MASALA IDLIS

INGREDIENTS

40-50 pieces of Small idlis

1 cup Thinly sliced cabbage

1 cup Thinly sliced bell peppers

1/4 cup Boiled chana dal OR Bengal Gram lentils

2- 4 pieces of Whole red Chilies

1.5 tablespoon Desiccated unsweetend Cococut

2 teaspoon Mustard Leaves

6-9 pieces of Curry leaves

1-2 tablespoon Homemade Sambhar powder

Salt to taste

2 tablespoon Oil

METHODS

     1)  Make regular size idlis and chop them in pieces or..

     2)  Make penny size idlis.

     3)  Slice Cabbage.Slice bell peppers. 
Assemble spices..


4)  Boil and drain chana dal.

5)  In a pan heat oil, add mustard seeds, whole red chilies and chanadal. 
Saute for a minute and add all the spices.

6)  Add cabbage and capsicum and sauce until soft. 


7)  Add idles.

8)  Desiccated coconut. 
Sprinkle 1-2 tablespoon of water and mix until well blended. Cover and take it off the flame.

9)  Let the idlis soak in all the flavors.


         Serve hot in breakfast or...


         Enjoy it as a snack. 


AUTHENTIC SOUTH INDIAN IDALI

INGREDIANTS

3 cups Idli rice

1cup Whole urad dal  

1/2 tsp Fenugreek seeds

Water - as needed

Salt - to taste

METHODS

•           Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
• 
  
•           Then drain water from urad dhal+fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
• 
  
•           Collect the urad dhal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
• 
  
•            Now take the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 10 - 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.
• 
  
•            Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
• 
  
•            Hot soft idlis ready to be served.

My Notes:

The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when I get urad dhal from a different store.

You can add soak 2 tbsp  poha  for 10mins and add it while grinding along with rice and urad dal.

The water quantity I've given is approximate and may vary depending on the quality of rice and urad dhal.

Also while making idlis you can place a cloth before pouring the batter which gives even more soft idlis. I rarely use it. :)

Idlies taste best when the batter is fresh.

THANDAI

THANDAI INGREDIENTS

2 cups Half and Half (use regular milk)

2 cups Whole milk

1 tablespoon Rose water

1/4 cup Sugar + 2 tablespoon (adjust according to taste)

3/4 - 1 cup Water (adjust accordingly)

THANDAI MASALA INGREDIENTS

1 tablespoon Cashew pieces

1 tablespoon Melon Seeds (magaztari)

1/2 teaspoon Saffron strands

1/2 teaspoon Cinnamon Powder

1/2 teaspoon Nutmeg Powder

1-2 teaspoon Rose petal spread (gulakand)

1 ½ teaspoon Saunf powder (Fennel seeds powder)

1 ½ teaspoon Cardamom Powder

1/2 teaspoon Poppy Seeds

10-12 pieces Almonds

10-15 pieces Pistachios

3-4 pieces Black Peppercorns 

METHODS

Let's assemble out thandai masala ingredients.

I have used half and half and full cream milk. But you can substitute it with full cream milk.

Boil milk in a bowl and soak saffron strands in it.

Allow it to sit for 15 - 20 minutes.

Stir it with a spoon and milk will have a beautiful pale yellow color.

Add all the nuts and spices to a grinder.

Grind it to a fine or chunkier paste.

Boil milk in a thick bottom pan.

When it comes to a full boil, stir in nuts and spices one by one.

Whisk it up so that no lumps remain. Add sugar and keep whisking the liquid. Give it a good boil and take it off the flame. Allow it to cool down.

After 30 minutes stir in saffron flavored milk, rose spread and rose water. If no rose spread available add Two tablespoon rose water.

Add water and refrigerate this drink for at least 3-4 hours or until chilled.

If you prefer strain the liquid and serve chilled garnished with chopped nuts and saffron strands.