Showing newest posts with label Idly. Show older posts
Showing newest posts with label Idly. Show older posts


Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65

Idly Fry:
I recall my early childhood Mom and brother used to go to my granny's home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy' he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we both had some good time, back then:) I will be longing for that evening stroll...where we will drive around the town, go and watch second show movies' usually some thriller movies...exhibition, circus...we won't miss a thing:) And of course sample different food from various restaurants:) You know what? I will get that special attention,all the while... as he will take me to official meetings, sometimes...and I end up chatting with all his friends! Maybe that is why I mingle with older people so easily!! I hardly ever had/have friends of my own age:( So, coming to the story...whenever I think of those fun filled summer vacation...I just recall this one particular dish, this was one of my favorite dinner...back then. Almost all the restaurants prepare this dish in a similar fashion, however my nostalgic feeling goes to one particular place 'Hotel Khanna'! Well...they prepared it exquisite. We really had hard time, cracking the ingredients in it...when we wanted to fix the same, at home! Later, the Hotel owner and friend, generously offered us help by sending one of his chef to our home...he taught my Mom to prepare the dish, how sweet...right! Before' that my Mommy always fed us with less salt, less oil, less chili kind of stuff' thinking that am only a kid...but later, realized that I was really grown and ready for hot-spicy food:) Guess, we all demonstrate our first independence by claiming a favorite meal; thinking that it is all adult and expect everyone should respect it:):)

Idly - Just in case, if you want to know' what idly is!!!


Idly 8-10 numbers - cold
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree (fresh pressed)1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Red chili powder 2 spoons
Garam masala powder 1/4 spoon
Oil 1 cup.


Heat a cup of oil, in a wide wok. Fry curry leaves crisply, set aside.

Later fry green chillies crisply. Followed by onions...wait till it turns from golden to reddish brown.

Add tomato puree,mint, salt, chili, food color and garam masala powder. Fry real good. Once oil shows up on the sides...stir-in cubed idlies.

Fry over high heat...garnish with curry leaves.

If you have some leftovers idlies, its totally fun' to fix this. It makes a wonderful choice for a relaxed dinner:) Hope you all will enjoy it:)


Samba Rawa Idly / Godhumai Ravai Idly / Cracked Wheat Idly

Godhumai Rawai Idly:


For The Batter:

Urad dhall 1/2 cup
Fenugreek seeds 1 spoon
Cracked Wheat 1 cup
Baking soda 1/2 spoon

For Tempering:

Green chilies 3 chopped
Ginger 2" Chopped
Chana + Urad dahll 2-4 spoons
Cumin seeds 1 spoon
Mustard seeds 1/2 spoon
Asafoetida 1 pinch
Curry leaves few
Oil few spoons
Cilantro leaves few.


Soak the lentils and fenugreek seeds for 7-9 hours, and wet-grind the same. Now, mix the cracked wheat to it, add salt, baking soda and allow this batter to ferment. Maybe overnight will do.

Temper the spices and mix the seasoning to the batter.

Smear oil on the idly ladles and fill them up with batter. Well, steam cook for 12-14 minutes.

Whew' its done, serve steaming hot along with sambhar and chutney...enjoy:)


Keema Idly / Mini Idlies with Minced Meat - Taj Special

Keema Idly:

I vividly remember this particular dish, that I have tasted from Taj Coromandel hotel, Chennai. When I was studying at Chennai...myself and my Dad used to dine out a lot. It was lot of fun' to escape from the usual hostel food. I used to long for those Wednesdays...when Dad used to come to my end of the city,...then,somehow we squeeze our time-in and goof around.


Keema Thokku



Ragi Idly / Kezhvaragu Idly / Finger Millet Steamed Cakes

Raagi Idli:


Ragi flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Baking soda 1 pinch
Oil few spoons.


Soak the urad dal and the seeds overnight and wet-grind it to smooth paste.

Now mix ragi flour, salt and soda to it. Allow this to ferment.

Grease the idli molds and steam cook the ragi idlies for at least 12-14 minutes.

Enjoy with chutney or sambhar.


Spicy Dhokle - Steamed Lentil's Cake


Ukali / Ukarai in Tamil, Dhokla / Dhokle. Paruppu Idly. Lentil's Idly.

I can't put anything in my mouth, that doesn't look close to my traditional food. Or simply, I repel away from any industry processed food. I keep a big distance from any stuff, which my great grandmother wouldn't consider as food.

My mommy is a food faddist in the family. She shows tremendous affinity towards anything new, exotic and always so curious to try all the expensive goods. Making marketing so easy, he he. She will quickly deplete my Dad's wallet on fancy goods from Nilgiris and Food World. The funny thing is, she seldom cooks and rarely eats n appreciates the stuff she buys. Most of the time, it will be getting lured by colorful advertisements or influenced by fancy packages. Good that I missed that trait from her, ha ha.

When it comes to cooking...As a teenager, I started experimenting in the kitchen. Right from the beginning(when I knew nothing about cooking), I started dominating my mother. Mommy used to hate me so much, when I make her cook! Of course I am the most demanding and problematic child.

I should also say, I refined and influenced her culinary skills in many ways. If I haven't had showed up in the kitchen...many wouldn't have known, that my Mom cooks(as she always had a cook) and many of her delicacies would have gone unappreciated!! Now, I take pride that I literally plundered the traditional cooking legacy from her. Not guilty, happy that I did so.:)

This is one such recipe, I pestered her to cook.:)


Soak and Wet-Grind These:

Chana dal 1/4 cup
Mung dal 1/4 cup
Thuvar dal 1/4 cup
Raw rice 1 fistful
Fenugreek seeds 1/2 spoon
Dry red chilies 5
Garlic cloves 5 - with skin
Curry leaves few

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Chana+Urad dal 2-4 spoons
Peppercorns 2-4
Dry red chilies 3
Curry leaves few
Sesame oil.


Steam cook the batter, made above for 10-12 minutes.

Divide them into desired shapes.

In a wide wok, heat oil and throw in the tempering spices, wait till they pop, splutter and get roasted...followed by chopped dhokles.

Stir-fry over high heat for couple of minutes, when they turn crisp...remove from heat.

Serve warm.


Nei Idly - Rethinking First Food!!!

Nei Idly - Baby's First Meal

An emotional eating habit is vanishing away in today's fast food culture!!! What brings an enjoyment in eating a meal? Why are we attached sentimentally to certain mythological foods? Knowing some basics of food (like what it is made of, where do we find them, how hard it is to produce/procure) and putting a bit of thought in the hardship' to earn a meal...are all kind of awareness' that we need to teach ourselves. Being aware of our own meals will never drive us to over eat or waste the food.

The "super-size" foods are really haunting me, in today's mechanical life. Many are happy to see an over sized meals on their cart for just few bucks...clearly it isn't leading us anywhere! To get that satiated feeling one' doesn't require a 'Super-Size' burger or pizza!! Well...eating food is an essential task of our lives, just bring a mindful awareness and an art of appreciation. Well, slow down a little the next time, when you practice 'emotional eating habit', eat in smaller portions with a great sense of appreciation of food.:)

Share With Me About Your First Happy Meal

Well...this is my favourite childhood food':) There is nothing much to rant, why it should be always me to be nostalgic? I want to hear from you all too...come on, feel free to share with me about your 'First Happy Meal'. Lets really get interactive at my comment column today:)



You know what to do, right?!


Podi Idly - School Days Boxed Lunch!!!

Podi Idly:

What is so unappetizing in today's microwavable ready to eat meals? Why sometimes the package food, is so complicated to me? Who am I kidding? Am still living in the nostalgic past? I can't put anything in my mouth, that doesn't look close to food!! Simply I wouldn't entertain myself with fancy cup noodles that is designed to fit in the car cup holders!!!

I am just looking backwards, how Mommy used to pack me lunch! No tinned materials to leach away the chemicals, definitely its not microwavable plastic that cause cancer! The food is simply home-made, not greasy, neatly packed and never went bad.

Most of the time, my school bus friends used to devour my lunch in few minutes (that is, before I even reach the school campus in the morning). Sharing the food among friends, eating together and laughing together brought us close! Now miles apart, but still we do cherish each other!!!

Even though I didn't like idly so much with this podi', I used to take them more often for my friends. Yes, exactly they like it well-dipped in ghee and rolled in spicy idly milagai podi(and that's not my taste'). For a fifteen' sixteen' year old, friends come first, right! Well, indeed my mother packed my lunch as per my friends instructions.:)


Idly - The Old Fashioned Way!!!

A Primitive Idly

Xuanzang(Popularly known as Hsüan-tsang, 602 - 664 CE) was a famous Chinese traveler, said in one of his book 'si-yu-ki' that Indians never owned a steaming vessel! Just for an argument sake...Well, in a primitive society, especially during famine and poverty...commoners might have not owned an exclusive steaming vessel, but that doesn't mean 'cooking was/is absolutely impossible'!!! In the olden days, they would have simply loaded their stuff/batter that needs to be steamed in a plantain leaf or clean cloth and mounted it over a wide vessel, which would have been 'half the way filled with water, to produce steam!

In Anthropology, this is the first lesson, while tracing the history of a primitive culture 'remember one thing in mind' that are very important like needles and harpoons are found stored with due respect...but tools that are used for regular hammering, grinding, hunting stone implements would have been created on the spot, used and disposed.

Some of the greatest pleasure of food' doesn't come from opening the fridge and popping it in the microwave (to me).I believe, the hardship of foraging and hunting is a complete meal! Clearly, it is not possible as a civilized person today:( Hmmm, I tend to complicate things around me...just make my meal the hard way. Yep, weird...but very fulfilling:) I remember my father talking about his childhood...where he ate giant sized idlies, (In those days, clay vessels were used for steaming and banana leaves or jack fruit leaves were used for loading the batter). Just mimicked the methodology to re-create a primitive idly!!!


Parboiled rice 1/2 cup
Raw rice 1/2 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon.
Sesame oil


Both the should be soaked together in water for at least 5 hours.

Urad dal and fenugreek should be soaked separately for half an hour.

Wet grind them separately. Use less water, while grinding.

Later mix them well.

Add salt and soda plus sesame oil.

Allow this to ferment. Roughly overnight.

Once the fermentation part is over, the Idly batter is ready.

Pour them in a Idly laddle/muffin tray/clean cloth/banana leaf.

Steam cook for about 10 mins.

Serve hot with chutney, sambar or korma.


Tumkur Thatte Idly - Karnataka Special

Tumkur Thatte Idli:(Karnataka Style)

Karnataka's Flat Idlies. Thattae Idly. Thatte Idly. Flat Idlies. Madras Rathna Cafe Idly - Triplicane, Chennai. Palace Cafe Idly - Vellore. Thattai Idlies. Thattai Idly.

Thatte idly is certainly from Karnataka, as far as I know! It is said that its quite famous around the Tumkur district. Well, they have an unique set of idly steaming vessel and laddles for making this! The idly molds/laddles here are very shallow, much similar to plates (thattu)! So the idly comes out 'very flat' (thatte).

For Chennaiittes, much similar to Tumkur idly (more or less flat idlies, but not exactly the same) can be found at Ratna Cafe Hotel, Triplicane - Chennai. Another place I enjoyed thatte idly is from my home town, 'Palace Cafe Hotel, Opposite to CMC Hospital, Vellore. Though not exactly the same, they are more or less flat and definetely large ones! This place is known for its trendy 'two idlies and a Bucket full of Sambar'.

Well, I don't own that specilized thatte idly vessel, used a plate to prepare it, turned out fairly perfect. Since it is known as two idlies and bucket sambar at my place (Vellore)! I made the same, Ratna Cafe & Palace Cafe Hotel Style Sambar to go with it.


Parboiled rice 1/2 cup
Raw rice 1/2 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon.
Sesame oil


Soak raw and paroiled rice together in water for at least 5 hours.

Urad dal and fenugreek should be soaked separately for half an hour.

Wet grind them separately. Using less water.

Later mix them together.

Add salt, soda (dissolved in water), sesame oil 2 spoons.

Allow it to ferment. May be for about 7 hours.

Once the fermentation part is over...the Idly batter is ready.

In a Idly mold/thatte laddle...smear either ghee or sesame oil.

Pour little batter to it.

Steam cook for about 10 mins.

Serve warm along with chutney and sambar.


Kuzhi Paniyaram

Kuzhi Paniyaram:

Kaara Paniyaram. Paniyaram. Kuzhi Paniyaram.

My mommy never made this dish. But I always longed for it! I happened to taste this in some lollu restaurant(kind of like mess), alright. I actually like the shape of the dish...more than the taste...its so 'cute'.

This time, when I went home for vacation...I saw this 'kuzhi paniyaram tawa/vessel' in the kitchen. Our maid said..."Akka neither your Dad or Mommy like this paniyaram that I make, it would be better...if you take this tawa with you". I was so angry at my Dad...said, 'okay this is such a yummy breakfast...probably the cook didnt do it well for you'll...I will fix it, you are going to love it'.

I used the dosa batter...spiced it up, did exactly the way they do. To my surprise, it turned up great (for the first time). Once agian, neither my Dad or Mom liked it...they wanted the usual 'Dosa' or 'Idly'! Hmmm, what can I say!:( I happily packed this 'tawa' for myelf here!:)


Dosa batter 2 cups
Spanish onions small 2
Greenc hilies 3
Asafoetida 1/4 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves few
Sesame oil few spoons.


In a wide wok, heat oil. Add all the spices and followed by finely chopped chilies and onions. Fry real good, till they turn golden color.

Now add these to batter. Mix well.

In the paniyaram vessel, smear enough oil. Fill the batter up in the laddles...

Slow cook them over low-medium heat. Once yous ee some golden color on the sides, carefully turn them using a bambook skewer/ they do give a sharp needle to go witht his vessel, better use it.

Cook them ont he other side too.

Serve warm with chutney. hmmm, I love it.


Idly Milagai Podi

Idly Milagai Podi:

Chutney Podi. Idly Podi. Idly with Ellu Podi.

Madras, Murughan Idly Milagai Podi is quite famous! Although I couldnt perfect the recipe...I tried my level best!


Urad dhal 1 cup
Dry red chilies 10-15 (bright red ones)
Brown sesame seeds 2 spoons
Curry leaves 4 twigs
Asafoetida 1 pinch


Dry roast each item, seperately and powder them togather!

Serve to go with your idly or a spoon full of ghee or sesame oil!