Tag Archives: Idli

Jowar Idlis | Idlis with Urad dal and Jowar flour

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Had been wanting to add this recipe on the blog since long and so glad I am finally writing this today. As mentioned in my last couple of blogs, my daughter’s school has started. So after sending her in the morning and finishing breakfast for the rest of us, I get some free time to do what I love to do. ❀️

So I have been making some fun reels on Instagram combining my kids’ videos and pictures with my favorite songs in the background. Love how they come out. ❀️ You can check them in my Insta handle @healthycookingwithmitha if you want. Some cute memories from my life. 😍

After my daughter comes in the afternoon, I get busy with feeding her, helping her with her homework and also taking tuitions for a boy who comes for an hour every evening. Love teaching the boy and I am learning so much new from the current syllabus too. Post that follows my outdoor walks and playtime with the kids which refreshes me a lot. Early dinner and a good 8 hours sleep too which gives the required rest to my body. This is how my day passes nowadays and enjoying it a lot. ❀️

Coming back from my life to these idlis πŸ˜€, after Ragi flour, Jowar flour has been accepted well by my kids and these idlis are what I make regularly for them. They turn out super soft, really tasty and are very nutritious as well. Hope you all try and love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 20 idlis }

1 Cup Urad dal ( I use split ones )

2 Cups Jowar flour/ Sorghum flour

About 1 Cup water to make the batter

Salt to taste

Step by step recipe:

1. Soak 1 Cup Urad dal in enough water for about 4 hours. Drain the soaked water and grind using fresh water to a smooth paste. Add as little water as possible while grinding. Pour into a large preferably steel vessel.

2. Now add 2 Cups Jowar flour into the batter.

3. Now add about 1 Cup water and make a thick batter free from lumps. The amount of water to add depends on the consistency of the Urad dal batter. I make a very thick Urad batter. So it takes me 1 Cup water to bring the batter to thick consistency. Add salt, mix well with hands and keep aside covered for fermentation for atleast 8 hours.

4. After fermentation, pour the batter into greased idli moulds.

5. Steam for 20 mins or till a knife inserted in the center of the idli comes clear.

6. Serve hot with a chutney of your choice.

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Notes:

* I make a simple ginger chutney with these idlis. Grind about 1 Cup Coconut with 3 green chillies, a small piece of ginger, a tsp of tamarind paste, salt and water to a smooth paste. Season mustard seeds and curry leaves in coconut oil and pour over the chutney. Mix well.

* The ratio of Urad to Jowar flour is perfect for me as I grind in mixie. For those of who grind in grinder, you may need a little bit more of the Jowar flour as in grinder, the Urad batter is more.

* An important tip while making these idlis is to NOT add much water both while grinding the Urad dal and also while mixing the Jowar flour. Add water to make a thick batter, thicker than dosa batter. If made a thin batter, the idlis don’t come out as fluffy but you can still make dosas from it.

* This batter can also be used to make dosas.

* I also make Jowar flour dosas. You can check the recipe here – Jowar flour dosas.

* These bhakris from Jowar flour also come out very tasty – Jowar Vegetable Bhakri

* For all Millet recipes – MILLET RECIPES

* For all Idli recipes – VARIETY IDLI RECIPES

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Split Green moong – Urad dal idli | No Rice Idli

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Summer vacations are about to begin here and this is the last week of online classes for my daughter. Many people we know are travelling to India and even though I am happy for them, it is making me homesick. Sometimes no matter how much you explain to your mind and heart, it fails to listen. Missing people you love is the worst kind of heartache which does not go away until you meet them.

My Amma has been telling me how safe I am here and I truly accept that. But on days when I am down, all I want is to go to Amma, sleep on her lap and just listen to her talk. That’s the most comfortable place on Earth and I really miss it. ❀️

With all this going on, blogging was the last thing on my mind, but today morning I had a heart to heart talk with my best friend, Sunanda who suggested me to focus on the blog for some relief. Talking to her really brought peace in me and I decided to think only about positives as much as possible. Really blessed to have her in my life, who is with me in all my ups and downs in life since many years. As is said, you don’t need the whole world, just handful of friends who support and love you is more than enough. ❀️

After this emotional talk, here’s sharing my kids’ “green idlis”. πŸ˜€ For them, Mallige Idli is “white idli” , Ragi Idli is “chocolate idli”, Pumpkin idli is “yellow idli” and so on.. so these are their green idlis as it’s made of green moong even though it’s a mix of green and brown in colour. The idlis come out soft and delicious with the flavour of moong in it. Do try for a change and I am sure you will like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { 13 idlis and about 6 dosas }

1 Cup Split green gram / green moong dal with skin

1/2 Cup Split Urad dal

Salt to taste

Step by step recipe:

1. Take Urad dal and Moong dal separately in two vessels.

2. Wash atleast couple of times till water turns clear. Now soak in enough water for atleast 2 to 4 hours. Look at how much moong gets increased in size on soaking.

3. Now, first grind Urad dal with little water to a smooth paste. Pour in a vessel.

4. Now grind moong dal with little water to a smooth paste. Pour into the same bowl as Urad dal paste. Mix well adding salt.

5. Ferment overnight or for atleast 6 hours. Look at how well the batter ferments.

6. Mix well and add into greased idli moulds.

7. Steam in idli steamer for about 20 mins till a knife inserted in the center of the idli comes out clear.

8. Allow it to cool slightly. Remove and serve with a chutney of your choice.

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Notes:

* I have served them with my Amma’s style Tomato chutney and it makes a great combination.

* Dosas from this batter comes out very crispy. Here is the picture.

* You can also make these idlis with regular yellow moong dal like I make these Urad Moong dal idlis.

* I also make whole moong idlis. You can check the recipe here – Whole moong idlis.

* You can check all my idli recipes here – Idli recipes.

* My last blog was with split green moong too – Split Moong Curry

Instant Pumpkin idlis | Dudhi idli | Dudhe Kadamb

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With online classes becoming the new way of life, my mornings are busy juggling between my daughter (who wants me to be with her during the class), my son (who needs me to be close to him as he always spends the first hour after waking up in my arms and nowhere else 😍) while preparing breakfast which we have to eat right after the class which gets over by 10 15 am. So, since I can’t spend time in kitchen making dosas, idlis are my best friend these days!! ❀️

I have shared many varieties of idlis which you can check in my Idli recipes collection. They have been very helpful for me nowadays as I can just put them to steam while sitting with both my kids and the idlis get ready by themselves. πŸ˜…

My daughter’s first term exam is soon coming (she’s only in 1st std πŸ˜„) but I take studies very seriously (aadat se majboor since my school days 😁). So made a little planner last night which I want to share with all of you. I started making such planners for each of her term exams since last year (when she was only in KG 2 πŸ˜†) but it has been very helpful for both of us. I get to know when her exams are and what to teach her as this is always in front of my eyes. She also reads the spellings daily which makes her learn it very quickly. Sharing in case it is useful for any of you. Teaching small kids is not easy but this way has helped me a lot.

I have stuck it in front of our dining table or our makeshift study table or mainly our artist’s table πŸ˜„ as both my kids love to draw, colour and paint sitting on it. Here is a glimpse of it with my son wondering what Amma is upto πŸ˜… while my daughter is busy writing.

Life changes a lot post kids and all our attention goes into their studies plus playing plus activities plus cooking for them, but I am grateful that they keep me very busy which is essential to not overthink, for the very sensitive me. Whenever I feel I am getting overwhelmed by thoughts, I make myself super busy with them so that I forget everything else. They are my blessings. β€οΈβ€οΈπŸ™πŸ™

On this note, sharing the recipe of these delicious idlis with all of you. This is a traditional Konkani recipe and makes me so happy to add this on my blog. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Idli Rava/ Rice Rava

2 Cups peeled and grated Pumpkin

1/2 Cup fresh or desiccated Coconut

1/2 Cup powdered or grated Jaggery

Salt to taste

1/8 tsp Cardamom powder

Note: Skip jaggery to make plain pumpkin idlis.

Step by step recipe:

1. Wash the Idli rava well two to three times. Then drain the water completely. Add grated pumpkin.

2. Now add coconut, salt, cardamom powder and about 2 cups water to make a slightly thick batter.

3. Grease idli moulds with oil/ghee and add the batter into each moulds. Let there be little water in each mould as shown.

Note: I filled half of the moulds with plain idli batter and added jaggery to the rest of the batter. Then filled the rest of the moulds with sweet idli batter.

4. Steam for 20 mins or till done.

Serve hot with a simple coconut chutney or sambar. Sweet ones can be relished with ghee.

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Notes:

* If you are not much of a pumpkin or sweet lover, you can make a spicy chutney with these idlis. It masks the pumpkin flavour and balances the sweetness of the idlis well.

* You can skip jaggery completely if making plain ones.

* Cardamom powder is also optional for plain ones but gives a great aroma and flavour.

* You can also make extra sweet ones adding 1/4 Cup more of jaggery with raisins and cashews. Steam them in a vessel and cut into pieces. It is called Dudde Sannan if made that way.

* The 2 cups water is perfect for my idli rava. You can reduce or increase if needed. Don’t make the batter very thick nor very thin. There should be little water in each mould of the idli container. That’s what makes soft idlis.

* They are authentically steamed in Banana leaves but I make them in idli moulds. Still tastes delicious. Add little less water to the batter if steaming in banana leaves.

* I make a similar idli with Cucumber called Thoushe idli or Instant Cucumber idlis.

* One more instant idli with idli rava – Instant Poha Idlis

* You can check all my Idli recipes here – Idli recipes collection.

Oats recipes Compilation | Dosas, idli, cake, paratha and pizza with oats

As I write this, I am sitting on our sofa with my son sleeping soundly in my arms, completing his evening nap. I have had many people tell me that it’s not a good habit and I should practice him by putting him down on the bed during nap time so that I can be free then. I usually say “okay, I will try” to them as I know they won’t understand that the peace I get when my son sleeps in my arms 😍 is incomparable to any free time I may get after putting him on the bed. Also, he too naps much better, very peacefully when he sleeps in my arms. ❀️

What I do is, finish all my chores before his nap time and while he sleeps on me, I either chat with Amma or listen to my favorite songs or like I am doing now, blog a new recipe. I feel relaxed then and his nap turns into my rest time too. ❀️

Also, I know this won’t last long as I used to do the same with my daughter too. Now at 6 years, she no longer sleeps next to me while my son who is 2.5 years needs all the cuddles in the world at night too. So I just tell myself to enjoy this bliss of motherhood, the love, the attachment, the “mogu mogu“, his hugs, his caressing, his kisses, his tight embraces while it lasts. ❀️

I just hope that even if he grows, he will still love me the same, if not show it physically but still the affection remain the same. That’s all a mother wants and this motherhood journey has taught that to me. ❀️

Here’s sharing the Oats recipes which I make always to include the super food in our diet. Hope you all try and like it. Happy and healthy cooking!

1. Instant Oats Idlis : This was one of the first recipes that I learned with oats many years back and has been my regular specially when I have not planned ahead or don’t know what to make for breakfast.

Recipe here: Instant Oats Idlis

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2. Instant Oats Poha dosa: An instant dosa with oats and poha which goes really well with sambar. My kids love this dosa very much.

Recipe here : Instant Oats Poha dosa

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3. Oats and Mixed dal dosas : These dosas come out as delicious as beautiful they are to see. Great way to include protein and nutrients in your dosa.

Recipe here : Oats and Mixed dal dosas

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4. Moong sprouts Oats dosa : Yet another healthy dosa combining sprouts and Oats which comes out very tasty. I make this to include sprouts in my kids’ diet who don’t eat sprout as it is.

Recipe here : Moong sprouts Oats dosa

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5. Instant Oats Vegetable Bhakri : This is hands down my favorite breakfast with oats. Combining so many veggies and oats, this Bhakri or thick dosa does not even need an accompaniment. Tastes so delicious with butter. Hardly takes time to make the batter and is so filling that it can be a meal in itself too.

Recipe here : Instant Oats Vegetable Bhakri

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6. Masala Oats Paratha : This unique and super delicious parathas are a must try. Learnt it from a friend many years back and I make it for a change from regular chapatis. My kids love it a lot and eat more than usual when I make it, making me a happy mommy. 😍

Recipe here : Masala Oats Paratha

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7. Dates and Oats Cake : A healthy and yummy cake combining the goodness of dates and Oats. You can never say it has oats in it and trust me, comes out very delicious. One among the most tried cake recipes from my blog after Sugar free Dates Carrot Cake.

Recipe here : Dates and Oats Cake

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8. Gluten free Oats Pizza : I usually make whole wheat Vegetable Pizza at home as evening snack for my kids. Apart from that, I have learned to make this Oats pizza which only has oats in the base. Comes out very soft and super tasty too. A must try pizza specially for those looking to bake gluten free pizza at home.

Recipe here – Gluten free Oats Pizza

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You can also check my other compilations:

* “No rice” Dosa recipes Compilation

* Easy to make, ready in 15 mins Healthy sweet recipes compilation

* Healthy cakes and cookies compilation

* Baking basics guide for beginners

Barnyard Millet idli | No rice Idli recipe

What does breakfast mean to you? I am sure we have our own choices when it comes to breakfast dishes. For some, it may mean just to have a cup of tea or coffee with toast or a bowl of cornflakes with milk or even just fruits to start the day while for some it may be a typical Indian style breakfast (guess for who? πŸ˜¬πŸ˜†). I realized the importance of breakfast during our trip to Singapore and Thailand few years back.

The hotels we were staying had an amazing in-house restaurant serving “free” buffet breakfast (make my trip deals πŸ˜„) every morning of our stay. The first couple of days, I was super excited looking at the magnificent spread of assorted breads, freshly baked aromatic cinnamon buns and raisin rolls (fav fav ❀️❀️), croissants lathered with butter, tasty mashed potatoes with kidney beans, variety of fresh fruits and juices along with a live counter of the most delicious waffles. These were among the vegetarian options and I remember, I was more excited than my daughter to see the goodies. 😍😬

But that excitement lasted exactly for two days and after that, I started craving for my idli – dosa – chutney – poori – bhaji – upma – poha and that made me realize where my food roots belong too. For me, breakfast meant this and I could never survive on continental style of breakfast for long (unless it was the only option to stay alive of course πŸ˜‚πŸ˜‚). We were lucky that both Singapore and Thailand had many Indian options available and we would have a second “proper breakfast” there daily. Some fun memories those are! πŸ˜„

Coming to today’s post, this is what my kind of breakfast looks like. Idlis made with Barnyard millet and Urad dal with coriander leaves chutney. Filling, healthy and so so delicious. Once we eat it, we get fueled up for the day and there are no snack pangs in between which is very necessary not only for weight loss but also to avoid junk food binge.

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I learned this combination from my dearest Vinaya Prabhu Akka who is an inspiration for me. Her site is a treasure trove of amazing vegetarian recipes and I am so happy to have tried this idli and chutney from her recipe collection. She is not only very talented but also encourages all of us so well that we are indebted to her for her love and support. ❀️❀️

The food group that we belong to, whose admin Vinayakka is, turns 1 and we are dedicating a day to her recipes. So this is my contribution, a tribute to her for being such a wonderful person and managing the group so well. We are one big family now and it’s all due to her. Hope you like my post, Akka. ❀️

These idlis come out so soft that you cannot say it does not have rice at all. My kids loved them so much that on their request, I made them on 2 consecutive days last week. Such is the flavour combo of this idli- chutney.

Do try them and you will surely love it. Happy and healthy cooking! ❀️

Thank you so much Vinaya Prabhu Akka for the recipe. πŸ™

RECIPE:

Adapted from: Vinaya’s Culinary Delights

Ingredients: { Makes about 26 idlis }

1 Cup Urad dal (I used split ones)

1 1/2 Cups Barnyard Millet

Salt to taste

{ Barnyard Millet is called Varai in Konkani, Kuthiraivali in Tamil, Sanwa in Hindi and Kavadupullu in Malayalam }

Step by step recipe:

1. Soak Urad dal and Barnyard millet separately after washing them well for about 3 hours.

2. Now drain water from the Urad dal completely and grind with about 1 cup water to a smooth paste. Add drained Barnyard millet to it.

3. Grind to a slightly coarse paste. Add to a bowl along with salt. Keep for fermentation at room temperature for about 8 hours or overnight.

4. While making idlis, pour into greased idli moulds. Please note that the batter does not rise much like regular idli batter but idlis do come out soft. So don’t worry if the batter has not risen after fermentation.

5. Steam in idli steamer for 15 to 20 mins or till done. A knife inserted in the center of the idli should come out clear and free from wet batter.

6. Allow it to cool slightly and then remove from the moulds using a knife or back of a spoon. Serve with a chutney of your choice.

Notes:

* I served them with Roasted gram dal and coriander leaves chutney. Tastes amazing with this chutney.

Click on the image for the recipe.

* Do not grind the Barnyard millet smoothly. Just keep it slightly coarse to get perfect texture of the idlis.

* The fermented batter does not rise much. But don’t worry about it. The idlis will still be soft.

* The original recipe of idlis were made in grinder while I made in mixer. But still the ratio of Urad to Barnyard millet gave me very soft texture of idlis.

* I used Manna brand of Barnyard millet as it is readily available here in Qatar. For readers living here, I buy them from Lulu hypermarket or Grand hypermarket in Wakra.

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Here is my Compilation of all my no rice dosa recipes.

Urad – Rava Idli | No rice idlis

When I was thinking about more varieties of idlis after Broken Wheat Idlis, I was reminded of these Rava idlis using Urad dal which is made at my husband’s place on Pooja days as it does not contain rice (rice is avoided for breakfast during Pooja or fasting days). I realized how I had forgotten to blog about these basic and most made idlis in Konkani households.

So as I am sharing this recipe with all of you, my son is sleeping in my arms completing his evening sleep. This boy who is only 2 years old brings so much joy in my life that I feel so blessed. πŸ™ During evenings, when the husband is at work and my daughter goes out to play, he and me have some “us” time. We have our discussions with him sitting on my lap, about birds and kids playing outside. (He has got my bird love genes 😍). He looks at me with his gleaming bright eyes, smiling and pulls my cheeks saying “Amma, mogu mogu” (meaning love you, love you 😍😍) and showers me with kisses. πŸ˜„

I had never imagined a child can be so expressive in love and so attached. My daughter was never this way but this boy is very different. I think it’s God’s blessings so that I don’t feel lonely being at home most of the time. He does not leave me alone at all and even sits with me when I cook. Loves hugging me and I sometimes feel I need that hug more than him. 😍 Thus is my love story with my son. ❀️

Here’s sharing his favorite idlis or Iddi like he calls it. Hope our love remains always and fills my heart like this. ❀️ Some motherhood touch to this blog today with teary eyes (can’t stop being emotional 😬). Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Rava / Semolina / Sooji

1 Cup Urad dal (I use split ones)

Salt to taste

Oil to grease the idli plates

Step by step recipe:

1. Wash well and soak the Urad dal in enough water for about 4 hours. Drain and using about 1 Cup water, grind to a smooth paste. I grind in my mixie, not grinder.

2. Dry roast the semolina till it turns hot. No need to brown it. Just roast till it turns hot and aromatic. Keep aside to cool.

3. Add this to the Urad dal batter and mix well with hands to ensure a lump free batter. Also add about 1 and half cups water along with salt to bring it to idli batter consistency (thick yet free falling).

4. Ferment for about 8 hours or overnight by keeping the batter at room temperature. Might take longer in cold weathers. When the batter ferments, it might become thick as semolina absorbs a lot of water. Add about 1 or 2 spoons of water to make it little loose if it’s very thick.

5. Steam for 20 to 25 mins or till a knife inserted in the center of the idlis come out clear.

6. Remove and serve with a chutney of your choice.

Notes:

* These idlis take slightly longer to steam than regular idlis. So steam really well. Else it will be lumpy inside.

* I use mixie to grind. Hence used 1:2 ratio of Urad dal to rava. If using grinder, use 2 and 1/2 Cups Rava for 1 Cup Urad dal.

* No need to brown the rava while roasting. Just fry till it turns aromatic. Cool well and then mix.

* It took me total 2 and 1/2 Cups water while making the batter and 2 spoons of water the next day to get perfect idlis. In these idlis, water is very important as semolina absorbs a lot of water. Make sure the batter is loose and not very thick, else you will get hard idlis.

* I served these idlis with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.

Broken wheat – Urad idlis | “No rice” idlis

I have been getting many requests for “No rice” idlis and dosas from my readers who want to avoid rice in their diet being diabetic. As for me, I believe strongly that if you eat whatever your grandparents used to eat, no matter which culture you belong to, you will definitely be eating healthy. But along with that, we need to keep in mind about how active they were with no gadgets to help them. So we need an active lifestyle as well for an overall healthy living (Okay, enough of “gyan” for today πŸ˜…).

I happened to try these idlis after making Broken wheat – Mixed dal dosas which is our favorite. They came out so well that I could not wait to share with all of you. It comes out so soft and delicious that you won’t miss rice at all in these idlis. It has an unique flavour due to broken wheat but still very tasty.

Hope you all try and love these idlis too. Happy and healthy cooking! ❀️

It was my birthday on December 8th and I want to share a beautiful collage made by my Amma capturing moments from my childhood. I was born at midnight between 7th and 8th December and that’s why my birthday has always been celebrated by Amma on both these days. Her love for me is my greatest strength and makes me feel that I am precious. Love you a lot Amma ❀️. Thank you for always being there for me. πŸ™

After all that nostalgia and some birthday memories πŸ˜…, here is the recipe for all of you..

RECIPE:

Ingredients: {Makes about 26 idlis}

2 Cups Broken wheat (Daliya or Gonva khan)

1/2 Cup Urad dal (I use split ones)

1/2 tsp Methi or Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak Urad dal along with Methi for about 4 hours. Wash well and soak broken wheat for about 30 mins. Now drain water from both.

2. Grind Urad dal- Methi mixture with about a Cup of water to a smooth paste. Pour into a large steel vessel.

3. Grind broken wheat with about 1/2 Cup water just slightly and not completely so that it just crushes down yet have that semolina or rava kind of consistency. Mix it with the Urad dal batter.

4. Cover and keep it at room temperature for about 8 hours or overnight for the batter to ferment. Might take longer in cold weathers.

Love the colour of this fermented batter 😍

5. Add to idli molds and steam for about 20 mins or till a knife inserted in the center of the idli comes out clean.

6. Allow to cool completely and then remove from the idli molds. Serve with a chutney of your choice.

Notes:

* Since these idlis don’t contain rice, they are very soft. You need to wait for it to cool completely to remove from the idli molds or else it might break off.

* I use Patanjali brand of Broken wheat or Daliya.

* Don’t make the batter very watery. It needs to be slightly thick just like regular idli batter to get perfect idlis.

* Don’t grind the broken wheat completely. Just pulse to get it to semolina or rava consistency.

* I make Peanut Chutney with these idlis. To make this chutney, fry about 2 Tbsp de-skinned peanuts along with 3 to 4 red chillies in little oil. Cool and grind along with 3/4 Cup Coconut, a pinch of Hing and 1 tsp Tamarind paste, salt and water to a smooth paste. I don’t add seasoning to my chutney as my daughter does not like mustard seeds. You can season with mustard seeds and curry leaves.

* You can also try this Urad dal – Moong dal Idli which is also without rice. You can make dosas too with this batter.

* These “no rice” Broken wheat – Mixed dal dosas also come out really delicious.

Mashinga palle sannamuddo | Drumstick leaves spicy idlis Konkani style

I love cooking alone in the kitchen and look for the time when my kids are super busy with their naughtiness, then sneak myself into the kitchen to cook. When I cook, some dishes bring back such beautiful nostalgic memories that they bring so much happiness in my heart. Memories are really a wonderful way to relive those precious moments which can never come back but will be a treasure in us forever, bringing us joy when we think of them. ❀️

Sannamudhos were regularly made by my grandmother and I used to wait for it to be steamed to enjoy them as soon as it came out of the pedavan or steamer with coconut oil. Even now, when I make them, I eat them the same way just to relive those childhood memories. Here is a glimpse of the sannamudhos from the pedavan which my father had gifted me many years back when I was coming here to Qatar. Love it so much. Also, see how cute it looks. 😍

Here, even though we live in Industrial area, the residents have planted many variety of trees and one among them is drumstick tree. My husband plucks the leaves from a large tree near our house and I make sannamudhos as soon as I get them. The aroma of these idlis are one of it’s kind. The whole house smells heavenly when it steams. ❀️

Hope you all try and love them. Drumstick leaves are very healthy and medicinal. So I always try to add it regularly in our diet. Konkanis know this recipe but sharing for those who are new to it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Makes about 13 idlis}

2 Cups Drumstick leaves/ Moringa leaves/ Mashinga pallo

1 Cup Idli Rava/ Rice Rava

Salt to taste

For the masala paste:

1/2 Cup fresh or desiccated Coconut

1 tsp Tamarind paste

5 to 6 Kashmiri long red chillies or to taste (fried in 1 tsp oil)

Coconut oil to grease the idli plates

Step by step recipe:

1. Remove the leaves from the stems. Add to a bowl. Wash well. Drain and keep aside.

2. Take idli rava in a bowl. Wash well, drain and keep aside.

3. Now grind together coconut, fried red chillies and tamarind paste with little water to a smooth paste. Add this to the idli rava mixture.

4. Add about 1/2 Cup water (I wash the mixer and add that water.) to form a thick batter. Add salt and mix well.

5. Now mix in the drumstick leaves. It is a thick mixture just like how it is shown below.

6. Grease idli moulds with coconut oil and add the mixture evenly in the moulds.

7. Steam for 20 to 25 minutes or till a knife inserted in the center of the idli comes out clear.

Just love this pedavan or steamer gifted to me by my dad 😍

8. Enjoy it piping hot with coconut oil or with rice and dalitoy or rasam. Makes such an heavenly combo!

Notes:

* You can substitute drumstick leaves with Methi leaves or finely chopped palak leaves. This sannamudho can be made adding only onion or a mix of onion plus cabbage too.

* I add two cups of leaves for 1 Cup of idli rava. You can reduce the amount of leaves if you don’t have that much available but this quantity gives an amazing aroma as well as flavour to these idlis.

* The amount of red chillies I have mentioned is apt for us as the idlis turn out medium spicy. If you like them more spicy, then you can also add chilli powder before you mix in the leaves.

* Do steam them well atleast for 20 mins on high flame, else there can be rawness in the idli rava.

* Idli rava absorbs water when kept for a while. So if you keep the mixture to rest, it will absorb all the water and you might need to add a little more water to bring it to thick consistency. If steamed immediately, only 1/2 Cup water is needed.

* These idlis are traditionally had with rice and any curry like dalitoy (Konkani style dal) or rasam. You can also enjoy them as it is but don’t forget to dip in it coconut oil or drizzle over it for that heavenly flavour.

Kanchipuram Idlis

When I get some free time yet don’t want to sit with my phone, I read cookbooks. Reading them is a pleasure of it’s own and I forget the rest of the world and dive into the world of recipes. ❀️

On one such day, I saw a recipe of Kanchipuram idlis in the cookbook “Dakshin Bharat dishes” by Mrs Jaya V Shenoy which is a must have cookbook in every Konkani household. My grandmother and mother refer to the Kannada version of this book while I was lucky enough to be gifted the English version of it by my aunt, Chandriakka during my marriage. It has definitely been the best gift for me. Thank you akka. I always remember you when I read it. ❀️❀️

As I read the recipe for these idlis, I saw that it had baking soda as an ingredient which I try to avoid as much as possible. So I added the naturally fermenting ingredient, Methi which gives soft idlis and also increases the health quotient of the idlis.

The resultant were these super soft, spongy idlis with bites of cashews and chana dal. Also, they turn out so flavourful that you will keep craving for more. We loved it so much that I had to make them again within the week as we could not get enough of it.

These idlis are definitely a welcome change from the regular idlis and can be made occasionally when you are bored of the same old breakfast dishes. Hope you all try and love it like we did. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 22 idlis}

1 Cup Raw white rice or Idli rice (I use any variety of small grain white rice available here)

1 Cup Urad dal (I use split ones)

1 tsp Methi or fenugreek seeds

1 Tbsp Chana dal (To be soaked and added into the batter after fermentation)

Salt to taste

For seasoning:

1 tsp Ghee

1/2 tsp Jeera or cumin seeds

6 to 8 broken cashews

A sprig of curry leaves

A pinch of pepper powder

1 to 2 green chillies

Step by step recipe:

1. Wash well and soak the Urad dal along with Methi in atleast twice the amount of water. Wash well and soak the rice separately. I soak both for atleast 4 hours. Once soaked, drain the water completely from it.

2. Grind Urad- Methi with 1 Cup water or as required to a smooth paste. (It took me 1 Cup water to grind it.) Remove into a large vessel.

3. Now grind the rice with little of the leftover Urad batter in the mixer to a little coarse paste (like rava consistency). I did not add additional water at all while grinding rice. Pour into the same bowl and mix both batters adding salt.

4. Ferment the batter overnight or for atleast 8 hours in a warm place.

5. While making idlis, add soaked Chana dal and also prepare the seasoning. Heat ghee in a pan. Add cumin seeds, cashews, pepper powder, curry leaves and green chillies. Fry till cashews turn light brown and add the seasoning to the batter.

Note: I usually soak the Chana dal in double the water for about an hour the previous night. Drain the water and refrigerate to add to the batter the next day. This saves soaking time in the morning.

6. Mix well. Pour into greased idli plates and steam for 20 mins or till done.

7. Enjoy with a chutney of your choice.

Notes:

* Grind the rice to rava consistency. If you grind it smooth, the texture of the idlis may not be as good.

* Methi seeds give these idlis a very soft texture. So don’t skip it.

* To save time in the morning, soak the Chana dal in enough water the previous night for an hour. Drain and refrigerate. Add to the fermented batter while making idlis.

* All ingredients in the seasoning give a good flavour to the idlis. So don’t skip it except green chillies which you can skip if serving small kids. My kids are fine with it though. I remove the chillies and give them.

* This chutney is Hing chutney with red chillies. I just grind coconut with dried kashmiri red chillies, Hing powder and tamarind paste with salt and little water to a smooth paste. Drizzle coconut oil on top or season it with mustard seeds and curry leaves. I don’t season most of my chutneys as my daughter does not like mustard seeds.

Urad – Whole moong dosa and idli | “No rice” recipe

Some dishes may not look as appealing to the eyes but they are simply delicious. These whole moong idlis are the perfect example of that. They are not as pristine beautiful like regular idlis but taste so good and are very healthy too.

I got the idea of this recipe from my friend Ashwini Kulkarni who always sends me pictures and recipes of dosas that she makes for her “dosa loving” family (just like mine). She did not make idlis with it but I made them as my son is a huge fan of “iddis(as he calls them πŸ˜€). Since I planned to make idlis, I added methi seeds too to the batter and it made the idlis very soft.

This is a “no rice” recipe like many of my idli and dosa recipes. So it’s good for those who want to avoid rice in their diet. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: {Gives 13 Idlis and about 6 dosas}

1 Cup Urad dal (I used split Urad dal)

1 Cup Whole moong / Green gram

1/2 Tbsp Methi / Fenugreek seeds

Salt to taste

Oil to grease the Idli plates and ghee to cook the dosa

Step by step recipe:

1. Take Urad dal, whole moong and methi in a bowl.

2. Wash well and soak in atleast double the amount of water for about 4 to 6 hours. Now drain the soaked water and add the soaked urad-moong-methi to the mixer.

3. Grind to a smooth paste. It took me 1 Cup water while grinding (this information is for people who ask me for water measurement). Pour in a large preferably steel vessel.

4. Keep covered at room temperature for fermentation overnight or for about 8 hours.

5. If making Idlis, add the batter to greased idli moulds.

6. Steam for 20 mins or till done.

7. If making dosas, heat a dosa pan and pour a ladle of the batter. Spread using the back of the ladle to circle shape.

8. Add ghee or oil to the dosa. Cook till the surface cooks. Then flip and cook for few seconds.

9. Serve both dosas and Idlis with a chutney of your choice.

Notes:

* The whole moong might not grind fully but have little skin in the batter. That is okay.

* Cook the dosas only one side if you like soft dosas and cook both sides till crisp for crispy dosas.

* I served this with two kinds of chutney:

** Peanut Hing Chutney: Grind coconut with ginger, green chillies, hing powder, salt and skinned peanuts with little water to a smooth paste.

** Mint Coriander Chutney: Grind coconut with mint leaves, coriander leaves, curry leaves, green chillies, ginger and salt to a smooth paste. Add lemon juice over it.

Both these chutneys don’t need seasoning and goes well with Urad moong Idlis and dosas.