South Indian idlis or dosais
1 cup poha (parched rice flakes)
1 cup basmati rice, washed and drained
1 cup urad dal (polished lentils), washed and drained
To wash rice and dal, run water over them and stir with fingers until water becomes cloudy. Pour water off and repeat steps until water is clear. Do this separately.
Place the poha and rice in a bowl and cover with water (about 2 inches). In a separate bowl, cover the dal in about 1-2 inches of water. Let stand 6-8 hours. Pour off water from each as best you can. Place in a blender and add a small amount of water (enough that it blends smoothly). Blend until it resembles a smooth, fine paste. Thin with water as necessary to blend smoothly. May have to do this in batches. Place the batter in a bowl that is roughly 1.5 times larger than volume of batter. Let stand in oven overnight (this varies depending on the season. 8-12 hours or less for the humid summer, 12-24 hours in winter). If it is winter and your batter isn't fermenting well, you can turn the oven on warm periodically & leave the light on. When batter smells slightly fermented & is possibly bubbly, it is ready to use.
For dosai: thin batter with water to the consistency of a crepe batter. Heat a griddle & oil it. Pour approx 1/4 cup of batter on griddle. cook similar to a pancake or crepe. May flip once if desired, but not necessary.
For idli: thin batter if necessary. grease idli molds (or poaching cups) and boil 2 cups of water in a large stockpot (with lid) or pressure cooker. spoon batter into molds & place them in water to steam. cover stockpot with lid or place in pressure cooker without the weight on top. cook for 10-15 minutes, until idlis are fluffy.
Serve with chutney or soup. Our favorite chutney is green (cilantro).
1/2 coconut meat, cut into small pieces
1-3 green chilis, sliced
1/4 cup onion
bit of tamarind paste
garlic
curry powder
bunch cilantro
heat oil in skillet. add chilis, coconut, garlic, and onions. saute until onion is tender. add curry powder to taste. transfer to food processor. process until smooth. add tamarind paste and about 1/2 the bunch of cilantro. process until cilantro is incorporated. add salt to taste.
1 cup poha (parched rice flakes)
1 cup basmati rice, washed and drained
1 cup urad dal (polished lentils), washed and drained
To wash rice and dal, run water over them and stir with fingers until water becomes cloudy. Pour water off and repeat steps until water is clear. Do this separately.
Place the poha and rice in a bowl and cover with water (about 2 inches). In a separate bowl, cover the dal in about 1-2 inches of water. Let stand 6-8 hours. Pour off water from each as best you can. Place in a blender and add a small amount of water (enough that it blends smoothly). Blend until it resembles a smooth, fine paste. Thin with water as necessary to blend smoothly. May have to do this in batches. Place the batter in a bowl that is roughly 1.5 times larger than volume of batter. Let stand in oven overnight (this varies depending on the season. 8-12 hours or less for the humid summer, 12-24 hours in winter). If it is winter and your batter isn't fermenting well, you can turn the oven on warm periodically & leave the light on. When batter smells slightly fermented & is possibly bubbly, it is ready to use.
For dosai: thin batter with water to the consistency of a crepe batter. Heat a griddle & oil it. Pour approx 1/4 cup of batter on griddle. cook similar to a pancake or crepe. May flip once if desired, but not necessary.
For idli: thin batter if necessary. grease idli molds (or poaching cups) and boil 2 cups of water in a large stockpot (with lid) or pressure cooker. spoon batter into molds & place them in water to steam. cover stockpot with lid or place in pressure cooker without the weight on top. cook for 10-15 minutes, until idlis are fluffy.
Serve with chutney or soup. Our favorite chutney is green (cilantro).
1/2 coconut meat, cut into small pieces
1-3 green chilis, sliced
1/4 cup onion
bit of tamarind paste
garlic
curry powder
bunch cilantro
heat oil in skillet. add chilis, coconut, garlic, and onions. saute until onion is tender. add curry powder to taste. transfer to food processor. process until smooth. add tamarind paste and about 1/2 the bunch of cilantro. process until cilantro is incorporated. add salt to taste.
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