Bulghur Wheat / Lapsi / Broken wheat Archives - My Veg Fare

Oats, Lapsi and sweet corn Idlis

Jayasri Ravi — Thu, 22 Mar 2012 23:55:00 +0000

Idli is one more thing I have become a big fan of.., well who doesn't Idli.., if you are a south Idli, most hearty breakfast.., A healthy one too.., basically because it is steam cooked.., Idli, vada, sambhar and chutney is one thing you get in every resturant, darshinis, hotels in south India...

Even Doctors prescribe to eat Idlis if you are sick only minus all the other items with it...!! :).

My love for Idlis became more stronger when I moved out of comfort zone.., that is when I left India, Now the first thing I do when I land in India is.... ?, Eat Idlis and Dosa :).., Oh! I am thinking of back home.., and I envy especially my daughter envies people in India, just because she can't indulge in her favourite food...

I think I have told you I have twins, a girl and a boy :). My Girl loves Idlis and my Boy loves Dosas..., Now you know why I make so many twists..., Oh! ya how can you know because I haven't posted lot of them!..., maybe some day I will.., but still we can talk about this Idli right ?.., so let's get back to the recipe then...

The Last time when I went to london, my eyes fell on this product - Lapsi, My friend who is from North Karnataka told me I should try it out.., well, why not ?, so I picked it up.., The other day I was searching through my pantry and noticed this cover..., took it out and was musing what to do..., I don't know some smell in the kitchen made my daughter think I am making Idlis.., that was when I thought why not try these...,

So with this I started pairing things, out came the oats and of course you know my love towards sweet corn.., you must have noticed I keep using these little yellow gems most of the time in my cooking... well put together we had these Lovely Idlis with a special chutney!, I am not posting the recipe for the chutney now as I am short of time and this is my post for.. you guessed right .. for Blogging Marathon.. the last day...

Valli special thanks to you..., in believing me and I enjoyed every bit of it, made new friends.., lovely ladies...., wonderful cooking and baking around the Blogging Marathon...you must check out every blogger in this marathon.., you will surprised of what all they have created.. learnt new recipes too... so here goes my recipe...

OATS, LAPSI AND SWEET CORN IDLIS

INGREDIENTS:

1 Cup Oats

1 Cup Lapsi

1 Cup sweet Corn ( used frozen)

3 Cups of Yogurt

1/2 of buttermilk

2 tsp of Eno or 1 and 1/2 tsp of Baking soda

1 and 1/2 tsp salt

2 stalks of chopped coriander leaves

1 stalk of curry leaves.

SEASONING:

1 tbsp of oil

1 tsp Mustard seeds

1 tsp Channa dal

1 tsp Urad dal

METHOD:

Thaw the frozen sweet corn, and grind it into a paste, then roast the rolled oats and powder them, Roast Lapsi for a few minutes and let every thing get cooled.

Then mix them all together, add salt, chopped coriander and chopped curry leaves.

Then in a small pan heat oil, add mustard seeds and dals fry them for a minute once the mustard seeds splutter and dals change colour switch of the stove, add these seasonings to the bowl of all the Dry ingredients.

Add Soda or Eno whatever you are using, Mix and combine them all well together.

Grease the Idli moulds, once everything is set ready add Yogurt and mix well, then if you find it too thick add extra buttermilk to it and make it into a consistency of Idli batter. (thicker than the pan cake batter)

Immediately pour these into the Idli moulds and steam cook them without the weight in the cooker for around 12 to 14 minutes..

Now your Idlis are ready to enjoy....

These Idlis may not be like the original Idlis still they are tasty with a nice spicy chutney...

MY VERDICT: My kiddo liked ( I can't say loved it as her favourite is the original Idlis !!), she said it was very nice..., and ate it with the sambhar I made just for her.., the other two said it was quite filling and ate with my spicy chutney...., eldest the combo was really good.., Hubby was bit inquisitive ( I have come to know now that if he asks me, what did you do with this recipe means he likes it!).., so I jumped into it and asked how was it.., he said it quite very nice actually and so the family story ends with a sigh that everybody enjoyed a good hearty, healthy breakfast.
Mum is very happy that she found an other recipe which her kids doesn't mind eating... what else do you need ?...

WISHING ALL MY READERS A VERY HAPPY UGADI...

Will wish you all once again tomorrow... c u soon with an other recipe tomorrow....take care...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

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Polenta and Bulgar Wheat Idli

Jayasri Ravi — Fri, 11 Feb 2011 22:17:00 +0000

Hi everybody,
Hope you all had a good week, so you can sit and enjoy your weekend, I had a hectic week, lots of things to do and in a rush :(, I am tired, but I couldn't resist sitting and blogging as I have to do this before they post their round-ups!, when I was browsing through I suddenly remembered I had seen this Idli event going on satya's blog!, I would have posted Idli's I have tried, then I have to start searching all my photos, Oh! my God! why do I do this all the time, and I remembered T and T my favourite event and it was from Taste of pearl city, I had been to her blog, and what a lovely looking blog she has got!, I love all her photographs, I wanted to participate in both the events, and their I noticed something very Interesting!, Yup!, Look I thought that's right ? I am going to participate in both the events, 'Two birds with one stone' can't hit a bird can I ?, so I will go with the Tamil Proverb 'Oru kalale erand Maanga'!
The Interesting part was these Idlis, she has a variety of Idlis (particularly the chocolately one!, check out!, chocolate and sweet lovers, I didn't show my daughter shhhhh.., will try it out someday!), so here is Polenta and Bulgar Wheat Idli to Satya's Twist the Traditional - Idli event.
Don't expect too much from me it is nothing compared to her clicks, check here for the beautiful clicks....

POLENTA AND BULGAR WHEAT IDLI

Preparation Time: 10 minutes
Cooking time: 12 minutes
Makes 45 Idlis

INGREDIENTS:
2 Cups Polenta
2 Cups Coarse Semolina
1 Cup Bulgar Wheat
1 and 1/4 tsp Eno Salt
1/2 tsp Turmeric powder
3 Cups Yogurt
2 Cups Water
1 and 1/2 tsp Salt

SEASONING:
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chenna dal
1 tsp Oil
few curry leaves
few Coriander leaves
2 Green Chillies
1 tsp Cumin seeds

METHOD:
Oh! it's so easy, no need to ferment!
First of all take a nice broad vessel, add all the Ingredients as said above except for the Eno Salt, Mix them well together.
In a small pan heat oil then add Mustard seeds, followed by green chillies and then the dals fry for a minutes until they change colour, then add curry leaves fry for 2 seconds and then put off the stove and then keep the pan away from the stove so let it cool a little bit, Meanwhile wash and chop coriander leaves add it to the Idli batter.
Then prepare the Idli plates, Apply oil to the cups which makes the Idlis when cooked come out easily, do remember to do this every time you pour the batter into the Idli cups, which helps in taking the Idlis off easily.
Then add the seasoning to the batter mix everything well, Now add Eno Salt mix well together again, Pour a ladle full or whatever you are use to fill in the Idli cups.
Do not fill them to the Brim, give a 1/2'' Gap as you can see in the picture, when Idlis puff up they will not stick to the top of the upper plate, and also keep the plates in a criss cross manner that is the Cup should not come below an other cup but to the flat base (can you see the holes) right at that place this also helps when it puffs up the top of the Idli will have a flat roof!
Oops I don't know if I did explain it properly!
Anyways keep these plates in a cooker with 2 to 3'' of water, as Idlis are steam cooked, If you are using a Idli cooker then also do not forget to pour water in the bottom of the vessel, Close the cooker lid and do not put the weight on it just leave it as it is, In a medium flame cook the Idlis around 12 to 14 minutes (by that time water will get evaporated so be careful to note down the time).
Switch of the stove, give it a minute or two then open the lid you can see the steaming hot Idlis take them out and keep aside for 5 minutes for them to cool down a little bit, If you want to serve immediately (as I did at 10:30 in the night, kids complaining of hunger) take each plate turn it upside down pour some cold water or hold it below the tap for a few seconds(careful don't soak the Idlis!).
Idlis come off easily they still will be hot, Serve Idli with Molagapodi, Chutney podi, Sambhar or with Vada curry, look out here I will post the reicpe soon...
My Verdict: Idlis, turned out so soft and beautiful, nobody new I had used Bulgar wheat in it!, H kept asking what did you use in this ( of course I told him). we all enjoyed it thanks to you for this lovely recipe
Can't serve it you, but you can always make it right ? take another peek at my lovely Idlis.....

Sending this to Satya's Traditional with a Twist- Idli event, (Hope she accepts my late entry) and to T and T of zlamushka's now hosted by Kitchen Chronicles, Guest hosted by Oh Taste and see (hoping she will also accept my late entry)

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