Medu Vada (Urad Daal Vada)

Ingredients:

• Skinless Urad Daal ( Skinless Blackgram Daal): 1 Cup
• Finely Chopped Onion: 1/2 Cup
• Finely Chopped Coriander: 1 tbsp
• Finely Chopped Curry Leaves: 1 tsp
• Cumin Seeds: 1 tsp
• Shredded Fresh Coconut: 2 tbsp
• Grated Ginger to Taste
• Green Chillies to Taste
• Salt to Taste
• Oil to Fry

Procedure:

• Wash urad daal 2-3 times and soak in enough water for 5-6 hours.
• Grind daal to a smooth paste for long time with very very little water so that batter becomes very fluffy.
• Then add remaining ingredients to the batter and mix well. If you make vadas immediately then they will not become very oily.
• Heat oil in a kadai.
• For making vadas, wet your hand and take small portion of batter. Make a small hole at the center of the batter with a thumb then slowly put in a oil. Add 2-3 vadas in a kadai at a time.
• On medium heat deep fry these vadas from both sides till they become golden brown.
• Remove these vadas and keep them on paper towel.
• Follow this procedure for remaining batter.
• Serve these hot vadas with any chutney, ketchup or sambar.

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Trupti
Fahsion Deals For Less
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Colorful Idiyappams

Ingredients:

• Rice Flour
• Raagi Flour
• Tomato Puree
• Spinach Puree
• Turmeric Powder
• Ajwain Seeds (Caraway Seeds)
• Salt to Taste
• Red Chili Powder to Taste

Procedure:

1. For green idiyappams add rice flour, ajwain, salt, red chili powder and spinach puree. Mix it well and make a dough of it. If required add some water.
2. For pink idiyappams follow the same step just instead of spinach puree use tomato puree.
3. For yellow idiyappams follow the same step just instead of any puree add turmeric powder.
4. For brown idiyappams add raagi flour, ajwain, salt, red chili powder and make a dough.
5. Take a part of the dough and put it into the idiyappam presser or chakali press and press it into previously greased idli plates or any plate with moist cloth on it.
6. Steam them in idli maker or any steamer for 10 minutes.
7. Serve these colorful idiyappams with any sauce, chutney or any curry. I am sure your kids will love this colorful treat.

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam.

Idli (Steamed Rice and Lentil Cakes)

Ingredients:

• Idli Rice or Any Rice: 2 Cups
• Urad Daal (Black Gram Daal): 1 Cup
• Fenugreek seeds: 1 tsp
• Salt To Taste
• Oil
  

Procedure:

• Wash rice couple of times and soak in sufficient amount of water for at least 7 hrs.
• Wash daal couple of times and soak in sufficient amount of water for at least 7 hrs. Also soak fenugreek seeds in some water or you can soak them with rice or daal.
• Grind daal until smooth and fluffy, adding just the required amount of water to grind into a smooth paste.
• Grind the rice and fenugreek seeds into a smooth paste, adding just the required amount of water to grind into a smooth paste.
• Combine both batters in a large container as batter will increase in volume after fermentation. Add salt to taste and set aside for at least 12 hours or until the batter ferments.
• Grease idli mold with oil. Pour batter in molds and place these molds in idli cooker or steamer or in pressure cooker. If you are using pressure cooker don't put weight.
• Cook these idlis for about 15 minutes. When you insert a tooth pick/clean knife into the steamed idlis it should come out clean.
• Allow them to cool for 5 minutes. Then remove idlis from molds.
• Serve hot with chutney or sambar.
  

Notes:

• Instead of rice you can use idli rava.
• Best way to ferment this batter in winter is in oven. Preheat oven on low temperature for 5 minutes and place batter container in the oven and start the light of oven and close the door.
• If you don't have oven place container in a warm place and cover container with warm blanket.
  

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam

Chegodilu / Chekodilu ( Rice Flour Rings)

Ingredients:

• Rice Flour : 1 Cup
• Moong Daal : 1 tbsp
• Ajwain Seeds (Carom Seeds or Bishop's Weed): 1 tsp
• Red Chili Powder : As per Taste
• Salt to Taste
• Water : 1 & 1/2 Cup
• Oil for Deep Frying

Procedure:

1. Boil water in a sauce pan. Add moong dal and salt in it. Let it cook for 5 minutes.
2. Remove sauce pan from the heat, add rice flour, red chili powder and ajwain seeds. Mix it thoroughly and cover it.
3. After 5 minutes, remove the cover, mix above mixture and make a soft dough. If needed add some water.
4. Apply oil to hands and make lemon size balls of the dough. Roll the ball on any flat surface to form long strip.Cut the long strip and press the ends to form a ring. Follow the same procedure for remaining dough.
5. Heat oil in a kadhai (deep frying pan) and slowly drop some rings into the oil. Fry these rings until golden brown. Repeat the same procedure for remaining rings.
6. Store these rings in air tight container. These rings will remain good for at least a week. This is a very good tea time snack. Kids loves these rings including my 33 month old son.

This is my entry for Nupur's MBP July 08: Less Is More. I followed same directions as Raji gave here but just added ajwain as extra ingredient. Thank you very much Raji for sharing this recipe and thank you Nupur for hosting this event.

Masala Vada

To Read this recipe in Marathi Click Here

Ingredients:

• Chaana Daal (Yellow Gram) : 1 Cup
• Cinnamon Stick : 1
• Finely Chopped Onion : 1/2 Cup
• Finely Chopped Coriander : 1/2 Cup
• Finely Chopped Green Chillies : 2
• Besan (Chick Pea Flour) : 1 tbsp
• Red Chillies : 3-4
• Chopped Curry Leaves : 4-5
• Jeera ( Cumin Seeds ) :1 tsp
• Salt to Taste
• Oil for Deep frying

Procedure:

1. Wash and soak chaana daal for 4-5 hours.
2. Grind chaana daal, cinnamon stick, red chillies, jeera coarsely. Then add remaining ingredients except oil and mix well. Check the mixture. If mixture is not bonding to form vada add more besan.
3. Heat oil in a kadhai. Make small flat vadas of all mixture. Fry these vadas in kadhai till they become golden brown.
4. Serve these hot vada with any type of chutney or sauce or ketch up.

This is my entry for Vani's RCI:Andhra Festival Food event.

Whole Moong Dosa

Ingredients:
Whole Moong/ Green Gram: 1 Cup
Green Chillies: 2
Ginger - Garlic Paste: 1 tsp
Coriander Leaves: 1tbsp
Salt to Taste
Oil

Procedure:
1. Soak whole moong in sufficient water for atleast 7-8 hrs.
2. Grind all ingredients to a smooth paste using sufficient water.
3. Heat nonstick tava/ griddle. Pour one spoonful of batter on tava & spread evenly in circular motion.
4. Apply some oil around the edges. Cover the dosa with lid.
5. After 2 minutes turn dosa and cook for another 1 minute.
6. Serve hot dosa with coconut chutney or sauce or any pickle or curd.

Variation:
For variation you can sprinkle finely chopped onion, green chillies on recently poured batter.



This is my entry for Weekend Breakfast Blogging: Healthy Eats

Rava Dosa

Ingredients:
Sooji/ Rava/ Semolina - 1 Cup
Rice Flour - 1 Cup
Yogurt / Dahi - 1/2 Cup
Green Chillies 4-5
Salt to taste
Finely chopped Coriander
Few finely chopped Curry Leaves
Shredded or finely chopped Ginger
Shredded or finely chopped Coconut
Chopped Cashews
Water
Oil

Procedure:
1. Mix rava, rice flour and yogurt . Add water as required. Keep this batter aside for atleast 2 hrs.
2. At the time of making dosa add salt, green chillies, coconut, ginger, cashews, coriander, curry leaves.
3. Heat the tawa or griddle and take one handful of batter and spread on tawa.
4. Drizzle some oil on the sides of dosa. Cook till done.
5. Serve hot with Potato Subji or chutney or sambar.

Savoury Appam

Ingredients:

2 cups Chana Dal
1/2 cup Rice
1/2 cup Poha
1 tsp finely chopped Chillies
2 tbsp Coriander finely chopped
1 tbsp Curry leaves finely chopped
1 tbsp Cashews finely chopped
1 tsp Sour curd
1 tsp Ginger finely chopped
Salt to taste
Sugar to taste

Preocedure:

1. Soak dal and rice together and poha separately, the previous night.

2. Next morning coarsely grind the dal and rice mixture.

3. Add to this soaked poha, chillies, coriander, curry leaves, cashews, ginger, salt, sugar and curd. Mix well.

4. Add a few drops of oil to the Appa patra and make Appa

5. Serve hot with chutney.

Idli

Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

Procedure:
1. Pick, wash and soak the daal overnight or for 8 hours.
2. Pick, wash and drain the rice. Grind it coarsely in a blender.
3. Grind the daal into a smooth and forthy paste.
4. Now mix the grinded rice and daal together into a batter.
5. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
6. Idlis are ready to be cooked when the batter is well fermented.
7. Add Pinch of soda to the batter
8. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
9. Steam cook idlis on medium flame for about 10 minutes or until done.
10. Use a butter knife to remove the idlis.
11. Serve them with sambar or Chutney

Masala Dosa

Ingredients:
For the Dosa
Rice, soaked overnight 3 cups
Urad dal, soaked separately overnight 1 cup
Curd 1 tbsp.
Salt ½ tsp.

For the Potato filling
Boiled potatoes, mashed coarsely 2 nos.
Onion, sliced 1 no.
Tomato,chopped 1 no.
Garlic 2 cloves
Ginger, grated 1" piece
Green chillies, chopped 3-4 nos.
Mustard seeds ½ tsp.
Curry leaves, chopped coarsely A few
Green peas 1 tbsp.
Cumin seeds ¼ tsp

Procedure:
1. Heat oil in a vessel, add some fennel seeds, cummin seeds, black mustard seeds and when they crackle, add the green chillies, ginger, garlic and onions.
2.Fry them with a little salt for a while till onions are transparent.
3.Add curry leaves, next add the green peas, tomatoes and fry for 5 minutes.
4.Next add the potatoes, more salt if desired and stir well till everything is mixed well.
5.Sprinkle some chopped coriander leaves if required and keep aside.
6.Next morning, grind the rice and dal separately into a fine paste with enough water.
7.Now mix the rice and the urad dal pastes, with ½ tsp salt.
8.Add 1 tbsp. curd, mix well and keep covered for atleast 5 to 8 hrs or more.
9.When it has risen to double its initial quantity, stir briefly and keep it in the fridge.
10.Heat a tava, when it becomes hot grease it with plain oil
11.Pour one big spoonful of dosa batter over the tava by quickly spreading it to make an even round
12.Then pour some oil around edges, and on top.
13.Once the bottom is cooked, turn it over, and cook the top.
14.Remove dosa from the tava, place in a plate, put some filling in the center and roll the dosa in to a cylindrical shape.
15.Serve hot with coconut chutney & sambhar

Sambar

Ingredients:
Red gram dal (tur dal) picked
over & rinsed
½ cup
Water 2 cups
Tamarind pulp, lemon- sized piece
Hot water 1 cup
Green chillies, slit sideways 2 nos.
Chopped mixed veg 1 cup (e.g. onion, radish, potato etc,)
Water 1 cup
Ground turmeric ½ tsp.
Sambar powder 3 tsp.
Rice flour (optional) 1 tbsp.
Extra water 2 tbsp.
Small bunch of coriander
leaves, chopped to garnish
Salt As per taste

For Tempering:
Brown mustard seeds 1 tsp.
Asafoetida powder ½ tsp.
Fenugreek seeds ½ tsp.
Cumin seeds ½ tsp.
Red chilli, halved 1 no.
Oil 1 tbsp.
A few curry leaves

Procedure:
1. Wash red gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 cups water and bring to a boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 1½ hours. Set dal aside without draining.
2. Soak the tamarind in 1 cup hot water for 15 minutes. Strain the tamarind water into another container, squeezing as much liquid as possible out ot the tamarind pulp. Discard the pulp. Set the juice aside.
3. Select enough vegetables to fill approx.1 cup when chopped. Peel and prepare as necessary. Chop into 1 cm ( ½ in) pieces. Set aside.

TEMPERING:
1. Heat 1½ tbsps. oil in a heavy saucepan. Add the mustard seeds, asafoetida power, fenugreek seeds, cumin seeds, halved red chilli, and a few curry leaves.
2. When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Saute for a couple of minutes.
3. Add tamarind juice, 1 cup water, salt to taste, ground turmeric, and Sambar Powder . Cover and simmer over a low heat until the vegetables are tender.
4. Add the undrained cooked dal. Simmer for 5 minutes, until thoroughly blended. If the sambar needs to be thickened, make a smooth paste of the rice flour in 2 tbsps.extra water. Add to the sambar and cook for 2-3 minutes.
5. Garnish with the chopped coriander leaves. Serve hot with rice.

Manchurian Dosa

Ingredients
150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring (green) onions chopped
50 gms oil
3-4 garlic cloves finely chopped
a small piece of ginger finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4 tsp ajinomoto
2 tsp corn flour
few coriander leaves chopped
salt to taste

Method
1. Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.
2. Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.
3. Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.
4. Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.
5. Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.

Masala Idli

Ingredients
2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander mint leaves (for garnishing)

Method
1. Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown.
2. Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
3. To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.

Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.