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Showing posts with label HEALTH FOOD. Show all posts
Showing posts with label HEALTH FOOD. Show all posts

September 22, 2022

Kattuyanam Rice Idli Dosa – Kattuyanam arisi idli dosa – Organic Rice Idli Dosa Recipe

Kattuyanam rice idli

Recent days I started to include some organic traditional rice varieties like Kattuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.

Kattuyanam rice (காட்டுயானம் அரிசி) is a traditional rice variety of Tamil Nadu which is used to be a forest yield. It is a 7 Ft tall 210 days yield which is common in tropical land mass. It can provide bone strength equivalent to a “Forest Elephant” . Also the height of this Kattuyanam plant can hide an elephant. That’s why it is named as “Kattu Yanam”.  

Kattuyanam rice

Nowadays many people have started using these organic rice varieties in their daily cooking due to their amazing health benefits. They are low in Glycaemic index, rich in fibre and anthocyanin which is a natural detoxifier when compared with our regular white rice. Its also a good source of Vitamin B, Zinc, Calcium and Manganese. So It helps to reverse diabetes, boost immunity, delays aging, reduces cholesterol and lose weight. This Kaatuyanam rice in Tamil, as its name suggests, it strengthens the body like a wild elephant. Its also called as Kattudai Oonan in Tamil.

Now lets see how to make Kattuyanam rice idli, dosa batter recipe with step by step pictures and video. 



kattuyanam arisi idli

Kattuyanam rice idli dosa recipe


Kattuyanam rice idli dosa recipe

Kattuyanam rice idli dosa recipe


 
Cuisine: Indian
Category: Breakfast
Serves: 15 idli
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Kattuyanam rice - 1 cup
  • White, round urad dal - 1/4 cup
  • Fenugreek seeds - 1/2 tsp
  • Water and salt - as needed
HOW TO MAKE KATTUYANAM RICE IDLI DOSA
  1. Wash the rice several times till the water runs clear.
  2. Take in a wide bowl. Add urad dal and fenugreek seeds.
  3. Wash it once and soak in enough water for minimum 5 hours.
  4. Grind them to a smooth paste adding required water. You can use a mixie or grinder.
  5. Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
  6. The next day, batter would have raised well. Add salt and mix it.
  7. Boil water in an idli pot. Pour the batter in a greased idli plate.
  8. Steam the idli for 15 minutes or till the tooth pick comes out clean.
  9. Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.
METHOD - STEP BY STEP PICTURES
  • In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once.

  • Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately.
  • Kattuyanam idli recipe
  • After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it.
  • Kattuyanam idli recipe
  • Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well.
  • Kattuyanam rice idli
  • Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes.

  • Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar.
  • Kattuyanam rice idli
    Enjoy !

Note

  • I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure.
  • The ratio of rice and dal is 4:1. You can use 5:1 ratio too.
  • Do not skip methi seeds as it gives a nice flavor for this idli.
  • You can use and store this batter for 2 to 3 days.

Kattuyanam idli recipe
Try this healthy Idli recipe and enjoy with your favourite chutney, sambar !

Kattuyanam idli dosa


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September 5, 2022

Murungai keerai podi–Drumstick Leaves Chutney Powder For Rice, Idli , Dosa

moringa powder recipe

Recent days I am trying to include drumstick leaves /Moringa leaves in my cooking at least once in a week as its a super food. Drumstick leaves tree is a miracle tree. It has amazing health benefits. It is one of the richest plant sources of Vitamin A, B, C, D, E, K, Anti-oxidants and vital minerals like Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. The leaves, pods, seeds, gums, bark and flowers of Moringa are useful to treat mineral and vitamin deficiencies, support  a healthy cardiovascular system, promotes normal blood-glucose levels, neutralise free radicals, provide excellent support of the body's anti-inflammatory  mechanisms, enrich anaemic blood and support the immune system. It is also known to improve eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis.  
Source : https://www.healthaid.co.uk/blogs/news/wonders-moringa

Usually I make drumstick leaves soup or poriyal with it. For a change, I tried Murungai keerai podi for rice, idli and dosa so that I can pack it for Raksha’s lunch box as well. I asked my MIL for the recipe and tried it for the first time. It came out so well. This drumstick leaves chutney powder tastes yummy when mixed with plain rice adding few drops of ghee.

Friends, do try this Murungai keerai podi / Drumstick leaves powder for rice, Idli, dosa and enjoy. This podi stays good without refrigeration for a month. Lets see how to make Murungai keerai podi with step by step pictures.

How to use this powder :  Take a tsp of this powder, mix with plain rice adding a tsp of ghee and enjoy it. You can also add a tsp of this powder in rice varieties like tomato rice, lemon rice, curry leaves rice or any vegetable rice.  You can also have this powder as side dish for idli, dosa like our usual chutney powder. But use in moderation. Mix with ghee or sesame oil and enjoy with idli, dosa. Alternatively, you can sprinkle this powder over the dosa and enjoy it like podi uthappam. You can add this powder while making sambar or vathakulambu and enjoy its benefits. Tastes different and flavorful too. 

 Murungai keerai podi

Murungai keerai podi / Drumstick leaves powder recipe for rice


Murungai keerai podi / Drumstick leaves powder recipe for rice

Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa


 
Cuisine: Indian
Category: Side dish
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Drumstick leaves / Murungai keerai - 1 bunch / 3 cups Or Readymade moringa powder - 2 tbsp
  • Black gram dal / Black Urad dal - 1/4 cup
  • Chana dal – 2 tbsp
  • Red chilli - 5 
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds – 1 tbsp
  • Curry leaves - Few
  • Asafoetida / Hing - 1/4 tsp
  • Black or White sesame seeds – 1 tbsp
  • Turmeric powder – 1/4 tsp ( to get bright green color)
  • Salt - as needed
  • Cooking oil - 2 tsp
HOW TO MAKE MURUNGAI KEERAI PODI
  1. Take out the leaves from the stem and discard the yellow and wilted ones.
  2. Remove the small stalks and stems from the leaves and discard them.
  3. Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
  4. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
  5. Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
  6. Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
  7. Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
  8. Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
  9. Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
  10. Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
  11. Transfer to a box and store it. It stays good up to a month.
  12. Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.
METHOD - STEP BY STEP PICTURES
  • Take the drumstick leaves bunch and seperate the leaves from the stalk.
  • Discard the yellow and wilted leaves. Remove the small stalks as well.
  • murungai keerai podi for rice
  • Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime.

  • Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate. 
    • murungai keerai podi for rice
  • Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate.
  • murungai keerai podi for rice
  • Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down. 
  • murungai keerai podi for ricemurungai keerai podi for rice
  • Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month.
  • murungai keerai podi
    Enjoy !

Note

  • Adjust the quantity of moringa leaves as per your taste.
  • Alter the quantity of red chilli as per your taste.
  • For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any. 

  
  Enjoy this healthy Moringa podi with rice, idli and dosa.

Murungai keerai podi


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May 31, 2022

Vazhaithandu Sweet Pachadi – Banana Stem Pachadi Recipe

vazhaithandu pachadi
Vazhaithandu inippu Pachadi – Banana Stem sweet Pachadi Recipe is our family favourite recipe using banana stem. Usually we make Vazhaithandu poriyal, Vazhaithandu sambar and Kerala style Vazhaithandu pachadi with curd. But among all these recipes, we love this banana stem sweet pachadi more. It tastes so good with sweet and mildly sour taste. Its a good side dish for sambar and rasam.

Recently I went to Salem and stayed with my in-laws for a month. We made few banana stem recipes. I asked my MIL and prepared this sweet pachadi easily in a pressure cooker. It tasted so good. I enjoyed it with sambar sadam and appalam.

 Friends, do try this Vazhaithandu sweet pachadi for a change and enjoy with your family.

banana stem sweet pachadi

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe


Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe


 
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Banana stem - 1 cup
  • Powdered jaggery - 1/4 cup to 1/3 cup
  • Green chilli - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Salt - a pinch
  • Water - as needed

To grind

  • Grated coconut – 1/4 cup
  • Rice flour – 1/2 tsp

To temper

  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1
  • Curry leaves - few
HOW TO MAKE VAZHAITHANDU SWEET PACHADI
  1. Wash and chop Vazhaithandu into small pieces.
  2. Immerse in buttermilk till use.
  3. In a pressure cooker, drain and take chopped vazhaithandu, green chilli, tomato, salt and little water.
  4. Pressure cook in low flame for one whistle. Its cooked well. Mash it slightly and set aside.
  5. Grind coconut and rice flour to a smooth paste. Add to vazhaithandu.
  6. Add grated jaggery and boil everything well till it becomes thick like pachadi.
  7. Lastly temper in oil and add to the pachadi. Mix well and serve with sambar, rasam rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Banana stem into small pieces. Immerse in buttermilk till use to avoid discoloration.

  • Squeeze the vazhaithandu and add to pressure cooker. Add finely chopped green chilli, tomato, a pinch of salt and little water. Pressure cook in low flame for one whistle.
  • vazhaithandu sweet pachadi
  • In the mean time, grate jaggery. Grind coconut and rice flour to a smooth paste adding water.
  • vazhaithandu sweet pachadi
  • Open the cooker after the steam is released. Add ground coconut paste and jaggery along with some water if needed. Mix well and boil till thick. 
  • vazhaithandu sweet pachadi
  • Lastly temper mustard seeds, urad dal and red chilli in little oil and add to pachadi. Mix well and serve hot with sambar rice, rasam rice etc. 
  • vazhaithandu sweet pachadi

Note

  • You can skip tomato and add little tamarind extract instead.
  • You can also use sugar instead of jaggery but jaggery gives a better taste and healthy too.
  • Tempering one red chilli at the end gives a mild spicy taste and flavour to the pachadi.


Try this easy, healthy and yummy Banana stem sweet pachadi. People who don’t like banana stem too eat with pachadi without any complaints !

 banana stem pachadi

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April 21, 2022

Mudakathan Keerai dosai – Balloon Vine leaves dosa Recipe

Mudakathan keerai dosai

Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.

Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.

I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.

Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.

 Mudakathan keerai dosai

Mudakathan keerai dosai / Balloon vine leaves dosa


Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa - Instant version using leftover idli, dosa batter.


 
Cuisine: Indian
Category: Main course
Serves: 5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Leftover idli, dosa batter - 2 cups
  • Mudakathan keerai / Balloon vine leaves - 1 cup (tightly packed)
  • Small onion - 7
  • Garlic - 4 cloves
  • Ginger -1/2 inch piece
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Salt and water - as needed
  • Cooking oil – 1 tbsp
  • Sesame oil - to drizzle over dosa
HOW TO MAKE MUDAKATHAN DOSAI
  1. Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
  2. Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
  3. Switch off the flame and add the washed keerai. Saute for a minute.
  4. Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
  5. Check for consistency and add little water if needed. Heat dosa tawa.
  6. Spread thin or thick dosa, drizzle oil, flip and cook both sides.
  7. Remove and serve hot with chutney !
METHOD - STEP BY STEP PICTURES
  • Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside.

  • Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame.
  • Mudakathan keerai dosai
  • Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai.  Flame should be off. Keerai shrinks in quantity. Remove and cool down.
  • Mudakathan keerai dosai
  • Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed.
  • Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !
  • Mudakathan keerai dosai Mudakathan keerai dosai

Note

  • This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here. 


Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!

 Mudakathan keerai dosai

 

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March 29, 2022

Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

amla jam

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Gooseberry jam

Amla murabba / Amla Jam recipe


Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.


 
Cuisine: Indian
Category: Condiments
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Amla / Big gooseberry - 12
  • Powdered Jaggery - 3/4 cup
  • Red chilli powder - 1/2 tsp
  • Salt - as needed
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cardamom - 2
  • Ghee - 2 tbsp
HOW TO MAKE AMLA JAM
  1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
  2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
  3. Grind the gooseberry pieces to a coarse paste without adding water.
  4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
  5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
  6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
  7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
  8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
  9. You can use it for a month or twp. Use a clean spoon every time.
METHOD - STEP BY STEP PICTURES
  • Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down.
  • Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water.amla jam
  • Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well.amla jamamla jam
  • Crush fennel seeds, cinnamon and cardamom to a powder.amla jam
  •  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed.
  • Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai.
  • amla jam
  • Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy.

  • Enjoy !

Note

  • Adjust the quantity of jaggery based on your taste.
  • Fennel seeds, cinnamon gives nice flavour to this jam.
  • Make sure you cook the amla paste till glossy and thick. It stays good for long time.


Try this healthy and yummy Amla jam and enjoy !

amla jam with jaggery

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February 6, 2022

Bamboo Rice Idli dosa Recipe | Moongil Arisi Idli Dosa

Bamboo rice idli

Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.

Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.

There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.

Moongil arisi dosa

Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.

Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here. 

Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.

Bamboo rice idli

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe


Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe


 
Cuisine: Indian
Category: Main course
Serves: 30
Prep time: 18 Hours
Cook time: 20 Minutes
Total time: 18H 20 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Bamboo rice / Moongil arisi - 1 cup
  • Idli rice - 1 cup
  • Urad dal - 1/2 cup
  • Thick poha / Rice flakes - 1/4 cup
  • Fenugreek seeds / Methi seeds - 1/2 tsp
  • Salt & water - as needed
HOW TO MAKE BAMBOO RICE IDLI DOSA
  1. Wash the bamboo rice thrice till water runs clear. 
  2. Add the idli rice, urad dal, poha and methi seeds. Wash everything.
  3. Soak it for 5 hours. Grind to smooth paste adding required salt and water.
  4. Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
  5. Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
  6. Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
  7. To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
  8. Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours.
    • Bamboo rice idli
  • Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate.
  • Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently.
  • Bmboo rice idli
  • Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar. 
    • Bmboo rice idli
  • To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar.


Enjoy !

Note

    1. Wash the Bamboo rice well till water runs clear because it has dust and debris.
    2. Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa.
    3. This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.

      
      Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.

    Bamboo rice dosa


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