Vendhaya Idli / Fenugreek Idli

Next recipe under seasonal theme is Vendhaya Idli or Fenugreek Idli. Fenugreek is good to reduce the body heat, and also it’s good for stomach upsets and a must for nursing moms. Especially for nursing mom’s they can take fenugreek in any format and as many they need. It’s also good for diabetes patients. This is my moms recipe, she leant this from her periya amma.

Ingredients:

Idli Rice	2 cups
Fenugreek seeds	1 Tbsp
Urad dal	2 tsp
Backing soda	¼ tsp
Salt	as per taste
Water

 

Directions:

1. Soak urad dhal and fenugreek seeds together and rice in another bowl for about 6-7 hours.
2. Grind urad dhal and fenugreek seeds together for about 10 – 15 minutes or until smooth and fluffy by adding water little by little.
3. Grind rice separately to a smooth batter; finally mix both the batters by adding enough salt.
4. Allow it to ferment for about 8 hours or overnight (as you do for regular idli batter for me it took 12 hours).
5. After fermentation add backing soda and mix well. Grease the idli mold and pour enough batter in each mold and steam cook for 10 minutes.
6. Serve it with any chutney or sambar.

 

Note:

• The batter should be very thin like dosa batter. If your batter is thick then your idli will be hard.
• Fill your idli mold ¾, idli will rise.
• Better if you serve hot.

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Kushboo Idli

Idli is one of the most popular south Indian breakfast foods, without this no occasion will be completed. Some ten or fifteen years back these kushboo idli was very famous in wedding menu. I was not sure about this origin, but this named after a famous tamil actress Kushboo.

Kushboo idli is different than the regular idli it will be big and fluffy. Actually I started to try this before I started blogging, I tried this in different ratio and after couple times finally got this, when my idli turned good I was so excited. I tried this from priya’s feast.

Ingredients:

Raw rice (Pacha arusi)	2 cups
Urad dal	½ cup
Sabudana (javarusi)	¼ cup
Castor seeds (optional)	6
Baking soda	¼ tsp

 

Directions:

1. Soak sabudana overnight, rice and urad dal together for 5-6 hours.
2. Grind everything together with castor seeds (optional) until smooth batter.
3. Add salt and mix well ferment for 10 hours.
4. Add backing soda in teaspoon of water and mix this to the batter.
5. Grease the idli molds and pour the batter in molds and steam cook for about 10 – 12 minutes.
6. Serve hot with chutney and sambar.

 

Note:

• Add baking soda only 10 minutes before you make idli.
• If you don’t have idli mold don’t worry use any small cups or ramekins grease before use.

 

 

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Medu Vadai / Ulundu Vadai

Toady I am going to post next important food in our wedding occasion, yesterday I posted a sweet, today its going to be a savory one. Its vadai, there are two type of vadai parru vadai which will be mainly served for lunch and other one is medu vadai will in breakfast or dinner.

Medu Vadai is made out of urad dhal which is to be grinded to smooth batter and deep fried in hot oil.

Ingredients:

Urad dhal	1 cup
Raw rice	1 ½ Tbsp
Onion finely chopped	¼ cup
Green chili	2
Ginger finely chopped	½ tsp
Black pepper	½ tsp
Curry leaves	few
Cilantro	few

 

Directions:

1. Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
2. Using a wet grinder or blender grind to smooth thick fluffy batter. Transfer it to another bowl, bet the batter in hand for couple times it will increase the fluffiness.
3. Add chopped onion, pepper, green chili, ginger, curry leaves and cilantro mix well.
4. Mean while heat oil for frying. Wet your left palm and right fingers take a big lemon size batter place this in left palm and flatten it lightly and make a hole in center.
5. Drop this in hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
6. Drain the excess oil and serve with sambar or coconut chutey.

 

Tips:

• Leave the urad dhal in refrigerator for soaking time. It helps to raise the batter while grinding. Don’t add too much water while grinding approximately ⅓ - ½ cup water, add little by little.
• Batter should be smooth and fine paste if you drop a little batter in a cup of water it should float immediately this is the right consistency.
• How to check oil? When you add a small part of batter in oil it should start to bubble immediately.
• For best result start to fry as soon as grinded, add salt and onion just before you deep fry.
• Adding raw rice makes the vadai crispier. Instead of raw rice you can also add rice flour. If your batter is little water add teaspoon rice flour.
• If using blender stop frequently and mix the batter.
• If you feel hard to use your hand for making shape wrap a plastic wrap on a flat bottomed bowl and wet that wrap and try or take small lemon size batter and drop in oil. But this is the traditional shape.

 

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Whole Wheat Pumpkin Muffin

For this week Blogging Marathon, I choose baking with wholegrain theme. This was interesting tried lot of recipes and my first post was healthy whole wheat muffin with apple sauce and pumpkin. To attract my kids shredded some chocolate on top of the muffin. Adding raisins and nuts are optional.

Ingredients:

Whole wheat flour	2 cups
Baking powder	1 tsp
Baking soda	¼ tsp
Salt	1 tsp
Nutmeg powder	½ tsp
Brown sugar	2/3 cup
White sugar	1/3 cup
Olive oil	¼ cup
Apple sauce	½ cup
Pumpkin sauce	½ cup
Buttermilk	1/3 cup
Eggs	2
Raisins	¼ cup
Walnut	¼ cup

 

Directions:

1. Preheat the oven to 400ºF. Grease 12 muffin cups or line with paper muffin liners.
2. Whisk flour, baking powder, baking soda, salt, nutmeg powder and set side. Beat the eggs lightly.
3. Combine brown sugar, white sugar, oil, applesauce, pumpkin, and beaten eggs and mix well until blend well.
4. Add the pumpkin mixture to the flour and stir until combine well. Add raisins and walnut and fold the mixture.
5. Divide the batter evenly in 12 muffin cups and bake for 15 – 20 minutes. Add shredded chocolate on top of the muffins and cool it.

 

 

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