Thank you dear readers for participating in the Masala Dabba giveaway. Based on the response it appears that many people are impressed with the ying yang version of the Masala Dabba designed and created by GitaDini.
As promised I did a lucky draw with help from random.org and my 7 year old. Without much ado the lucky winner is “Triveni Limye”. I have sent her an email and she has gladly responded back. Congratulations Triveni, hope you enjoy the sleek masala box which you will receive shortly.
And now off to today’s recipe of making Idli using Kulith/ Horse gram. Traditional Idli is quite common in our house. But then I love making tweaks and adding other nutritious lentils, beans and making it much more nutritious. So I tried making Idli by using Horse gram along with the usual Urad daal.
There is no much difference in taste with the addition of Horse Gram in this batter as compared to the usual idli (provided correct fermentation is done). However if you are not used to eating brown idli or having for the first time, then you may feel a slight after taste than that of regular old idli. But this can be overcome by serving this along with good chutney or a side dish.
- ½ cup horsegram/kulith
- 1/2 cup urad daal (split and de-husked)
- 1 ¼ cup idli rava
- Tablespoon of cooked rice/ poha (beaten rice) [soaked]
- 1 tsp methi
- In several changes of changes clean the urad daal, horse gram and methi seeds.
- Soak the horsegram. urad daal along with methi overnight (6-8 hours) in enough water.
- The next morning or after 8 hours soak the idli rava in water for 1-2 hours.
- Grind the urad daal, methi with cooked rice/poha and required amount of water to make a paste.
- Do not add too much water; the water should be sufficient just so that the mixer/grinder motor runs smoothly.
- When I notice some small fine bubbles (maybe about 4-5 of them) on the top I stop the grinding. (This is optional and may not be the case all the time).
- Drain the water completely from the soaked rava and add this urad daal paste thoroughly with washed idli rava. This should be as thick as possible.
- Keep it aside to ferment for at least 8 hours (14 hours in winter atleast).
- After the batter is fermented, add salt and water and mix the idli batter well. The batter should not be very thick. (it needs to be of pouring consistency)
- Grease the idli stand and pour batter in each of the container in the idli stand.
- Steam this in a pressure cooker without whistle/weight for 15 minutes.
- Take the idlis out and serve along with chutney. Serve hot.
Even though I am not a Gujarati, I been exposed to some limited Gujrati dishes growing up and I have had a soft corner for it. But over the years that I have been here in the US, I have taken immense liking to the cuisine. Thanks to Gujarati friends here, who indulge us with their finger licking dishes when we meet for potlucks and picnics.
And also there is a huge selection readymade, top quality Gujju food in the Indian groceries. This makes it a breeze to try out and get familiar with new type of dishes. The khandvis, dhoklas, theplas, muthiyas, undhiyu, handvo are to die for.
Theplas are the traditional breads of Gujarat and can be served for breakfast, lunch/dinner or as a snack. I have read different versions of Mooli Thepla on the web. Some of them cook the grated radish/ mooli first and then add it to the wheat flour to make the dough while others do not cook the radish. I have followed the later version and adapted this from the recipe by Tarla Dalal.
Based on my experience Theplas tastes good when you use plenty of mooli and less of turmeric. Since this uses yogurt and water while making the dough, the theplas remain soft for a long time. So this is a very good item to pack for lunches for both kids and adults alike.
- 2 cups whole wheat flour ( atta)
- 1 cup grated white radish/mooli
- 1/2 cup yogurt/curds
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- ½ tsp ajwain seeds
- ½ tsp cumin +coriander powder
- 1/4 cup coriander leaves chopped (any other greens is fine too)
- 2 Tbsp oil
- salt to taste
- Making the dough: Take a big plate and first add the wheat flour. Add the turmeric powder, chilli powder, ajwain seeds, coriander powder, salt and the oil and mix well.
- Next add the grated radish, coriander leaves and mix well. Add yogurt in spoonful and knead to make thick dough.
- Keep aside covered in a damp muslin cloth for about 30 minutes.
- Heat a flat pan/tava on medium to high flame.
- Take golf sized balls out of the dough and shape them into balls.
- Roll them into thin rounds with a rolling pin dusting little flour in between, to prevent it from sticking.
- Place this on the heated pan and after about 30 secs, the circle/paratha begins to cook on the bottom and begins to puff at different places. Spread around little oil.
- Turn it over and let the other side cook. Spread around little oil and cook. Keep a close eye on the pan, else the thepla will brown and harden.
- Take out from the pan and place them in box and cover it with a lid.
- Follow the steps for the remaining dough and make the theplas.
- Serve with any subji, pickle of choice and or with some spiced yogurt/ Dahi.
Over the past 5 years that I have been blogging, I have learnt and tried many recipes from various bloggers. Be it a new dish, different cuisine, adaption of an existing recipe, healthy tweak to traditional favorites the list is endless. It is amazing how many ideas are out there just waiting to be grabbed. And it also inspires me to come up with new ideas and to try something on my own.
I love the ‘healthy tweak to the traditional favorites’ the best. You take a proven traditional dish, like Idlis and Dosas enhance it with health quotient and still see no difference in taste. How cool is that?
When I first saw the recipe of Oats Idli, I was intrigued and had bookmarked it to try. I tried it few days ago and really loved the results. If you are curious about the taste, then let me assure you that it tastes pretty much the same as Rava Idli. In fact, adding oats does not make any difference, but we get the added health benefits of oats.
I have tried Urad Oats Dosa and Soya Bean Dosa on similar lines with good results. It is a good way to sneak in all the good stuff, especially for the picky eaters.
Recipe Adapted: Veg Inspirations and Sharmi’s Passions
Yields: 9-10 medium Idlis
- ¾ cup instant oats
- ¾ cup rava/sooji/semolina
- ¾ cup Yogurt/ Curd
- ¾ cup water
- 2 tsp mustard seeds
- 4-5 curry leaves
- 2 tsp urad daal
- 2 green chillies (finely chopped)
- 2 Tbsp coriander leaves
- ½ tsp baking soda
- Salt to taste
- Oil for seasoning and to grease idli plates
- In a pan dry roast the oats for 2-3 minutes on medium heat and then set aside to cool. After it is cooled grind it to a fine powder.
- In the same pan, heat a tsp of oil add mustard seeds, let it splutter then add the curry leaves, urad daal and green chillies and sauté until the urad daal turns light brown.
- Add the rava and mix it until it turns very light brown and the aroma waffles. Switch off the gas and set it aside to cool.
- Take a mixing bowl and add the oats, seasoned rava/sooji, salt, baking soda and chopped coriander. Mix well and whisk in the yogurt/curd and stir. Add water and make this to idli/pancake batter consistency. Keep aside for 15-20 minutes.
- Heat water in a pressure cooker or whatever you use to make the idlis.
- Proceed to make idlis the regular way. Grease the idli plates. Add ladleful of the batter to each of the idli plates.
- Place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.
- Serve hot with coconut chutney or potato saagu along with a dollop of ghee.