Kulith Idli/ Horsegram Idli and the Giveaway winner….

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. 

Ingredients

  • 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 

Preparation:

  • 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).

Method:

  • 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.

Instant Oats Idli

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

 Ingredients:

  • 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

 Method: 

  • 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. 

Rava Idli and Potato Saagu/ Bombay Saagu

 rava_idli_saagu-028-843x1024

Rava Idli or Rave Idli is a variation of Idli, made with Rava/ Sooji/semolina instead of the usual rice and Urad Daal.  It is a specialty of the state of Karnataka and is usually served as a breakfast item. It has been said that the popular restaurant chain, Mavalli Tiffin Room (MTR) of Bangalore invented it. Apparently during World War II, when rice (a staple item used in idli) was short in supply, they experimented in making idli using semolina and created the now famous Rava Idli.

 Rava-Idli translates to semolina-idli in the Kannada language. Rava idli is served hot and is usually eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste. (Adapted from here). 

Unlike a regular Idli, the batter can be prepared in an instant and does not require any grinding or fermenting. So this is more of an Instant Idli. There are many versions of Rava Idli and Saagu, but this is the one that I follow often.

 

rava_idli_saagu 022

Potato Saagu Ingredients:

  • 3-4 medium potatoes
  • 1 medium Onion (chopped)
  • 3/4 cup peas
  • 2 Tomatoes
  • 4-5 Curry leaves
  • 2-3 green chillies
  • handful of chopped coriander leaves
  • Asafetida  a pinch
  • ½ tsp Turmeric powder
  • Cumin seeds
  • Mustard seeds
  • Red chilli powder (depending on taste)
  • salt, Oil

 

Preparation:

  • Peel the potatoes and chop into small cubes. Put them in water to avoid browning. Now cook them over the stove top or microwave along with salt.
  • Alternatively pressure cook potatoes with water and then chop into cubes. Retain the water and keep aside.
  • Take a big pan and heat oil.  Now add mustard seeds, cumin seeds, asafetida and curry leaves,
  • Add the chopped onion, green chillies and cook until the onion turns transparent.
  • Add salt, chopped tomatoes, turmeric, red chilli powder and mix well.
  • Add the cooked potatoes, peas, salt, and water from the boiled potatoes. Cover a lid and turn the flame to medium and let it boil until the whole thing becomes thick and starchy.
  • Turn off the stove and garnish with coriander leaves and serve with Rave Idli.

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Ingredients for Rava Idli: (makes about 9 medium Idli)

  • 1 cup Semolina/Rava(coarse)
  • 2.5 cups yogurt/curd (sour is preferable)
  • ½ tsp fresh ginger(grated)
  • Coriander leaves (chopped)
  • 1/4 tsp baking soda
  • Salt to taste
  • Seasoning/Tadka
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • Asafetida (a pinch)
  • 1-2 Green chillies(finely chopped)
  • 2-3 Curry leaves
  • Oil
  • 10-15 small Cashew pieces (optional)

  • Method for making the Idlis:
    Heat oil in a big pan. Add the mustard seeds and allow to splutter. Now add the curry leaves (cut into pieces), asafetida, urad dal, cashew pieces, green chillies and mix well.
  • Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
  • Take a bowl, add salt and whisk the yogurt.  Add this yogurt to the seasoned semolina mixture in intervals and mix well.
  • Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
  • Note: If the batter is thick then add 1-2 Tbsp of water to thin it out.
  • Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
  • Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.

Serve hot with a spoonful of ghee, potato saagu and with coconut chutney.