"Urad Dal- Moong Dal- Varai (Black Gram- Green Gram Dal- Indian Barnyard Millet) Steamed Idly, Ramdana (Tatte Idly), Panna Doddaka (Tempered Idly in Pan)” served with Coriander- Coconut Chutney, Loni (Butter) and Mixed Vegetable Kolumbo (Sambar) ... This is my NO- Onion- Garlic- Rice" meal for the day on the auspicious occasion of Ashadi Ekadashi ... may Shri Vittal- Mata Rakhumai bless us all with good health and happiness ...
** Simple Idly/ Ramdan (Tatte Idly) or Panna Doddaka (Tempered Idly in Pan) served either with Sambar or Chutney has always been our favorite meal during any fasting/ upvas days especially on the auspicious occasion of Ekadashi. Today being Ashadi Ekadashi one of the most pious amongst all Ekadashi that marks the beginning of Chaturmasa period prepared the same for my one meal of the day.
** I have already shared the same combination of ingredients with mini Idlies and Idlies before, however this time I have made variations in the measurements and this one really turned out super soft and delicious. I prepared all the three types that is Idly in Vati, Ramdan (tatte Idly) and panna doddaka (tempered/ seasoned pan Idly) with the same batter, you may try them all or any you desire to relish.
** I served with sambar and chutney which is the best combination when it comes to serving of Idlies though you can serve with any curry if desired. For panna doddak which is crispy outside and soft within I served homemade loni (butter), again which is the best way to relish it, try it, I am sure you will agree with me. I am sharing the links to previous posts so that you may check out on the same too.
** Here is the simple method of preparing “Urad Dal- Moong Dal- Varai (Black Gram- Green Gram Dal- Indian Barnyard Millet) Steamed Idly, Ramdana (Tatte Idly), Panna Doddaka (Tempered Idly in Pan)” … My Style …
** Ingredients:
Urad Dal/ Black Gram Dal : 1 cup.
Moong Dal/ Green Gram Dal : 1 cup
Varai/ Indian barnyard millet : 3 cups
Salt/ Namak/ Meeta : to taste.
** Wash properly and soak both urad dal and moong dal together in plenty of water for about 5-6 hours. Before grinding drain the soaked water once again wash the dals at least 2-3 times with water and drain off all the excess water.
** Wash and soak Varai/ Indian barnyard millet for 5-6 hours in plenty of water. Soaking millets properly results in softer idly and better digestion on consumption, this I learnt recently after a lot of trial and errors. Before grinding drain off excess water gently by tilting the vessel and wash it again carefully 2-3 times with fresh water.
** 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 more than doubled while grinding.
** Note : Always add water little by little water while grinding be it in wet grinder or mixer grinder to get good fluffy batter. Here is a tip for those of you who are using mixer grinder for grinding batter. Always use chilled water for grinding urad in mixer as mixies always tends to get heated and the result will be flat thinner textured batter. Using of cold water reduces the friction and cuts down on heat, try it, it works.
** Remove and pour the ground batter into a large stainless steel vessel. Add in the drained and kept ready Varai/ Indian barnyard millet, salt to taste, and mix well with hands until the batter has been evenly mixed. Cover with a tight lid and keep aside near a warm place to ferment overnight or for atleast 8- 10 hours depending upon the weather in your vicinity. If staying in cold place it may take more time.
** After the fermentation procedure, mix the mixture well with a spatula once again as the varai tends to settle down. Now 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 being steamed.
** Note : Always remember to apply oil to any of the molds your are using to prepare Idly, 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.
** To Prepare Idly In Vati/ Katori/ Small Steel Molds :
** 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. Cook on high heat for 5-7 minutes and then lower the heat to minimum and further cook for another 15-20 minutes.
** Note : You must remember here that the cooking time depends upon the utensil used for preparing Idlies. If small sized vati or flat type one’s are used it takes lesser time as compared to the larger molds, so check if need be by inserting a wooden stick or knife in center of mold, if it comes out clean its, done. If not, ie if still its sticky then continue steaming for another 5-10 minutes and it will be done.
** 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.
** To Prepare Ramdana/ Idly In a round large pan/ tatte Idly :
The method is the same as that of above, ie Idly in Vati/ Katori, here just use the required round large sized mold you have of say about 2-3 inches in height, apply oil all round from within and then pour the batter just as you would in katori leaving and ½ inch or so gap for rising of the Idly. You can place two at a time using a separator between just like while using vati here too. Cooking method remains same, while timmings may differ a little bit depending upon the size of the mold used.
** To Prepare Panna Doddaka (Tempered/ Seasoned Idly in Pan) :
Heat a small deep rounded Iron kadai (or use Teflon coated to save on oil) with 1 tblsp oil (tel/ tela), when hot add ½ tsp of mustard seed (sasam/ rai), when they begin to splutter, add in a few curry leaves (kadipatta/ karbevu). Lower the heat to minimum and gently pour about 1 to 1-½ cups of batter into the kadai with the help of a rounded spatula. The batter should not cross ¾ th level of kadai. There should be gap on top for doddak to get it cooked properly. Cover the Kadai with a fitting lid and cook on slow (minimum) heat until crispy on the bottom. This does take time say about 7-10 minutes.
** Note : Panna Doddaka (Seasoned Idly) has to be cooked on slow heat as it has to be cooked crisp outside and soft within too. Remove lid and check if the top part of doddak is cooked by touching slightly top portion with fingers, if batter touches the fingers then cover and cook for few more minutes. When done gently flip the doddak over and cook uncovered on other side too for few minutes say 3-4 mins only.
** Remove the doddak and keep aside. Continue the procedure as above ie by seasoning and then pouring batter each time to prepare second round or depending on the number of doddaks you want ready or the available batter. Be prepared to have plenty of time for preparing these and do not hurry on it by raising the heat, or else the doddak with burn on outside and remain uncooked within.
** Note : For testing as mentioned you can touch the top of doddak with fingers or if you are scared of heat or worried to do so just insert a wooden stick/ tooth prick/ fork or a knife as we do for checking out cakes. If it comes out clean, it means it is cooked from within and done, if not cover and continue for another few minutes.
** “Urad Dal- Moong Dal- Varai (Black Gram- Green Gram Dal- Indian Barnyard Millet) Steamed Idly, Ramdana (Tatte Idly), Panna Doddaka (Tempered Idly in Pan)” is done and ready to be served. All three of them tastes great served with sambar/ dal/ chutney or any spicy curry as an accompaniment, though personally for panna doddaka (tempered idly in pan) I prefer loni (butter) for best taste. This was for lunch on the occasion of Ashadi Ekadashi, my one and only meal for the day so I served with mixed vegetable sambar and coriander coconut chutney along with loni (butter). In all it was an awesome combination of dishes and we loved it especially the doddak.
** For those of you who want to avoid oil can enjoy the Idly and Ramdan while other can relish the crisp seasoned doddaks especially children who always love crispy dishes. I am sure this will be loved by all, and before I forget to mention though I served it for meal, it is actually breakfast dish and is always the best way to start the day with. Also, these can easily be carried in your lunch box/ tiffin or while travelling too. Always remember home cooked food is the best gift you can give to coming generations, a healthy way of life that is definitely the need of the day to avoid the rising of fast foods.
** Important Note : The proportions mentioned above of Varai/ Indian barnyard millet is when using wet grinder method. If using mixer frinder then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Use lesser quantity of varai, say about 2 cups for the same.
** For “Kolumbo/ Sambar” recipe, please follow the common link given below, which includes many sambar/ kolumbo recipes. You can choose any 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 sambar and serve them with either and as for this particular sambar, I have used carrots, tomato, brinjal only avoiding onions as it was for Ekadashi Upvas.
** For “Chutney” Recipe too, please follow the common link given below, there are many types of chutney that can be served with Ildy and you may choose that which you would like to try out. Here I have served with simple coriander coconut chutney without the addition of garlic as it was for fasting day ….
** 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 unlike here. It was also fantastic in taste, so you may try it out too ….
** Also check out the following link for the utensil used for panna doddak …
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