# Heat a pan add oil, peanuts slightly fry them add mustard let it crackle well, put chopped onion fry until it becomes transparent add grated carrots, salt, turmeric, chilli powder sprinkle water mix well and close the pan for 2 minutes.
# Mix well add bread pieces and stir well. On low flame let it be for 2 minutes. Add chopped coriander leaves mix well and serve.
Soft Fluffy Idlis
Idlis are one of the traditional South Indian recipe, which is served as a breakfast or tiffin item in most of the homes. Which are easily digested and prepared with minimum ingredients....even it can be served any time.
To make it soft, fluffy, spongy only ingredients and measurement plays an important part. When measuring ingredients take the same cup to measure rice and dhall and we need to take heaped cups of both ingredients.
1.We need to wash both rice and dhall well atleast 3-4 times.
2. Soak Idli rice for atleast 2.5 hrs before you grind, but for whole urud dal only 45 min before is enough.
3. Wash and soak idli rice first. After 2 hrs wash and soak urud dal.
There is a slight variation in measurement, when you grind in Mixie and Wet grinder.
For Mixie 1:3....1 whole urud dal: 3 Idli rice...
Ingredients: ( Wet grinder)
Idli rice - 4 cups
Whole urud dal - 1 cup
Methi / Fenugreek seeds - 1 tsp
Salt to taste
Method:
# Soak idli rice and urud dal separately.
With urud dal add methi seeds and soak.
# Whether using wet grinder or Mixie always grind whole urud dal first and just Sprinkle little water and with your hand give a mix in every 10 min. To get a nice fluffy dough.
# Always use hands as with our body heat the idli batter will get furmented well.
# Once urud dal is grinded well....remove from the grinded or Mixie.
# Idli rice should be grinded well and smooth batter.... while grinding rice add salt according to your taste.
#Remove the rice batter in a vessel and add urud dal dough and mix well with your hands.
#If you are preparing dosa can use the batter immediately...but for Idlis need to wait for 7-8 hrs for furmentation.
# Once furmented can store in refrigerator.
# Atleast 1/2 hr before you prepare your Idlis, need to keep the idli batter out of the refrigerator.
# Give a nice mix..from the batter you can find whether your Idlis will be fluffy and soft.
# In an idli steamer add water, Grease oil in idli plates and steam for 20-25min.
# Check with a knife, if it comes out clean that means your Idlis are done.
Allow for few minutes and with the help of a spoon...dip it in water then remove the Idlis from plate.
Serve with Chutney or Sambar.
Pl. do try and provide your comments.
Thank U!
Sweet & Salt Adai which is also called as Vela Adai & Kara Adai is an important recipe prepared during Karadayar Nombu.
Karadayar Nombu is an important festival of Hindu's and mainly for Iyer and Iyengar's of Tamil Nadu.
I am happy to share this traditional recipe, which can be served at any time during tiffin, evening snacks, a very healthy recipe, which is prepared with rice flour.
Ingredients for Sweet / Vela Adai:
Raw Rice flour - 1 cup
Jaggery - 1 cup
Cardoman powder - 1/2 tsp
Coconut bits - 1 tablespoon
Lentil beans / karamani - 1/2 cup
Method:
# Wash rice and soak it for 1 hr. Drain the water allow it to dry in a muslin cloth till it becomes completely dry. Powder it in Mixie or in Hand mill, to get a fine powder. This is common for both Sweet and salt Adai.
#Dry roast Lentil beans and cook well, as it is used in both Sweet and salt Adai.
# Dry roast the rice flour on a medium flame... you must be able to draw a line using rice flour.
# Once it comes to room temperature, sieve the rice flour.
# Dissolve jaggery in water and strain it to remove impurities. ( For 1 cup rice flour: 1 cup jaggery : 2 cups of water )
# Heat a pan, add 2 cups of water, add dissolved jaggery allow it to boil. Add cardoman powder, coconut bits, boiled Lentil beans.
# Once jaggery water start's boiling, simmer the stove add rice flour little by little and go on mixing. If lumps arise...with the spatula remove it. The mixture should come together switch off the stove, allow it to cool.
# Heat a steamer, Grease with oil and give shape like Vadas to the adai, but the adai's should be thin. Steam for 15-20 min, as the sweet Adai takes a long time. When you find shiny texture above the Adai you can switch off the stove.
Ingredients for Salt / Kara Adai:
Rice flour - 1 cup
Coconut bits - 1 tablespoon
Lentil beans - 1/2 cup
Green chillis - 2 nos
Ginger - 1 inch bit (finely chopped)
Asafoetida - 1/2 tsp
Gingerly oil - 1 tsp
Mustard seed - 1 tsp
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Salt to taste
Method:
# Heat a pan, add oil, mustard seeds, urud dal, channa dal when starts to crackle add green chillis, ginger, curry leaves and coriander leaves, asafoetida, salt and water. Let it boil well. ( 1 cup rice flour: 1 cup water is the ratio)
# When water boils well, simmer the stove add coconut bits boiled lentils / karamani, rice flour and stir well. It should cook well and mixture should come together. Switch off the stove, allow it to cool.
# Heat a steamer, grease the plate with oil, and prepare the adai's by giving vada shape. Steam for 10-15 min.
Sweet Adai and Salt Adai is ready to serve.
(you can place banana leaf, turmeric leaves while steaming or for serving...I used banana leaves as they are easily available and gives a nice flavour to the adai's).
Please do try and provide your valuable comments.
Thank you!☺
