This post was not on my mind at all. Had made this for dinner yesterday and when I posted it on my Facebook group, people wanted to know how. So will be documenting recipes today for my readers without any blabber.
Warning : A Long and Useful Post with some good Recipes. Will put them in Printable Version.
Disclaimer : I claim no authenticity to the dishes. This is my take on the recipes for the instant gratification of some good South Indian home made food.
Instant Dosa :
A South Indian Crepe, made crispy as well as soft in many varieties.
Rice Flour : 1 cup. I used brown rice flour. You may use white or brown.
Urad Dal Flour : 1/4 cup.
Salt : 1/2 tsp
Red chili powder : 1/8 tsp
Baking powder : a pinch
Water : 2&1/2 cups plus more
1. Take a bowl and add both the flours, baking powder and spices to it. Whisk them. Now add water to it slowly, while whisking and mixing. Add water as desired. It should be pouring consistency, not too thick. Set it aside covered for 1 hour.
2. When you are ready to make the dosas, stir them first and make sure that the batter is still runny consistency. If not, add a bit more water and adjust accordingly.
3. Heat the pan or griddle to high. The trick is high heat for good crispy dosas and avoid it to stick to the pan. So make sure that the grill is really high.
4. Take a ladle full of batter, almost 1/3 cup. Pour it in the center of hot griddle/pan and with speed start spreading in circular motions. Make sure that you spread with light hand without applying pressure or else, it will not spread well. Spray some oil or apply with a spoon around the edges. Cook on one side till they crisp up. The clue is that the Crepes will start leaving the pan from the sides on its own. That’s the time when you flip them after you notice nice golden circles at the bottom. Cook from the other side for 1 minute or so. Serve them immediately for a crispy treat. If you want to make soft dosas then no need to crisp them. Just cook on both the sides for 2 minutes. Take it off. Fold and store in a covered box, wrapped in kitchen towel.
Posting a video from my Mung Crepes to give you an idea.
It is a tangy and spicy curry from the beautiful southern India, made with tomatoes, any kind of vegetables available (single or multi), curry leaves and sambar powder. Sambar powder is readily available in Indian grocery stores. I will soon update the home made recipe. I recommend #MTR brand.
For the recipe, click here. In the attached recipe, I used eggplants. In yesterday’s recipe, I used zucchini and another small gourd. So you see, the possibilities are endless. The white disc peeking from the sambar is baked wadas.
Instant Rawa Idlis :
Idlis are fermented rice cakes, super soft and super delish and easy on stomach. They are very light. They are originally made with a fermented batter of rice and urad dal, which are first soaked and then ground and then set for fermentation. Mine are instant since I didn’t do any hubla. Let’s see, how?
Instant Rawa Idlis
Idli rawa (coarse ground idli rice) : 1 cup
Yogurt : 3/4 cup
Water : 1/4 cup plus more
Salt and red chili powder to taste
Eno fruit salt : 1 tsp.
Oil to coat.
1. Fill the steamer with little water so that it covers only the feet of the idli moulds. Put it on the stove and bring to boiling. Grease the idli moulds lightly with oil.
2. Meanwhile the water is heating up, get to idli batter. Take the idli rawa in a bowl. Add salt and red chili powder.
Add yogurt and water and make a pancake consistency batter. Not runny and not too thick. At this point, you may add some chopped cashews and a tempering of oil, hing and mustard seeds along with urad dal to the batter, once it cools down.
3. When the water in the steamer comes to the boil, adjust the water in the idli batter since rawa drinks up water. Add 1 tsp of Eno to the batter. Whisk with light hand. Immediately fill the moulds of idli and steam on high for 12 minutes.
4. Switch off the gas after 12 minutes. Once the pressure is released, open the steamer and take out the mould. Set out without touching for 2 minutes.
5. Now run a knife around the edges of the idlis to loosen them up. Carefully slide them out either with hand or a flat spoon. Enjoy with hot sambar.
Note : These days a lot of Idli varieties are prevalent. People are making them with oats, ragi/millet and so on. Will definitely share more recipes on varieties. A perfect gmfood for summers which is so light on digestive system. My American friends might have noticed these cuties in Indian restaurants during buffet.
Some pictures of idli steamer and idli mould from Google images :
Most commonly used in house holds!
Baked Urad Dal Wadas , Courtesy : Anju Chhabra.
Anju is the creator of this recipe.
She is super talented reader of mine who follows my blog closely and always leaves her feedback and positive suggestions. I appreciate your contribution Anju. You inspire me in so any ways :). Not to forget you share my mom’s name :).
Baked Urad Dal Wadas
Urad dal, dhuli ( dehusked and split) : 1cup
Ginger : 1/2-1″ piece
Green chillies : 2
Cumin seeds : 1/2tsp
salt to taste
Baking soda : 1/8th tsp
1. Soak the dal for at least 4-5 hrs. Drain n put it in grinder. Grind the dal along with ginger and green chilies to a smooth paste with very less water. If the blender gets stuck while grinding, then stop, stir the bater with spoon and loosening up for the air tones scape.
2. Add cumin seeds, salt n baking soda and whisk it until light n fluffy. Keep aside for half an hour.
3. In the meanwhile preheat the oven to 200*C or 400*F. Line the baking sheet with butter paper.
4. Whisk the batter once again and take small portion in your wet hands, shape them flat and put on the lined baking sheet. You can make a whole in d center of the vadas with your finger. I couldn’t do it so mine look like savory cookies.
5. Bake the wadas for 15 -20 minutes or until brown. Take out n keep aside to cool. Now gently remove the vadas. Add them to the hot sambar and enjoy the guilt free treat.
Note : These are good for Dahi Wadas too. Just take them off and soak them in warm water for some time. Squeeze them out and add whisked yogurt and all the works of jitneys and masalas. Will update on that soon too.
Peanut Sesame Tamarind Chutney :
This is my experimental chutney. Just went with the flavors I was craving for.
Peanut sesame tamarind chutney
Kitchen Equipments Required : heavy bottom pan, coffee grinder or dry spices grinder
Peanuts : 1/4 cup
Sesame : 1 tsp
Red chili dry : 1-2
Tamarind paste : 1 tsp
Brown sugar : 1/2 tsp
1. Take the pan and dry roast the peanuts till slightly golden. Bring them to room temperature.
2. Take the grinder and add roasted peanuts, sesame and dried red chilies. Grind them fine. Since the peanuts are roasted, they will come together as lump omitting some oil while grinding but that’s okay. Stop the grinder, loosen the mixture from the sides and process. It’s a good peanut butter too :).
3. Once ground, take out in a bowl. Add tamarind paste, brown sugar or jaggery and salt to taste. The chutney is ready.