“Sabudana- Matta Rice Idly (Tapioca Pearls- Kerala Red Boiled Rice Idly)” served with Coconut Chutney … the joy of relishing steaming hot idlies dunked in coconut chutney is just bliss ... this is the same batter used to prepare crisp polo/ dosas and with same batter the Idlies too turned out soft and yumz … as I had tried out this variation of batter for the first time, was really happy to get two in one dishes on consecutive days … definitely a boon of working people or for those always short of time … Yummilicious …
** I have shared two posts separately here back to back though the batter recipe is the same. I tried out dosa the first day to be served with potato bhaji and coconut chutney and I was highly satisfied with those crisp textured dosa and was happy to prepare the same all over again for breakfast next day. However, on second thoughts I thought I must check out if Idlies would turn out great too with the same batter, so just went ahead and steamed them.
** Surprisingly I got smooth soft textured fluffy Idlies. Well for a working women there is nothing more pleasant than two in one recipes which cuts down on time and load of work, so go ahead and try this out, it just too good. For convenience, I am repeating the recipe again though its shared in dosa post. This post cover only the method of Idly preparation, as for dosa method, please browse through the link shared at the bottom of this recipe.
** Here is my simple recipe for “Sabudana- Matta Rice Idly (Tapioca Pearls- Kerala Red Boiled Rice Idly)” … my style …
** Ingredients :
Sabudana/ Tapioca Pearls : 2 cups
Urad Dal/ Black Gram Dal : 1 cup
Kani Kerala Matta Rice/ Broken Red Boiled Rice : 3 cups
Red RiceThick Poha/ Pova/ Beaten Rice : 1 cup
Methi/ Fenugreek Seeds : 2 tsp
Ginger/ Adrak/ Alle’ : 2 inch piece
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-7
Curry Leaves/ Kadipatta/ Karbevu : 3-4 fresh ones (Optional)
Salt/ Namak/ Meeta : to taste
** Oil : to be applied to the molds of the inner side/ greased.
** Wash well and soak both urad dal and sabudana in plenty of water for 4-5 hours. Similarly wash well and soak matta rice and poha together in plenty of water for 4-5 hours. In a separate bowl soak methi seeds with ½ cup of water.
** Soaking of Methi/ Fenugreek Seeds : Soak 1 tsp of methi seeds in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. 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.
** 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.
** After the soaking period, drain off the water and wash well once again using fresh clean water and then drain off the water completely from both urad+ sabudana and rice+ poha and keep them aside separately to be ground to batter.
** First add the urad+ sabudana into a wet grinder (or mixer grinder) along with the methi seeds and the water in which it is soaked and grind to a fluffy batter adding little by little water, mixing it well in between to be ground evenly. Some sabudana may not get ground well and may remain, do not worry, it will not affect the preparation of dosa nor idly.
** Remove the batter into a vessel, and then add the matta rice+ poha into the grinder and also grind it to a smooth batter with just enough water. Remove and add this to the urad- sabudana batter in vessel. In a mixer grinder add in the green chillies, curry leaves and ginger cut to small pieces and grind to a coarse texture without adding water.
** Add ground paste also to the batter in vessel along with salt and mix it well with hand till the batter is evenly mixed. Do not add much water, the texture should be that of Idly batter/ dropping consistency. Cover with a tight lid and leave it overnight (or 8 hours) to ferment. Next morning or after fermentation, mix well and batter is ready to be prepared as dosa or Idly.
** Note : The batter should be fluffy and thick in texture as that of Idly batter, so add water sparingly while grinding the paste.
** To Prepare the Steamed Idly/ Idlies: You may choose any type of mold you prefer like Vati/ or the dented semi circular one or even pour a batter in a large round tin/ plate which is referred to as ramdana in Konkani and tatte Idly in and around Mangalore. I have used the dented plates which give half circle shaped dome idlies, you may use any of your choice.
** Add batter only to ¾ level in chosen mold and steam for about 5 minutes on high heat, then lower the heat and steam for about another 15 minutes. Remember to apply oil on inner side of molds before adding in batter to ensure that the Idly comes out cleanly in one go without crumbling once the Idly is steamed and cooled a bit.
** Bring water to heat in Idly steamer, place the prepared plates in layers depending upon how the case of your pedavana/ steamer is, mine is of two tires with 5 on each. Cover the lid tightly, steam on high heat for 5 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 15-20 minutes.
** Note : Steaming time depends upon number of Idly molds used and size of steamer etc. However, maximum steaming time is 30 minutes and does not really need more. Also, excess steaming turns the Idlies hard textured as the water content within them gets over dried, so be careful, and steam accordingly. If still unsure you can check by inserting a knife or wooden stick just like how we check out the cooking of a cake, if it comes out clean its done.
** When steamed and done, remove molds immediately with the help of tongs, keep them aside and let cool a bit. Run a blunt knife through edges on the inner side of molds and gently flip over in one go, they come out beautifully intact. Idly is ready and done, you can follow the same procedure with remaining batter if any or you can use the batter in preparation of dosas as done by me, I had prepared dosas on first day followed by Idly.
** “Sabudana- Matta Rice Idly (Tapioca Pearls- Kerala Red Boiled Rice Idly)” are done and ready to be served. Tastes awesome served with any side dish like coconut chutney/ curry/ sambar/ pickle/ chutney podi of your choice. I served with coconut chutney only and it was too good. Do try out this healthy Idly and enjoy with family and friends. I repeat, you can use the same batter to prepare delicious crispy dosas too which turn out excellent. I have shared both pictures of Idly and dosa for reference above, we loved both the dishes, though dosa was higher ranked.
** Though the recipe of the batter for preparation of “Sabudana- Matta Rice Polo (Tapioca Pearls- Kerala Red Boiled Rice Dosa)” is the same, I have shared the method of preparing the crisp dosa in the previous post for which you may browse through the following link though they are shared back to back in the blog, do try it out too ….
** There are many more healthy breakfast dishes like dosa, idly, khotto etc. shared in the blog. Do browse through and try them in leisure, my amma (mom) always insisted on a good, healthy breakfast to begin the day with. It is the least you can do for good health of your children and family, thereby creating good eating habits.
https://gayathrifoodbytes.blogspot.com/2015/06/coconut-chutney.html#more
https://gayathrifoodbytes.blogspot.com/search?q=coconut+chutney
** Sharing a common link to “Breakfast” dishes in Blog for easy access ….
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Thanks.