Soft Idly

Again a healthy start for a bright week with soft softier idlies. Actually there is a secret behind my recipe ;) as i bought a new wet grinder yesterday i can't wait to start and so right away prepared Idlies. This time i used idly rice instead of using idly rava. I normally make idlies with idly rava but here in Coimbatore Idly rice is sold widely. So for a change i made idlies with the Idly rice. This is the first time i used this rice and it came out very very well :) .

Ingredients:

Whole urad dal or split - 1 cup

Idly rice - 2 cup

normal ricee - 1/2 cup

salt - as required

Method:

Soak urad dal and rice separately for 3- 4 hours. Grind it to a smooth paste adding water in between. The batter should be medium not too thick and not too thin. Take out in a big bowl as it ferment and raise. Keep aside for overnight or atleast 7 hrs .Check if the batter raise. Now add salt ans mix well. Grease the idly plates, pour the batter in the idly plates ans cook for 8-10 mins or until done. Serve with peanut chutney .

Note: I usually soak dal and rice in the afternoon and at night like before 9:00 grind the batter and leave the batter overnight to ferment. The next morning the batter raises and is ready to make idly, dosa, utappam. :)

Weekend Brunch-Mooli Paratha :)

I felt my weekend should be special and made a healthy brunch with mooli (white radish) as my main ingredient. Am not that fond of these pungent sweet radishes but when i read of their nutritional benefits i thought i must add to my menu as they are a very good source of vitamin C. Dieters can benefit greatly from radishes, as they are low in calories, cholesterol and fat. They also contain a lot of roughage and contain a lot of water.

So i made mooli paratha for my weekend brunch :) . Lets go through the ingredients and the method of this recipe.

Ingredients:

Whole wheat atta - 2cups

water - 1/2 cup

White radishes - medium 3 no.

potato - 1 small boiled & mashed

green chillies - 2 finely chopped

kitchen king masala ,

or any garam masala - 2 tsp

kassori methi - 2 tbsp

coriander leaves- 2 tbsp

salt - as required

turmeric - a pinch

Method:

Knead the atta and keep aside. Grate the radishes and keep aside for 10 mins .Squeeze the grated radish, drain the water and put it in a mixing bowl add the remaining ingredients, mix well .

Take a lemon sized ball of the kneaded atta and roll onto a medium size and add a spoon of mooli mixture, close from all the ends dust with flour and roll again to an average paratha size.

Heat pan put the rolled paratha fry both the sides adding butter in between until you see some roasted spots on your paratha. Done!!!