Idly - Indian Break fast

Idly - Indian Break fast 

Ingredients

Par Boiled Idly rice -3 tumblers or 3 cups

Urad dal (Full) -1 tumbler or 1 cup

You can use any measurement but the ratio of Par Boiled rice and Urad dal should be 3:1

Crystal Salt -4 1/2 tsp (or as required)

Method

Wash urad dal and rice and soak it separately for 4-5 hours.

Grind urad dal in the wet grinder (advisable for soft idlies) until fluffy. Add ice cold water/ordinary water when needed. Add water little by little.

Then grind rice well for 20-30 minutes.

After that add the ground urad Dal to the grounded rice in the grinder and grind for 5 minutes.This is done for mixing the batter well.

Add salt  as per your taste.

The consistency of the batter should neither be thick nor watery. It should be medium. You can master it with practice.

Leave for 6-7 hours to ferment. You could see that the batter would have risen.

Mix the fermented batter well.

Grease idly moulds. Take a scoop of batter and fill it in each idly mould.

Use pressure cooker or any vessel and steam cook the idlis . But the water should be heated well first.

Boil water in a kadai/pressure cooker/any vessel which could hold the idli moulds and place the idly mould with batter in it and cover it with a lid.

Steam cook for 10 -15 minutes.

Prick a fork inside the idly, if it comes out clean - idly is ready .

Have it with any chutney or sambar or  any podi.

Spinach Dal or Palak Dal

Spinach Dal or Palak Dal  

(North Indian Vegetarian )

1  cup(s) split green gram (moong dal)

1  bunch(es) spinach chopped

1  medium tomato(es) chopped

1  medium onion(s) chopped

1  teaspoon(s) cumin seeds

½  teaspoon(s) turmeric powder       

1  tablespoon(s) finely chopped ginger

2  green chilli(es) slit

2  flake(s) garlic

2  tablespoon(s) butter / ghee (clarified butter)

red chilli powder and salt to taste

fresh coriander leaves to garnish.

1. Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3  minutes.

2. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5  minutes or till the gram is tender.

3. Add the chopped spinach and simmer for about 3  minutes or till the spinach is cooked.

Garnish with finely chopped fresh coriander leaves.

Can Serve for 4 people :

Serve with Cumin Rice / Jeera Rice, white rice or Roti.