Sep 30, 2008



Now a days most of the modern ladies and girls does not know our traditional south Indian recipes.Here Iam starting with some basic recipes and how to convert these basic recipes into different types of mouth watering dishes.
Boiled rice (raw)- 4 cups
Split Urad Dal(ulundhu) 1 cup
Fenugreek (methi) seeds 1Tbsp
Soak boiled rice and split gram in two separate vessels.Add methi seeds to the soaked dal.Leave it for 6 hours.If you are using a wet grinder,first add the soaked dal and methi(vendhayam) in the grinder and let it grind for at least 1/2 hour to get spongy idlies.At the beginning add 1 cup of water and later add water little by little every 5 to 10 minutes till you get a very soft,light,and spongy consistency.Now after emptying the dal add rice to the grinder and make a fine paste by adding water little by little every 10 minutes.There is no time span for grinding rice,one can empty the rice when it reaches the fine paste like consistency.Add salt to the paste according to taste and mix the rice paste to the dal paste,mix it nicely with the hand otherwise the rice paste goes to the bottom because of its weight and the dal will remain at the top.Now let the batter ferment for at least 8 hours in summer or 15 hours if it is winter.After it has fermented take idly moulds or small bowls slightly oil it and pour a spoonful of batter in moulds or in bowls.Now steam it in a pressure cooker for 10 to 12 minutes.Now take out the moulds carefully and let it cool for 2to 3 minutes and then carefully take out the idlis with a help of a spoon or knife.Serve hot with chutney,sambar,podi.
If you do not have a wet grinder then you can use the mixer and make the batter.But do not grind the dal for too much time as in wet grinder.Empty the dal as soon as it becomes a fine paste,follow the same for grinding rice.The rest is the same above mentioned procedure.
TIPS : For making the batter for idly the ratio of rice and Dal is 4:1,but sometimes it depends upon the quality of dal.If the dal becomes too fluffy the next time you change the ratio to4:3/4 or 4:1/2.The first time you can't make out.In the second time you can make out the quality of dal and change the ratio accordingly.It is all about experience and trial and error method that makes one an expert.
One can use the same batter to make dosas. Always mix the batter nicely with a spoon before making dosas.
Never use caustic or cooking soda to ferment the batter as it causes stomach disorders.
Now let me tell you about how one can convert left over idlies into a tasty upma.
Crumble the left over idlies with your hands. Chop 2 to 3 onions finely,take 2or 3 dry red chillies and break into medium sized pieces,chop some curry leaves and keep it aside.Now take a pan or kadhai put 2to 3 Tbsp of oil and when the oil becomes a little hot add a teaspoon of mustard seeds and when it splutters add 2 Tbsp of urad dal and when the dal becomes golden in colour add the chopped onions,red chillies,curry leaves and leave till the onions become transparent.Now add the left over crumbled idlies and mix it well,check salt and add if needed as the idlies already have salt.Now take it in aserving plate and garnish it with some fresh curry leaves and serve hot.



SAUNF (fennel seeds) 2Tbsp
Cut onions lengthwise,cut tomatoes to medium sized pieces,slit green chillies.Take oil in a pan and add mustard seeds,when it splutters add urad dal and when it turns to golden add onions and when onions turn transparent add tomatoes and green chillies,now reduce flame to medium. Meanwhile make a paste of scraped coconut,saunf,turmeric powder with a little water in a mixer.Add this paste to the onion tomato in the kadhai and add little water and add salt to your taste and let it boil for 5 minutes. Now remove from the flame and serve hot with idly or dosa.
TIP If you find the gravy a little watery mix 1 Tbsp of corn flour in little water and add it to the gravy and keep it on flame for 5 minutes and when it becomes thick remove from flame and serve.This method applies to almost all gravies.

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