TOOR DHAL IDLI, DOSA AND UPMA

You can do 3 dishes with one batter. This saves you time and for 3 days you need not get confused with what to do for dinner in your busy schedule. This tastes absolutely great with spicy chutney, coconut chutney and  even sambar too. A Variation from normal idli but with lots of protein. Here are those 3 dishes you can make with single batter. 

TOOR DHAL

Ingredients :

Idli rice - 3 cups
Toor dhal - 1 1/2 cups

Urad dhal -  1 cup 

Method :

1. Soak the urad dhal separately and rice,toor dhal together for 3 hrs at least.
2. Grind the urad dhal separately to fine batter.

3. Then grind the rice and dhal not too fine slightly coarse. Mix urad dhal with this mixture add salt and mix well.
4. Ferment this overnight.

5. You can make idlis with this by pouring in the idli moulds and steam for 10 to 12 minutes. 
6. Serve with hot garlic chutney, sambar or tomato chutney.

7. For dosas you can use the same batter and pour ladle full over the hot iron skillet like normal dosas. Add tsp of oil and flip towards other side. Roast until crisp. Add tsp of ghee at the end if you are not bothering about diet. Serve with chutney. 



Note :


1. If you think the Urad dhal is not fresh or foamy while grinding.  Add 1/4 tsp of baking soda to the batter before keeping idli.




For Making Upma

Ingredients :

Batter - 2 cups
Red chillies - 4

Cummin seeds - 2 tsp
Asafoetida - 1 tsp
Curry leaves - few
Red chillies - 2 (for seasoning)

Onion - 1 chopped fine
Mustard, urad dhal - 1 tsp for seasoning Salt oil as required

Method :

1. Powder the red chillies,cumin and asafoetida very fine add to the batter let it rest for 1/2 hr.

2. Make idlies out of this batter and cool it.
3. Once cooled crumble it using your hand.
4. Now heat oil in the frying pan add the mustard, urad dhal, red chillies and curry leaves one by one.

5. Saute onion till light brown. 5. Add the crumbled idli podi add to this and slight roast it for few seconds.

6. Serve hot with raw onions.



Note :

1. Idli batter has to be fermented will to get soft idlies.
2. Depends on the quality of urad dhal you can get the fluffy idlies otherwise add pinch of soda while making idlies..myself I will not use it.
3. For dosas and upma need not add soda.
4. while making upma you can add any greens of your choice like amaranth, spring onion(green part),drumstick leaves. I have added spring onion.
5. Add the greens in the batter itself and make idlies.

GREEN CHILLI CHUTNEY
 
Ingredients :

Green chillies - 10
Garlic pods - 5 to 6  normal size
Tamarind extract - 1 1/2 tbsp

Salt as needed
Curry leaves
Mustard - 2 tsp
Sesame oil (Nallennai) - 4 tbsp


Method :

1. Grind green chillies. Add garlic , tamarind and salt grind to fine paste.

2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.


Another perfect match for this idli is garlic chutney which I have posted earlier. This is great combo with this idli compared to green chilli chutney. Green chilli chutney suits for out normal dosa and idli. Clicl here to view the Garlic chutney.

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RAWA UPMA (Semolina or Sooji)

Everything in my fridge was out of stock..except very common ingredients like tomato, chilli ginger and one carrot and frozen peas. And also felt very lazy to go for shopping yesterday..So I made upma which is always comforting dinner. Like hotels this is always an emergency and substitute item but very tasty one right!!!!!!! . Even when unexpected guest arrives idli batter and upma will be our first choice. So many credits goes to this upma. Here is the recipe for helping hand upma...

Ingredients :

Sooji(semolina) - 1 cup

Onion - 1 chopped medium cubes

Green chilli - 3 Slitted

Ginger - 1/2 inch chopped finely

Carrot and peas - 1/2 cup

Curry leaves - few

Lemon juice - 1 tbsp or as required

Mustard - 2 tsp

Urad dhal - 1 tbsp

Channa dhal - 1 tbsp

Water - 2 1/2 cups

Oil - 2 1/2 tbsp

Ghee - 1 tbsp

Salt to taste

Method :

1. Heat tbsp of ghee in the deep bottom vessel or in the frying pan.

2. Put the sooji and roast it for a while it has to be hot enough if u touch it. And aroma will increase and upma will not be sticky too when u do this procedure.

3. In another deep frying pan heat the oil and season with mustard and dhal.

4. When it turns to golden brown add the onion, green chilli, ginger, vegetables. saute slightly.

5. Add the water and check for salt.

6. When water comes to boil add the lemon juice and put to low flame.

7. Add the roasted rawa to the boiling water by stirring continuously. Adding rawa and stirring water should be done simultaneously otherwise lumps will be formed.

8. Blend well and close with a lid for some time and mix it.

9. Let it rest for 3 to 4 minutes in the low flame then put off the flame.

10. Mix well and serve with mango pickle or whichever you like. It will be heavenly.

Note:

1. Add rawa to water only when water comes to nice boiling point otherwise upma will be sticky.

2. Saute veggies for 2 minutes or so only then the color and cruchiness of vegetable will be maintained.

3. Do not add too less oil then upma will be so dry or sticky.

4. Lemon can be added according to ur sourness level.

5. I usually add more dhal for seasoning so that we can feel the crunchiness in every spoon.

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WHEAT RAWA BIRIYANI (Broken wheat, Dalia)

There are many items that we can make out of wheat rawa (broken wheat). This is very very tasty and so healthy. Including whole grains in the daily diet in the form of breakfast items is recommended. Even though we don't have much time for breakfast at least this type of whole grains has to be consumed daily. In this recipe it has grains , vegetables its fully loaded with nutrition and sure its comforting and satisfying meal. Here goes the recipe...

Ingredients :

Wheat rawa - 1 cup

Mixed vegetables chopped as cubes - 1 cup (carrot, beans, peas, potato, cauliflower)

Onion - 1 sliced

Tomato - 1 small chopped

Mint leaves - 2 sprigs

Coriander leaves - few for garnishing

Whole spices each 1 - cinnamon,cardamom, cloves

Cummin seeds - 1/2 tsp

Green chilli - 2 slited

Garam masala - 1/2 tsp

Ginger+ Garlic paste - 1/2 tbsp

Lemon - 2 tsp

Oil - 4 tbsp

Water - 2 1/2 cups

Salt - as required

Fried cashews for garnishing

Method :

1. Heat oil in the pan, Add the cummin seeds and whole spices after it splutters add the sliced onion and chilli.

2. Saute for 2 min then add the ginger garlic paste.

3. After the raw aroma disappears add the vegetables and tomato.

4. Just saute for few seconds add the chopped mint leaves and the garam masala powder.

5. Then add the measured water and add salt to it.

6. when water comes to boil add the wheat rawa and close the lid 3/4 and keep it in low flame.

7. Once all the moisture is absorbed mix well and add the lemon juice.

8. Garnish with cashews and coriander leaves.

9. Serve with raita, I served with spring onion + cucumber raita.

Note :

1. Variation in this You can add coriander powder and cummin powder 1 tsp gives different flavor.

2. Even you can add fried raisins it taste good too.

3. One small tip in this is do not fry the vegetables and onion for more time since it is getting cooked with water as well as with wheat makes veggies more soggy. And chop into medium sized pieces it will be crunchy and looks good too.

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VERMICELLI UPMA

Vermicelli upma easy to make and it makes the dish so healthy by adding more vegetables. It is perfect to serve for breakfast or dinner.

Ingredients :

Vermicelli - 1 cup

Vegetables - carrots, peas, beans, cabbage (julienned)

Onion - 1 sliced

Tomato - 1 small

Green chilli - 3

Ginger - 1/4 inch chopped fine

Curry leaves - few

Garam masala - 1/2 tsp (optional)

Coriander leaves - for garnishing

Water - 1 1/4 cup

Mustard - 1 tsp

Urad dhal and channa dhal - 2 tsp

Ghee - 1 tsp

Oil - 3 to 4 tbsp

salt as required

Method :

1. Heat ghee in the frying pan and add the vermicelli roast it until it turns slight brown colour.

2. Now remove and keep it aside.

3. In the same pan heat the oil and add mustard and dhal one by one.

4. Now add the green chilli, ginger and curry leaves.

5. Add the onions, tomato and saute until the tomato are mashed slightly.

6. Add the vegetables and saute just for 2 minutes.

7. Now add the garam masala and salt. Pour the measured water.

8. When water boils well add the roasted vermicelli and put in very low flame.

9. And close the lid 3/4 when all the moisture is absorbed mix well and garnish with coriander leaves.

10. Serve hot .

Note :

Add the vermicelli when water boils well otherwise the vermicelli will be sticky.

Do not saute vegetables for long time so that it looses its crunchiness at the end.

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SAGO (SABHUDHANA) UPMA

Sago or Sabhudhana is widely used in south asian cuisines. In India pearl sago is called as 'SABHUDHANA' which is used in variety of dishes with different combination like kichidi, kheer, savoury snack etc. In Indonesia, Malaysia, Thailand, China they are mainly used for making noodles, bread and delicious desserts. Sago is widely available in different sizes and colours. So here I have used nylon sago which we traditionally make at home combined with moong dhal to make more nutritious. Nylon sago is polished pearls which is fine than normal one. Sago when soaked becomes soft and spongy tastes yummy too.

Ingredients:

Nylon(fine) Sago - 1 1/2 cup

Water - 1 1/2 cup for soaking sago

Moong dhal - 1/2 cup

Green chillies - 6 slit or grind it

Coconut grated - 2 tbsp

Lemon - 1

Salt - as required

oil

Tempering :

Mustard - 1 tsp

Channa dhal - 2 tsp

Urad dhal - 2 tsp

Cashewnuts - few

Curry leaves - 1 sprig

Coriander leaves - chopped for garnishing

Method :

1. Wash sago and drain well , then add 1 1/2 cup water and little salt, soak it for atleast 4 hours

2. Cook moong dhal in water so that dhal should be soft and splitted(dont overcook the dhal then it becomes mushy) . Drain and cool it.

3. Heat oil in the frying pan season with the ingredients adding one by one in given order

4. Now add soaked sago in low flame stir for few minutes. In one stage they becomes transparent and start sticking each other.

5. Now add the dhal, required salt, lemon juice, grated coconut. Mix well so that they have to be nicely blended.

6. Garnish with Chopped corianders and serve

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RICE DHAL UPMA

RICE DHAL UPMA is different from normal semolina and wheat rawa upma which is one of our traditional item we make at home. This is really flavorful and hearty with nice texture. If you haven't tried this yet i recommend to try this. Cumin and pepper in this gives good flavor to it. Its neither dry nor mushy.

INGREDIENTS:

Raw Rice - 3/4 cup

Toor dhal - 1/4 cup

Channa dhal - one Handful

For Tempering :

Cumin - 1 tsp

Whole pepper - 1/2 tsp

Red chillies - 1

Curd chilli(optional)- 1

Curry leaves

Mustard - 1 tsp

Channa and urad dhal - 1 tsp

Water - 2 1/2 cup

Coconut grated - 1 tbsp

Ghee - 2 tbsp

Oil - 2 1/2 tbsp

salt - as required

Method :

1. First coarsely powder the rice and dhal separately, the texture should be like wheat rawa.

2. Coarsely powder cumin and pepper

3. Heat 1 tbsp ghee and oil in a frying pan

4. Add mustard, dhals later add cumin+pepper powder

5. Then Curry leaves and chillies

6. Now add measured water and add salt as needed.

7. Now here is the tricky part , while water is boiling add coarsely powdered rice dhal mixture slowly to water, parallely you have to stir water so that lumps will not be formed.

8. Stir it continuously until all water is absorbed.  Do this is low to medium flame.

9. Now add grated coconut stir well.

10. Transfer in a container which fits in the pressure cooker and pressure cook like rice. (3 to4 whistles)

11. After pressure is released take out give a stir and then add remaining ghee.

12. Stir it often when its cooling.

13. Its now ready to serve with pickle, sugar even I like to serve with rasam, curd too.

14. This taste so good next day too.

15. If the rice and dhal rawa is ready this can be done in 15 minutes. So you can even do this rawa ahead of time and store in airtight container.

Note:

If your not having the pressure cooker this can be done in frying pan by stirring continuously until it is cooked and reaches semolina upma consistency. But you have to do in low flame. This process is quite long then pressure cooker.

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