Idly Rava - Moong Dhal Upma

Ingredients

Oil - 1/4 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Urad dhal - 3/4 tsp

Curd chillies - 3

Green chillies - 3

Red chillies - 3

Curry leaves - 1 sprig

Fresh or dry coconut grated - 3 tbsp

Moong dhal -1/4 cup

Idly Ravva - 3/4 cup

Salt - to taste

Method

1. Pressure cook moong dhal seperately with 3/4 cup of water and keep it aside.

2. In a wide pan, heat oil, to that add mustard seeds, cumin seeds, urad dhal, curd chillies, green chillies, red chillies and curry leaves.

3. Once all these fry, immediately add 2 and 1/2 cups of water, coconut, salt, cooked moong dhal and bring it to boil and slowly add idly ravva stirring continuously the boiling water.

4. Close the lid immediately, and cook it in medium flame for 1/2 an hour, stir it now and then.

5. Serve it with any pickle or dhal rasam.

Idly Podi

Ingredients

1. Urad dhal - 1/2 cup
2. Channa dhal - 1/4 cup
3. Red chillies - 15 to 20
4. Cumin seeds - 3/4 tsp
5. Sesame seeds - 1 tsp
6. Asafoetida - 3 pinches

Method

1. First fry channa dhal, when it is half fried then add urad dhal and fry.
2. When urad dhal starts to change its color then add the remaining ingredients and fry again until both the dhals changes its color to reddish brown.
3. Cool it completely.
4. Mixie it to a coarse powder by adding salt.
5. Store it in a air tight dry jar.
6. This goes well with idly, dosa, uthappam and gunta ponganalu.

Idli

Ingredients

Idly rice - 4 cups

Urad dhal - 1 cup

Fenugreek seeds - 1 tbsp

Castor oil seeds - 7

Method

Soak each separately for 6-8 hours:

Idly rice

Urad dhal

Fenugreek seeds and

Castor oil seeds

Grind:

First grind:

Castor oil seeds and then add idly rice to that and grind to a sooji rava like consistency batter.

Remove it to a large bowl, such that it fits when it ferments.

Second grind:

Fenugreek seeds and then add urad dhal to that and grind to a smooth batter.

Mix everything and leave it for fermentation depending on the climatic conditions.

Making idlies:

Now add salt to the batter and make idlies. The reason why adding salt is done at the last is to avoid the batter becoming sour. As usual, make idlies.