Multi Grains / Pulses Ramdan (Idli) and Doddak with Dalitoy

Something different ....... i have added 17 items in this..... the result was amazingly soft soft ramdan....All in one Multi Grains / Pulses Ramdan and Doddak with Dalitoy...

Wash and soak one handful of each of the following items for 6-8 hrs or overnight. 

Green whole Moong, Moong dal, Chana dal, Urad dal, Black whole urad, Tuvar dal, Wheat, Kulith, Nachani, Bagdo (Matki), Putani, Sabudana, Red Ukda Rice, Red Bean (Rajma), White Vatana (Peas), Rice with 1 tblsp of Methi seeds. Drain and grind to a paste (fine rava texture), lastly add 8-10 green chillies and 2 inch piece of ginger and grind well. Add Salt.

Panna Doddaka prepared from “All in one Multi Grains / Pulses batter” which has 17 items in it of which I had prepared Ramdan.

For seasoned doddaka : Heat 1 tsp oil in a small pan, when hot add ¼ tsp of rai (sasam), when they splutter, add a few curry leaves, lower heat and add in 1 full cup of batter gently into the kadai. 

Cover and cook on slow till the top side of the doddaka is firm, flip over and cook on the other side too. Serve with fresh home made butter or any other chutney of your choice.

For Making of Ramdan : Oil a round dish and pour the batter to ¾ th level and steam in Idly steamer for 20-25 minutes.

Remove let cool a bit, run a blunt knife all round the edges of the vessel gently. Invert the ramdan on a plate. It comes off like a cake. Cut into desired shape and serve with Chutney / Dal / Butter / Sambar.

Note : Though the Ramdan goes very well with any accompaniment, it is best served with fresh home made butter.