cilantro. Add Lemon juice and serve hot.

Note:
1) Some people like very moist Upma, so add extra ½-cup hot water.

Labels:
Upama, Upma recipe, South Indian Upma Recipe, Indian breakfast