Posts tagged ‘dal’

The Classical Idly and Dosa

Idly ( plural- idlis) and dosas are staple food in many South Indian households and serve as meals for any part of the day.  Sue Chef Kumar and chef Senthil suggest that having the batters ready for idlis and dosas will save a huge deal of time for busy individuals  and families. Improving efficiency in the kitchen is the primary focus of MTS and the chefs at Temple bay have supported this MTS focus by sharing  their recipes for these ancient, yet everyday affair. While there are many permutations and combination for idly and dosa batters, the chefs at temple suggest the following combination for a very soft fluffy idly and for a very crispy dosa.  Further idlis practically have no fat from oil involved and work well over periods of  illness and recovery from illness.

sdc13050

Idlis with sambar

Batter for Idly (Steamed pancakes made of lentil and rice)
Ingredients:

5 cups Idly rice *
1.75 cups urad dal*
1 tsp fenugreek*
1 Tbsp salt
1/2 tsp baking soda

How to make
Wash and soak the idly rice in water and urad dal in water (separately) for 2 hours.  Do not soak it for more than 3 hours.  Drain all the water of both the urad dal and the rice.  Grind the rice with no additional water to a smooth paste.  Grind the urad dal to a smooth paste sprinkling just a little bit of water at a time.    Add salt and cooking soda and allow it to ferment in a sparingly closed container (not air tight).

Tips to ensure a fluffy idly
1. Too much water in the batter will result in poor fermentation while very less water in the batter will give eliminate the pure white color of idlis and give rise to pale yellow shade.  Rice soaks up a lot of water and needs no additional water while grinding.  Sprinkle only little bit of water at a time to the urad dal while grinding it.
2.Once the batter is fermented, stir it just once and make idles. Stirring the batter a lot will result in decreasing the fluffiness of the idly.

MTS tips for fermentation:
It will take only fours hours to ferment at places with a warm climate (70 F and above).  For colder climates place the batter in the oven with the lights on.

Batter for Dosa (Crepes made of lentil and rice)

dosa
2.5 cups Idly rice*
5 cups rice (regular)
1 cup urad dal*
1 Tbsp salt

How to make
Wash and soak the idly rice in water and urad dal in water separately for 2 hours.  Do not soak it for more than 3 hours.  Drain all the water of both the urad dal and the rice.  Grind the rice with no additional water to a smooth paste.  Grind the urad dal to a smooth sprinkling little bit of water at a time. Ferment as suggested for idlis.

Please check the MTS post on no-grind dosa batter for a recipe on dosa batter that does not require soaking or grinding.

*Available in Indian grocery stores

Make it Fast, Fun, and Facile! – Sri

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March 23, 2009 at 11:20 am Leave a comment

Dal masala in under 15 minutes

Quick MealToddler FoodParty FoodParallel ProcessingLunch Box MealKid FriendlyFamily Meal

Dal is the Indian word for lentils.  It refers to both the raw lentil and the cooked product just like in English.  This dal recipe can  be done in the time rice gets cooked or the nan gets done. All the veggies get cooked with the dal, so there is no need to chop them fine. The aroma of the veggies will fill your house when the dal gets cooked and the result appears like you slogged all day. Check the post on Naan the no messy way. There are a total of 3 seasoning choices provided for this dal recipe.

Quick dal

Kind of food: Side dish
Makes: 2 Quarts
How long: 15 min
Pots n pans
: Pressure cooker or slow cooker and immersion blender or blender

Ingredients
1/4 cup of split urad dal*
1/4 cup of split moong dal*
1/4 cup of toor dal*
1/4 cup of masoor dal*
4 cups of water
2 big tomatoes (cut in halves)
1/2 onion (any kind cut into quarters)
3 green chili (broken in half)
3 Tbsp ginger and garlic paste*
1/2 bunch cilantro with stems (torn roughly into thirds)
2 Tbsp ghee or butter or oil or a combination of these
2 tsp turmeric powder
2 cinnamon sticks (2″)
2 whole red chili (make sure they are not broken or cracked)
Salt as per requirement
2 Tbsp cilantro (chopped fine to garnish)

How to make:
Pressure all the dals with water, tomatoes, onion, green chili, ginger and garlic paste and cilantro for three whistles (approximately 6 minutes on an electric pressure cooker).  When the cooker cools down warm the ghee in a pan deep enough to accommodate the dal mixture.  Add the cinnamon sticks and whole red chili. Blend the cooked dal mixture using a hand blender or a blender.  Add the dal mixture, turmeric powder and salt to the pan. Let this mixture cook on medium heat for 5 – 7 minutes.  Remove the red chili and cinnamon sticks before serving.  Garnish with cilantro.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
* You could uses just one or a combination of the above mentioned dals (lentils).  These are readily available in most grocery stores. Look up post on cooking lentils for cooking suggestions.
If using a slow cooker cook the lentils for 8 hours (over night or before you leave home).
Whole red chili will impart a smoky flavor and no heat if it is not broken.  Be sure it is not broken or cracked.
Here are 3 more choices of seasoning (instead of cinnamon sticks and whole red chili)
1. Panchpuran seasoning with whole red chili and garam masala
2. Cumin seeds, whole red chili and garam masala

Serving ideas
Serve with rice, nan or roti.
Serve garnished with cilantro.

December 22, 2008 at 5:30 am Leave a comment


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