"Mix Daal" + Brown Rice Idlies/ Dosa with Mint-Spinach Peanut Chutney

It is amazing that how a cooking process/ way of cooking changes the same 'batter' into two extremely different textures!! The same batter results into a Crispy thin Dosa and Tender fluffy idlies!
I have experimented with a bunch of variety of Idlies (You can find the recipes here-http://www.my-kitchens-aroma.blogspot.com/search/label/South%20Indian%20Food)....and today I used 3 different daals and brown rice to make this delicious idli-dosa combo lunch!

Here is "E's favorite way to eat dosa..."Topi" Dosa....dosa folded like a hat!

Ingredients:
1.5 cups Long grain brown rice
1/3 cup Urad daal
1/3 cup Moong daal
1/3 cup Chana daal
salt
Sliced carrots(optional) for Idlies

Method:
1) Soak the daals and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.But the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand with oil cooking spray. Add sliced carrots(optional), add batter and steam for 15-20 mins
6)Serve hot along with Chutney and Sambar

Dosa
1) Heat a nonstick pan on medium heat.When heated apply oil to the pan with a paper towel.
2) Spread a large spoonful batter thinly into circular shape quickly.
3) Add few drops of oil to the sides.Let it crisp up and turn golden brown.
4) Serve hot along with Chutney/Potato bhaji/ sambar

Mint-Spinach Peanut Chutney

1/2 Cup roasted peanuts
1/2 cup baby spinach leaves
10-12 mint leaves
2-3 green chilies
1/2tsp ginger
1/2tsp cumin
salt
sugar
 In a blender/mixie and all the ingredients and blend into a fine paste with some water.

"Treats for Diwali"- Oat-Almond Laddoo

Besan ladoos, Rava laddoos, Boondi Laddos.....were the traditional laddoos for Diwali back in Pune.Not that I don't like any of them (I LOVE them all!!) ....I wanted to try out something different and a "Healthier Laddoo" would be a 'Icing on the cake'!!

I have made "Oats Laddoo"  before and they come out delicious.Even the most 'Oat hater' ( my very own M) will fall in love with those. I came across a very nice recipe (http://www.7aumsuvai.com/2012/08/almond-oats-laddu.html ) for a healthier Oats Laddoo.These have Oats, Almonds, yellow moong dal and pistachios. Don't they sound yummy to the core!!

Here is my version of the recipe:
Ingredients:(Makes around 25 laddoos)
1 and 1/2 cups Quick cooking oats
1 cup whole Almonds
1/4cup Pistachios
1/4 cup yellow moong dal
1 Cup Sugar
3tbsp Ghee
1tsp cardamon powder

Method:
1) Dry Roast separately almonds, pistachios, yellow moong dal , oats in a pan, till golden brown.Do not let them burn. Let them cool.
2) Powder each ingredient separately.Powder the almonds till they start oozing oil (this will help in binding the laddoos). Powder the sugar along with cardamom.
3) Mix together all the powders in a mixing bowl
4) Heat 3tbsp Ghee. Pour on to the mixture of powders.Knead well. If it's too dry heat another 1/2tbsp ghee and add to the mixture.
5) Make into rounds by pressing and rolling into laddoos.
Garnish with pistachios if you like. Store in airtight container.

Give your Family a 'Healthy Boost' this Diwali with these Delicious  Oat- Almond Laddoos!!

"Everyday cooking"- Mix Daal Dhokla/ Idli (Steamed rice and lentil cakes)

Do you crave the things your mom made back at home when you visited the last??? I was exactly experiencing the same....Mummy had made this dhokla during my last India trip.I had liked it so much and felt the taste lingering on my tongue, as I remembered it.....

This preparation  can be 'had' as 'Dhoklas' or made into 'Idlis' ..as per the preference.I like to have it as an appetizer or a side dish , with 'mustard-sesame' tadaka on top!

This dhokla tastes different than the traditional idlis(made withrice and  urad daal alone), is 'tangy' due to fermentation, has more protein, and can be made 'Spicy' according to taste.

Ingredients:

1 measure of Rice

1/2 measure of Urad daal

1/2 measure of Chana daal

1/2 measure of Moong daal

1/4 measure yogurt

2tsp green chili-garlic paste( add more to make spicy dhokla)

2tbsp oil

1tsp Baking soda

2tsp mustard seeds

2tsp sesame seeds

1/4tsp asafoetida/hing

few curry leaves

Fresh green cilantro for garnishing

Method:

1) Soak the rice, and the daals overnight in water.

2) Next day, grind the rice and daals into smooth-coarse batter

3) Mix the yogurt and keep in warm place for 6-8 hrs until it ferments and rises up.

4) When you are ready to steam the 'Dhokla/Idli', oil a flat bottom vessel/ idli plates.

5) Boil water in the 'Staeming vessel'( I use pressure cooker without the 'pressure' for steaming the dhokla'.)

6) When the water comes to a boil....mix 1 tbsp oil with 1tsp baking soda and whisk.Add this mixture to the fermented batter.The mixture will become fluffier.Add the chili -garlic paste to the batter.Mix.

7) Pour immediately into the oiled pan and steam on medium flame for 20 mins or so.

8) Let it cool for 15 mins

9) For Tadaka: Heat 1 tbsp oil, add mustard seeds, sesame seeds, hing, curry leaves.Pour on top of the dhokla.

10) Cut into wedges like pizza or square or diamond shapes. Garnish with Cilantro.

11) Can be served 'as is' or with 'Cilantro chutney, ketchup or mint chutney.