MOONG DAL IDLIS

INGREDIENTS:
3 and 1/2 Red Rice ( Kaikuttu Rice ) or white Idli Rice / Sona Masoori Rice
1 Cup Moong Dal
1 Cup Urad Dal
1/2 Cup Cooked Rice
1 tsp Fenugreek seeds
1/2 tbsp Whole Pepper
1 tsp Salt
1/4 to 1/2 cup water

METHOD:
Soak separately Red Rice or White Idli Rice in enough water, Urad Dal in an other bowl, Moong Dal in an other bowl for at least 5 to 6 hours.
Grind Rice, cooked Rice, fenugreek seeds and Moong dal together, If you have a grinder like mine a small one, it is better to grind each of them separately which is a better option. Grind Rice, fenugreek seeds and cooked rice together.This way you can grind Moong dal a bit coarsely. At the end you can add pepper into the grinder  or you can coarsely grind pepper then add it to the batter. 
Grind Urad dal very well to a very smooth consistency.
Do not add too much water while you are grinding for Idli batter, use around 1 and 1/4 cup of water that would be more than enough.
Mix together all the batters with salt and leave it to ferment overnight or around 7 to 8 hours.
Once the batter is fermented grease the Idli moulds and make Idlis as you always do, steam Idlis around 12 to 13 minutes, do not steam more than that, Idlis become hard.
Updated on 12th : I had missed two things when I typed yesterday so I have updated it today :), sorry for this.
I served with Tomato and Ridge gourd chutney, a microwaved version, will post it soon.

sending this to Magic Mingle #7 of Kalyani's - Moong dal and Pepper..

The post Moong Dal Idlis (Yellow split Dal & Red Rice steamed Dumplings ) appeared first on My Veg Fare.

ARASI KADABU

Ingredients:

• 1 cup finely Broken Rice (Akki Tari)
• 2 cups of water
• 1 tsp Cumin seeds
• 1 tbsp channa dal
• 1 tbsp Grated coconut or you can use chopped coconut
• 1'' Ginger
• 1 sprig of curry leaves
• salt to taste

METHOD:.

1. Take a thick bottomed vessel pour water into it and allow it to boil, add required quantity of salt and a tsp oil.
2. Once water starts boiling put the stove back to low flame and immerse a ladle into it and add a tbsp of channa dal, a tsp of Jeera and use chopped or grated coconuts.
3. Once it starts boiling add cup of broken rice and leave it for few minutes, cover a lid over it so it cooks well.
4. This is just the same method like i had told in my earlier post about Ubbu Rotti, you have to follow the same way. Their I had used Arasi Mav (Akki Hittu/rice flour) Here I am using Akki Tari (Broken rice)
5. The Only thing is the Vessel is quite important, You need a thick bottomed vessel, Using a Vangala Paane (Brass vessel) are quite good for this kind of cooking.
6. Water starts coming up then mix them all together like you call it in kannada as Tolosodu with the help of the Ladle and allow it to cook for few more minutes.
7. Then Remove it from the fire and mix thoroughly with the help of water make it into round balls and press it into the shape of an Idli or you can make cylindrical rolls and use either the Idli stand or a broad vessel to cook them in the pressure cooker for 12 to 15 minutes without the weight on it.
8. Once done, remove it and serve it warm with coconut chutney

This is how it looks like when it is done and  is quite delicious to eat, my children love and I do not need to wait for the fermentation process to go on, It might not come well for the first time but once you give it a try you would come to know how to do it.

Variation: You can powder Tuvar dal and pepper with it or you can use grated carrot or Dill leaves or Sabsige soppu finely chopped and mix with it and continue with the same process.
This is also called as Upma Kozhukottai, in Tamil Nadu style it is more like Tavalai Adai

TIP
Adding coconut to this makes it more soft, and also makes it delicious, your kids will love it, as it won't be very soft as Idlis are but biting on to the dals and coconut and the jeera makes it more interesting to eat

HOW TO MAKE YOUR OWN RICE RAWA
I make my own Broken Rice Rawa or Akki Tari, I take 1 or 1 and 1/2 cup of ordinary Rice in a mixie and run the mixie in 1 and 2 speed in a fast mode like turning in quick speeds then the rice breaks into a coarse powder (do not make it into a fine powder), then measure it for a cup and start the process to make these idlis.
I also these kind of rawa to make Arisi Uppuma / Akki Tari uppittu

The post Arasi Kadabu ( Broken Rice Rawa Idli) appeared first on My Veg Fare.

Ingredients:

• easy cook or Kusabalakki or Dosa Rice 1 cup
• Sona Masoori Rice (any ordinary Rice)  2 cup
• Puffed Rice / Mandakki puri or Kallepuri 1 cup
• Thick curds ( Yogurt) 2 cups (slightly sour)
• 1 tsp fenugreek seeds

METHOD:

1. Wash and Soak all the Rice with fenugreek together for 6 hours or overnight
2. Then take the kallepuri put everything in the water wash it once or twice take it out from the water and soak it in curds for 1 or 2 hours just before grinding the Rice.
3. Once everything is well soaked grind them all together into a nice smooth batter.
4. Now the Dosa batter is ready actually you can use this batter immediately as the curds would have become sour and helps the batter in fermenting in no time.
5. You can serve the Dosas with any side dish you wish

The post Puffed Rice / Kallepuri (Mandakki puri) Dosa appeared first on My Veg Fare.