Brown Rice Idli

Idli has always been an integral part of my life. Coming from a South Indian Mother, we always had those traditional soft fluffy supremely white Idlis for breakfast. With my coming from different part of the country , he prefers to have Idlis over for lunch or particularly dinner. I am anytime bring it on! This is a bit twist to the regular white idlis. I have used the BROWN rice .. so here its a Brown Rice Idli.

See notes for details.

Ingrediants

I take 3:1 proportion for my idlis
3 Cups Brown Rice
1 Cup  Urad Dal
Abt 1 cup cooked rice
Salt

Procedure

Wash thoroughly and soak both Rice and Urad dal for atleast 12 hrs. Urad dal does not need so much soak time. Its the Brown Rice, that needs longer soaking time. Its just convinent to soak both at the same time.

Grind both of them separately. You may use your regular blender. I have my wet grinder, so I just dump both together to grind. But If u are using a regular ones, rice takes longer to form a paste. When you touch it, it should be almost like a cream and not a face scrub.

Now while grinding urad dal , add the cooked rice to it and form a smooth paste.  Mix both well. Add salt. And let it ferment in a warm place for about 6-8 hrs. Time for fermentation depends on the weather conditions. But should not take more than 12 hrs. See notes below...some helpful tips. See how beautifully it has fermented.

For making idlis:

Wash and Oil the mould. and Pour a spoonful in each and place it in steamer. Let it cook for about 15 mins. Once done. Let it rest for about 5 -10 min and them remove them. Serve it hot with steaming Sambhar and chutney. click here for  my Quick Sambhar recipe.

Tips:
1: Brown Rice takes longer to soak and cook. So Regular white rice, its ok to soak for abt 6-8 hrs. But this needs 12 hrs.

2: Never use fresh cooked rice, stale the better. Or atleast take rice which is 3-4 hrs old.

3: Mix the batter with your hand in circular motion after adding salt. This definately helps the batter to ferment well.

4: In case of cooler climate. Place your batter in Oven with just the light ON.

Sambhar

Sambar is a delicacy of South India. It is one curry which goes extremely well with Rice, Idli , Medu vada , Dosas or Uttapam. Every house has its own version of sambar. This is my quick version of sambar and that how I always prefer making. Here is my version of Healthy Quick Sambar.

Ingrediants

1/2 cup Toor Dal/ yellow pigeon peas

1 cup assorted veggies of your choice.

I have used the following : Opu, Red Pumpkin, Yam

Red Chilli Powder

Turmeric powder

Sambar Masala ( I use the MTR or 777 Sambar Masala)

1 tbsp Tamarind

For Tempering

2 Tbsp Clarified Butter/Ghee

2 tsp Mustard seeds

1 tsp Cumin Seeds

pinch of Hing

4-5 Fenugreek seeds 

2-3 Dry Whole Red Chilli

Procedure

 Wash and soak the toor dal for about 5  min. 

Chop the veggies and keep aside. You make take some more veggies like potatoes, tomatoes, brinjal, carrots. But this is wat I prefer to use mostly.

Since my husband is picky eater lolzzz so I need to hide the veggies and I feel its the best way as well, even I don't like those soggy veggies coming my way in sambar. If you want the veggies to be seen well. You may pressure cook both separately and then mix them.

In a pressure cooker , mix the dal,veggies, add little salt, red chili powder and little turmeric and cook for about 3-4 whistles or about 15 -20 mins. 

Once the pressure is cooled open the lid. This is how it would look. Mostly the veggies would have dissolved. You may even use a hand blender to mix it well or leave as is.

Add about 3 tbsp of Sambar Masala. This is the closest I find to the homemade ones.

Mix well.

Take about a 1 tbsp of tamarind and keep it in the warm water. The pulp starts to form once the it softens. Add the tamarind water to the sambar by squeezing it well.

Add enuf water till you attain the desired consistency of the Sambhar. Keep the Sambhar to boil for atleast 15- 20 mins.

For Tempering: In a small vessal , take ghee once hot enuf, add all the ingredients mentioned above. And it to the sambar.

 
Serve Steaming hot with anything you like!!

Do try it out and like my page if your are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Quick MoongDal Dosa

Dosa is Indian crepe. They are delicacy of South India. We love eating it for any time for day be it breakfast , lunch or dinner. Traditionally,dosa batter is made of rice and urad dal which needs fermentation. But this a different version and bit more healthier version of Dosa. Less soaking time and no fermentation. This recipes yields about 15 Dosa.

Ingrediants

1 Cup Moong Dal

1/2 cup Split green moog

1 cup Idli rava ( cream of rice)

 Procedure

Wash and drain the lentils and Rice. Soak them separately in  warm water for about 2 hours. After 2 hours, remove excess water and grind it into a spreadable batter. In case of real short time you may use flour as well.

If you have time , you may keep the batter rested for about an hour or so. However it comes out equally great if you plan to make them instantly.

Let the griddle be nice hot. Now sprinkle the some drop of  water on the hot griddle. Reduce the flame and spread the batter in circular motion. Apply some butter if you wish.

Serve with hot with your choice of chutney or sambar.

Do try it out and like my page if your are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)