Sola Paniyaram / Sorghum Muffins

Sola (Sorghum) Paniyaram with Coconut chutney Recipe .

INGREDIENTS

Idly Rice – 1 cup

Whole Black gram – ½ cup

Sorghum (Solam) seeds – 2 cups

Canned sweet corn – 2 cups

Salt as required

Fenugreek seeds – 3 tsp

METHOD

Soak Sorghum seeds in water overnight or about 5 to 6 hours.

Soak rice in water for 3 hours along with fenugreek seeds.

Soak whole black gram in water for an hour.

Grind all the above separately to a fine paste.

Add required salt, Mix them together and ferment it for the whole night in room temperature.

Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.

Cook the Paniyaram to golden brown on both the sides.

Serve hot with Coconut chutney.

Crispy Adai Dosa / Mixed Lentil Dosa

It`s a very healthy Dosa made with variety of dals . I have added dals according to my taste. You can add different variety of Dals which catches your fancy.

INGREDIENTS

Idly rice - 1/2 cup

Urad dal - 1/4 cup

Toor dal - 1/2 cup

Moong dal - 1/2 cup

Fenugreek seeds - 2 tsp

Large Onion - 1 (finely chopped)

Curry leaves - a hand full (half for grinding and half for batter)

Coriander leaves - 1/2 cup (finely chopped)

Garlic - 3 cloves

Ginger - 1 inch piece

Red Chilies - 5 or 6 (According to ur preference)

Asafotida - 1/4 tsp

Salt to taste

METHOD

Soak the rice and dals along with fenugreek seeds for 3 hours in water.

Now add Red chilies, curry leaves, Ginger, Garlic, Asafotida and salt. Mix all of the above together and grind it to a coarse paste.

Remove the batter from grinder and add chopped onions, coriander leaves, curry leaves, mix well, cover and keep overnight for fermentation.

Heat the dosa griddle and pour the ada batter in circular motion, spray some oil and roast both the sides till it turns golden brown color.

Serve hot with tomato chutney .

Spinach Chapathi

INGREDIENTS

Palak(Spinach)-one bunch

Wheat Flour-2cups

Water enough to mix the dough

Salt-to taste

Oil-1tsp

METHOD

Wash and clean the spinach in salt water .

Steam them in a steamer or u can cook them in very little amount of water .

Cool and grind the leaves in a blender without adding water to a fine paste.

Mix the wheat flour,oil and salt .

Add palak paste to the flour and knead well, use water if required.

Keep this dough in an air tight container for at least half an hour.

Now divide the dough into small balls.

Dip each balls in flour and roll out into thin chapathi.

Heat the non stick pan and place the chapathi.

Flip to other side after few seconds .

If u want u can touch oil or ghee on both sides .

The healthy spinach chapathi is ready to be served.

Dosa / Crispy savory pancakes

INGREDIENTS

2 cups idly rice (washed and soaked overnight)

1 cup urad dal (washed and soaked overnight)

Salt to taste

oil for greasing the pan

METHOD

Wash and soak both rice and dal separately.

Grind dal to a very fine paste.

Grind rice till fine grains are left.

Mix both rice and dal together after grinding.

Add soda bi-carb and salt and beat well.

Add a little water if necessary.

The batter should be fairly thick.

Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place).

The consistency of the batter should be thick enough to thickly coat on a spoon.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon.

Pour a tsp. of ghee or oil over it.

Remove dosa when it turned crisp.

Serve this South Indian delight with Chutny or Saambar.

Idly

INGREDIENTS

2 cup Rice

1 cup Urad Daal (white)

1 1/2 tbsp Salt

Oil (for greasing the pans)

METHOD

Wash and soak the rice overnight or for 3-4 hours.

Wash and soak the dal for about 45 minutes.

Grind the rice into a smooth and forthy paste (about 45 minutes).

Grind the daal into a smooth and forthy paste (about 30 minutes).

Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented.

Grease the idle holder well and fill them with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.

Use a butter spoon to remove the idles.

Serve this south Indian delicacy hot with sambhar or chutney.

Ragi Idiyappam / Ragi Noodles

INGREDIENTS

3 cups of Finger millet flour (Ragi flour)

1 cup of Rice flour

Salt as required

3 cups of water

4 tbsp of oil

METHOD

Mix water, salt and oil in a pan and boil them. Add the boiled water little by little to the flours and mix thoroughly without forming lumps. keep it aside for 30 mns. Then gently knead to form a smooth dough. Now grease the idli or idiyappam plates with little oil. Take the idiyappam press and fill it with the dough and press them into the idiyappam plates. Steam until done. I usually steam it for 10 minutes.

Remove it from the stove and mix it with sugar, little grated coconut, and cardamom powder. Serve hot or chill.

Tomato Idiappam

Prepare the plain idiappam and keep it aside. (Refer "Coconut idiappam" recipe to prepare plain version.

INGREDIENTS

Tomato-3big (chopped)

Ginger-1tsp(finely chopped)

Green chilly-3(chopped)

Curry leaves-1 string

Chena dal(kadala parippu)-1tsp

Urad dal(uzhunnu parippu)-1tsp

Mustard seeds-1tsp

Cumin seeds(jeera)-1/4tsp

Hing powder(kayam)-one pinch

Dry red chilly-3(slits)

Coriander leaves-1/4cup

Cashew nuts -10 (chopped)

Red chilly powder-1/4tsp

Salt -to taste

Ghee or oil -2tbsp

Garam masala -one pinch (opt)

METHOD

Heat oil in a pan.

Add dry red chilly ,mustard seeds,cumin seeds,cashew nuts and both the dals one by one .

Saute ginger ,green chilly ,hing and curry leaves for a minute .

Add the chopped tomato a, chilly powder and salt to this mixture and stir well.

When cooked add the cooled idiappam and mix thoroughly .

Cook it for 1 more minute in low flame and finally add chopped coriander leaves and mix well.Remove from the fire and serve hot.

Coconut Idiappam

INGREDIENTS

Rice Flour – 2 cups

I use Idiappam flour. You can also prepare this flour at home. Wash and soak raw rice(Pachari) for 3 hours. Grind it into a fine paste and cook it in steam with idly cookerlike how u prepare idly , then sqeeze the idlies into idiappam and serve it with grated coconut .

Water - 2 cups

Salt as required

Grated Coconut – 1/2 cup

Thick Coconut milk (for preparing side dish)

Sugar as required

Oil as required

METHOD

1.Make a soft dough with rice powder/idiappam flour, salt and warm water.

2.Brush the idli stand cups with little oil.

3.Place a little dough in the omapodi mould and press over each cup of idli stand. Steam in the cooker for about 5 minutes.

4.Remove from idli stand and break the noodle shaped idiappam evenly

This can be made into Coconut idiappam, Tomato idiappam,lemon idiappm ( same as coconut rice or lemon rice ) or taken plain with coconut milk.

Method - Coconut Idiappam :

Mix grated coconut and sugar , add it with the plain idiappam and serve.