Idly Podi

Ingredients

Ural Dal - 1cup
Split pea dal- 1cup
Asafoetida - a pinch
Dried Red Chili - 8
Curry leaves - 1/4 cup
Oil

Method
Pan fry chili with 1/2 tea spoon of oil for 3 minutes. keep aside
Pan fry split pea dal and asafoetida with 1 table spoon of oil . let it cool
pan fry ural dal and curry leaves . Let it cool and grind all the ingredients in the blender . Add salt to the taste.

Mix with sesame oil and eat with Idly

Rava idly with onion chutney

Ingredients:

Rava (sooji or semolina) 2 cups
Thick curds 2 cups
Water 1 cup
Chopped cabbage 1 cup
Chopped carrots 1 cup
Peas 1 cup
Oil 2 tbsps
Eno fruit salt 1½ tsps
Salt ¾ tsp
Mustard seeds ½ tsp
Chopped green chilli 1
Chopped ginger ½ tsp

Method:

Heat oil in a pan, add the mustard. When it splutters add rava and fry till it becomes light gold. Remove and cool. Then mix with curds, water, salt, fruit salt, green chilli and ginger into a smooth batter.

Grease idli molds lightly with a little oil, sprinkle some of the cabbage, carrot and peas into each mold, top with the batter and steam for 15 minutes and serve hot with onion chutney.

Note: Cabbage reduces the risk of cancer, and is rich in beta-carotene and vitamins, A, C and E. Carrots help prevent strokes and heart diseases. Carrot juice helps strengthen the heart and prevents constipation.

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Onion chutney

Ingredients

Chopped large onions 3
Dry red chillies 4
Oil 1 tbsp
Channa dhal (kadalae paruppu) 1 tbsp
Tamarind size of a pea
Salt ½ — ¾ tsp
Mustard seeds ½ tsp
Hing a pinch

Method

Fry the red chilli, channa dhal and onions in ¾ tbsp of oil until the onions turn light brown. Cool and grind along with salt, tamarind and six tablespoons of water into a smooth paste. Transfer into a dish.

Heat the remaining oil in a pan, add the mustard and hing powder. When the mustard splutters pour over the chutney paste.

Note:

Addai recipe from Amma

INGREDIENTS:

1 cups idly rice
1 cup split pea dal
1/4 cup tuar dal
2 table spoon ural dal
1/2 tea spoon red cilli powder
1/2 tea spoon fennel seeds
pinch of perungayam

Saok rice and all dalls together for 3-4 hours. Add other ingredients and grind them little corsely. You can use right a way .

Make a dosa and let it cook both sides to brown color.

Eat with coconut chuttny with sugar. Eat when it is hot

Appam

Appam
1cup raw rice
1 cup boiled rice
1 spoon Vendayam
One hand full of ural dal paste

Soak the rice mixture and vendayam for 3-6hours and grind them together
Add the Ural dal batter in to rice mixture .Add salt and let it sit for over night at room temperature.

Next day heat the pan and make pancake size layer. Cover the pan and let it coke for 2 minutes. Take it out and eat with sweetened coconut milk