Siyali

Yet another recipe for the idli aficionados from my mother’s kitchen. This is slightly different from the usual ones. So try it and let me know how you liked it. This will serve 3.

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

For the Idli

Ingredients

Moong Dal – 1/2 cup

Chana Dal – 1/2 cup

Method of Preparation

Soak both the dal for 2 hours.

Wash and grind them in a mixie along with salt. Grind till the batter becomes coarse.

Add a little amount of water so that we are able to pour the batter into idlis.

Make idlis from this batter.

After the idlis cool, cut the idli into pieces and set aside.

For the Podi

Ingredients

Chana Dal – 2 tsp

Urad Dal – 2 tsp

Dhaniya – 2 tsp

Red Chillies – 6

Method of Preparation

Heat 1/2 tsp of oil in a pan and roast all the above ingredients.

Let them cool and grind them into powder in a mixie.

For Seasoning and Garnishing

Ingredients

Oil – 3 tsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Chana Dal – 1 tsp

Onions – 2 , sliced thin

Jaggery – A small piece

Curry Leaves – As required

Method of Preparation

In a pan, heat 3 tsp of oil and add mustard seeds.

After the mustard seeds burst, add urad and chana dal.

After the dals have been lightly roasted, add the diced onions and curry leaves.

After the onion turns golden brown, add the cut idli pieces.

Then add the podi which we have made before, salt, turmeric powder and jaggery.

Mix well and serve.

Kanchi Idli

Otherwise called Kancheepuram idli, this is a very healthy sort of idli with jeera and pepper. Using this batter we will be able to make atleast 16 idlis.

Ingredients

Idli Rice – 2 cups (or) Raw Rice and Idli rice – 1 cup each

Urad Dal – 1/2 cup

Pepper and Jeera – 1/2 tsp each

Curry Leaves – Optional

Sonti (Dried Ginger) – A small piece which has been crushed (This is available in Naatu Marundhu Kadai or in shops which sells herbs)

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Method of Preparation

Soak the rice and the urad dal for 3 hours.

Grind them together till the batter is coarse enough for you to make idlis.

Add pepper, jeera, sonti and curry leaves.

Add crystal salt and leave the batter overnight for fermentation and then make idlis next morning.

Side Dish Combination

This idli will taste well with Kobbari Karam or with Idli molaga podi.

Rava Idli

Rava Idli is actually a very quick type of recipe which does not require you to plan overnight. It is really yummy and one of my favorites. So here it goes. You can make approx 16 idlis with these measurements.

                                   

Ingredients

Sour Curd : 5 Cups (Thick Curd)

Rava : 2 Cups

Semiya : 1/2 Cup 

Carrot : 2 Grated (Optional)      

Chana Dhal : 1 tsp

Urad Dhal : 1 tsp

Mustard : 1 tsp 

Green Chillies : 4 (Cut into small pieces)

Ginger : A small piece cut into tiny pieces

Corriander Leaves : As required 

Curry Leaves: As required

Cashew nut: As many as required (Optional)

Note: For the Tamil or Telugu Equivalent of the ingredients, please refer the Glossary page.

Method of Preparation

 Heat 2 tsp of oil in a pan.

Add mustard. After the mustard bursts, add urad dhal, chana dhal, curry leaves, green chillies and ginger pieces.

Fry for a couple of minutes, then add Rava and Semiya. Fry for 10 minutes and remove from the flame and allow the mixture to cool.

After the mixture has cooled down, add this rava mixture and salt to the thick sour curd and mix well.

Then add grated carrot, corriander leaves and fried cashewnut.

Let the mixture soak for about an hour.

After an hour, the batter is ready to be made into idlis.

Side Dish Combinations:

Rava Idli goes well with molagai podi or wallajah karam. Chutney is also a good combination.

Idli – Keeping it simple

Ingredients

Boiled Rice (or) Idli Rice : 2 Cups

Black Gram Dhal : 1/4 Cups

(For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Method

Wash and soak the rice and the dhal separately.

First grind the dhal with a little water in the grinder. Grind till the dhal becomes frothy and remove it in a separate vessel.

Then grind rice with a little water. Grind till the rice is of coarse consistency.

Then remove the rice flour and mix it with the dhal flour.

Add crystal salt with this mix.

Leave it for fermentation overnight. (Do not keep it in the fridge or fermentation will not happen).

Then next day, use the batter to prepare idlis.

Serves: 4 (16 Idlis)

Side Dish Combination:

This idli goes well with chutney, molagai podi or sambar. For added taste you can pour ghee on the hot idlis before serving with the side dish of your choice.

Idli – Steamed Rice Cakes

While browsing through google for the definition of idli, I found a particularly interesting page on Wikipedia, which has nice mouthwatering photographs of idlis with side dishes and a history behind idlis.

http://en.wikipedia.org/wiki/Idli

Idlis are the staple breakfast diet of the majority of the South Indians. And there are many varieties of idlis and the method of preparation of even the same variety differs from people to people. Here I shall give you the types of idlis which my mother makes along with the side dishes which go well with them. Also I shall give you some of our household favorites made with leftover idlis.

Hope you will enjoy this as much as we have done it.