“Today’s Lunch : Urad Dal- Moong Dal- Varai Mini Idly (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Steamed Small Idly) served dunked in Carrot- Cabbage- Tomato Sambar” … usually during Ekadashi, I try my best to stick to one meal without rice as much as possible ... situation is still bad, no veggies, no groceries available through last week or so here … this is all I could manage with whatever little I had at home today … these small mini Idlies are benefits of de-cluttering I do for an hour everyday, came across this stand today, so prepared these cute Idly in them ... Stay Safe- Stay Fit, Stay at Home ...
** Simple Idly Sambar which I often prepare for lunch today. I have just made a few variations in the preparation of the Idly batter from that which I posted a few years back just as another try out while the basic ingredients remain the same. This variation gave me soft Idly but the sponginess was lacking from that which I posted earlier. Both are tasty in their own way and for those who want to add on less of Varai/ Indian Barnyard Millet can try the other recipe while those who want more of moong dal can try this one. In all a very health Idly that tastes awesome with sambar which I prepared adding whatever veggies were available at home. Frankly I have never added cabbage to sambar before, but for this sambar I added carrots, cabbage and tomatoes while rest of the recipe remains the same without any changes. Stay Safe, Stay Fit, Stay at Home.
** Here is the simple method of preparing “Urad Dal- Moong Dal- Varai Mini Idly (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Steamed Small Idly)” … My Style …
** Ingredients:
Urad Dal/ Black Gram Dal : 1 cup.
Moong Dal/ Green Gram Dal : 2 cups
Varai/ Indian barnyard millet : 1 cup (approximately)
Salt/Namak/ Meeta to taste.
** Wash and soak both urad and moong dal together in plenty of water for about 3-4 hours. Rinse well and drain off all the excess water. Wash and soak Varai/ Indian barnyard millet in water for 30 minutes just before you start grinding the urad and moong dal.
** Grind Urad and Moong dal to a very fine fluffy paste with little bit of water. I use wet grinder you can use any method. Add more water if necessary only. The batter should become very fluffy and doubled while grinding. Do not add all of the water in one go, keep adding little by little water and keep grinding, this gives good fluffy batter.
** Remove and pour the ground batter into a large stainless steel vessel. Add in the Varai/ Indian barnyard millet after draining off excess water and mix well. Please note that here you can add the drained varai as it is or you can just grind it a little bit if desired and then add to. If you add it as it is you will get spongy idly and if ground a little bit smooth ones only.
** The batter should be kept of thick consistency, so be very careful with water. Lastly add salt to taste, cover with a tight lid and keep aside near a warm place to ferment for 2-3 hours. Urad- Moong dal Idly does not need fermentation but as we are adding Varai it is better it is done so for some time.
** Note : The link I have shared below of similar ingredient mixture but in different variations was fermented overnight and gave me really spongy Idlies. So the choice is yours.
** Beat the mixture well once again and gently pour the batter with the help of a rounded spatula into the molds to ¾ th level only. If using deep molds then leave a gap on top of the molds as the batter will rise when getting steamed. If using flatter type mold which I have used you can fill it up well as shown in picture.
** I used mini/ small dented Idly stand to prepare these Idlies. During this lock down phase, I am de-cluttering my home for about an hour at least 3-4 times a week. I came across this Mini Idly stand yesterday which I had hardly used as it is small and I find it a waste of time preparing in it. But this time, I prepared one round in it while the rest I prepared in larger molds.
** Remember to apply oil to the molds before adding in the batter. Applying of oil to the molds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit, this is a must and easy procedure.
** 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 stand or steel vaties / katori which ever you are using and cover the lid tightly. Increase the heat for a few minutes and then lower and steam till done. If using stand it will take maximum 10-12 minutes and if using Vatis it will take about 15-20 minutes.
** When done, remove and let cool a little bit. Run a blunt knife through the edges on the inner side of the vati/ katori and gently flip over and tap it a bit to bring out the steamed Idly in one go. You can use the remaining batter if any in the same molds and they will work fine. Only if you want to repeat in the same mold for more than three times then you must check out the condition and clean if need be.
** “Urad Dal- Moong Dal- Varai Mini Idly (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Steamed Small Idly)” is done and ready to be served. Idly is usually best served with sambar/ dal/ chutney or any spicy curry as an accompaniment. Idly is also served with Hinga (Asafoitida) water though this is almost a forgotten practice nowadays. I served these Idlies dunked in Carrot- Cabbage- Tomato Sambar and it was really awesome.
** Important Note: The proportions mentioned above of Varai/ Indian barnyard millet is 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. Slightly use lesser quantity of varai for the same.
** For “Kolumbo/ Sambar” Recipe, Please follow the link given below, there are many sambar/ kolumbo recipes and you can choose that which you would like to try out ... though most of the time for serving with Idly simple veggie ones are prepared while the others are prepared to be served with rice ... however I prepare all types of Samabar and serve them with either ... as for this particular sambar I have used only carrots, cabbage and tomato, as under the present situation the world is facing veggies are a scarcity and this is all I can manage ….
** Do check out on the “Urad Dal- Moong Dal- Varai Idly” Recipe link given below, which I had prepared with different measurement of the ingredients and it was simply fantastic, soft and spongy, you try out that too ….
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Thanks.