Friday, October 7, 2016

Urad Dal-Chana Dal-Nachani-Rice-Idly.

Soft and Spongy Urad Dal ~ Chana Dal ~ Nachani ~ Rice (Idly Rava) ..... Idlies ...... With Coconut ~ Ginger Chutney ..... Yumz ....

Once again I bring another combination in preparation of Idlies. Again my very own attempt that has turned out succesful and given me light, spongy and healthy Idlies. I wonder how many more combinations are there that can be succesfully attempted. We GSB Saraswat Konkani’s have an immense collection of mix and match recipes in preparation of Idly’s. I am just adding in more healthier options and combinations. I am always eager to try out new combinations in making of Idly or vadas as posted earlier in the blog. Idly’s are healthy and with newer combinations you can not only enjoy different combination one’s but also gain the health benefits by and large. You will simply love these spongy Idlies with the added benefit of nachani / ragi which is high in calcium thus adding its own benefits to the dietary consumption. I served this Idly with coconut ~ ginger chutney but it will go well with sambar too. You can also serve them with simple dalitoy (A very well know regular GSB / Konkani Saraswat's preparation of Dal) or any other medium spicy gravy of your liking. Again, this one too is highly recommended breakfast for every individual young and old alike and so also for those who are health conscious and diabetic or BP Patients too. I have already added a few versions before here in my blog too. Please check the same in the Idly section. The Idlies turned out very soft and spongy, so you can also send them in lunch box with some added chutney powder or pickle. Do try this out, you will simple love this porous textured Idly on every bite. 

Ingredients :
Urad Dal : 1 cup
Chana Dal : ¾ th cup
Idly Rava : 3 cups
Nachani / Ragi Powder : ¾ th cup

** Wash and soak 1 cup of Urad Dal and 1 cup of chana dal together for 3-4 hours. Wash and drain off all excess water by putting it in colanders. 

** Wash and soak 3 cups of Idly rava in plenty of water just before you start grinding the other ingredients. 30 minutes of soaking is more than enough for Idly rava. Tilt the vessel and drain off the excess water on top completely. Allow to rest for another 5 minutes before mixing it with the other batter. 

** Grind Urad dal and chana dal together to a smooth paste by adding only that much water that is required. You should get a thick fluffy paste. I use wet grinder which multiplies the urad dal when ground more than that in mixer grinder. You can use any method. Remove and put it in a large vessel. Now add in the prepared Idly rava, salt to taste and mix well. Leave it aside to ferment for 8 hours or overnight. Next day morning add in the nachani / ragi powder, beat it well. See to it that there are no lumps. The batter should be really smooth.

** Gently pour the batter with the help of a rounded spatua into the moulds to ¾ th level only. You should leave gap on top of the moulds as the batter will rise when getting steamed. I have used flat Idly moulds here to get flat shaped Idlies, you may choose whichever is suitable to you. Remember to apply oil to the moulds before adding in the batter. Applying of oil to the moulds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.

** Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the plate od dented moulds one by one. I have a two tiered Idly steamer, which give about 4+4 = 8 Idlies. Cover the lid tightly. Increase the heat and steam for 5 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 10 minutes. The time for steaming process here depends on the size of the moulds. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies. If using larger moulds you can steam for about 45 minutes in all ie. 10 + 30-35 Minutes. Remove and cool a bit. Run a blunt knife through the edges on the inner side of the moulds and gently flip over the to bring out the steamed Idly in one go. Serve the Idly with sambar / dal / chutney or any spicy curry as an accompaniment. 

** Note:
The proportions mentioned above of Urad Dal, Chana Dal, Nachani and Idly Rava are when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad dal when ground were as the mixer does not do the same. 

While using Mixer for grinding If you are using mixer for grinding purpose then the proportion of the dals remain same while Idly rava should be adjusted and only 2 cups, so also the addition of nachani / ragi ~ just ½ cup to be added. The proportions are 1 heaped cup of urad dal + ¾ th cup of chana dal with 2 cups of Idly Rawa and ½ cup. Rest method remains same.

** You can also add in rice instead of Idly rava if it is not available in your vicinity. Just soak about 2 cups of Idly rava separately for 2 – 4 hours, grind it to a coarse texture and added it in place of Idly rava. 

** For the Coconut Ginger Methi Chutney Recipe, Please follow the link given below ….

No comments:

Post a Comment