WOYP Day # 51 Instant Spinach Rava Idlis

Rava Idli is a popular breakfast dish in Karnataka. Rava idlis can be made instantly, which means there is no need to soak, grind or ferment to make the batter. It’s very easy to make the Rava idli mix at home with Semolina or Rava and it tastes a lot better than the instant mixes available on the market. Spinach Rava idlis are a variation to these Idlis. 

  

You will need:

2 cups Semolina (Upma Sooji)
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal
Few curry leaves, chopped
2 tsp Salt

For the Idli batter:
Prepared Rava idli mix
4 cups Plain yoghurt thinned with 1 cup water to make 5 cups in total
2 tsp Fruit salt  

1 cup finely chopped fresh Spinach

 
Heat oil in a pan. Add the mustard seeds and when it begins to splutter add the chana dal and curry leaves. Sauté for a few seconds and then add the measured quantity of Rava. Combine and roast for 3-4 minutes until fragrant. Turn off heat and allow to cool.

Once cooled add the chopped spinach to the prepared rava idli mix and combine. 

Add 2 cups of yoghurt. Mix well and set aside for 2 minutes. Now add the remaining yoghurt and mix well. The batter should be in pourable consistency. Lastly add the fruit salt and mix vigorously to lighten the batter. This yields soft and fluffy idlis. If the batter feels thick and dense, add 1/4 tsp more of the fruit salt and combine until batter feels light. 

 

Grease idli plates with little oil. Add 1/4 cup batter to each mold.Steam in a pressure cooker or idli cooker for 10 minutes. Cool for a few minutes before de-molding. Repeat with the remaining batter.

Serve hot with Bombay Gojju.

WOYP Day # 49 Moong Dal Parathas

Yellow Moong is Whole Green Moong that is split and skinned. When cooked it has a mellow, creamy taste. Yellow Moong dal can be used to make Spinach Dal, Moong Dal Payasa and even a traditional South Indian side dish made with soaked moong dal - Kosambari . I made a paratha filling with the versatile Moong for these Moong Dal Parathas. 

Moong Dal Parathas:
You will need:
For the Moong filling:

1 cup Yellow Moong
2 tbsp Oil
1/2 tsp Cumin seeds
1/2 cup onion, finely chopped
2 tsp Ginger Garlic Paste
1 tbsp Coriander powder
2 tsp Cumin powder
2 tsp Kashmiri Red chilli powder
1 tsp Red chili powder
Salt to taste
2 tbsp Chopped Cilantro

For the dough:

2 cups Whole wheat flour
1 tsp Salt
1 tbsp Oil
Warm water as needed

Make the dough:

Combine the wheat flour, salt and oil in a medium bowl. Slowly add warm water as needed to make a slightly soft dough. Knead for few minutes. Cover and rest for 15-20 minutes. Meanwhile prepare the filling.

Make the Filling:

Dry roast the moong in a pan until light brown and fragrant. Remove from pan immediately since it continues to brown in the pan and burnt moong doesn’t taste good! 

Pressure cook the moong for 2-3 whistles and allow to cook. If cooking on stove top use enough water and cook until moong is soft. Drain the water.

Heat oil in a pan. Add the cumin seeds once the oil is hot and then add the chopped onions. Sauté until soft. Add the Ginger garlic paste. Cook for a few seconds until fragrant. Now add the spice powders - coriander, cumin and both the red chili powders. Add salt to taste and cook well. Cook for 2-3 minutes on medium until the spices are fragrant. Now add the drained moong dal and combine. Cook until the moong dal mixture is slightly dry and can be rolled into a ball. Add chopped cilantro and combine. Turn off heat and cool the filling before using.

Method to make the Parathas:

Knead the rested dough for few minutes until soft and smooth. Divide into 10-12 equal balls. Make small balls of the cooled filling.

Flatten a ball of dough and using your thumb and fingers form a cup. Place a ball of filling in the cup and gather the dough around the filling and seal on top. Remove any excess dough. 

Dredge the ball in wheat flour and roll gently into a thick disc using a rolling pin. Take care to roll gently and with even pressure so that the filling spreads evenly. Parathas are usually thick but I prefer to make them a little thinner, but definitely thicker than Chapatis.

Heat a pan on medium heat. Roast one side for 1 minute, apply little butter and then flip to cook the other side until lightly browned. 

Remove from heat and serve hot with Raita and Pickle. 

These Moong Dal parathas are great for lunch boxes or to carry on a picnic, they remain soft and taste good even when cold.

WOYP Day #44 Udupi Style Pundi/ Pundi Gatti

Pundi is native to Mangalorean cuisine, popular in the city of Udupi too. Depending on the way its shaped it is known as Pundi in some places and Pundi Gatti in some others. The dough is first cooked on the stove top and then steam cooked. We make something similar called Bilkudumlu, without onions or tadka. Made with Rice Rava (Akki thari) or Idli Rava, these steamed dumplings are typically round with a dip in the center. I shaped them into round balls and small cylinders too. The cylinders are also called Pundi Gatti, meaning a ‘fistful’. 

You will need:

1.5 cups Rice Rava or Idli Rava
3 cups Water
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Urad Dal
1 tsp Chana Dal
1/2 cup chopped onion
3 dry red chilies, broken into bits
1/2 cup fresh grated Coconut
1.5 tsp Salt

Heat oil in a deep pan. Add the cumin seeds, urad dal and chana dal. Cook for a few seconds and then add the dry chilies. Add the chopped onion and cook until soft. Add the water, salt and coconut. Cover and bring to a boil on high heat. Once the water begins to boil, lower heat, remove lid and slowly add the rice rava/idli rava while stirring continuously. Continue to stir and cook on low heat for 3-4 minutes until all the water is absorbed. Turn off heat and cool slightly.

Shape the Pundi:

Once the mixture is cool enough to handle. Shape the dough by hand. You can make rounds with a dip in the centre, cylinders or balls like in the picture below. My boys were excited to see the assorted shapes :) 

I used Idli plates to steam the Pondi. If you do not have idli plates, you can use a traditional steamer. 

Oil the idli plates, place the shaped pundi and place in a pressure cooker. Steam for 10-12 minutes. Allow cooker to cool before removing the Pundi. Serve hot with  Sambar & Coconut Chutney. 

WOYP Day #40 Tomato Poori with Bottle Gourd and Peas Saagu

Poori and Vegetable Saagu is a standard combination in Karnataka. The usual combination of veggies are potatoes, peas, green beans and carrots. I wanted to try a different combination this time and used Bottle Gourd and Green Peas. Bottle Gourd is a fairly versatile vegetable and takes on flavors well. Almost like Chayote Squash or White Pumpkin. It turned out good and we didn’t quite miss the other veggies :D 

Tomato Poori
You will need:

2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required

Oil for frying

Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.

After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide. 

Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu. 

Bottle Gourd and Peas Saagu:

 You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste

To grind to a paste:

3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed

Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.

Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute. 

 Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.

Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.

WOYP Day #35 Ragi Tomato Onion Dosa

This dosa is made with a combination of flours you might already have in your pantry and the humble tomato. The best part is no one can guess there is puréed tomato in the Dosa batter. Ragi Tomato Onion Dosa turns out crisp, studded with roasted onions, it’s a party in the mouth! This is an instant Dosa which means no soaking, grinding or fermenting, more reason to make this right away! :D 

Ragi or Finger Millet is highly nutritious - rich in fiber, calcium, amino acids and Vitamin D. Keeps you full longer which means you are snacking less between meals! 

Ragi Tomato Onion Dosa: 

You will need:

1 cup Ragi flour
3/4 cup Rice flour
3/4 cup Fine semolina (fine Sooji/Chiroti Rave)
Few curry leaves, finely chopped
1/2 cup Chopped tomato
3 Green chilies, chopped
1” piece Ginger, chopped
Salt to taste
Water as needed

1/2 cup chopped onions
1/4 cup chopped cilantro

 
Purée tomatoes, green chilies and ginger into a smooth paste. Whisk together the Ragi flour, rice flour and Semolina in large bowl. Add cumin seeds, salt and finely chopped curry leaves. Add the prepared purée. Using a whisk add little water at a time and combine into a lump free dough. Add about 3 cups of water to make a thin batter. 

Heat a crepe/dosa pan and apply oil. Sprinkle a tablespoon of onions and little cilantro. Pour 1/2 cup of batter evenly over the onions. Drizzle little oil, cover and cook on high for 2-3 minutes. Remove cover and continue to cook until the Dosa crisps up. Remove from heat and serve hot with Coconut chutney.

Soft, melt-in-the-mouth Idlis:

After what seems like an eternity, I'm bringing this space back to life with a post. I've been collecting recipes, trying new ones and revamping old ones. Quite excited to share all of it with you, my awesome readers.

I've had my hands pretty full over the past 4.5 years. My little boys are no longer babies and are fast growing up. It's been great fun watch them grow.. And fight.. And laugh and do all the stuff little kids do. And now I have two more eager mouths waiting to try all the yummy goodies, so I'm back with the hope they will keep me motivated enough to keep this space alive and kicking!

I'm here to share a new recipe for the humble breakfast of us, South Indians. It's comforting, easy to make and pretty much loved by all from Toddler to Thatha (grandpa)! The awesome glorious Idli. Soft, pillowy, melt-in-the-mouth goodness. Dunked in piping hot sambar, your taste buds will thank you!

There are many versions to this dish and the key is finding one that works for you and holding on to it real tight. Idlis are a staple and you want to have a good solid recipe that yields beautiful idlis inside and out. This is one such recipe.

Note: Portion is any cup you choose to use. Make sure you use the same cup to measure out the ingredients listed.

Ingredients:

Makes : 45-48 idlis

4 cups Par-boiled rice/Idli rice

1 cup Urad dal

1/2 cup Sago/Sabudana (white tapioca pearls)

1 tsp Fenugreek(methi) seeds

Salt as required

Soak the urad dal and sago separately. Combine the rice and fenugreek seeds. Soak overnight or for atleast 6-7 hours. Grind everything into a smooth paste with very little water. The smoothness of the batter is important to achieve soft idlis. Combine well in a large bowl or container and allow to ferment overnight in a warm place. If it's winter in your part of the world now, then place batter in a pre-heated oven that's been turned off or in a cool oven with just the oven light turned on. Make sure you place the vessel/container on a sheet tray to catch batter overflows if any. Trust me, you don't want to wake up to a batter volcano - which is awesome coz it's a sign of great fermentation- but not so awesome when it comes to cleaning it up!

Most people add salt at this point but I prefer to add it the next day once it's fermented. I've noticed adding salt before makes the batter turn sour much quicker than if added later. The batter will double in volume so make sure you have the batter in a large deep vessel/container.

Once fermented, stir the batter. Add salt as needed (if you haven't already added it) This quantity needs about 3-4 teaspoons of salt. Add water only if needed. The batter should be thick but free flowing.

Apply oil on the idli plates. Fill each mold about 2/3rd of the way and place in a pressure cooker on high heat. When the steam rises, cook for 10 minutes and then turn off heat.

Remove idli plates and let rest for a minute before unmolding the idlis with a spoon.

Serve hot with Sambar and/or Coconut chutney. Both recipes are in this post from a few years ago.

The same batter can also be used to make Dosas. Add water to make a pouring consistency. Add little sugar to get a nice color on the dosas. More familiarly known in our local lingo as 'nice roast'. Make dosas on a non-stick tava or a seasoned cast iron pan. This batter makes tasty crispy dosas.