Tag Archives: Rice

Horsegram dosa | Kulitha polo | Crispy dosas with Muthira/ Huruli kaalu

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Dosas are our “most made” breakfast as my regular readers already know. For those who are new, here is a glimpse into more than 30 dosa recipes on my Dosa corner page. We just can’t get enough of them and my kids’ too either love dosas or idlis for breakfast. ❀️❀️

And what’s not to love about dosas? They are healthy, filling and so delicious when dipped into its companion, the quintessential chutney 😍. Also, I love how once we finish our breakfast, there are no mid meal hunger pangs which keeps us away from junk food binging. That is why I believe that breakfast is the most important meal of the day. ❀️

My grandmother always made Horsegram idlis but I started making these dosas after seeing many people make it in Konkani households. Came out so crispy and importantly my kids loved it. So during winter months, when I include Horsegram in our diet (as it is warm to the body), I make these dosas as well.

Hope you all try these dosas for a change too. I am sure you will love it. Happy and healthy cooking! ❀️

Want to share a quote with all of you which my Amma shared with me last week and I loved it a lot. ❀️

I am someone who loves with all my heart and get attached with all depths. The problem with that is sometimes that leads to a lot of hurt. Not judging people whom I love, can never do that, but all the experiences I have faced in life has taught me exactly what is written in the quote above. Don’t expect anything in return. You love someone without any reason, so don’t expect anything back, not even love. Just keep expectations away and pray for the well being of that person. That’s what love is all about and no one apart from you needs to understand your love. ❀️

Amma, this quote is so beautiful and I am going to remember it forever. Thanks for sharing this Amma. ❀️

RECIPE:

Ingredients: { Makes about 13 dosas }

1 Cup Raw white rice ( I use any variety available here )

1/2 Cup Horsegram/ Muthira/ Kulithu/ Huruli kaalu

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

Salt to taste

Ghee or oil while cooking the dosas

Step by step recipe:

1. Wash well and soak rice, Horsegram and Urad dal together for 4 to 5 hours. Now drain water completely. Add along with about a cup of water to a mixer.

2. Grind to a smooth paste. Pour into a large steel bowl. Add salt and mix well.

3. Keep covered at room temperature overnight or for 6 to 8 hours.

4. Heat a dosa pan and pour a ladle full of dosa batter. Spread like regular dosas using the back of the ladle. Add little ghee and cook till the dosas turn crisp.

5. Remove and repeat the same with the rest of the batter. Serve with a chutney of your choice. I serve this with hing chutney.

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Notes:

* Do pick stones from Horsegram before soaking as Horsegram usually contains stones in it.

* I also make Horsegram idlis. You can check that recipe here – Horsegram idlis.

* Fermenting this batter too long can make the dosa batter turn sour as it contains Horsegram in it. So don’t ferment more than 8 hours in summers.

* For hing chutney, grind about 1 Cup coconut with 3 to 4 red chillies, 1/4 tsp Hing powder, salt and little water. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my Dosa recipes here – Dosa Corner

* For my ” no rice ” dosa recipes collection – ” no rice” Dosa recipes Compilation

Kali dosa | Soft and spongy dosas for lunch box

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Traditional recipe + mom’s recipe + unique name + dosa = I have to try it! πŸ˜„ This is what ran in my mind the moment my friend Sreeja posted this Kali dosa. It was a dosa which her Amma made regularly for her college lunch box and she loved it as it stayed soft till lunch time unlike other dosas. I too have made this dosa many times now following her recipe and love how soft these dosas come out.

College lunch time reminds me of my lunch sharing with my best friends, Taniya and Sunanda (Tanu and Chu 😍😍). Tanu being brought up in the North used to bring roti-sabzi for lunch whereas Chu being a Malayalee used to bring dishes from the Kerala cuisine. And you can guess what I used to take for lunch box πŸ˜… – Konkani food. So it was a great combination of three cuisines and we used to have a wonderful time sharing our food while chattering our hearts off, giggling at our silly jokes which only we understood. πŸ˜…πŸ˜β€οΈ

Even though I miss seeing, hugging, talking and laughing with them, I am so grateful to Mr Whatsapp 😁 that we are in contact everyday even after being in three different countries in our small group named “Tanu Chu Ladoo”😍😍😍. Our friendship has been strong since more than 12 years now and I am sure we will be the same forever. ❀️

My Amma shared a quote yesterday saying she felt it apt to describe our friendship and I can’t agree more. Here’s the quote. ❀️

For me, soul connection is most important and these relations are what I treasure the most..❀️

Here’s ending my write-up by thanking Sreeja for her recipe and sharing her mother’s recipe with all of you. Happy and healthy cooking!

Thank you dear Sreeja. Loved the dosa very much. ❀️

RECIPE:

Ingredients: { Makes about 12 dosas }

2 Cups Raw white rice ( I use any regular variety available)

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

1/2 Cup thick or thin Poha (flattened rice/ beaten rice)

1 tsp Fenugreek seeds or Methi

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal with poha while rice and Methi separately for 3 to 4 hours.

2. Drain water from urad dal- poha bowl. Add water as required, little by little and grind Urad dal with poha and Methi to a smooth paste. Don’t drain water from soaked Methi. It is very healthy and also helps ferment the batter well. Pour the ground paste into a large bowl.

3. Now add drained rice to the mixer and grind to a smooth paste too. Add to the Urad dal batter and add salt. Mix well.

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

5. Heat a dosa pan and add a ladle of batter. No need to spread this dosa. Cook on medium flame or else the dosa may turn black due to poha in the batter. Add ghee on top when it cooks on the surface.

6. Flip and cook for few seconds.

7. Remove and repeat the same with the rest of the batter. Serve hot with a chutney or your choice or with sambar or with both like me. πŸ˜„πŸ˜„

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Notes:

* Adding the soaked Methi water in the batter is beneficial to health and also ensures good fermentation of the batter which gives very soft dosas.

* Remember to make these dosas on medium flame and not on high flame as this dosa turns black underneath very quickly due to poha in the batter.

* You can also cook these dosas only on one side like set dosas.

* Check all my dosa varieties in my Dosa Corner page.

* For all my no rice dosas, check this No Rice Dosa Recipes Compilation.

Mushti Polo | Traditional Konkani style soft dosa

My 25th dosa on my Dosa Corner page!! And what’s better than this dosa, our very own Mushti Polo which I have grown up eating almost every week as a kid. This super soft dosa with raw mango chutney is a combination that brings back all the nostalgia of childhood (and how carefree and fun that was! 😍)

Though I never realized the value of how much my grandmother and mother tried to make us eat healthy then, I understand it very well now after becoming a mother. Guess that’s what is called “Life is a full circle!” (also, I remember my mother’s dialogue whenever she got angry ” You will know this after you become a mother in future 🀣🀣).

Yes, I truly understand now. πŸ˜‚ All these traditional recipes are all that we need in our life to eat healthy. Dosas especially being fermented or probiotic food and very good for our body. Pair it with a chutney or sambar and it is a complete meal in itself.

Hope you all try this dosa. All amchis know this dosa. It is actually called Mushti dosa meaning all ingredients are added in fist measurement using hands (Mushti is fist in Konkani). I thank my Amma for sharing her recipe with me. ❀️ Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 8 dosas }

1 Cup Raw white rice ( I use any medium grain rice available here )

3 Tbsp Urad dal ( I use split ones )

1 Tbsp Methi / Fenugreek seeds

1/2 Cup thick or thin Poha / Beaten rice

1/2 Cup fresh or desiccated Coconut

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take rice, Urad dal and Methi in a large bowl.

2. Wash well and soak in enough water for atleast 4 hours. Now drain the water and add to a mixer. Also add poha and coconut.

Note: I don’t wash poha as it’s really clean here. You can wash it in running water and then add if it has grains in it.

3. Add about 1 Cup of water along with salt and grind to a smooth paste. Pour into a large bowl.

4. Keep it in a warm place at room temperature for about 8 to 10 hours. Since it is winter season, you may need to ferment even upto 12 to 14 hours for the batter to ferment well.

5. Now heat a dosa pan and add a ladle of batter in the center of the pan. Do not spread this dosa. Cover and cook on medium flame adding oil or ghee till the surface cooks.

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

Notes:

* I make Ambuli Chutney or Raw Mango chutney with this. Since we don’t get raw mangoes readily here, I use the ones leftover from pickle jars.

* Just grind three to four small mangoes from pickle jars (or about 1/4 Cup of fresh raw mango) with 1/2 Cup Coconut, 3 to 4 red chillies, Hing and salt with water to a smooth paste. This is a thick chutney.

* You can substitute Hing with 3 to 4 garlic cloves instead. I use Hing during fasting or Pooja days and garlic on other days.

* You can also use green chillies instead of red chillies.

* This dosa is a thick one and to be roasted only on one side on medium flame.

* I get many queries about the kind of rice I use. I just use raw white rice of any brand which is available here. Not basmati nor any idli/ dosa rice. Just medium grain white rice which we get from nearby supermarket.

* You can check all my 25 dosas on my Dosa Corner page.

Palak Paneer with simple vegetable pulao | Easy meal ideas

Palak paneer reminds me of only one person, someone who is very close to my heart and to whom I owe everything in life – My Amma ❀️. This is her favorite dish and I have so many memories with her love for Palak paneer. Each time I make it, I only wish she was here with me, just to see her eat with so much happiness. 😍

One of the first memories of Palak paneer and my Amma is when she was admitted in hospital during my 4th semester engineering exams due to Vertigo. It was one of my most difficult days as I could not bear to see her suffer and wanted to take care of her but I had my exams on.

Finally I decided to stay in the hospital with her and study, no matter what happens. Those days, when I used to come back after my exams, I brought her favorite foods to cheer her up. One of them was Palak paneer from a nearby restaurant. The glow on her face while eating it is still in my memories. Can never forget the small ray of happiness which this curry brought in those sad times. ❀️

And guess what? My 4th semester exam results were my most scored one in my entire engineering studies. I always say it’s only due to Amma’s blessings. πŸ™

After that, I learned to make palak paneer from my aunt Anita Pai mai who was also the reason I started my blog. She encouraged me a lot during my initial cooking days. Amma loved my palak paneer so much that she said it tasted even better than restaurant ones. So whenever I visit them, I definitely make it for her. Just to see the glow on her face. 😍

I had even made it for her and sent it with my brother when he had come here to Qatar on vacation. Here is a picture from my Facebook memories. Palak paneer with Coconut burfis and Til ki Burfi which travelled from Qatar to India, from a daughter to her mother, with loads of love. ❀️❀️

This post became quite a long one but I always wanted to write about these memories as they are very close to my heart. I know Amma will have tears in her eyes while reading this. Loads of love to you Amma. Don’t know when we can meet next but I will definitely make your favorite Palak paneer for you when we meet. ❀️

Hope you all try this curry with pulao. I thank Anita Pai mai for her recipe. Happy and healthy cooking!

RECIPE:

Ingredients:

300 grams Palak or Spinach leaves (about half a large bunch)

200 grams Paneer cubes

4 green chillies

1 Tbsp Ghee

1 tsp Cumin seeds/ Jeera

1 inch Ginger piece, finely chopped

4 to 5 Garlic cloves, finely chopped

1 medium sized Onion, finely chopped

1 large Tomato, finely chopped

1/4 tsp Turmeric powder

1 tsp Garam masala powder

1/2 tsp Red chilli powder

Salt to taste

Step by step recipe:

1. Clean the spinach leaves well and wash under running water till the dirt goes away.

2. Now heat water with salt in a large pan. Add these leaves and bring to a boil.

3. As soon as it boils and the leaves start changing colour, immediately remove the leaves and wash it in cold water. Allow it to cool down.

4. Meanwhile heat ghee in a pan and add cumin seeds. When it changes colour, add Ginger and garlic. Fry for a minute. Add onion and fry till it turns translucent.

5. Now add finely chopped tomatoes and fry till it turns soft. Mash using the ladle. You can also puree tomatoes and add. Now add Haldi powder, Garam masala powder and red chilli powder.

6. Mix well. Grind the palak leaves along with green chillies and little water to a smooth paste. Add to this. Also add paneer cubes and salt.

7. Cook till the palak leaves changes colour and turns dark green. Remove from flame. Serve with rotis or rice. I usually make my simple vegetable pulao with it.

Notes:

* For vegetable pulao, soak basmati rice for about half an hour. In a pan, add ghee. Also add cloves, cardamom pods, bay leaf and some cashews. Fry till cashews turn brown. Now add drained rice along with frozen or fresh vegetables (about 1 cup for every 2 cups rice used). Cook in enough water adding salt till the rice turns soft. You can also add little milk and saffron when the rice is almost cooked for a richer version of pulao.

* Don’t cook the palak leaves in water as it will lose the nutrients. Just blanch it ie add to the hot water, bring to a boil and immediately drain and wash in running water in a colander. This helps retain the colour of palak leaves.

* I add the stalk part of palak too as it is healthy. Some people add only the leaves and discard the stalk/ stem. I feel if you grind it to smooth paste, then there is no problem in using the stem as well. In fact it gives a thickness to the gravy along with being nutritious too.

* Red chilli powder can be added only if needed since we are already adding green chillies while grinding.

* I used to add milk to the gravy towards the end when I started making palak paneer but now I don’t add as I feel it masks the palak flavour. You can add milk towards the end or garnish with fresh cream if you like it.

* You can substitute paneer with boiled chickpeas for Chole Palak and with boiled cubed Potatoes for Aloo palak or even with mushrooms for Kumbh Palak.

* Our favorite combination with Palak paneer is Vegetable pulao. I also make chapatis and it tastes great with this curry too.

Charmbure dosa |Puffed rice Dosa | Both soft and crispy dosas with one batter

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In my house, breakfast any day is either any variety of dosa/Idli or upma/poha. I make upma/ poha only on days when I have dosa batter handy for kids (they are HUGE dosa fans and for them breakfast means only bobbo or iddi {dosa/idli}). So, any new variety of dosa instantly grabs my attention and I have to try it out.

In one of the Konkani food groups that I am in, an amazing cook Anusha Mallya shares beautiful pictures of her dishes and I am always mesmerized specially by her dosa pictures. The dosas look so attractive that I had to try it as well. I saw that it had more rice than I regularly use and also had puffed rice in it which I found unique. So there I went as a dosa explorer (like Dora – the explorer, I could be Mitha – the dosa explorer πŸ˜…πŸ˜…).

And imagine my excitement when it came out so well. Like magic, I could make it super crispy (the way my daughter likes it), medium crispy for my son and husband, soft ones for me (ek teer se teen nishaane! πŸ˜‚) In all three ways, the dosa tasted amazing. It is definitely a keeper of a recipe. Thank you Anusha for your great recipe share! πŸ™

Hope you all try and love it too. If nothing, a wonderful change from the regular breakfast. Do try with tomato chutney. They make a great combination. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 25 dosas }

3 1/2 Cups Raw white rice or Idli rice or Dosa rice

1 Cup Urad dal (I use split ones)

2 tsp Methi or fenugreek seeds

1/2 Cup Bhel or puffed rice or Charmbure

Salt to taste

Step by step recipe:

1. Wash well and soak rice in atleast double the amount of water for atleast 4 hours. Wash well and soak the Urad dal along with Methi for atleast 4 hours. Now drain and add the Urad dal- Methi to the mixer.

2. Grind with about 3/4 Cup water to a smooth paste. Water amount depends on your mixer. Pour in a bowl. Now add the rice to the mixer along with puffed rice.

3. Grind the rice-puffed rice mixture to a smooth paste. It took me 3/4 Cup water to grind this too. Mix both the batters with hands adding salt.

4. Ferment the batter overnight or for atleast 8 hours.

Look at that well fermented batter 😍

5. Now heat a dosa pan and pour a ladle of batter onto it and spread into circle.

6. Cover and cook till dosa cooks. Add ghee while it cooks. Flip and cook for about half a minute.

7. Serve hot with a chutney of your choice. I have served with my Amma’s tomato chutney.

Notes:

* I use any variety of raw white rice available here for my dosas and idlis.

* Puffed rice gives it the crispy texture but also a softness if the dosa is made thick. If you don’t have puffed rice, substitute with equal amount of flattened rice or poha.

* If you like extra crispy dosa, cook till the underside turns really brown and looks like this.

* If you like soft dosas like set dosas, just pour a ladle and don’t spread much. Also cook only one side. It will turn out like this.

* Below, I have made the dosas medium crispy. So these dosas can be made in three ways which is the best part of this batter.

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

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Kharbas dosa | no fermentation dosa

My husband is on vacation since two weeks now and has been looking out for new recipes to try for me. It has actually made my job easier as I no longer have to think what to cook (which is a huge task in itself πŸ˜…). He searches for unique recipes (his current hobby πŸ˜€) and sends it to me. I just have to make it (which I don’t mind at all as I love cooking ❀️)

So last week he sent me this recipe of Kharbas dosa which he found in a video. I was amazed as it did not need fermentation at all and even then turned out super crispy. It also came out so tasty that I had to share the recipe with all of you. 😍

Hope you all try and love this dosa too. Our dosa loving family could not get enough of it and I made it again today for them. Happy and healthy cooking! ❀️

RECIPE:

Recipe credits: jyoth youtube channel

Ingredients: {Gives about 12 to 14 dosas}

2 Cups Raw white rice or Idli rice (I use any variety of short grain white rice available here)

1 Cup Urad dal (I used split ones)

2 tsp Methi or Fenugreek seeds

2 tsp Peppercorns or to taste

2 Kashmiri long red chillies

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak the rice, Urad dal, Methi along with pepper corns and red chillies for atleast 4 hours.

2. After it gets soaked, drain water completely and add to the mixer jar along with salt.

3. Add about 1 to 1 1/2 Cups water and grind to a smooth paste. Pour into a bowl.

4. Now the batter is ready to make dosas. Heat a dosa pan and pour a ladle of the batter. Spread into a large circle. Cook till the surface looks cooked and the underside turns crispy adding ghee or oil in between..

5. Serve hot with a chutney of your choice.

Notes:

* Methi is a very important ingredient in this dosa as we are not fermenting it. Do not skip Methi.

* The amount of pepper is to taste. If you don’t like pepper, you can skip it but I suggest to add atleast 1 tsp of pepper and 1 red chilly for the great flavour.

* Since I am a huge fan of fermentation as it increases the nutritional value in manifold, I do ferment this dosa batter as well but it makes no change to the texture of the dosa. It is crisp even before fermentation. The taste is also the same. So I suggest if you have time, ferment it for few hours. Else it’s okay as this dosa really does not need fermentation.

* The chutney I make with this dosa is ginger chutney. Just grind coconut with green chillies, ginger and tamarind paste along with salt and water to a fine paste. Pour into a bowl and add little water to bring it to chutney consistency. Season with spluttered mustard seeds and curry leaves in coconut oil.

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.

Horsegram Idlis | Kulitha idli

As a kid, I never liked many of the traditional Konkani recipes that my grandmother made and used to make a face at it. I loved bread for breakfast as compared to Idlis or dosas. My grandmother on the other hand used to make a face at bread and say “Is it even something eatable?” πŸ˜…

Now after about 15 years, I am in the same situation as hers. I don’t like store bought bread as much as I love Idlis and dosas. I love how filling, healthy, nutritious and delicious they are as compared to the bland bread (no offense Mr Bread 😁).

Coming to filling, these Horsegram Idlis are so filling that we don’t even need lunch the day I make these Idlis. It is so tasty too. My grandmother used to pour the batter in banana leaves in a large steamer called pedavan in Konkani and cut into wedges like a cake. I make them as regular Idlis though.

I want to share some health benefits of horsegram too. It is very high in iron, calcium and protein too. In fact, it has the highest calcium content among pulses and is one of the richest protein source for Vegetarians like us. Also, it is low in fat and slow digestive starch makes it ideal for diabetic and obese people.

Hope you all try these Idlis which are a “horsepower” of energy πŸ˜… (which is why horsegram is fed to race horses) . Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 Idlis}

3/4 Cup Raw white rice

1/2 Cup Horsegram or Kulithu

1/2 Cup Urad dal

Salt to taste

Step by step recipe:

1. The first important step while making any dish with horsegram is to pick stones from it as even the good quality ones have stones in it. After that, wash well and soak horsegram along with Urad dal in a bowl. Soak rice in another vessel. Soaking time is 4 to 6 hours.

Check the number of stones below that I picked from 1/2 Cup Horsegram (between both the vessels). Don’t know if it is clear but kept it just to get you all an idea.

2. Now take the soaked Urad dal and horsegram to a mixer.

3. Grind to a smooth paste (it won’t be perfectly smooth due to horsegram but it should not be very coarse too) and pour into a large steel vessel. Also take the soaked rice to the mixer with little water.

4. Grind the rice to a slightly coarse paste and add to the horsegram-urad batter. Add salt and mix well.

5. You can make Idlis instantly with this batter. Add to idli plates and steam for 20 mins till done.

6. Or you can also ferment the batter overnight or for 6 to 8 hours and then steam for 20 mins. I prefer these Idlis more as they turn out softer.

Serve with a chutney of your choice. I have served with Hing Chutney.

Horsegram Idlis after the batter ferments overnight.

Note:

* These Idlis are usually made without fermenting as they turn soft even without fermentation process but I find fermentation gives even softer Idlis. So I keep the batter to ferment overnight.

* These Idlis are the ones that I made as soon as I ground the batter. They did turn out very tasty but not as soft as after the batter ferments.

Instant Horsegram Idlis

* They are traditionally served with hinga udhak (Asafoetida water with salt, chopped green chillies and coconut oil) but we love this Hing Chutney with these Idlis. I just grind coconut, green chillies, salt with hing powder and little water to a smooth paste.

Easy Vegetable Biriyani | Layered style

Before this Covid situation, our weekends would be Veg Biriyani from the nearby restaurant and I used to wait for it after bored of my own cooking. But since March, we have stopped restaurant foods completely and I started making Biriyani at home.

Though the initial few times it did not come out so well, now my husband says it comes out even better than restaurant ones. So I thought I must share this recipe with my readers as I know most of you must be cooking only at home and missing Biriyani from restaurants.

I feel homemade ones taste better mainly because of the pure ingredients that we use such as ghee as compared to the refined oil used in restaurants. Now I can’t imagine eating that and feel satisfied when my family loves the Biriyani I make. Don’t think we will ever go back to eating out. One of the many positives that Corona has taught us, I must say.

Hope you all try for your family and love it too. Happy and healthy cooking. Stay safe!

RECIPE:

Ingredients: {Serves 3}

For the rice layer:

1 1/2 Cups raw Basmati or any long grain rice, soaked for 30 mins

Salt to taste

2 Cardamom pods

2 Cloves

1 Bay leaf

For the gravy layer:

2 Tbsp Ghee

1 Tbsp Oil

1 tsp Cumin seeds or Jeera

1 tsp Fennel seeds

1 tsp Peppercorns

2 Cardamom pods

2 Cloves

1 Bay leaf

6 to 8 Cashews

1 large Onion, thinly sliced

2 Cups Mixed Vegetables (carrot, potato, beans, green peas) { I used frozen peas}

1/2 Cup Yogurt or thick Curd

2 tsp Red chilli powder or to taste

2 tsp Garam masala powder

1/2 tsp Haldi powder

Salt to taste

Other ingredients:

4 Tbsp finely chopped Mint or Pudina leaves

4 Tbsp finely chopped Coriander leaves

1/4 Cup Milk

A pinch of Saffron strands

Step by step recipe:

1. Boil water in a large pan. Add soaked and drained Basmati rice along with salt, cardamom, cloves and bay leaf. Cook till the rice is almost done. Keep aside to cool.

2. Heat ghee plus oil and add jeera, fennel seeds, peppercorns, cardamom pods, cloves, bay leaf and cashews. Fry till cashews turn brown. Add thinly sliced onions (with a pinch of salt) and fry till they start turning brown.

3. Now add the mixed vegetables and fry well for couple of minutes.

4. Add little water and cook the vegetables till almost done. Now mix Yogurt with turmeric powder, red chilli powder and garam masala powder till there are no lumps and it turns a smooth paste. Add to the cooked vegetables while mixing well on low flame.

5. Cook on low flame for about 5 mins. Remove from flame. Keep aside.

6. Now heat the saffron stands in milk for little while. I microwave on high for 1 minute till the colour of milk changes.

7. Now start layering. Take a large pan and first add a layer of the curry. I use the same pan in which I cooked the rice.

8. Now add a layer of the cooked rice (half of it) evenly over it. Add half of the saffron milk and half of the finely chopped Mint – coriander leaves evenly over it.

9. Now layer the rest of the curry over it.

10. And finally the rest of the rice along with the saffron milk and mint coriander leaves evenly over it.

11. Now take another large pan with little water in it. Place this layered Biriyani pan in it and cook covered well for atleast 20 mins in the lowest flame possible.

12. Remove and serve with raita.

Notes:

* Don’t cook the rice fully in the first step or it will get mashed when steaming after layering.

* This style of Biriyani may seem difficult than one pot ones but trust me, it tastes very delicious and is easier than other layered Biriyanis.

* The spice level is to taste. I don’t make the Biriyani spicy as my kids eat it as well. You can add more red chilli powder in the Yogurt if desired.

* Make the gravy thick and dry, not watery or the Biriyani won’t come out well.

* For raita, I add finely chopped tomatoes, onions, cucumbers, coriander leaves to yogurt with little water, salt and chaat masala. Mix well.

Sabudana Dosa | Sago and Rice Dosa

I know I am posting a lot of dosa recipes which is evident from my Dosa corner page but it is the most requested from my readers too. I guess making different yet tasty breakfast everyday is a challenge which everyone faces (just like me πŸ˜…).

I have been making this Sabudana dosa which I found in Asha Satish Philar mai’s cookbook since many years now. It turns so soft and fluffy. The texture resembles set dosas available in restaurants. My kids love it with ginger chutney and butter.

So here is yet another dosa (hope you all are not bored πŸ˜‚). Happy and healthy cooking!

I thank Asha Satish mai whole heartedly for this amazing recipe of hers. Thank you mai. πŸ˜πŸ™

RECIPE: { Adapted from “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar }

Ingredients: { Makes 18 to 20 dosas}

3 Cups white Rice

1 Cup Sabudana/ Sago

1 Cup Urad dal

1 Cup Poha / flattened rice

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, sago and poha together in a large bowl with enough water. Wash well and soak rice in another bowl. Soak for atleast 4 to 5 hours.

2. Grind the urad-sago-poha mixture to a smooth paste. Remove in a bowl. Grind rice with little water to a smooth paste.

3. Mix both the batters and keep in a large bowl. I divided the batter into two bowls to avoid spills after fermentation.

4. Ferment the batter overnight or for atleast 8 hours.

5. Heat the dosa pan and add a ladle of the dosa. Make a thick dosa. Cover and cook on medium flame till the surface cooks. Add ghee or oil.

6. Remove from flame and repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used the next day.

* This dosa is very soft and needs to be cooked on medium flame on one side. No need to flip the dosa.

* Both thick or thin Poha can be used. Does not make much difference.

* I have used the small size sago seeds. I am sure it will work well with the big sago seeds too. Just that it might need extra soaking time.