Monday, January 5, 2015

Idli/Thatte Idli/Plate Idli

Idli’s are South Indian traditional breakfast. This savory cake is very popular throughout India and now it is available worldwide. To prepare the batter soaked rice and black lentils are ground to smooth fine paste and allowed to ferment overnight or 8 hours and then goes to the oil coated Idli mould and steamed for 8 to 10 minutes.
                  It is served with chutney/dips and sambhar(Stew/curry). Grinding stone was used in the olden days to prepare the batter that which reassured the love and humble efforts of my grandma and great grandma, gone are the day!
                  There are countless variations in making of this soft idli’s, tatte idli, mallige idli, rava idliAddition of ingredient or with slight changes in batter we obtain crispy dosas, appam. This comfort food appeals to all age groups. Idli’s are soft, fluffy, smooth, and melt in mouth.


3 cups Sona Masuri/Parboiled rice
1 cup black lentils/urad dal
Handful of flattened rice
1 tbsp fenugreek seeds
2-3 tbsp oil
Salt to taste


Step 1: Soak rice and flattened rice together, in another bowl soak black lentils and fenugreek seeds for 4-6 hours. Drain out the excess water from lentils and keep that water aside for later use.

Step 2: Drain out the excess water from rice and start grinding using the lentils water as required, add few tbsp at a time. Batter should be soft and smooth when to touch it with finger tips should feel paste like and medium consistency, transfer the batter. Repeat the same for lentils and fenugreek and pour it to rice batter. Mix (don’t over stir) and allow it to ferment overnight.

Step 3: Keep it in a warm place or use ¼ tsp of baking soda if batter hasn’t risen. Add salt and give quick stir. Grease the mould (I used plate idli mould) and spoon the batter until it’s 90% filled. In a steamer or pressure cooker steam them for 8 to 10 minutes in medium heat.

Step 4: Remove the mould from steamer carefully and let stand for a minute or 2. Take out idli’s using wet spoon from mould and transfer to plate.

Thursday, January 1, 2015

Chilkavare sambhar/Surti Papdi/Flat bean curry with eggs

Avarekalu/flat bean is seasonal vegetable which is dominating over all veggie in this winter and has occupied it’s prominence on elegant table. These flat beans can be purchased in Indian stores in the frozen section. You will find it in all 3 meals no wonder it is so delectable. Now the season is at peak it is roaring in every household. It is similar to hyacinth beans. It is grown within India and elsewhere mainly during winter. It is extensively used in making of idli’s, Curry, Pulao, Upma and more. I’ll post a few selected recipes in the days to come. To begin with, I’ll start curry with eggs. This can be served with roti/dosa/chapatti/paratha/rice or with bread of your choice.


200 gm Avarekalu/flat beans (de skinned)
4 eggs
1 tbsp Chili powder
2 tbsp coriander powder
2-3 tbsp coconut paste
1 medium onion, finely chopped
1 tbsp oil


Step 1: Heat oil in thick bottom pan. Add onions and sauté till translucent. Add beans/avarekalu and sauté for 3 minutes in medium heat.

Step 2: Add chili powder, coriander powder and 4 cups water stir and bring it to boil. Add salt, coconut paste and quick stir.

Step 3: Cook covered for 4 minutes or till they are about to become soft (not mushy) in medium heat stir in-between. At this point simmer it and break eggs carefully starting from one end to another leaving little space in between, do not stir. Cover and cook for 3-4 minutes and turn off


Do not disturb the curry after adding eggs. Eggs continue to get cooked after you turn off, hot curry provides sufficient heat. So let it rest for another 5 minutes before serving.