“Urad Dal- Varai- Kulith Idly, Khotto, Ramdana, Pannache Doddaka (Black Gram Dal- Indian Barnyard Millet- Horse Gram Idly in Vati- Jackfruit Leaves Baskets- Plate and seasoned in Kadai) served with Putani Soyi Chutney (Roasted Gram Coconut Chutney), Ambuli Nonche (Raw Mango Pickle), Dalitoy (Spiced Tuvar Dal), Loni (Butter)” … the same batter prepared in four different ways … you can relish any or all with any side dish of your choice like chutney, nonche, dalitoy, sambar, curries etc. … a tummy filling for lunch time during upvas/ fasting or when you want to avoid dishes with rice inclusion ... Yummilicious …
** I had always wanted to prepare them all and share it in one frame cooked fresh at the same time. I have made a collage of the same prepared on back to back days using the same batter before, but here once again it’s the same batter prepared in four different types of molds. Once again I would like to mention here that the same batter can be extended in preparation of appo and ambado but this particular batter is not suitable for the same as you need to grind it smoother which I had not, as I had used varai here instead of rice and I had added it on as it is as I would have done while using rice Idly rava without grinding.
** Here is a tasty- nutritious- steamed dish prepared using lentils and millet that is served with chutney during breakfast, however I prepared this for lunch as it is quite tummy filling and sometimes I prefer it to other curry dishes. For a long time now I wanted to prepare this combo ie with varai which somehow I could not get round to doing. I am very fond of horse gram dishes be it in preparation of dosa, idly or curries as is common in my home. Do try out this pulse, if you haven’t, it has immense health properties though slightly heat producing to the body, which you can rectify by adding on a little bit of butter while consuming.
** I have posted may dishes to date which you will find on browsing through search option or the label section too. I will be sharing a common link at the bottom of this recipe for guidance of preparation of these items mentioned above. You can just click on the same and check out on the step-by-step pictures of utensils and methods if any need be. Do try them out in your home and enjoy a hearty meal and I am sure there is one for all whatever their preferences be. Like, children will love the crisp fried seasoned ones, while those health conscious can go in for just steamed ones be it in any type of mold as it available to you in your vicinity.
** Just for reference of those who are unaware of the words for the method of preparation in particular mold used, I am once again adding on the same as is prepared by Konkani Saraswat Community/ GSB. Idly usually is prepared in small stainless steel vati ie bowls or in a semi circular dented plate that is available in stores. These are can be steamed in layers using Idly steamer separators topped in sets of 4, 7 etc. as is the capacity of the pedavana/ Idly steamer. Ramdan is also prepared similarly but in larger bowl like cake tins or plate with a depth. This is also called tatte Idly by some and you get a stand of 5, 7, 9 etc. in stores.
** Khotto is the name given to Idly prepared in Jackfruit leaves baskets which are prepared at home pinning up leaves with thin wooden sticks derived from coconut leaves. This is a technique which needs a little bit of practice and availability of the leaves but once learned is a boon as it is disposable and the tedious work of washing the utensils can be avoided. Olden days every home had jackfruit trees in backyard and they always used the same and never used much of other utensils. However in cities, it is difficult to find them, but if you have access I have shown the same elsewhere again to details of which links are shared.
** Coming to seasoned Idly in kadai/ panache doddaka here a thick bottomed iron kadai or non stick small kadai is used where in first the seasoning is prepared and then topped with batter, covered and cooked on slow heat till done. The same too has been included in detail, to which I have shared link below, you can check out the kadai picture there. You can also use muddo where in screw pine leaves are rolled and pinned up to form cylindrical shape or you can use even stainless steel tumbles, glasses or I have even used paper cups lined with leaves, aluminum foils etc. Banana leaves are also used rolled and tied up.
** The choice of using molds are plenty in recent years as there are silicon molds available now too. You can use any mentioned for the steaming purpose while only the seasoned ones need kadai, which I am sure every house has. Definitely a must try dish and before I forget to mention this one can be consumed on fasting days or those who follow no rice dishes as in this particular dish varai/ Indian barnyard millet is used in place of rice and varai is a millet largely used throughout India during fasting period. Therefore, you now have plenty of reasons to try out this soft spongy delicious Idlies that are not only healthy but tasty too.
** Here is my recipe and method of preparing “Urad Dal- Varai- Kulith Idly, Khotto, Ramdana, Pannache Doddaka (Black Gram Dal- Indian Barnyard Millet- Horse Gram Idly in Vati- Jackfruit Leaves Baskets- Plate and seasoned in Kadai)” … My Style ….
** Ingredients :
Urad Dal/ Black Gram dal : 1 cup
Varai/ Indian Barnyard Millet : 2.5 cups
Kulith/ Horse Gram : ¾ cup
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-7 less spicy ones
Ginger/ Adrak/ Alle’ : 1 inch cut into small pieces
Curry Leaves/ Kadipatta/ Karbevu : 5-6
Fresh Coconut cut into pieces/ Katla kudke : handful (Optional)
Salt/ Namak/ Meeta : to taste.
** Wash and soak Urad dal and Varai in plenty of water in different vessels separately for about 4 hours. Drain off all excess water from both urad dal and varai and wash it in fresh water once again and drain well so that the excess water is well drained off.
** Add the drained urad dal into a wet grinder or mixer grinder and grind it to a very fine fluffy thick paste (I use wet grinder). Use water sparingly as is required to get a thick fluffy batter.
** Once ground remove into a large sized stainless steel vessel and keep it aside. In a mixer grinder add in the green chillies, ginger and curry leaves and using pulse mode grind to a coarse paste. Remove and add this to the urad batter in the vessel.
** Now add in the well drained varai to the batter and spices in the vessel and mix well till all the ground pastes are well mixed, add on water if necessary to bring to thick dropping consistency. Lastly add in salt to taste and just give a one round mix.
** Cover with a tight lid and leave it overnight or 10-12 hours to be well fermented. Here we have not yet added the kulith/ horse gram, which will be added on after the fermentation period. As addition of the same will excess ferment the batter
** Pick the kulith as it always has some small stones in them, after that wash it well and soak it overnight in plenty of water or for a few hours. I always soak it overnight for about 6 hours only and I would advise you not to overdo the same.
** After soaked period wash it well, drain off the water, put it into a mixer grinder and grind to a semi coarse textured paste sprinkling water while grinding only if necessary. Mix this to the fermented Idly batter in the vessel and give a good mix to all the ingredients.
** To Prepare the Steamed Idly/ Idlies: I have used round 1.5 inch deep vati/ cups/ tumbler/ molds/ Gindali/ steel bowls here to get rounded shaped Idlies, you may choose whichever is suitable to you. Add batter only to ¾ level and not till the top or else the idly may pour out or stick to the plate separator above.
** Remember to apply oil on the inner side of the molds before adding in the batter. Applying of oil to the molds ensures that the batter/ mixture does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
** Meanwhile keep the Idly steamer/ pedavana with required amount of water to heat on high level. When it reaches full steam, lower the heat to minimum, and gently place in the steel vaties/ molds one by one in a single layer, then keep the separator and place some more vaties in layers and so on.
** I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. Cover the lid tightly. Increase heat and steam for 5-10 minutes/ till you see steam escaping through side rim of the lid, lower the heat to medium and steam for 20 mins.
** The time for steaming process here depends on the size of the molds. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies. If using larger molds you can steam for about 35-40 minutes in all ie. 10 + 25-30 Minutes. Never over steam the idlies or else they will not remain soft and turn hard on storing.
** To remove the prepared Idly from steamer, first open the lid and then off the gas, otherwise the steam will bounce back on top of the Idly and add droplets on the cooked Idlies creating a mess. Remove the Idly Vati gently and place it on even row on a table/ platform without toppling one each other and allow it to cool a little bit, say for about 5 minutes.
** Do not try removing the Idlies immediately when they are too hot else they will not come out in one smooth go and break up. Once slightly cooled, run a blunt knife through the edges on the inner side of the vaties/ molds and gently flip over Vati and tap it a bit to bring out the steamed Idly in one go. Keep it aside ready.
** To prepare the Ramdana/ Tatte Idly : The procedure is same as that of Idly, here the usage is just of a large mold, say about 8-12 inch in diameter depending upon the size of your Idly steamer/pedavana, rest method is same as mentioned above.
** To prepare Khotto : Follow the instructions of preparing the jackfruit leaves baskets as mentioned elsewhere to which I have shared links at the bottom of this recipe and then pour the batter into them again to ¾ level and then steam in pedava/ steamer for about 30-40 minutes depending upon the size of the khotto prepared.
** To prepare Pannache Doddaka/ Seasoned in kadai : Heat about 1 tblsp of oil in a thick iron/ non stick kadai (you can check out pictures enclosed elsewhere), when hot add in ½ tsp of mustard seeds (sasam/ rai) when they splutter add in a few curry leaves, lower the heat and top the seasoning with about 1 cup of the prepared batter carefully.
** Cover and let cook until crisp on bottom and done on the bottom side. Now gently loosen the doddak with the help of oval spatula and then flip it over and now cook it for another 5 minutes uncovered till done well. If you are new to this method of cooking and unsure about the doddak being cooked and done, use tooth prick method for the same.
** “Urad Dal- Varai- Kulith Idly, Khotto, Ramdana, Pannache Doddaka (Black Gram Dal- Indian Barnyard Millet- Horse Gram Idly in Vati- Jackfruit Leaves Baskets- Plate and seasoned in Kadai)” are done and ready to be served. Serve them freshly cooked with either chutney, sambar, pickle, loni (butter) or dalitoy too, tastes wonderful. You can also serve them with Veg. or Non-Veg curry dishes if desired too.
** My Tip : Do try serving the seasoned ones with fresh homemade butter/ loni it just tastes fantastic when the butter just about melts on the hot crisp seasoning of the doddaka. You children are going to simply love it and this is the best way to make them eat healthy food.
** Though usually I follow only one method and the remaining any one or two are prepared in the following days depending upon the excess batter available, this time I just wanted to do in one go, a little bit of each for the sake of a combined picture posting.
** So, for all those who are worried about so many methods, relax you can use any one or two or follow methods with remaining batter the following day too. Just remember to store the excess batter in an air tight container in fridge and it remains good for 2 days.
** Though the best choice for serving this one is always a good chutney of your choice it goes equally well with non veg dishes like egg curry or chicken curry too. You can also serve them with Konkani curries like koddel, gashi, ambat, human, kolumbo etc. too.
** Note : You may be wondering why I have added on the horse gram ground to coarse paste the next day. Horse gram many a times gets over fermented giving out a smell that is not very appealing when left aside or a few hours and keeping it overnight actually creates problems. The urad batter needs to be fermented, so I prepare such batters in two parts and get perfect, fluffy, delicious Idlies.
** Note : I would like to mention here that I use table top wet grinder for grinding of Urad Dal/ Black gram dal always and it yields into larger amount of the ground batter than when used mixer grinder. In case you are using mixer grinder for grinding of the batter, then the proportion should be cut down to get perfect Idlies. Use urad dal 1 cup for 2 cups of Varai and ½ cup of kulith/ horse gram.
** Note : You can serve with any Chutney/ Dalitoy/ Sambar (Kolumbo)/ Nonche (Pickle)/ Chutney Powder or Curries of your choice and if need be there are plenty included in the Blog too, just use the search option of the Blog or Label section with key words for the same.
** I am sharing a few links which when clicked on will give you direct access to a few posts that contain information on making of Khotto molds using jackfruit leaves, lining of jackfruit leaves in wide cake tins or bowls, idly molds, ramdan mold, kadai pan used under the given links below, using of the sarniveera ie coconut leaves wooden sticks for pinning etc. the links include lot of information and pictures, methods of the same for newbies ….
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