7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu. 

Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting.

 Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.  

But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors.

 I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it.  If you don’t want this pan, you can make in dosa tawa itself.  You can make 3 to 4 per batch based on the size of your dosa tawa.

 I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings. 

Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !

7 taste uthappam / 5 taste uthappam recipe

How to make easy and colorful 7 taste uthappam with idli dosa batter.

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Idli dosa batter - 1 cup Big onion - 1/2 no ( finely chopped) Colored Capsicum - 2 tbsp (finely chopped, I used green) Tomato - 1/2 no (-do-) Pepper powder - 1/4 tsp Coriander leaves - 2 tbsp (finely chopped) Carrot - 1 ( grated) Dry fruits and nuts - 2 tbsp ( I used cashews and dry grapes) Idli podi / Gun powder - as needed Cooking oil / Sesame oil /Ghee - to drizzle over dosa

HOW TO MAKE 7 TASTE UTHAPPAM RECIPE

1. Wash and chop all the vegetables finely. Grate carrot.
2. Take idli dosa batter and add little water if batter is too thick.
3. Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
4. Sprinkle the topping over each dosa. Drizzle oil around the dosa.
5. Cook in medium flame. Flip and cook the other side till toppings become golden in color.
6. Remove and serve hot with chutney or sambar !

7 TASTE UTHAPPAM - STEP BY STEP PICTURES

To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside. Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery. Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter. Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa. Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam. Remove in a plate and serve hot with chutney and sambar ! Enjoy !

Note

For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits. To make 5 taste uthappam, skip any two toppings and make the remaining. Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version. Coconut chutney or sambar is the best side dish for these uthappam.

Colorful, tasty 7 taste uthappam is ready ! Enjoy !

Technorati Tags: 7 taste uthappam,5 taste uthappam recipe,7 taste uthappam recipe,5 taste uthappam,uthappam varieties,uthappam,7 taste uthappam saravana bhavan,hotel style 5 taste uthappam

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Besan Toast Recipe – How To Make Bread Besan Toast

Last week I prepared few easy, instant breakfast and dinner recipes with bread. This Bread besan toast is one among them. Its a super quick recipe that can be prepared under 10 minutes. We can make this bread toast in a dosa tawa or oven. Usually I make this besan toast for Sunday breakfast if I wake up late in the morning. I used besan and rice flour to make the toast crispy. You can use rava / semolina too. Its a simple bread toast recipe with less calories. You can do many variations in this recipe by adding grated carrot, cheese etc. This recipe would be helpful for bachelors, working women to make a quick breakfast, dinner or evening snack. Kids would love it with tomato ketchup. It tastes the best when served hot. Friends, do try this easy, yummy bread besan toast and share your feedback with me. Check out the video below !

Besan toast recipe - Bread besan toast in a tawa

Besan bread toast recipe in a dosa tawa

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bread slices - 5 ( I used Milk bread ) Besan flour - 1 cup Rice flour or Semolina/ sooji - 2 tbsp Red chilli powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Salt & water - as needed Ajwain or cumin seeds - 1/2 tsp Big onion - 1 (finely chopped) Capsicum - 2 tbsp (-do-) Coriander leaves - 2 tbsp (-do-) Tomato - 1 (-do-) Cooking oil or butter or ghee - to toast the bread

HOW TO MAKE BESAN BREAD TOAST

1. Wash and chop onion, tomato, capsicum.
2. In a wide bowl, mix all the ingredients given above except cooking oil.
3. Add required water and make a smooth, thick batter.
4. Dip the bread slice in the besan batter. Heat dosa tawa adding oil or butter.
5. Put the bread slice and toast both sides by drizzling oil, ghee or butter.
6. Remove and enjoy hot with tomato ketchup.

BESAN TOAST RECIPE - STEP BY STEP PICTURES

Wash and chop the vegetables finely. In a wide bowl, mix besan flour, rice flour, cumin or ajwain, chopped vegetables, coriander leaves, salt, chilli powder, turmeric and garam masala powder. Add required water and mix well without any lumps. Batter should be slightly thick and spreadable. Take a bread slice ( you can cut the bread slice into 2 triangles and use it too) and dip in the batter. Apply batter on both sides of the bread. Heat a dosa tawa with butter or ghee. Keep the bread slice dipped in besan batter. Cook in low to medium flame on one side. Flip and cook the other side. Drizzle some cooking oil / butter or ghee all over the bread slice. Remove after cooking both the sides to golden brown. Serve hot with tomato ketchup. Tastes yummy !            Enjoy !

Note

For variations you can add 1 tsp of ginger garlic paste to the batter. You can also add grated carrot, boiled corn kernels to the batter. For kids, you can add some grated cheese while toasting the bread or garnish with grated cheese and serve it.

Try this easy, yummy, kids friendly besan toast recipe and enjoy !

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Rava Adai Recipe – Rava Kara Adai Dosa Recipe

My husband loves South Indian Adai recipe with lentils / dal and rice. So I try to make varieties of adai recipes at home.  Recently I came across this rava adai recipe without rice in Chitra Murali’s kitchen YouTube channel. This is not an instant version. Its prepared by soaking dals. Rava, 4 different dals and curd are the major ingredients. It came out very well. It was soft in the corners and crispy in the middle.  Sendhil loved it. He couldn’t find any difference between our regular adai with rice and this rava kara adai. I am happy with this recipe and planning to make it often. Friends, If you are looking for some healthy breakfast and dinner recipes without rice, this is the one. Do give a try and let me know how you liked it. Lets see how to make this yummy rava adai recipe with step by step pictures.

Rava adai recipe

Rava adai recipe - Sooji adai recipe with dal and semolina

Cuisine: South Indian

Category: Breakfast

Serves: 8

Prep time: 2 zhours

Cook time: 5 Minutes

Total time: 2h5 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay rava / Sooji / Semolina - 1/2 cup (unroasted) Curd - 1/4 cup Moong dal - 1/4 cup Toor dal - 1/4 cup Chana dal - 1/4 cup Urad dal - 1/4 cup Red chilli - 6 (I used 4) Hing/ asafetida - 1/2 tsp Big onion – 1 no (Chopped finely) Curry leaves - Few Ginger - 1 inch piece Salt & water - as needed Cooking oil - as needed

HOW TO MAKE RAVA ADAI

1. Wash and soak the dals together for 2 to 4 hours.
2. In a mixie jar, take red chilli, ginger, salt and hing. Grind coarsely.
3. Add soaked dals and grind to a slightly coarse paste. Set aside.
4. In a bowl take rava and curd. Add dal paste and mix well.
5. Add required water to make it thick but pourable batter. Add onion, hing, curry leaves. Mix well.
6. Heat dosa tawa. Spread a ladleful of batter. Drizzle oil and cook both the sides.
7. Remove and serve hot with chutney, jaggery and butter !

RAVA ADAI RECIPE - STEP BY STEP PICTURES

Wash and soak dals together for 2 to 4 hours. In a mixie jar take red chilli, ginger, salt and hing. Grind everything coarsely. Add soaked dals without water and grind to a slightly coarse paste. Set aside. In a wide bowl, take the rava/ semolina and curd. Mix well. Add the dal paste and mix everything together. Add finely chopped onion, hing, curry leaves and coconut bits (optional). Add some water if needed and make a batter which is thick but pourable and spreadable. Now you can make this adai instantly.  No resting time is needed.  Heat a dosa tawa. Pour a ladleful of batter and spread it slightly. Put a hole in the middle. Drizzle oil in the center and around the corners. Cover the dosa pan with a lid. Let it cook for a minute in medium flame. Open the lid and flip the adai. Cook the other side till golden brown. Remove and serve hot with chutney or jaggery and butter ! Enjoy !.

Note

For variations, you can reduce the quantity of curd to 1/4 cup. Adjust the quantity of red chilli as per your taste. You can also use rice rava instead of Bombay rava. You can skip or reduce the amount of curd. But curd helps to give a mild tanginess as we are making this adai instantly after grinding.

Try this easy, yummy rava adai recipe and enjoy !

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Easy Chocolate Sandwich Recipe With Chocolate Syrup

Here is an easy and quick chocolate sandwich recipe using Hershey’s chocolate syrup and butter. Usually chocolate sandwich is prepared by using cooking chocolate. But this is a quick and simple recipe I tried after tasting it in a popular Sandwich outlet named Hari super sandwich in Jayanagar, Bangalore. I watched him making this sandwich in a super quick method and took a video as well. Long back I shared the video in my Instagram page. After that I too started making chocolate sandwich very often in a slightly modified method for Raksha’s snack box and for our weekend breakfast. It has become our family favorite. It tastes so close to Hari's. Recently I noticed that I haven’t shared this simple recipe with you all. So I wanted to post this easy chocolate sandwich recipe today😊. You can use any chocolate syrup or chocolate spread in this recipe. You can use Nutella as well. I made this sandwich in a dosa tawa by toasting the bread greased with butter. You can also grill it and make grilled chocolate sandwich. It looks even more attractive. For variations, you can make this sandwich without fire, add grated cheese, garnish with chopped nuts, spirnklers etc. Make your own variations and enjoy. Friends, do try this super yummy chocolate sandwich recipe for your kids snacks or breakfast. It tastes great when served hot. Your kids would love it for sure and ask for more. Even your husband will love it😃. Do try it and share your feedback with me !

Check out my other SANDWICH RECIPES too !

Chocolate sandwich recipe with chocolate syrup

Chocolate sandwich recipe with Hersheys chocolate syrup

Cuisine: Indian

Category: Kids recipes

Serves: Serves 2

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread - 8 slices Butter - 2 to 3 tbsp (softened ) Hershey’s chocolate syrup - 3 tbp ( As needed)

HOW TO MAKE CHOCOLATE SANDWICH RECIPE

1. Take 2 bread slices. Apply bread on one side of the bread.
2. Heat a dosa tawa. Lower the flame and toast the buttered side.
3. While the bread gets toasted in low flame, apply chocolate syrup on one slice.
4. Spread butter in the other slice. Do this job quickly. Cover it and remove in a plate.
5. Drizzle some chocolate syrup over the sandwich and serve hot !

CHOCOLATE SANDWICH RECIPE - STEP BY STEP PICTURES

Take 2 bread slices in a plate. Apply soft butter on one side of both bread. Heat a dosa tawa. Lower the flame completely. Keep the buttered side on the tawa. Toast in low flame. Immediately start to apply chocolate syrup on one of the bread slices. Apply butter in the other slice. As soon as the bottom is toasted, cover the sandwich by placing buttered side over the chocolate side.  Do this process quickly else bread will burn at the bottom. Bread becomes soft as it toasts. Remove it and enjoy hot. I cut into 6 small pieces just like the way it was served in Hari Sandwich center. Its easy to eat and looks cute as well ! Drizzle more chocolate syrup if you like. Enjoy hot for best taste !

Note

For variations, you can apply chocolate spread instead of syrup. Remember you should keep the flame very low while spreading the chocolate and butter. Do it quickly else bread will burn at the bottom. You can sprinkle some cheese gratings to make cheese chocolate sandwich recipe. You can also grill the sandwich in a toaster instead of dosa tawa. Use fresh milk bread for best taste.

Try this yummy, kids friendly sandwich recipe and enjoy !

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Instant Rava Toast / Suji Toast Recipe Without Curd

Instant rava toast also known as sooji / suji toast is one of the easy breakfast recipes I make regularly in my kitchen. Usually I prepare this rava toast without curd. This recipe may be new to some of you. So today I have shared my version of instant rava bread toast recipe without curd. I don’t say this rava toast comes out crispy and stays long. But it tastes really good when served hot. Kids would enjoy this toast with tomato ketchup. Its a very easy and quick, Indian style breakfast recipe with bread made with easily available ingredients at home. Semolina, onion, tomato and spice powders are the major ones. Bachelors and working women can make this recipe easily under minutes. You can even make it as kids snacks. Friends, do check out this easy, instant rava toast recipe. Try and share your feedback with me.

Instant rava toast / sooji toast recipe

Instant rava toast without curd in Indian style !

Cuisine: Indian

Category: Bread recipes

Serves: 6

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bread - 6 to 8 slices ( I used milk bread) Semolina / Sooji / Bombay Rava - 1 cup (unroasted, coarse ones) Big onion - 1 (finely chopped) Tomato - 1 (finely chopped) Capsicum - 1/4 (finely chopped) Carrot - 1 (Grated) Coriander leaves - 2 tbsp (finely chopped) Hing / Asafetida - a pinch (optional) Red chilli powder - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed Butter and cooking oil - to grease the pan and bread

HOW TO MAKE SUJI TOAST WITHOUT CURD

1. Wash and chop all the vegetables finely.
2. In a wide bowl, take the semolina and mix all the ingredients.
3. Add water to make a smooth batter without lumps.
4. Batter should be slightly thick and pourable.
5. Take a bread slice and spread the batter.
6. Heat a dosa pan with butter. Toast the bread both sides.
7. Remove once it turns golden brown.
8. Serve rava toast with tomato ketchup !

RAVA TOAST / SUJI TOAST RECIPE - STEP BY STEP PICTURES

Wash and chop onion, capsicum, tomato, coriander leaves. In a wide bowl, take the semolina (no need to roast it), chopped vegetables, salt and spice powders. Mix everything well. Add water to make a smooth paste without lumps. Make sure batter is slightly thick but pourable. You should be able to spread a thin layer on the bread. Take a bread slice and spread the batter over the slice on one side. Heat a dosa pan and add a tbsp of butter. Let it melt. Now keep the bread slice smeared with rava batter and roast in medium flame till it turns golden brown. Grease the other side of bread slice with butter or cooking oil. After the rava part turns golden brown, flip the other side. Cook till golden brown. Remove and enjoy hot with tomato sauce. Enjoy !

Note

Adjust the quantity of chilli powder and garam masala powder as per your taste buds. You can skip chilli powder and use finely chopped green chilli. If you wish to add curd, you can add 1/2 cup curd to the above mixture and adjust water accordingly.

Try this easy, instant rava toast / suji toast and enjoy !

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Instant Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad or for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.

Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.

Cuisine: Tamil nadu

Category: Main course

Serves: 600gms

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Pacharisi - 2 cups Yellow moong dal - 1/4 cup Salt - as needed (I used 1.5 tbsp) Pepper corns - 1.5 tsp Cumin seeds - 1 tbsp Asafetida / Hing - 1/2 tsp Cashew nuts - 10 (Break into pieces) Ginger - 1 inch (Chopped finely) Curry leaves - Few Ghee - 3 tbsp Cooking oil - 1 tbsp To make ven pongal with mix Ven pongal mix - 1 cup Water - 4 to 4.5 cups (Depends on rice) Ghee - 1 tbsp

HOW TO MAKE INSTANT PONGAL MIX

1. Heat oil + ghee in a kadai. Splutter pepper corns.
2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
3. Remove in a plate.
4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
5. Add salt, mix well. Switch off the flame and let it cool down.
6. Add the roasted cumin + pepper to the rice mixture.
7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.

PONGAL MIX RECIPE - STEP BY STEP PICTURES

Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it. Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate. Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame. Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.                          It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like. To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy !

Note

For variations, you can use steamed rice / boiled rice instead of raw rice. You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !

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I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai  also known as toor dal dosa with step by step pictures.

Check out my other dosa varieties too !

Kara dosai recipe / Toor dal dosa recipe

How to make kara dosa / toor dal dosa recipe with step by step pictures.

Cuisine: Indian

Category: Dosa varieties

Serves: 20

Prep time: 10 Hours

Cook time: 5 Minutes

Total time: 10H5Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice / parboiled rice - 1 cup Dosa rice / Raw rice - 1 cup Toor dal - 1 cup Red chilli - 10 to 12 Grated coconut - 1/4 cup Tamarind - small piece Cumin seeds - 1/2 tsp Hing / Asafetida - 1/2 tsp Salt - as needed Cooking oil - to drizzle over dosa

HOW TO MAKE KARA DOSAI

1. Wash and soak rice and toor dal together for 4 hours.
2. In a big mixie jar, grind red chilli, coconut, tamarind, salt and hing.
3. Add rice + dal and grind in batches to a smooth batter adding enough water.
4. Mix the batter with hands and ferment overnight or 8 hours.
5. Make thin or thick dosa as you wish. Serve with coconut chutney or jaggery !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the rice + toor dal. Wash it twice. Add enough water and soak them together for 4 hours. In a big sized mixie jar, take the red chilli, grated coconut, tamarind, cumin seeds, hing and salt. Grind to a coarse powder. Add soaked rice + dal and grind in batches to a smooth paste. Mix all the batter together using your hands. Keep the batter covered. Ferment overnight or 8 to 12 hours depending on the weather. The next morning mix the batter. Add little water if needed and bring to dosa batter consistency. Heat a dosa pan. Pour a ladleful of batter. Spread the batter to thin or thick dosa as you like. Drizzle a tsp of oil around the dosa. Cook for few minutes till golden in the bottom. Flip the dosa and cook the other side too. Remove the dosa and serve hot with coconut chutney. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. You can use either dosa rice or raw rice (Sona masoori) for lunch. If you want you can reduce the quantity of toor dal to 3/4 cup.

Try this yummy kara dosai and enjoy !

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Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. 

After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter using ration rice. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. 

Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice

Cuisine: Tamil

Category: Breakfast

Serves: 30

Prep time: 12 Hours

Cook time: 10 Minutes

Total time: 12H10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each White, round urad dal - 1/2 cup Fenugreek seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE RATION RICE IDLI

1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
2. Drain the soaked water and wash twice again to remove the bad smell of rice.
3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !

RATION RICE IDLI - STEP BY STEP PICTURES

Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it. Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding.   Wash and soak urad dal + fenugreek seeds for 2 hours.  After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice). Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx. Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.) Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.                          The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon. To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove. Enjoy this soft idli and dosa with your favorite chutney and sambar!

Note

You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me. The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !

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