MOONG DAL IDLY

MOONG DAL IDLY

This recipe is similar to Horse Gram Idly/Kollu idly, wherein instead of Horse gram, here we are adding Moong Dal.

INGREDIENTS:
Idly Rice - 3 parts
Whole Moong dal / Pachai payaru - 1 part
Urid dal - 1 part heaped
Salt to taste

METHOD:-

1. In Kollu idly, we grinded the batter in a mixer grinder. But here in  Moong dal idly, we grind the batter in a wet grinder.
2. Wash and soak idly rice and Moong dal for 4 hours. Wash and soak Urid dal for 45 minutes, that is, 45 minutes before grinding the batter.
3. In a wet grinder, first, grind the urid dal for 20 minutes ( like we grind for  Regular Idly). Restore the batter in a container. Now grind the Idli rice & Moong dal soaked together, coarsely, like fine Rava/sooji consistency. Transfer this batter to Urid dal. 
4. Add required salt and mix well using hands. This helps in the fermentation of the batter. After fermentation mix well-using spatula/karandi and refrigerate  it.  
5. Now the batter is ready for steaming Idlies.

BATTER VARIETIES - SET DOSA /SET DOSAI

Set Dosa is the opposite of Crispy Dosa ( Click here for DOSA BATTER or Crispy Dosa).

But it will be very soft.

SET DOSAI (side 1)

SET DOSAI (side 2)

INGREDIENTS:-

Idli Rice --- 2 cups ( 1 cup = 200gms)

Parboiled Rice -- 1 cup

Raw Rice --- 1 cup

Cooked Rice --- 1 and 1/2 cup

Urid Dal --- 1/2 cup (100 gms)

Fenugreek seeds --- 1/2 tsp (soak overnight)

Salt to taste...


METHOD:-

Wash and soak Idli Rice, Parboiled Rice and Raw rice together for 5 hours.

Wash and Soak Urid Dal for 2 hours. {Note:- Fenugreek is already soaked overnight.}

After the specified time (5 hours), first grind the urid dal with fenugreek seeds together to a smooth paste. Remove the batter and store it in vessel.

Now, grind the soaked rice varieties to 90% (not to a fine paste). Transfer this grinded rice mixture to Urid dal and add salt.

Grind the cooked rice to a fine paste and add to the batter. Mix well using hands. It helps in fermentation. Check the consistency, if required, add water. Let it ferment for 8 to 10 hours.

After fermentation mix well using spatula.

Batter is ready to make dosas. Refrigerate the batter when not in use.

SIRU DHANIYANGAL DOSA BATTER / MILLETS DOSA BATTER

INGREDIENTS:

            Thinai rice or Foxtail Millet – 100g

            Samai rice or Little millet – 100 g

            Varagu rice or Kodo millet – 100g

            Kudraivali or Barnyard millet – 100g

            Kambu or Pearl mittet – 50g

            Kezhvaragu or Ragi – 50 g

            Red rice – 100g

            Raw rice – 50g

            Fenugreek – 2 tsp

            Urad dhal – 250g

            Salt

METHOD:

1.    Soak Urad dhal and fenugreek separately and the other items separately for 1 to 2 hours.

2.    Wash the ingredients well before soaking because tiny sand particles and husk will be present. And also the soaked water can be used while grinding.

3.    Grind Urad dhal and fenugreek finer just as we grind for idly batter.

4.    Add the other items and grind along with urad dhal and grind together till smooth.

5.    Remove in a container so that there is space for fermenting.

6.    Add salt and  and mix well.

7.    Leave it to ferment for 6 to 8 hrs.

8.    Now the batter will be ready for making dosas.

SIRU THAANIYA DOSAI / MILLETS DOSAI

INGREDIENTS:

            Thinai rice or Foxtail Millet – 100g

            Samai rice or Little millet – 100 g

            Varagu rice or Kodo millet – 100g

            Kudraivali or Barnyard millet – 100g

            Kambu or Pearl mittet – 50g

            Kezhvaragu or Ragi – 50 g

            Red rice – 100g

            Raw rice – 50g

            Fenugreek – 2 tsp

            Urad dhal – 250g

            Salt

METHOD:

1.    Soak Urad dhal and fenugreek separately and the other items separately for 1 to 2 hours.

2.    Wash the ingredients well before soaking because tiny sand particles and husk will be present. And also the soaked water can be used while grinding.

3.    Grind Urad dhal and fenugreek finer just as we grind for idly batter.

4.    Add the other items and grind along with urad dhal and grind together till smooth.

5.    Remove in a container so that there is space for fermenting.

6.    Add salt and  and mix well.

7.    Leave it to ferment for 6 to 8 hrs.

8.    Now the batter will be ready for making dosas.

9.    The same batter can be used for Kuzhipaniyaram varieties.

10. We add jaggery for sweet paniyarams.

11. Seasoning with mustard, cumin, urad dhal and adding onions and chilly, Kara Paniyaram can be made.

12. We can even add grated carrot, cabbage, capsicum to make the kara paniyaram more healthy.

Note:

            Now boiled varieties of millets are available in many stores. Boiled  millets are more healthier than raw millets.

Why to eat millets?

1. Millets are gluten free, rich in fiber and proteins.

2. Mostly they are grown organic without any pesticides and chemicals.

3.Millets are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest

4. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes. Much suitable for diabetic patients and people who are hoping to reduce weight

5. Rich in source of minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat. 

Millet Varieties:

English	Tamil	Hindi
Pearl millet	Kambu	Bajra
Foxtail Millet	Thinai	Kangni
Kodo Millet	Varagu	Kodra
Barnyard Millet	Kuthiraivali	Jhangora
Little Millet	Saamai	Kutki
Finger Millet	Kelveragu	Mandua
Sorgum	Cholam	Jowar

Method of Preparing DOSA BATTER( or Dosai in Tamil)

Ingredients:

Urid Dal = 1/2 cup

Idli rice = 2 and half cups

Raw rice = 1 and half cups

Fenugreek = 1 tsp.

Salt = to taste


Method:

Wash and soak urid dal for 2 hrs.

Wash and soak, Idli rice, Raw rice and fenugreek seeds for 3 hrs.

First grind the urid dal to a smooth paste and remove it from the grinder, and store it in a vessel. Now Grind the soaked Rice mixture to 90 percent (not fine paste).

Remove the batter and add it to urid dal batter and add salt.

Mix the batters together using hand only, because it helps in fermenting process. Ferment for 10 hours.

After fermentation, the batter rises to some extent, now mix well using a spatula ( or karandi), and refrigerate it. Batter is ready to make Crisp dosai.

Method of preparing IDLI BATTER

To make soft idlies, follow the procedure from soaking to grinding the batter till fermentation.


Ingredients:

Urid Dal = 1 cup (200 gms)

Idly Rice = 4 cups (800 gms)

Fenugreek = 1/2 tsp (optional)

Raw Rice = 1 handful

Salt ( or thool uppu) = 10 gms


Method:

Wash Idly rice, raw rice and fenugreek, 3 times in filtered water and Soak for 3 to 4 hours.Wash Urid dal 2 times in filtered water and soak for 30 to 45 minutes only.

For example, if we soak Idli rice at 8 A.M., Urid dal need to be soaked at 10.15 A.M.

By 11A.M., start grinding the urid dal, add water little by little for first 10 minutes, in the grinder.

Urid dal need to be grinded for 20 to 30mins only. The suitable stage to remove the urid dal batter from the grinder is, some small bubbles appear, when we take it on hand and if drop a small amount batter in a bowl of water, the batter will remain same and it will not dissolve or mix to the water.

Remove the batter on the right time in a vessel.

(Note:- Don’t add too much water, because the idly will become flat. Always use the soaked water for grinding)


Now, add the soaked rice to the grinder and add water when it is needed. When the batter is grinded to 90 percent, ( that is not fully grounded, little coarse stage), we can remove the batter from the grinder and add it to urid dal batter. Add salt.


Mix well both the batters together using hand only, because it helps in fermenting process. Ferment for 8 hrs.


After fermentation, the batter rises to some extent, now mix well using a spatula and

refrigerate it. Idly batter is ready to steam idlies…