Karuppu Uzunda Vadai/ Black Urad Dhal fritters

If you are a regular read to my blog, you should have read this post about Uzunda Vadai already in my blog. It's a typical South Indian snack made with urad dhal. This is exact the same version of vadai, made with same lentils.  So, now this is the question,what's the difference between these two vadas?  The only difference is,  in this vadai I have used the lentils along with the husk/ skin.  Black Urad dhal by it self is considered to be healthy,when it's used along with the husk/skin  it's considered to be much more healthier.

Pumpkin Parathas with Garlic Butter

 We all know how Suhaina's Garlic rolls has won the heart of lots of all bloggers, whoever tries it for the first time will definitely fall in love with it.  The aroma released from the garlicky butter while baking is simply irresistible.  Baking home made breads and working with yeast has become something very normal and usual in these days, thanks to bloggers, cookbooks and TV shows.

Paal Paniyaram for Bonjour

This post is exclusively for bonjour series by Jabeen's Corner.  By this time most of us should be familiar with Jabeen's Bonjour series.  I feel very happy to be part of this great series.

Moong Sprouts Dhokla

I'm back to dhokla mode again.  The thing I love about dhoklas are they are easy to make and twist them to your choice by adding different ingredients.  If I'm right I think I came across these dhoklas in Tarla dalas recipe.  I also don't remember whether it was just with moong beans or sprouted moong beans but I made it with moong sprouts, as sprouts always double the nutrients in the food.  I started using sprouts in my diets only after looking Priya's recipes with sprouts.  Thanks to Priya for introducing this wonderful world of sprouts. This would be an ideal breakfast or a healthy snack for your kids.  If you don't know how to make your own sprouts, please check it out here.

Mani Kozhukattai With Polenta

Kozhukattai is a steamed cakes made with rice flour generally.  Mani kozhukattai are made in tiny pearl shapes, and in Tamil( South Indian Language)  pearls are referred as Mani - hence the name Mani Kozhukattai.  The recipe which I have given here isn't made with rice flour.  I used polenta to make these kozhukattai, the recipe by itself is very simple to make except the time to make these tiny pearls.  We enjoyed these little spicy pearls as breakfast, you can also have this as a snack.

 

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 2

Ingredients:
Polenta- 1 cup
Salt- 1/2 tsp

For Spice Mix:
Urad dhal- 2 tbsp
Dried red chillies- 2
Chana dhal- 1/2 tbsp
Curry leaves- 5 leaves

For Seasoning:
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Dried red chilly- 2
Green chilly- 1 ( optional)
Curry leaves- 6 leaves or 1 stalk
Fresh grated coconut- 1/2 tbsp
Oil- 1/2 tbsp
Salt to taste

Method:
Boil  1 1/2 cups of water in a saucepan along with salt.  When the water comes to boil, reduce the heat to medium, slowly add the polenta stirring continuously without any lumps.  Stir until it forms like lump.  Take it off from heat, let it cool down for 2 to 3 minutes.
Grease your palms with ghee or oil.  Make tiny pearl shape balls using the polenta mixture.  Place the tiny pearlshape balls in a steamer or idli plates and steam for 5 to 10 minutes.
Meanwhile make the spice mixture, start roasting the urad dhal, dried red chilly, chana dhal and curry leaves in a dry pan.  Once the urad dhal colour changes to light brown in colour, take it off from heat and powder it in a blender without adding any water.
Next season the kozhukattai's:
  Heat the oil in a kadai or pan, add the mustard seeds, when it starts spluttering add the urad dhal, curry leaves, dried chilly , coconut and green chilly.  When the coconut and urad dhal colour changes, add the spice powder and mix well.  Keep the heat in low add the kozhukattai's and gently stir to coat with all the spices.  Add salt to taste.   Serve warm as a breakfast or snack.

Tips:
If you think making the tiny pearl shapes take too much time you can spread the polenta mixture in a square pan, cut them into tiny cubes.  Then steam the cubes and follow the same procedure as above.

Broccoli Dhokla

Since I was satisfied with my sweet corn dhokla last time, I decided try another version of dhokla, which is almost a very similar recipe.  This recipe is also adapted from Tarladala's site.  The actual recipe suggested green peas and a bit different combination of ingredients.  Yet the idea of doing this dhokla originated from Tarladala's site.  Hope you enjoy making this dhokla.
Also don't forget to check our bloggers in marathon  Priya Suresh,Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva,Veena, Usha & Soumya.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 3 to 4


Ingredients:
Bulgurwheat- 1 cup
Semolina- 1/2 cup
Broccoli Puree- 1 cup
Yogurt- 2 cups
Bicarbonate of soda- 1/2 tsp
Salt- 1/2 tsp


Method:
To make broccoli puree:
Add 5 to 6 florets of broccoli in boiling water for 3 minutes. Remove it and puree it in a blender by adding little water.
Mix all the ingredients together in a large bowl, until they look well combined.  Grease a round pan, pour the batter and steam it in a steamer for 5 to 10 minutes, or until a skewer inserted comes out clean.
Serve the dhoklas warm with tomato chutney.  I served it with some beetroot chutney.


This recipe goes to Any One Can Cook , Food palette series- Green and to Breakfast Club hosted by Maison Cup Cake started by Fuss free flavours

Sweetcorn Dhokla

Dhokla is a traditional Gujarati snack made using gram flour and yogurt.  This delicious savoury steamed cake is served with chutneys.  The one I made today is not a traditional one.  This is something very similar to rava idli's. I came across this recipe in Tarla dala's site recently under the category of Assorted Dhokla.  There were many assorted dhoklas, in which my selection was this sweet corn dhokla.  I actually made these just like the rava idli preparation and poured in a pan and steamed, you can also make it in regular idli plates.  It hardly needs 5 or 10 minutes to prepare.  Enjoy these hot steaming dhoklas with your favourite chutney.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 15 squares

Ingredients:
Semolina- 1 cup
Sweet corn puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Turmeric powder- 1/4 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Steamed fresh sweet corn- 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml
You can also substitute 1 cup of semolina with 1/2 cup semolina& 1/2 cup oats.

Method:
Mix the semolina, salt, turmeric and bicarbonate of soda in a large bowl.  Add the sweetcorn puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the corn and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Sweetcorn puree:
Take 1 cup of canned sweet corn  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Serve the dhoklas warm with chutney.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to Any One Can Cook- Series11

Dahi Oats Vadai

I used to prepare dahi vadai generally with urad dhal vadai. Once when I was in my friend's place she made the vadai with moong dhal, which was so soft and yummy. I used the same recipe and added oats to it. This dahi vada is generally served with green chutney and tamarind chutney. Today when I prepared it I didn't have the ingredients for both chutney, so to add a spicy and tangy flavour I used tomato ketchup and chat masala, which tasted good too. Anyway I have included the recipe for chutney, so you can use the chutney recipe or tomato ketchup like me ;-)

Preparation Time: 15 minutes+ soaking time 2 hours
Cooking Time: 20 minutes
Makes  about 12 mini vadai

Ingredients:
Moong dhal split yellow- 1 cup
Rolled oats- 1 cup
Bicarbonate of soda- 1/4 tsp
Yogurt- 2 cup
Oil for frying
Salt to taste

Green Chutney:
Coriander leaves- 5 stalks
Mint leaves- 1 tbsp
Green chilli- 1
lemon juice- 2 tbsp
Coconut- 1/2 tbsp grated
Salt to taste

Tamarind Chutney:
Tamarind- 1 lime size ball
Dates- 3 seedless
Fenugreek powder- 1/4 tsp
Chilli powder- 1/4 tsp
Jaggery- 1 tsp
Dry ginger- 1/4 tsp
Salt to taste

Method:
To make vadai:
Soak the dhal in water for 2 hours. Grind the dhal along with oats by adding little water. Add salt and bicarbonate of soda, mix it well. I used a paniyaram pan to make the vadai, you can also use normal kadai.
Heat the oil in pan , add a drop to check if the oil is heat, when you add a small spoon full of mixture, if it comes up immediately the oil is ready.
Drop a teaspoon full of mixture and fry it for 2 to 3 minutes. This vadai doesn't change colour even after, it remains pale. So once it looks crispier outside you can take it outside.
Drop all the vadai in water for 5 minutes. Take out and squeeze the water. Mix the yogurt with salt and 1/2 cup of water. Drop all the vadai in yogurt and drizzle with chutney and chat masala on top. Finally add some chopped coriander leaves on top.

To make Green Chutney:
Grind together all the green chutney ingredients in a blender.

To make the tamarind chutney:
Extract the tamarind juice from the pulp, mix it with the other ingredients. Heat it on low to medium heat and keep stirring. Once it looks thick and saucy remove it from heat.

This recipe goes to the event CWF- Oats hosted by Priya's Easy N Tasty Recipes originally started by Kiran,   Dish Name Starts With D by Akila of Learning To Cook and to Food Palette Series White by Torview

Whole grain Dosa and Broccoli Chutney

Whole Grain Dosa

Ingredients:
Brown rice or idli rice- 2 cups( soaked for 3 hours)
Barley- 1/2 cup( soaked for 2 hours)
Quinoa- 1/2 cup( Soaked for 1 hour)
Urad dhal- 1/2 cup(soaked for 2 hours)
Rolled oats- 1/2 cup( soaked for 10 minutes)
Salt to taste

Method:
Grind all the soaked ingredients separately  smoothly. Mix everything along with salt and water to make it a smooth batter consistency. Allow it to ferment for 8 to 10 hours.
 Heat a non stick dosa pan, grease lightly with oil, pour a laddle full of batter and make the dosa. Cook on both sides. Serve warm with chutney.

Broccoli Chutney

Ingredients:
Broccoli- 3 to 4 florets( washed and steamed for 5 minutes)
Onion- 1 medium sized chopped
Tomato- 1 medium sized chopped
Dried red chilli- 2
Garlic- 3 pods
Curry leaves- 1 spring
Coriander leaves- 2 stalk
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Salt to taste.
Oil- 2 tsp

Method:
Heat the oil in a pan, add the mustard seeds and urad dhal. When the seeds start spluttering, add the dried chilli and curry leaves. Then add the chopped onions, tomato and coriander leaves. Cook until the all the water evaporates. Finally add the broccoli florets and toss well. Leave it to cool down for a while then blend it in a blender along with salt.

Both dosa and chutney goes to my own event Eat Well Live Well, the Broccoli chutney goes to Only Green event hosted by Sara's corner, originally started by Pari of Foodelicious.

Instant Quinoa Idli

This is a very simple instant idli which can be prepared in minutes. Looking for some wholesome foods, which is easy to prepare is quite not an easy job. That too when we start using a new ingredient and experimenting with new recipes is also a real challenge. But with the help of all innovative bloggers we can definitely get a core idea.
   After searching for idli's with quinoa, I found a few recipes which suggested soaking the rice and dhal, then grinding and fermenting. Since the weather is too cold here, I didn't have patience to wait for fermentation, so I just went for this instant method,  just like rava idli's which can be made in minutes.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes about 20 Idli's

Ingredients:
Quinoa- 1 cup
Rolled oats- 1/2 cup
Ragi flour- 1/2 cup
Semolina- 1/2 cup
Soya yogurt or plain yogurt- 3 3/4 cup
Coriander leaves- 2 tbsp( chopped finely)
Bicarbonate Of Soda- 1 tsp
Salt to taste
Seasoning:
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Channa dhal- 1/2 tsp
Green chilli- 2 chopped finely
Oil- 2 tsp

Method:
Powder the quinoa and oats separately in a blender. Mix it along with the semolina, ragi flour, salt and bicarbonate of soda. Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering, add the seasoning to the quinoa mixture and mix well.  Mix 1 1/2 cup of  yogurt and mix it well. Add the chopped coriander leaves and mix it well.
  Add the remaining yogurt and mix it well. The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli's are cooked.
Serve warm with sambar and chutney.

Note:
After adding the seasoning ingredients and mixing, at that stage you can store it in a air tight container for later use.

This recipe goes to Eat Well, Live Well and Any One Can Cook.

Oaty Breakfast: Pidi kozhukatai and Upma

  Never skip your breakfast
     Having a healthy and wholesome breakfast is a best way to start your day. People think that if you skip meals, you lose weight, which is completely wrong. Your body expects refueled several times a day starting from breakfast. When you skip a breakfast, you might feel tired in the mid morning and you might want to grab a sugary cup of tea, cake or chocolates...
    Just having a white bread with jam, sugary cereals or pastries doesn't count as good breakfast. A good breakfast should contain some protein and fibre. You can get protein from low fat milk, lean meat, eggs or diary products and fibres from whole grains or vegetables and fruits. Including whole grain in your diet keeps you filling for a longer times and also gives the essential nutrients for your body.
   Next coming to today's recipe, initially I was making only oats upma, but due to some mild changes this oats kozhukatai also evolved. Have a healthy breakfast and have a nice day.

Oats Pidi Kozhukatai

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes about 7 kozhukatai

Ingredients:
Oats- 1 cups
Onion- 1 medium sized finely chopped
Carrot- 1 medium sized finely chopped
Coriander leaves- 1 tbsp finely chopped
Turmeric powder- 1/4 tsp
Chilli powder- 1/4 tsp
Salt to taste
Seasoning:
Ginger- 1/4 inch finely chopped
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Dried red chilli- 2
Oil- 2 tsp

Method:
Add water to the oats in a bowl just enough to cover it. Let it soak for 10 minutes. Heat oil in a pan, add the seasoning ingredients, then add the onion and fry well. When the onion becomes transparent, add the carrot and fry for 2 minutes. Add the spice powder and mix well. Finally add the oats and stir well. It well look like quite lumpy, add coriander leaves and switch it off from flame.
  Shape into small size balls using your hand and serve with some chutney.

Oats Upma

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 2

Ingredients:
Oats- 1 cup
Carrot- 1 medium sized chopped
Onion- 1 medium sized chopped
Turmeric powder- 1/4 tsp
Salt to taste
Coriander leaves- 1 tbsp chopped finely
Seasoning:
Oil- 3 tsp
Mustard seeds- 1/4 tsp
Urad dhal- 1/4 tsp
Chana dhal- 1/4 tsp
Ginger- 1/4 inch finely chopped
Green chilli- 2 slit lenghtways

Method:
Dry roast the oats in a pan for 1 minute. Sprinkle some water on oats to make it just wet. Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering add the onion and fry for 1 minute. Then add the carrots and fry for 2 minutes. Add the turmeric powder and salt and mix well. Finally add the oats and fry well for 1 or 2 minutes until it looks a bit dry. Garnish with the chopped coriander leaves.
Serve warm with chutney or yogurt.

These both recipes goes to my own event Eat Well Live Well and to the CWF- Oats hosted by Priya started by Kiran.

Fried Masala Idli- Restaurant Style

I received this recipe as a entry from Nithu Bala for Iftar Moments. The moment I read this recipe, I knew I definitely have to try this and I did during in the beginning of ramadhan itself. It tasted simply amazing, the aroma released when I was cooking just made me feel like , I was in some Indian restaurant. Do visit from Nithu Bala's site for all her creative and yummy recipes. When  I read her profile she has written that she cooks reasonably good food, she doesn't cook reasonably good food, I would rather say she cooks more than good food.
Serves 2
Ingredients:
Idli- 10
Green Pepper- 1 chopped
Onion- 1 medium sized chopped
Ginger Garlic paste- 1 tsp
Tomato puree- 2 tbsp
Plain Flour - 2 tbsp
Cornflour- 2 tbsp
Chilli powder- 1 tsp
Soya sauce- 1 tsp
Coriander leaves- 2 stalk finely chopped
Oil for frying
Salt as required
Lemon- juice of 1/2 a lemon
Method:
First make a batter by mixing the flour, chilli powder, salt and just enough water to make the batter consistency like fritters. Chop the idli's into cubes. Heat oil in a pan to shallow fry. Dip the idli pieces in the batter and shallow fry them until they are crispy on outside. Set this aside.
Heat a wide non stick pan, add about 1 tbsp of oil, add the onions and ginger garlic paste, and fry it until the onion looks transparent. Then add the green pepper, tomato paste and fry for few minutes. If it looks too dry or burning at the bottom, add some water. Then add the fried idli pieces and coat well with the masala.
Finally add the soya sauce, coriander leaves and mix well. Then add a squeeze of lemon juice on top, take it of from heat, serve warm.
This taste simply amazing just like the restaurant one.

This recipe goes to Bookmarked recipes hosted by Priya and Aipi. Also sending this to Kids Lunch Box Treats by Taste Buds.

Instant Idli and Beet Dosai With Nigella Seeds

Idli and Dosai are staple food for people in South India. If I give explanation about Idli and Dosai to a South Indian, it would be silly, but for others they definitely need an explanation. A small conversation which I had with one of my Pakistani friend about Idli.
Friend: What did you have for breakfast today morning?
Me: Idli
Friend: Is it something with cheese?
Me: What? It's Idli, it's like a steamed cake made with a batter of lentil and rice
Friend: Oh! alright, I thought it's Italy


When I first heard her saying this it was really fun for me, then I realized I'm not familiar with different cuisines either. So I thought it would be good to have a few words about Idli and Dosai before going to the recipe.
Idli's or Dosai's are generally made with rice and lentils, they soak the rice and lentils, and then grind them to make a batter. This batter is then allowed to ferment naturally. And the batter is then steamed in special types of plates particularly designed for Idli's. This is a traditional way to make Idli's. There are also other different types of Idli's like semolina idli with vegetables. And now in the wonders of blogging there are so many different types of idlis you can find it from our talented Food Bloggers. There are also few interesting information and history about idli's in wikipedia, click here to read that.

Instant Nigella Idli

Ingredients:
Semolina- 1 cup
Yogurt- 11/2cups
Nigella seeds- 2 tsp powdered
Curry leaves- 1 stalk
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Salt- 1 tsp
Bicarbonate of soda- 1 tsp
Oil- 2 tsp
Method:
Powder the Nigella seeds in a blender, you can also use the whole nigella seeds. Heat the oil in a pan, add mustard, urad dhal and curry leaves, fry it for 2 minutes. Then add the semolina and roast till a nice aroma release from the semolina. At this you can allow it cool down, and store it in an air tight container for later or use it immediately.
Take a large bowl, add the semolina mixture, add salt and bicarbonate of soda. Then add 1/2 cup of yogurt and mix well, then add 1 cup of yogurt and mix well. After mixing the yogurt, use it immediately, don't let it rest for too long.
Grease the idli moulds, pour spoon full of batter in the mould. Steam the idlis in normal cooker or rice cooker, until it's done. To check the idli's are done, just prick it with a fork, if there is no batter in the fork, then the idli's are done.
Serve the idli's with chutney and sambhar.
To see step by step instructions for the idli's check my Celery Idli here.

Beet Nigella Dosai

Ingredients:
Rice- 2 cups
Urad dhal- 1/2 cup
Beetroot- 2
Sago- 1/4 cup
Nigella seeds- 2 tsp
Salt- 1 tsp
Oil- to grease the pan
Method:
Soak the Urad dhal, sago and rice for 3 to 4 hours. Grind them in a grinder or blender. When it's completely ground, add the peeled and chopped beetroot and grind it together. Finally add the nigella seeds, salt and water to make it to a batter consistency and mix well. Let it sit for 3 to 4 hours.
Grease a non stick pan, pour laddle full of batter and swirl it around. Cook it on one side, after 2 minutes, turn it to the other side and cook it for another 2 minutes.
Serve the dosai hot with chutney and sambhar.

These both recipes goes to CWS- Nigella seeds hosted by me, started by Priya's Easy N Tasty Recipes.

Beet Nigella Dosai goes to Healing Foods- Beetroot hosted by Priya started by Siri.

Instant Idli goes to my own event Any One Can Cook.

Cherry Dosa

Pancakes are the usual thing which i would like to make with any fruits, but this time I went for Indian style pancakes called dosa, which is a very light meal. You can have this as a breakfast or brunch.

Ingredients:
Raw rice- 1 cup
Urad Dhal- 1/2 cup
Sago- 1/4 cup
Fresh or frozen cherries- 1/2 cup
Method:
Soak the urad dhal, rice and sago for 3 hours. Grind everything to a make into a batter by adding water little by little. Finally add the cherries and grind it again until the cherries get blended well. This batter doesn't need to ferment, you can immediately use this.
 Heat a non stick pan, grease the pan with oil or butter. Pour a laddle full of batter and spread it ina circular form. After 2 to 3 minutes, flip it on the other side.
Remove it from the pan. Serve warm with jam or chutney.
This recipe goes to my event Veggie/ Fruit A Month- Cherries originally started by Priya Mitharwal.

Oats and Celery Idli

After trying out Veg Inspirations Instant Oats Idli, I just wanted to try various options using the same basic recipe. Thank you Usha for this wonderful recipe. My recent try with this oats idli is celery.
Celery:

Celery leaves has high content of vitamin A, whilst the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty essential amino acids.

Nutrients in the fiber are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption, in fact is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodised sodium) which is harmful for those with high blood pressure.

While many foods lose nutrients during cooking, most of the compounds in celery hold up well during cooking.

Celery is known to contain at least eight families of anti-cancer compounds.  Among them are the acetylenics that have been shown to stop the growth of tumor cells. Phenolic acids which block the action of prostaglandins that encourage the growth of tumor cells.  And coumarinswhich help prevent free radicals from damaging cells.

Ingredients:

Semolina( preferrably course)- 1 cup

Rolled oats- 1 cup

Yogurt- 1 cup

Buttermilk-11/4 cup

Coriander leaves- 2 stalk

Bicarbonate of soda- 1 tsp

Celery- 3 big stalks about 12 cm in length

Dried Red Chilli- 2 

Salt as required

For the seasoning:

Mustard seeds- 1/2 tsp

Urad dhal- 1/2 tsp

Cumin Seeds- 1/2 tsp

Cashewnut- 4 to 5 broken into pieces

Oil-2 tsp

Method:

Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies . Mix together the oats, semolina, pureed  celery,  salt and bicarbonate of soda in a large bowl.

To prepare the seasoning heat the oil in a pan, add mustard, urad dhal,   cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.

Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with  Coconut Almond Chutney .


This recipe goes to the event Only Kid's Delight by Foodelicious.

This recipe also goes to the event Steamy Kitchen Event by Cooking Escapades.

It also goes to my own event Iftar Moments: Hijri 1431

Mung Sprouts Appam

Normally we used to make this appam with only rice and coconut, this tried adding sprouts which was equally good. Apart from rice and coconut another main ingredient which we add for this event is leftover rice i.e your previous day rice soaked in water for one whole night, don't feel wierd about this, we have been doing for a long time. This leftover rice soaked in water gives your appam much more soft and spongy texture. Since rice is a natural yeast, it helps the fermentation process quicker which results in a soft and spongy. So next time if you have lots of plain rice left out, think about this recipe :-)
Ingredients:
Raw rice- 4 cups
Coconut- 1 1/2 cups grated
Cooked left over rice- 11/2 cups
Mung Sprouts- 1 cup
Bicarbonate of soda- 1/2 tsp
Salt as required
Method:
Soak the raw rice in water for 4 hours. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you  don't have this you can also make it in normal pancake pans.

To make the appam, take a laddle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
Serve the appam warm with Thali Kari Aanam
This recipe goes to event Let's sprout event by Priya's Easy N Tasty Recipes, Scrumptious Delights from Leftover by Seduce Your Taste Buds  and  my own event  Iftar Moments: Hijri 1431.