Idli Milagai Podi

 Idli Podi is a spicy chutney powder which tastes as a great sidedish for idli and dosa.

Idli Podi is a spice powder made using lentils and red chillies. Idli Podi is a staple in south indian homes which serves as an accompaniment for idli & dosa. Idli Podi is also called as Idli Milagai Podi, Gun powder My version of Idli Milagai Podi is made with a variety of ingredients, a few of which are from our Garden. This makes our Idli Podi really special, healthy and flavorful.

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Easy & Tasy Chutney for Idli & Dosa | Coconut chutney || Onion Chutney

 Spicy chutney is a must have with traditional South Indian Idli, Dosa or Uthappam

Sharing 2 simple and tasty chutney recipes that can easily be prepared to complete the traditional south indian breakfast.

#chutney #coconutchutney #onionchutney #chutneyrecipe #chutneyrecipes #coconut #onionchutneyrecipe #southindian #southindianfood #indiancooking #indianblogger #indianbreakfast #breakfast #breakfastrecipes

Slit Mulakku Bhajji

Every time I make Mullaku bhaji at home,  our mouths are on fire. So time I tried to do it a little differently. That's the recipe that I am sharing today.

Ingredients

8 - 10 Bhajji Mulakku (slit through the middle and deseeded)

For the batter

1 cup chickpea flour

2 tablespoons rice flour

2 tablespoons rice flakes (beaten rice)

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon hing

Salt to taste

1 big onion finely chopped

A handful of chopped coriander leaves

A few curry leaves

Water to make a thick batter

Oil for frying

Method

In a bowl mix together chickpea flour, rice flour, rice flakes, spices and salt.

Add enough water to make a thick batter.

Mix in the chopped onions, coriander leaves and curry leaves.

Dip the slit and deseeded chillies in the batter and fry in hot oil until golden brown.

Note: Completely slitting and deseeding the chillies reduced the spice level of the dish. The insides of the chillies also got coated well with the batter.

Adding the onions and herbs also cuts back on the spices and adds more flavour.

Stuffed Idli

 

Ingredients

1 bowl of Idli batter

For the stuffing

2 carrots (finely shredded)

4 - 5 pearl onions finely chopped

8 - 10 chopped cashews

a bunch of coriander leaves finely chopped

1 tsp of sambhar powder

salt to taste

Oil for cooking

Method

Heat 1/2 tsp oil in a pan. Add the chopped onions and saute for a couple of minutes. Add the chopped cashews and fry for a min. Add the rest of the ingredients for the stuffing. Saute for a couple of minutes and turn off the heat.

Grease idli trays and pour a small spoonful of batter. Add some carrot stuffing and pour some batter onto the stuffing.

Steam the idlis in an idli steamer for 10 - 15 minutes.

Once cooked, remove from the steamer and unmold the idlis.

Serve hot with chutney.

Moong Dal and Moringa leaf Vada

Ingredients

2 cups yellow moong dal
1 cup moringa leaves
1/2 cup finely chopped onions
2 inch piece ginger
4-5 green chillies
1 tsp Asafoetida powder (kayam)
1/2 tsp turmeric powder
salt to taste
Oil for frying

Method

Wash and soak moong dal for 4-5 hrs.
Coarsely grind the soaked dal in batches adding as little water as possible.Take care Not to grind to a fine paste. The batter must be thick and corse.
Transfer the batter to a bowl and whip for 4-5 mins until the batter is frothy. Whipping the batter makes the vadas soft and fluffy.

Mince together onions, ginger, green chillies and cleaned moringa leaves in a food chopper.

Add this mixture, asafoetida, salt and turmeric powder to the thick batter.
Whip well for a few minutes.

Heat a pan with some oil for shallow frying.
Take spoonfuls of batter onto the palm of your hand to form vadas.

Shallow-fry on low-medium heat till the vadas are crispy and golden brown.
Serve hot with chutney or ketchup.

Mango Thokku

Ingredients

2 raw mangoes finely minced

2-3 tbsp oil

3 tsp chilli powder

2 tsp asafoetida (kayam podi)

1 tsp methi powder

1 tsp mustard seeds

A small bunch of curry leaves

4-5 dry chillies

Salt to taste

Method

Finely chop/mince/grate raw mangoes along with the skin. Marinate with salt for 1 hr.

Heat oil in a kadai/pan. Add mustard seeds and wait till it splutters. Add dried chillies, curry leaves and fry for a minute.

Add the dried spices and saute for a couple of minutes.

Add the minced mangoes and mix well.

Cook on a low flame for a few minutes.

Once the spices and oil have coated well on the minced mangoes, turn off the stove.

Let the mangoes marinate for a few hours as it cools down.

Transfer to an airtight container and store in the refrigerator.

Enjoy with curd rice.

Medhu Vada

Ingredients

1 cup urad dal
a handful of pearl onions (peeled & finely chopped)
3-4 green chillies
1" piece ginger
a handful of curry leaves
salt to taste

Oil for deep frying

Method

Soak the dal in water & set aside for 2 hrs.

Finely chop ginger, green chillies & curry leaves along with the onions. You can also use shallots or red onions in place of pearl onions.

After soaking the dal for 2 hrs, grind it to a thick paste using as little water as possible.

Add chopped onions, green chillies, ginger, curry leaves & salt to the paste & mix well.

Heat oil in a kadai.

Take one spoonful of the mixture onto ur greased palm. Shape it into a ball & flatten it a little. Make a small hole in the middle.Carefully slide it into the hot oil. Repeat with the rest of the mixture...frying 4-5 vadas at a time on medium heat till both sides are golden brown.

Enjoy with chutney or sambhar.

South Indian Mixture - Crunchy Savory Snack

Ingredients

(For Sev)
2 cups gram flour (kadalamavu / besan)
2 tbsp rice flour
salt & red chilli powder to taste

(For Boondi)
2 cups besan
salt & red chilli powder to taste

(Other ingredients)
1/2 cup pottu kadalai (split gram dal)
1/2 cup peanuts/groundnuts
1 cup aval / poha / flattened rice
2-3 sprigs of curry leaves

Oil for deep frying

Method

Heat oil (for deep frying) in a big pan.

For Sev

Mix together gram flour, rice flour, salt & chilli powder to for a dough. Place the dough into a murukku press with a disc with tiny holes. Squeeze into hot oil in a circular motion. Fry this till it is light golden & drain on a paper towel. Repeat this process with the rest of the dough

 For  Boondi

Mix together gram flour, salt & red chilli powder to make a thick batter. Ladle this batter onto a slotted spoon with tiny holes. Spread it slowly with another spoon so that small balls of batter fall into the hot oil. Fry this till crisp & golden. Repeat with the rest of the batter.

Now, fry the peanuts, gram dal , aval & curry leaves separately.

In a wide mouthed bowl, mix the sev, boondi, fried peanuts, gram dal, aval & curry leaves together adding some more salt & chilli powder.

After this mixture cools to room temperature, transfer & store in an airtight container.

Enjoy with tea.

 

This recipe is a part of the Let's Munch Event on Sharmilee's blog

Kurukku Kaalan

A speciality from " God's Own Country ".......

Ingredients

200 gms small chenna/elephant yam/suran(cut in 1" pieces)

1 raw banana (cut in 1" pieces)

1/2 litre beaten sour yoghurt (Sour yoghurt is required for Kalan to taste good. If you do not have sour yoghurt, you can add a pich of citric acid to the kalan after it has been prepared)

1 tsp black pepper powder

1/2 tsp uluva podi/ fenugreek powder

1 cup grated coconut

3 green chillies

1/2 tsp turmeric powder

salt to taste

Seasoning

1 tsp oil

1/2 tsp mustard seeds

3-4 dry red chillies

a handful of curry leaves

Method

In a deep, thick bottom pan cook the vegetables with 1/2 cup water & turmeric powder.

When the vegetables are 1/2 cooked, add the beaten yoghurt on cook on low heat stirring often till the yoghurt thickens. It is very important to cook the yoghurt on low heat otherwise it will separate.

It can be stored in this form for upto a week(if required) & add the coconut paste just b4 using it.

Grind together coconut & green chillies to a fine paste.

Add this coconut paste to the thickened yoghurt. Cook for a few more mins.

Add salt to taste.

Season with mustard seeds, dry red chillies & curry leaves fried in 1 tsp of oil.

Finally after the heat is turned off, add the methi powder & mix well.

Do not cook after the methi powder has been added otherwise Kalan will taste bitter.

Serve hot with rice.

Rawa Idli

Ingredients

1 cup Sooji/Rawa

1/2 cup rice flour

2 tbsp plain yoghurt

2-3 tbsp finely chopped beans

2-3 tbsp grated carrots

4-5 finely chopped green chillies

1 tsp oil

1/2 tsp mustard seeds

a pinch of asafoetida(hing)

a few curry leaves

a small bunch of finely chopped cilantro

salt to taste

Method

In a bowl, mix together sooji, riceflour & yoghurt. Add water (if required) to make a batter as thick as the regular idli batter. Add the vegetables, green chillies,coriander leaves & salt to taste.

In a pan,heat 1 tsp oil. Add mustard seeds. When they splutter,turn off heat & add hing & curry leaves. Mix well.

Set the batter aside for an hr.

Pour onto a greased idli stand & steam in an idli cooker for 10 mins.

When cooked,remove & serve hot with coconut chutney.

Banana Chips

Method

Peel 2 raw bananas & slice them thin. Soak them for 15-20 mins in cold water with turmeric powder & salt.

Remove from water & dry well with a paper towel.

Deep fry in hot oil (dropping 1 piece at a time so that they dont stick together) till golden brown.

Remove & drain excess oil on a paper towel.

Store in an air-tight container.

Bread Upma

Ingredients

10-12 slices of bread

1 onion finely chopped

1/2 cup veggies(carrot,peas,beans & potato)

1/2 tsp mustard seeds

2-3 green chillies

a few curry leaves

a small bunch of finely chopped cilantro/coriander leaves

1 tsp oil

a pinch of turmeric powder

salt to taste

Method

Remove the sides/crust of the bread & crumble into small pieces.

Finely chop all the veggies & set aside.

Heat oil in a pan. Add mustard seeds & wait till they crackle. Add the green chillies,curry leaves & onions & saute.

When the onions turn light pink,add the veggies,turmeric powder & cook on simmer till the veggies r done.

Add the bread, sprinkle a little water(do not pour too much water),salt & saute for a few mins.

Turn off heat & garnish with finely chopped coriander leaves.

Idli / Dosa podi

Ingredients

1 cup urad dal (uzhunnu parippu)

2 tbsp channa dal (kadala parippu)

10-12 dry red chillies

1 tsp mustard seeds

2-3 cloves of garlic

a handful of curry leaves

1 tsp asafoetida(kayam/hing)

salt to taste

1/2 tsp oil

Method

In a pan add half 1/2 tsp oil & roast all the ingredients except hing & salt till they turn light brown.

Set the mixture aside to cool.

Powder the mixture together with hing & salt to a coarse powder.

Serve mixed with 1 tsp of oil with idli/dosa.

Spicy Masala Dosa

Preparation

Masala paste

1 red onion

3-4 dry red chillies

Coarsely grind the onion & red chillies in a mixer. Set aside.

Potato filling

3 potatoes (boiled & peeled)

1 onion finely chopped

3 cloves of garlic

1" piece ginger

3-4 green chillies

a pinch of asafoetida(kayam/hing)

a small bunch of curry leaves

a small bunch of finely chopped cilantro

2 tsp oil

1 tsp mustard seeds

Finely mince ginger-garlic & chop green chillies. Peel & crumble boiled potatoes into bite-size pieces.

Heat oil in a pan. Add mustard seeds & wait till they splutter. Add green chillies,curry leaves,ginger & garlic & fry for 1-2mins.

Add finely chopped onion & saute till it begins to turn golden brown.

Add crumbled potatoes, sprinkle some water,salt & chopped cilantro. Mix well.

Roast for a few mins.

Prepare dosa batter as per plain dosa recipe.

Pour 1 ladleful of batter on a griddle. Spread 1 tsp masala paste on the dosa. Flip the side for a min & then flip back.

Put 1-2 tsp of potato mixture in the middle of the dosa.

When the dosa is crisp remove from griddle.

Serve hot.

Instant Uthappam

Ingredients

1/2 cup rice flour

1/2 cup sooji(rawa)

2 tbsp yoghurt(curd)

1 onion

2-3 green chillies

a small bunch of corinader leaves

salt to taste

water as required

Method

Mix together rice flour & sooji. Add required water to make a batter that is not too thin/thick.

Add 2 tbsp yoghurt & set aside for 10-15 mins.

Finely chop onion,green chillies & coriander leaves & add to the batter.

Pour immediately in a round shape on a greased griddle.Pour 1/2 tsp oil. When one side turns brown,flip to the other side.When both sides turn brown, remove from gridlle.

Serve hot with coconut chutney.

Coconut Chutney III

Ingredients

1 cup grated coconut

1" piece ginger

3-4 green chillies

4-5 curry leaves

a small ball of tamarind

For seasoning

1 tsp oil

1/2 tsp mustard seeds

2-3 dry red chillies

2-3 curry leaves

Method

Grind together,coconut,green chillies,ginger & tamarind to a fine paste. Add curry leaves & salt & grind for 2 mins.

To season, fry mustard seeds,red chilli & curry leaves in 1 tsp of oil & add to the chutney.

Serve with dosa/idli/uthappam

Sambhar Rice

( Simple & Nutritious )
Nutritional Value :(Toor Dal)/Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber and manganese and a good source of iron, protein, phosphorous, copper, thiamin and potassium.

Ingredients

1 cup rice

1/2 cup sambhar dal(toor dal)

1 cup chopped vegetables(potato,carrot,beans,tomato etc)

2-3 green chillies (slit)

1/2 tsp tamarind paste

3-4 tsp sambhar powder

a small bunch of cilantro(chopped)

1-2 tsp of ghee

salt to taste

Method

Wash & soak rice & dal in water for 10-15 mins(this helps it cook faster).

In a pressure cooker add all the ingredients together with 4 cups of water& pressure cook till you hear 3-4 whistles.

Turn off heat & wait till the steam is released.

Add ghee & mix well.

Serve hot with chips/papad & pickle.

Gothambu Dosa ( Wheat Dosa )

Nutritional Value: Wheat is a good source of carbohydrates, proteins & iron.
1 cup of wheat flour contains 45.5% carbohydrates, 52.5% protein & 37.5% iron.

Ingredients

1 cup wheat flour

1/2 cup rice flour

1 tsp jeera (cumin seeds)

1/2 tsp red chilli powder

1/2 tsp asafoetida (kayam/hing)

salt to taste

water as required

Method

Dry roast cumin seeds & set aside.

In a bowl, mix the wheat & rice flour together. Add water & mix well to bring it to the consistency of regular dosa batter.

Add the roasted cumin seeds,chilli powder, hing & salt to taste & mix well.

Preparation

Heat a griddle. Pour ladle full of batter. Spread with back of ladle very carefully(might be a little difficuilt to spread)

Grease with a tsp of oil. When one side is brown & crisp,flip to the other side & cook for a few mins.

Remove from griddle &

Serve hot with sambhar.

Onion - Rawa Dosa

Ingredients

1/2 cup roasted rawa (Semolina)

1/2 cup rice flour

1 red onion finely chopped

3-4 green chillies finely chopped

a small of coriander leaves finely chopped

salt to taste

Method

Mix rawa & rice flour in a bowl. Add required water to form a very thin batter.

Add chopped onion,green chillies & coriander leaves.

Add salt to taste & mix well.

FREQUENT STIRRING OF BATTER MAY BE REQUIRED TO PREVENT INGREDIENTS FROM SETTLING DOWN AT THE BOTTOM OF THE BOWL.

Preparation

Heat griddle.

Pour a ladle full of batter. Tilt the griddle to help the batter flow around the griddle & form a thin pancake.

Pour 1/2 tsp of oil. Cook on medium flame till crisp on one side & flip over. When both sides are crisp & golden brown, remove from griddle.

Serve hot with chutney.