Lemon and Sweet Idiyappam / Sevai

Sweet Idiyappam

Cook time: 5 mins

Ingredients:

Idiyappam 

Grated coconut

Sugar

Method :

Sprinkle Coconut and sugar on the Idiyappam and serve....

Lemon Idiyappam

Cook time: 10 mins

Ingredients:

• Idiyappam 
• Lemon juice from 1 lemon
• 1 Onion finely chopped 
• 2 green chillies finely chopped
• 1/2 tsp Mustard
• 1/2 tsp Urad dal
• 1 tsp Channa dal
• 1 tsp Peanuts
• Salt for taste
• 1/4 tsp turmeric powder(optional)
• Curry leaves

Method:

In a broad vessel, shred the idiyappam and mix salt in it. Keep it aside.

Heat oil in a kadai, add mustard seeds, urad dal, bengal gram,peanuts,curry leaves,green chilli and onion fry for a minute add turmeric powder and saute for few seconds.

Add  idiyappam in the kadai and mix well. Adjust salt and add lemon juice according to your taste.

Lemon Sevai is ready to serve.....

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Idiyappam / Sevai

         Idiyappam is a common breakfast or dinner dish in Southern part of India.It is also called Sevai. It is a very healthy food as it is steamed cooked.Idiyappam dough is made by mixing rice flour,salt and hot water.Idiyappam is prepared by forming noodle-like pattern with rice flour dough and steam cooked. It is generally served together with a Spicy curry(Veg or Non Veg),coconut chutney, coconut milk or coconut gratings with sugar. Variety of Recipies like Sweet Idiyappam,Kara Idiyappam, Lemon Sevai etc can be prepared using this Basic Idiyappam.

In this post Im going to show how to prepare basic Idiyappam...

Prep Time:20 mins    
Cook Time: 20 mins     
Serves :4

Ingredients:

• 2 cups Idiyappam flour
• 4 cups boiling water 
• salt 

Method:

• Add salt to the boiling water and pour the boiling water little by little to the rice flour and make a soft dough. Knead it well.

         

• Keep the idli plate ready with slightly wet cloth over it.
• Now fill the idiyappam maker with the prepared dough .

         

• Press it in a circular motion on idly plate in the form of long strings or in the size of Idli.

          

• Steam it in Idli pot for 5 - 7 minutes.Repeat the process with remaining dough.

        
         Idiyappam is ready.
                  

Serve with sweetened coconut milk,chutney, Vegetable Kurma,Non Veg gravies etc.

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Kushboo Idli

Prep Time: 20 mins     Soaking time: 6 hrs      Cook Time : 20 mins

Ingredients:

• 4 cups Raw Rice / Pacharisi
• 1 cup Urad dal / Ulundhu
• 1/2 cup Sabudana / Sago / Javvarisi
• Salt - for taste
• Cooking Soda / Eno Salt - 1/2 tsp
• Water 

Method :

1. Wash Rice and dal.
2. Soak it together with Sabudana in a vessel for 6 hours.
3. Grind it into a smooth batter .Add Salt and mix it with your hand.

                        

       

      4.  Ferment it overnight.

      5.  Take the fermented Batter and mix it with cooking soda, If required add little                   water to make idly batter consistency. 

      6.  Prepare idli by greasing the idli plates with little oil and pour the batter in the                  mould.

      7.  Place the plates in idli cooker and cook on medium flame for 10 minutes.

      8.  To check whether its cooked  insert a tooth pick ,it should come out clean.

      9.  Once cooked switch off the flame and allow it to cool for 5 mins.

       Kushboo Idli is ready to serve......

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IDLI / DOSA BATTER

IDLI / DOSA BATTER

Ingredients:

• 4 cups Idli rice
• 1 cup whole white Urad dhal /Split dhal/ Black Urad Dhal
• 1 tbsp Fenugreek/ methi seeds/ Vendhayam
• 2 tbsp Salt

Instructions:

1.  Wash and Soak all the ingredients separately for minimum 4 hrs.   
2. I used whole white urad dhal as it will be more fluffy than the split one . Black dhal needs extra time for soaking and cleaning.
3. After 4 hrs you can notice the dhal and rice are ready for grinding.  
4. First add the soaked Fenugreek in the grinder with little water,grind it until they are finely ground.(Grinding separately gives more fluffiness)
5. Now add the urad dhal and add water slowly on intervals. Grind Dhal for about 20 - 25 mins,by now it will be fully grinded and fluffy.
6. Transfer it into a big bowl and keep aside.
7. Now grind the soaked rice with enough water ,as more water added at once will make the batter into thin consistency.
8. Transfer the batter to the Urad dhal bowl.
9. Add salt to the batter and mix it with your hand .I always add it before fermenting.

              

 10.   It usually takes 10 - 12 hrs to ferment and you can see the batter raised. a well fermented batter            gives soft and tasty Idlies.

       

               

    

   11.   Now mix the batter nicely with a laddle and the batter is ready to use.

   

MAKING OF IDLI :

1. Put some water in an idly vessel and put it on medium flame. 
2. Oil the idli plates and gently fill the moulds with the batter. You can also use cloth on the plate.In that case no need to grease the plate with oil.
   
3. Put it inside the idly vessel and let it steam for 8 - 10 minutes.

                     

    4.   After it gets cooked,take it out from the vessel and let it rest for 5 minutes,dont remove 

          immediately as it will be sticking to the plate.

    5.   Do not overcook then it will become hard.

    6.   Very soft fluffy idlis ,Uthappam,Soft dosas,Mini idlis ,crispy dosas ,Paniyaram etc.,can be                   prepared using this batter.

     Serve hot with Sambhar,Chutney ....

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