Dahi Chakuli

Dahi Chakuli

Ingredients

• Urad dal (black gram)(with out skin) 1 cup
• Fresh curd                                            1 cup
• Karepatta (curry leaves)                      few
• Dry red chilies                                     3 nos
• Green chilies slices                             4 or 5
• Mustard seeds                                     1 tsp
• Cumin seeds                                       1/2 tsp
• Hing                                                   a pinch
• Water                                                 1 lt
• Sugar                                                1/2 tsp
• Salt to taste

Process

Soak urad dal over night and make a smooth paste adding required amount of water. Mix salt with the urad dal batter (medium thick) and keep aside. Now beat curd smoothly and add 1 liter of water, sugar and salt to taste. Now heat a pan, add 1 tsp oil and saute mustard seeds, cumin seeds, hing, red dry chilies, green chili slices and karepetta. When mustard starts cracking add it to curd water (butter milk). Now heat tava and fry medium thick small small urad dal batter dosa both sides till golden yellow adding 1 tsp of oil both sides. Now add  small dosas to curd water (butter milk). Keep the dosas in butter milk for 1 to 2 hours for better result. Now tasty and yummy dahi chakuli is ready to serve. 

Note: For extra taste garnish dahi dosa with chopped coriander, chopped onion, bhujia sev or bundi and finally sprinkle a pinch of black salt over it and serve.

MASALA PRAWN IDLI

Ingredients

• Idli batter (for 16 idlies)               2 big cups
• Prawns (medium size)                  1/4 kg
• Ginger garlic paste                      1 tbsp
• Chilly powder                              1 and 1/2 tsp
• Salt                                             to taste 
• Oil                                              1 tbsp

Process

Place a kadai on flame, add oil and then g & g paste and toss for few minutes in a low flame. When done add cleaned prawns, chilly powder and salt. Mix well and saute it . Cook till the water in the prawns evaporates and oil comes out. Let the prawns cool. Place a mixing bowl, add idli batter mixed with salt and cooked masala prawns. Mix well. Now grease idli plates with a drop of oil and put masala prawn idli batter in the  idli plates and put them in the steamer for 10 to 15 minutes till the idlies are done. Now take out the idli plates from the steamer and let them cool for 1 to 2 minutes. Now take out the idlies and serve hot with cooked prawn on the top of each idli as shown in the picture with chutney or with sauce or as you like.

IDLI FINGER FRIES

                                              IDLI FINGER FRIES

           INGREDIENTS

• Idlies                        8 nos
• Oil for deep fry
• Chat masala             1/4 tsp

    Process

     Heat oil for deep fry in a pan. Keep Prepared idlies in fridge for 20 minutes. Then take out chilled idlies from the fridge and cut the idlies in to finger shaped (long slices) pieces. Then deep fry each idli finger in oil till golden brown and put them in a tissue paper to absorb excess oil. Now sprinkle chat masala on the top of idli finger fries and yummmmmmy delicious finger fries are ready to eat with tomato sauce.

IDLI STUFFED WITH MASALA POTATO

IDLI STUFFED WITH MASALA POTATO

Ingredients

   ·      Idli batter for 6 idlies               1big cup

   ·      Boiled potato (mashed)           1/4cup

   ·      Chilly powder                             1/2tsp

   ·      Chopped coriander                  1tbsp

   ·      Fresh green peas                     1tsp

   ·      Salt to taste

Process

Take a bowl and mix potato paste with coriander, green peas, chilly powder and salt. Mix well and make small balls and keep aside. Grease the idli plates with a drop of oil and keep potato ball and pour idli batter over the potato ball and steam for 10 to 15 minutes. Take out the idli plates from the steamer and let it cool. Take out idlies and yummy masala idlies are ready to serve with peanut chutney.

Process of peanut chutney

Take a mixer jar, put fried skinless peanuts (1 cup), chopped coconut (2/3 cup), 1tsp dhania , ¼ inch ginger piece, 5 green chilies  2 tbsp curd and salt to taste. Grind all the items and make a smooth paste adding water. The consistency of the chutney is medium thick. Now take frying pan, add 1tsp oil and heat it. Now add 1tsp mustard seeds, ¼ tsp jeera, 2nos dried red chilies and few karepatta(curry leaves) and toss well. Now add the tadaka (sizzling) to the chutney. Now masala idli with peanut chutney is ready to eat.

SPICY IDLIES

SPICY IDLIES

Ingredients

   ·      Idli batter (for 6 idlies)           1big cup

   ·      Chopped green chillies           1tsp

   ·      Chopped capsicum                 1tbsp

   ·      Chopped fresh coriander      1tbsp

   ·      Grated carrot                         1tbsp

   ·      Fresh green peas                   1tbsp

   ·      Cumin seeds (jeera)              1/4tsp

Process

Take a mixing bowl. Add idli batter mixed with salt to taste. Now add green chillies, capsicum, coriander, carrot, green peas and cumin seeds. Mix all items well and now the batter is ready make spicy idlies.  Put the batter in idli plates and steam for 10 to 15 mins. Now the idlies are ready to eat with any chutney or with onion chutney.

Process of onion chutney

Take a pan, heat it, add 1tsp oil, 1 small cup of chopped onion, 1/2tsp coriander seeds (dhania), 1/4tsp cumin seeds (jeera) and 1 green chilli and toss well for 5mins. Let it cool, add 1tbsp tamarind pulp (imli ka pani), 1tsp sugar and salt to the fried onions. Now grind the onions roughly in a mixer by adding ½ cup of water. Now yummy spicy idlies with onion chutney is ready to serve.  

    

IDLI KA DHOKLA

IDLI KA DHOKLA

(IDLI SPECIAL)

INGRADIENTS

  ·      Idli                                     24

  ·      Onion (chopped)             1cup

  ·      Coriander (chopped)      2tbsp           

  ·      Turmeric powder            1/4tsp 

  ·      Karepatta                         few

  ·      Mustard seeds                1tsp

  ·      Cumin seeds                    1tsp

  ·      Hing                                  1/4tsp

  ·      Greenchilies (halves)     10nos

  ·      Dry redchilies (pieces)   10nos

  ·      Oil                                     1tbsp

  ·      Salt to taste

PROCESS

Cut idlies in to 4 pieces. Place pan in the stove, add oil and heat it. Now add hing, mustards, cumin, greenchilies, redchilies and karepatta one after another and fry well. Now add chopped onion, haldi powder and salt.  Mix well and fry in a low flame till onions are golden yellow and add idli pieces and fry for 10 to 15 mins in a low flame. Finally off the flame and garnish with chopped coriander. Now yummy idli ka dhokla is ready to serve with tomato sauce.