Healthy Breakfast ... "Urad Dal~Rice~Nachani (Finger Millet/Ragi) Idlies (Idly)" served with Drumstick Leaves (Moringa/Mashinga saanga pallo)~Curds Tambuli, Molaga Podi (Gun Powder)~Coconut Oil and Strong Ginger Tea (Kadak Adraki Chai) ... never thought Idlies would taste delicious with tambuli, but it was a superb combo ... Yummy Yumz ...
** Idlies are a delight to be had for bf or even as a tiffin or snack in the evenings when you come home tired from work. Actually in my home we relish idlies anytime of the day. This is a very healthy Idly as there is the addition of nachani / finger millet / ragi flour to the batter, which makes it rich in calcium and is the necessity for every human being. I will not run into much details, as I have written so much about this millet and now it is in everybody’s favorite list too, so no point in repeating the same everytime and boring my dear friends. So let’s move to preparation of these yummy Idlies.
** Here is the simple Method for the preparation of "Urad Dal~Rice~Nachani (Finger Millet) Idlies (Idly)" ... My Style .....
Urad Dal / Black gram dal (without skin) : 1 cup.
Rice Idly Rava : 2 cups (If using wet grinder and 1.5 if using mixer grinder)
Nachani / Ragi / Finger Millet Flour : 1 cup
Methi / Fenugreek Seeds : 1 tsp
Salt to taste
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Wash the urad dal and soak it a bowl along with plenty of water for at least 4-5 hours. Drain off the water and wash once again and put it in a wet grinder/grinder, along with the methi seeds and the water too in which it is soaked and grind with just minimum water to a thick fluffy smooth texture. Remove the batter in a large vessel.
** About 30 minutes before you begin to grind the urad dal, put the Idly rava in a bowl, add plenty of water, mix well and allow to stand for just 5 minutes. Then tilt the vessel and remove the water that stands above the idly rava. Keep this aside, in 20-30 minutes, it will get softened in the little water it still has retained within itself which is enough.
** Add the prepared Idly rava to the ground urad dal batter along with salt to taste and the nachani / ragi / finger millet powder and mix well. Keep the texture thick as that for Idly and do not allow it to run thin, so use water wisely. Beat well, so that there are no lumps whatsoever. The batter should be of even consistency. Keep this covered aside overnight or for at least 8 hours. Now the batter is ready to be used for preparation of Idly.
** Now keep the Idly steamer with required amount of water on medium flame and bring the water in to boiling point. Apply oil to the dents in the plate of the Idly steamer or if using vati apply the same to them. Pour in the prepared batter in each of the dents, leaving out a little place for the Idly as it rises up. Place them in the steamer and steam for around 10-12 minutes and they are done. If using vati you may have to steam them for about 20 minutes.
** Remove and allow to cool, before you gently remove them by running a blunt knife round it edges and below the idly and gently tilting them and flipping them into a plate. Be careful and do not apply pressure or the Idly may break, that is why it is important to allow it to cool a little bit, say for 3-4 mins. You can repeat the procedure with the remaining batter to prepare the required amount of Idlies. Just add the batter into the same mold and there is no need of oiling it again. Rest of the method remains same.
** "Urad Dal~Rice~Nachani (Finger Millet/Ragi) Idlies (Idly)" are done and ready to be served. Serve them hot with any chutney of sambar of your choice. I served the Idlies with “Drumstick Leaves (Moringa/Mashinga saanga pallo)~Curds Tambuli” and it tasted simply delicious. Try that combo if these leaves are available to you, I am sharing the link below of the Tambuli and the Molaga podi too with which too you can serve the Idly as it taste great with addition of some coconut oil. Add in some Strong Ginger Tea / Kadak adraki chai and I am sure it will be a block buster of combo dish with your family and friends.
** Important Note : I have used Wet grinder for grnding of the Urad Dal which yields in larger portion of the ground batter than while using ordinary mixer grinder. So if you are using mixer grinder for grinding of urad dal use cold fridge water while grinding as it gives better result and decrease the amount of Idly rava, add only 1.5 cups instead of 2 cups mentioned above to get perfect soft Idlies.
** Given below are links to the Individual dishes separately in the picture above, Please go through the links for each of the recipes …
1.. “Drumstick Leaves (Moringa)~Curds Tambuli” … Moringa / Drumstick / Mashinga saanga pallo is very well known for its health benefits … Today ie. on Dahi Handi day (Mosaru Kudke) ie., the next day of Shri Krishna Janamashtami it is a tradition among Mahrashtrians to prepare any dish with the addition of Moringa leaves … try this yummy dish and enjoy the health benefits to stay fit .... :)
** Here is the link to the Recipe ...
2. “Spicy Molaga Podi” …Also known as Molagai Podi / Milagai Podi / Idly Podi / Gun Powder / Lentil Chutney Powder … Is a spicy powder served with the addition of coconut oil for Idly / Dosa / Curd Rice or relished just mixed with plain rice and topped with hot homemade ghee … A hugely popular dry chutney powder in South Indian states … And yes I love to have this powder mixed with oil and applied on toasted bread slices too … Yummy Yumz …. :)
** Here is the link to the Recipe ......
3. “Kadak Adraki Chai / Strong Ginger Tea” … My Day starts with my cuppa of hot adraki chai, my lifeline … Just one cup in the morning during bf keeps my day going, be it summer, monsoon or winter … Try Karke Dekho AccHa Lagega … I am sure many of my Tea Loving Friends will agree with me here … Heavenlicious Isn't It ???
** Here is the link to the Recipe ...
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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