Hello Frnds,
Today its time for Idli, Masala Dosa , Sambar , Chutney....
ohhh...today I really don't know from where I should start.To start from my childhood days or to start from hostel days ,Mumbai culture , abroad life, school life, morning breakfast, Ruia college ,manis Lunch home....I'm totally confused.
Idli,white soft 3 inch savory cake ,originated from south India , Can any one let me know when did they have Idli for first time? I never realised ,this idli ,being originated from south India, became part of our day to day lives.
Idli .Soft like sponge , pure white is made up of fermented rice and lentil grams.Idli serves along with Hot,spicy Sambar with coconut chutney...Watever you like..In my case I like idli at manis lunch home,matunga...Or mom made breakfast on every Sunday morning or in reliance canteen with friends in winter days.
Or Near Aswad restaurant, balmohan shala....I cant even able to collect my memories of idli Sambar so easily as they are totally cherished my entire life.so many and endless...
Whereever you take me in Mumbai You will always find Idli everywhere..
Idli/ Dosa Sambar with chutney is popular south Indian dish which throughout serves in world.Idli enjoys prominent position on menu card of each n every single hotel all over India.
So lets start preparing in some few easy steps.
Ingredients:-
2 cup of Rice , 1 cup of Urad dal (black Lentil)
salt ,1 tsp Fenugreek seeds (methi)
2 cups of water(use chrorine free water prefered)
Procedure:-
You can easily able to find ratio of Idli as 2:1 ( Rice :Urad dal).Its true for idlis but to make dosa add more urad dal . Means ratio should be like 2: 1.25. Adding urad dal gives nice brwon color to Dosa.
Soak idli and dal sepetarrely for near about 4 hours. (6 hr prefer).
For Grinding ,Drain excess water first
Grinding Idli :- Grind urad dal finely ,add enough amount of water while grinding to make smooth paste.Grind Rice coarse and very granualar and finely.Else idli will not become more pluffy in nature.
Grinding for Dosa :- Grind urad dal as mentioned above ,next grind soaked rice not very much granular as for idli but it should be finely grinded.Add enough water.
Always remember to make good idlis, grind batter very fine.
To make dosa batter , grind it fine ( two times less than idli )
Tou can check by rolling it between index finger and thumb.
Last, Mix batter with hand only , add salt then some fenugreek seeds( methi seeds).
You can add boiled rice also.
Keep for fermentation for near about 12 /16 hrs outside in airtight container.next day batter is ready (observe bubbles)to serve Idli steamer.Apply oil hand and grease pan and steam at least for 15 min untill you observed typical idli smell.
Remove with spatula and allow them to cool for near about 2 /3 min.Serve hot with spicy sambar , chutney etc.......
Images will be uploaded soon
Today its time for Idli, Masala Dosa , Sambar , Chutney....
ohhh...today I really don't know from where I should start.To start from my childhood days or to start from hostel days ,Mumbai culture , abroad life, school life, morning breakfast, Ruia college ,manis Lunch home....I'm totally confused.
Idli,white soft 3 inch savory cake ,originated from south India , Can any one let me know when did they have Idli for first time? I never realised ,this idli ,being originated from south India, became part of our day to day lives.
Idli .Soft like sponge , pure white is made up of fermented rice and lentil grams.Idli serves along with Hot,spicy Sambar with coconut chutney...Watever you like..In my case I like idli at manis lunch home,matunga...Or mom made breakfast on every Sunday morning or in reliance canteen with friends in winter days.
Or Near Aswad restaurant, balmohan shala....I cant even able to collect my memories of idli Sambar so easily as they are totally cherished my entire life.so many and endless...
Whereever you take me in Mumbai You will always find Idli everywhere..
Idli/ Dosa Sambar with chutney is popular south Indian dish which throughout serves in world.Idli enjoys prominent position on menu card of each n every single hotel all over India.
So lets start preparing in some few easy steps.
Ingredients:-
2 cup of Rice , 1 cup of Urad dal (black Lentil)
salt ,1 tsp Fenugreek seeds (methi)
2 cups of water(use chrorine free water prefered)
Procedure:-
You can easily able to find ratio of Idli as 2:1 ( Rice :Urad dal).Its true for idlis but to make dosa add more urad dal . Means ratio should be like 2: 1.25. Adding urad dal gives nice brwon color to Dosa.
Soak idli and dal sepetarrely for near about 4 hours. (6 hr prefer).
For Grinding ,Drain excess water first
Grinding Idli :- Grind urad dal finely ,add enough amount of water while grinding to make smooth paste.Grind Rice coarse and very granualar and finely.Else idli will not become more pluffy in nature.
Grinding for Dosa :- Grind urad dal as mentioned above ,next grind soaked rice not very much granular as for idli but it should be finely grinded.Add enough water.
Always remember to make good idlis, grind batter very fine.
To make dosa batter , grind it fine ( two times less than idli )
Tou can check by rolling it between index finger and thumb.
Last, Mix batter with hand only , add salt then some fenugreek seeds( methi seeds).
You can add boiled rice also.
Keep for fermentation for near about 12 /16 hrs outside in airtight container.next day batter is ready (observe bubbles)to serve Idli steamer.Apply oil hand and grease pan and steam at least for 15 min untill you observed typical idli smell.
Remove with spatula and allow them to cool for near about 2 /3 min.Serve hot with spicy sambar , chutney etc.......
Images will be uploaded soon
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