"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.

"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.

"Sweet Treats" - Puran Poli

Since 'Makar Sankranti' was last week, I had made big plans to make TilGul (Sesame sweets) and the typical dish for Sankranti  i.e. GulPoli or Puran Poli. I am actually not a big fan of Gul Poli and to tell the truth haven't tried making it yet. So my goal was to make Puran poli for Sankranti.
After making the tilgul, I had hardly any energy left to make this- time consuming novelty.So postponed it untill the weekend....with the hope that 'M' can take care of 'E' and give me ample time in the kitchen.
The Puran Polis came out delicious, nice and soft, moist on inside (how I prefer, rather than the dry powdery Puran) and we ...including 'E' ate till our hearts content!!!
The Puran Polis are typically eaten in Maharashtra with lots of ghee, milk (either saffron flavored or plain or sometimes coconut milk even) and a 'Special dal' called 'Katachi aamti'. This dal is made from the left over dal stock, left after boling the Chana Dal for Puran. The flavor combination of Puran Poli along with this dal and the 'aroma' of this meal is just very festive and heavenly...instantly it brings you  back to your home in India.....

Ingredients: (Makes about 12-14 Polis depending on size and thickness) 
For Puran:
1.5 cups Chana dal soaked overnight
1/2 cup grated jaggery (adjust as per sweetness desired)
1/4 to 1/2 cup sugar
1 tsp Cardamon powder
1/4tsp nutmeg powder
1/4tsp turmeric
1/4tsp salt
1tsp Ghee

For Poli:
2 cups Whole wheat flour
1tbsp all purpose flour
1/2tsp turmeric
salt
oil
Mix everything together and knead into soft dough with warm water.Use oil liberally to make the dough soft.

Method:
1) Pressure cook soaked chana dal till well cooked. Drain all the water and keep aside for 'Katachi aamti'.
2) Mash the dal well in a 'Puran machine' or blender.No lumps to be seen.
3) Heat 1tsp ghee in non stick pan.Add the chana dal paste, jaggery, sugar, spices and cook while stirring continously.The mixture will felt become loose due to melting sugar and then start to come together.Come till the mixture is consistency of 'Mashed potato' .Do not let it dry out.

4) After it cools, make lemon size balls of the 'Puran' and also the wheat dough.
5) Roll out the dough and then place the puran in the center.Close from all sides.

6) Roll out the dough into thick 'Poli'...kind of like 'Aloo paratha.

7) Roast on warm skillet with drizzle of oil. Roast on both sides.

8)Serve the warm Polis with Saffron flavored milk, ghee and 'Katachi Aamti'

Katachi Aamti

2 cups dal stock

1/4cup fresh coconut

2 cloves

1 small cinnamon

1 bay leaf

1 tsp tamarind pulp/ amsul

2tsp Goda masala( maharashtrian masala)

5-6 curry leaves

1/2tsp turmeric

Chili powder

Jaggery

cumin, mustard seeds

salt

oil

cilantro

Method:

1)Heat oil in a pan, add the mustard seeds, cumin, curry leaves, all the spices.

2) Add the daal stock, salt, tamarind, jaggery, goda masala and coconut.

3) Simmer for few minutes.

4) Garnish with cilantro.

5) Serve warm with Puran Poli/ Plain Rice.