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.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer

 

Vendhaya keerai Parrupu Chapati/Roti

I usually do methi chapati/ roti, just by mixing fresh methi leaves in wheat flour. When I was reading an article I came across adding parrupu for chapati. Just gave a try and it came out good. Vendhayam is one of the cooling agents and this vendhaya keerai is so good for health. By doing like this we can add greens and proteins for kids meal, no need to worry they take dal separately.

Ingredients:

Wheat flour	1 cup
Vendhya keerai ( fenugreek leaves)	1 hand full
Mustard seeds	1 tsp
Split chana dal (kadalai parrupu)	2 Tbsp
Moong dal (Pasi parrupu)	2 Tbsp
Sugar	½ tsp
Oil	2-3 Tbsp
Curd	1 Tbsp
Salt

 

 

 

Direction:

1. Dry roast both dal separately and make fine powder once they cool.
2. With a teaspoon of oil splutter mustard seeds, add vendhaya keerai and sauté for few minutes or until they cook (approximately 5-7 minutes).
3. Allow it to cool and grind to fine paste.
4. In a bowl mix wheat flour, salt, sugar, dal powders, curd and vendhaya keerai paste. Add enough water for kneading and make a soft dough as our regular chapati/ roti dough.
5. Add oil and mix gentle, don’t knead too much now. Let it rest for half an hour.
6. After that divide the dough into small balls and roll to circle shape roti and toast on hot tava.

Tips for soft Roti

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