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July 31, 2017

Ellu Sadam / Sesame Rice Recipe / South Indian Til Rice

We make ellu sadam ( Sesame seeds rice / Til rice) using black sesame seeds every year for Aadi 18 and Purattasi Sani thaligai. This is one of the 5 rice varieties we offer to God on Aadi perukku. As aadi 18 is nearing, I wanted to share this easy South Indian style sesame rice recipe with you all. In Tamil nadu, this rice is popularly known as Ellodharai. I learnt this recipe from my MIL. For this rice, We make ellu podi using Karuppu ellu / black sesame seeds, urad dal, red chilli and roasted coconut .It is mixed with cooked rice. This sesame seeds powder can be prepared in advance and stored for a week. It can be prepared with white sesame seeds too but my MIL says black is more flavorful than white. Moreover black sesame seeds is preferred for festivals and pooja. If you like sesame seeds recipes, you can make this rice for lunch box as well. As my family likes this rice variety, we make it as a travel food  just for one day but without coconut. You can find that recipe in my Travel lunch menu ideas. Today I have shared an authentic version of ellu sadam recipe. Do try this simple and quick rice variety for this aadi 18 and share your feedback with me. Tomorrow I will share a video on how to make 5 rice varieties easily for aadi festival. In that video, I have shared this ellu sadam recipe too. Do watch it to get a clear idea. Ok, now lets see how to make ellu sadam with step by step photo.
Ellu sadam

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

If you are looking for Aadi 18 celebration procedure, click THIS LINK and Aadi 18 neivedyam recipes too.
Sesame seeds rice


Ellu Sadam / Sesame rice recipe / Ellodharai Recipe

Ellu sadam recipe

How to make sesame seeds rice / ellu sadam at home

South Indian
Rice recipes
2

Ingredients (1 cup - 250ml)

  • Cooked raw rice - 1 cup
  • Black sesame seeds - 1.5 tbsp
  • Grated coconut - 1 tbsp ( optional)
  • Urad dal - 1.5 tsp
  • Red chillies - 2 to 3 nos
  • Salt - as needed
  • Cooking oil - 1.5 tsp
  • Sesame oil/Gingely oil - 1 tsp
     

    To Temper

  • Sesame oil / Gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1 no (pinched)
  • Curry leaves - Few

How to make the recipe

  1. Dry roast sesame seeds till it crackles.
  2. Heat 1 tsp oil and roast red chillies, urad dal till golden.
  3. Lastly add grated coconut, roast for a minute.
  4. Remove, grind them adding sesame seeds and salt.
  5. Grind to a fine powder. Mix with cooked rice.
  6. Temper and add to rice. Mix well and enjoy!

Sesame seeds rice / Ellu sadam - Step by step photo

  • Pressure cook raw rice and spread in a plate.Cool down.Dry roast black sesame seeds till it crackles. If you keep roasting in high flame for 2 to 3 minutes, it will crackle. Remove in a plate.
    Ellu sadam recipe
  • In the same kadai, heat 1.5 tsp cooking oil. Roast red chillies, urad dal till golden. Lastly add the grated coconut and roast till its moisture goes off. Adding coconut is optional but it helps to balance the taste of this rice.
    Ellu sadam recipe
  • Grind the roasted dal, chilli, coconut and sesame seeds to a smooth powder adding salt. Do not grind continuously for long time. Sesame seeds release oil and make the powder wet. So grind in regular intervals. Ellu podi is ready.
    Ellu sadam recipe
  • Temper mustard seeds, urad dal, red chilli and curry leaves.Take the cooked rice in a bowl. Add the required sesame seeds powder, tempered items and mix well. Add 1 tsp sesame oil. Check for taste before serving.
    Ellu sadam recipe
  • Add more salt and sesame oil if needed. Mix well and serve !

Notes

  • Sesame seeds should be roasted properly else rice tastes bitter.
  • You can add more chillies if you like spicy rice.
  • For variations, you can skip coconut and roast urad dal, chillies.
  • You can make & store this ellu podi in refrigerator upto 1 week. If you don't use coconut, you can store at room temperature. No need to refrigerate it.
Try this easy sesame seeds rice for festivals, offer to God and enjoy!
ellu sadam recipe

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July 29, 2017

Pappu Unta Recipe – How To Make Paruppu Urundai Recipe

Pappu unta in Telugu is nothing but our paruppu urundai recipe ( steamed lentil balls in English) made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snackWinking. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.





Pappu unta recipe / Paruppu urundai recipe

Chakkara pongali recipe

How to make Andhra style Pappu unta / Paruppu urundai recipe

Andhra
Festival recipes
20 nos

Ingredients (1 cup - 250ml)

  • Toor dal - 1/2 cup
  • Urad dal - 1/2 tbsp
  • Grated coconut - 1 tbsp
  • Green chilli - 2 nos (small)
  • Salt - as needed
  • Cumin seeds - 1/2 tsp
  • Ginger - 1/2 tsp
  • Hing/ Asafetida - 1/8 tsp
  • Cooking oil - 1 tsp
  • Curry leaves - Few
  • Coriander leaves - 1 tbsp (finely chopped)
  • Cooking soda or Eno - A big pinch
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak dals in water for 4 hours.
  2. Grind to a coarse paste without water adding grated coconut, chilli, cumin seeds, ginger and hing.
  3. Collect the batter, add finely chopped coriander leaves and curry leaves.Add 1 tsp oil, pinch of cooking soda. Mix well.
  4. Make small balls and arrange them in a greased idli plate.
  5. Cook for 10 to 15 minutes. Switch off the flame. Remove after the balls become warm.
  6. Soft paruppu urundai balls are ready to serve !

Pappu unta / Paruppu urundai recipe - Step by step pictures

  • Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
    Pappu unta/Paruppu urundai recipe
  • Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
    Pappu unta/Paruppu urundai recipe
  • Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
  • Make small balls out of the batter and arrange them in a greased idli plate.
    Pappu unta/Paruppu urundai recipe
  • Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
    Pappu unta/Paruppu urundai recipe
  • Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.

Notes

  • For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
  • If you are .
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Try this soft and yummy paruppu urundai recipe. Make some gravy with it or enjoy as a snack !
How to make paruppu urundai
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July 27, 2017

Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice

Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw rice idli recipe
Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe.  Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !

Check out my 15+ Idli varieties recipesSponge dosa using raw riceIdiyappam using raw rice floursweet pidi kozhukattaikara kozhukattai using store bought rice flour.

Pacharisi idli recipe
Idli using Raw Rice


Raw Rice Idli / Pacharisi Idli Recipe

Raw rice idli recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli


South Indian
Festival recipes
12 nos


Ingredients (1 cup - 250ml)

  • Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
  • Urad dal - 1/2 cup
  • Methi seeds - 1/4 tsp
  • Poha / Thick Aval - 1.5 tbsp (optional)
  • Salt - as needed
  • Water - as required ( I used 1.25 cups)
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
  2. Grind to a smooth paste adding ice cold water.
  3. Collect the batter in a bowl. Ferment for 12 to 15 hours.
  4. This batter won't double in quantity but rise slightly.
  5. The next morning,mix the batter well and make idli.
  6. Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

  • Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
    Raw rice idli | Pacharisi idli
  • Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
  • Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
    Raw rice idli | Pacharisi idli recipe
  • The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
  • Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
    Raw rice idli | Pacharisi idli recipe

Notes

  • Adding poha is optional. You can skip it.
  • You can grind the batter in a grinder. Idli comes out even more soft.
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.



Try this raw rice idli for festivals and offer God. Enjoy with your favorite chutney, sambar

Raw rice idli
Pacharisi idli recipe

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July 25, 2017

Chakkara Pongali – Andhra Sweet Pongal Recipe With Sugar, Milk

Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar with step by step pictures and video.

Andhra sweet pongal recipe - Chakkara Pongali

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time.  Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. Of course all the credits goes to her for giving me the measurements precisely. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.

Andhra sweet pongal recipe with milk and sugar









Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk


Chakkara pongali recipe

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Andhra
Festival recipes
3-4


Ingredients ( 1 cup - 250ml)

  • Raw rice – 1/2 cup (Use good quality Sona masoori)
  • Chana dal - 1.5 tbsp
  • Sugar - 3/4 cup
  • Ghee - 3 tbsp
  • Grated coconut - 2 tbsp( or Dry coconut powder)
  • Cashew nuts - 5 nos
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Milk - 1/2 cup
  • Water - 2 cups

How to make the recipe

  1. Wash and keep the raw rice aside.
  2. Heat 2 tsp ghee in a cooker base. Roast chana dal till golden with nice aroma.
  3. Add washed rice, water.Pressure cook for 2 whistles in low flame.
  4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
  5. Boil in low flame for 5 minutes.Consistency should not be too thick.
  6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

  • Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
  • Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder.Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt.Mix whenever needed.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot.Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

  • For variations, You can add moong dal instead of chana dal.
  • You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
  • Cardamom powder is a must. You can also add few saffron threads to make it rich.
  • My neighbor told me to cook rice and dal in a pot adding milk.But I cooked them in a pressure cooker to save time.
Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Chakkara pongali recipe
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July 21, 2017

Ragi Murukku – Ragi Chakli – Kezhvaragu Murukku Recipe - Finger Millet Recipes

Ragi murukku known as ragi chakli in Kannada, Kezhvaragu murukku in Tamil, Finger millet flour murukku in English is an interesting murukku variety. Basically ragi is a healthy, diabetic friendly millet which is very rich in calcium.So I try to include it in our regular diet in the form of idli, dosa or porridge. Even though I have tried so many recipes with ragi flour, ragi murukku was always challenging to me. Last year during Diwali, I tried ragi murukku without rice flour but I couldn’t make proper shapes.
Ragi murukku recipe
Recently when I saw ragi murukku recipe from Mullai (Spiceindiaonline) in my Instagram feed, I got tempted to try again. I used the same ingredients as per the original recipe except I used ghee instead of butter. Murukku came out really well, crispy with a nice flavor of ghee. I din’t find any big difference in taste and flavor of this murukku except its color. Friends, if you are looking for any snacks with ragi flour, you must try this recipe. I am sure you will love its result. You don’t have to wait till Diwali to try this murukku. It took just one hour for me to make this murukku. So you can make it anytime and enjoy your evening teatime with this crispy ragi flour chakli. Ok, Lets see how to make ragi murukku with step by step photos and video.

Do check out my Instant ragi dosa,  Ragi sweet & salt porridge,  Ragi Puttu ( Sweet & Salt) ,  Ragi roti( Sweet & spicy) ,  Ragi Vermicelli/Ragi semiya ,  Ragi cookies.





Ragi chakli recipe


Ragi Murukku Recipe - Ragi Chakli / Finger Millet Murukku

Ragi Murukku recipe

How to make Ragi Murukku - Ragi Chakli / Finger Millet Murukku Recipe

South Indian
Snacks
15

Ingredients (1 cup = 250ml)

  • Finger millet flour / Ragi Flour – 1 cup
  • Rice flour - 1/2 cup
  • Besan flour - 1/4 cup
  • Melted ghee or soft butter - 2 tbsp
  • Red Chilli Powder - 1 tsp
  • Cumin seeds or white sesame seeds - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Salt and water - as needed
  • Cooking oil - to deep fry

How to make the recipe

  1. Sieve the flours together.
  2. Add chilli powder, cumin seeds, salt, hing and ghee. Mix well.
  3. Add water gradually and make sticky, smooth dough.
  4. Cover with a wet cloth till use.
  5. Take star mould in murukku press. Fill the dough.Make shape in ladle.
  6. Deep fry the murukku in batches.Cook both sides till bubbles cease.Store after cool down.Enjoy !

Ragi Murukku Recipe - Step by step pictures

  • Sieve ragi flour, rice flour and besan in a wide bowl.
    Ragi Murukku recipe
  • Add red chilli powder, sesame seeds or cumin seeds, hing and salt. Add melted ghee and mix well till crumbly.You can also use soft butter at room temperature. Make sure ghee or butter is well spreaded in the flour.
    Ragi murukku recipe
  • Add water gradually and make soft, slightly sticky dough.Cover the dough with wet cloth till use.Take star mould in murukku press.
    Ragi Murukku recipe
  • Fill the press with dough. Make shapes in back of ladle.If dough cuts or breaks while pressing, you should sprinkle little water in the dough,make it slightly sticky. Now you can make shapes perfectly.This murukku dough absorbs more water.So sprinkle water whenever needed and make shapes.
    Ragi murukku recipe
  • Heat oil to deep fry. Put a pinch of dough and if it rises to the top immediately, oil temperature is right. Now drop 2 to 3 murukku per batch. Fry both sides till bubbles cease completely. Keep the flame medium else murukku becomes black.Remove in a tissue paper and cool down. Store in a box and enjoy for months.
    Ragi murukku recipe

Notes

  • Add more chilli powder for spicy taste.
  • Do not add more ghee or butter because murukku may disperse in oil while frying.
  • This murukku dough absorbs more water.So sprinkle water in the dough whenever needed and keep it slightly sticky.This helps to draw shapes perfectly without breaking.
  • Deep fry this murukku in medium flame till bubbles cease completely. If oil temperature is more, murukku becomes black and get burnt smell.

Try this Ragi murukku for a change and enjoy your teatime !

How to make ragi murukku

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July 19, 2017

Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney. This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney,  Easy beetroot poriyal,  beetroot kootu,  easy beetroot halwa in pressure cooker,  beetroot poriyal with coconut masala,  beetroot poori,  ABC juice




Beetroot chutney recipe - Beetroot chutney with coconut


beetroot chutney recipe

How to make Tamil nadu style beetroot chutney for idli, dosa

South Indian
Side
2


Ingredients  (1 cup = 250ml)

  • Grated beetroot – 1/2 cup
  • Grated coconut - 1/4 cup
  • Red chilli - 3 to 4 nos
  • Garlic - 2 cloves
  • Big onion - 1 no
  • Chana dal - 2 tsp
  • Urad dal - 1.5 tsp
  • Hing/ Asafetida - 2 pinches
  • Tamarind - a small pinch
  • Cooking oil - 2 tbsp
  • Salt and water - as needed

    To Temper

  • Cooking oil – 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few

How to make the recipe

  1. Wash and peel the skin of beetroot. Grate and keep aside.
  2. Heat 1 tbsp oil in kadai. Saute the dal,chilli,garlic,hing till dal turns golden.
  3. Add chopped onion,grated beetroot, tamarind and salt.
  4. Saute till beetroot turns pale red in color and raw smell goes off.
  5. Add coconut.Mix well and grind everything to a smooth paste.
  6. Temper mustard, urad dal and curry leaves. Add to chutney.Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

  • Wash and peel the skin of a small beetroot.Grate it, measure 1/2 cup and keep aside.
    Beetroot chutney recipe
  • Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
    Beetroot chutney recipe
  • Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell.It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
  • Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
  • Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
    Beetroot chutney recipe

Notes

  • Add more chillies if you want spicy chutney.
  • You should saute the beetroot till its raw smell goes off else chutney smells raw.
  • Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
  • If you have cooked beetroot in hand, you can use that as well.
Enjoy this easy, healthy beetroot chutney with idli & dosa !

Beetroot chutney for dosa
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July 17, 2017

Masala Idli Recipe – How To Make Masala Idli Fry – Leftover Idli Recipes

Masala idli fry is an easy, kids friendly recipe that can be made using leftover idli.We can prepare this idli fry with fresh mini idli too. It can be served as breakfast, dinner or as an evening snack for kids. Usually I make South Indian, Tamilnadu style masala idli fry. This time I prepared it in North Indian style adding Pav bhaji masala powder.Actually speaking, recipe of masala idli varies from place to place.It can also be prepared in a simple way adding garam masala powder or fennel powder.

masala idli recipe
As this is my first attempt in North Indian style, I followed this recipe from Spice up the curry & Red Chilly and tried for our breakfast. I adjusted the spice level as per my family’s taste. It came out really well.  Sendhil & myself loved it a lot. I hope Raksha will like it too. If making for kids, you can try the same with deep fried idli pieces. This recipe is a great way to use the leftover idli. You can also add vegetables like finely chopped carrot, cooked peas along with capsicum  to make this dish more healthy and colorful ! Now lets see how to make Indian style masala idli at home using leftover idli with step by step photos & video.

Do check out my other leftover idli recipes like Chilli Idi, Idli manchurian, South Indian style masala idli, Pepper idli and Idli upma recipe.


How to make masala idli




Masala idli - How to make masala idli - Leftover Idli recipes

Masala idli / how to make masala idli

How to make masala idli recipe using leftover idli

Indian

Main

2


Ingredients  (1 cup = 250ml)

  • Idli – 5 nos
  • Big onion - 1 no (Finely chopped)
  • Capsicum - 1/4 no (Finely chopped)
  • Ginger - 1/2 tsp (-do-)
  • Garlic - 1/2 tsp (-do-)
  • Ripe tomato - 2 nos
  • Salt & water - as needed
  • Cooking oil – 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red Chilli Powder - 1/2 tsp
  • Pav bhaji masala powder - 3/4 tsp to 1 tsp
  • Coriander leaves - to garnish
  • Lemon juice - If needed
  • Sugar - a pinch (optional)
  • Ghee - 2 tsp

How to make the recipe

  1. Chop the leftover idli into big cubes.
  2. Heat oil in a kadai. Temper cumin seeds. Saute onion, ginger, garlic and tomato.
  3. Add all the spice powders, salt and mix well.
  4. Add 1/4 cup of water to the masala and boil for a minute.
  5. Lastly add the idli cubes, mix gently to coat the masala.
  6. Garnish with coriander leaves. Sprinkle ghee & lemon juice if needed.Serve hot !

Masala idli recipe - How to make masala idli fry - Step by step pictures

  • Take the leftover idli and chop into big cubes. You can chop each idli into 8 or 9 pieces.Set aside.
    Masala idli recipe
  • Heat oil in a kadai. Splutter cumin seeds. Saute onion, capsicum, garlic and ginger pieces. After onion becomes transparent,add tomato and saute for a minute.
    Masala idli recipe
  • Add turmeric powder, red chilli powder, pav bhaji masala powder, sugar and mix well. Saute till tomato becomes mushy. Add 1/4 cup of water and boil for 2 minutes till masala becomes semi dry.
    masala idli recipe
  • Lastly add the idli cubes, mix gently without breaking.Coat the idli with masala. If masala has more water content, idli will break. So make sure masala is almost dry. Mix idli & cook for a minute.Switch off the flame. Garnish with chopped coriander leaves, few tsp of ghee and sprinkle some lemon juice. Mix well and serve hot!
    Masala idli recipe
  • Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

  • Adjust the quantity of pav bhaji masala powder as per your spice level.
  • Make sure the tomato masala mixture is semi dry before adding idli pieces.




Try this easy, kids friendly recipe at home and enjoy :)
Masala idli recipe

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