Wednesday, September 29, 2010

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

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
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

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
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.


Krishnaveni said...

lovely recipes, looks yum

Unknown said...

Both the dishessounds so different and tasty...Looks very tempting too..Very innovative....

Elaichii said...

Both Idli and beet dosai looks so colorful! thanks for sharing!

Satya said...

both idli n dosa looks mouth watering ...thanks for sharing such a gorgeous looking healthy dosa recipe ...


Hamaree Rasoi said...

My jaw dropped when I saw these beet dosas....amazing idea and outcome is superb dear...idli also looks irresistible ...Overall superb job

Hamaree Rasoi

Nammi said...

ooooooh yummm I love idli and dosai but always made the instant packet ones, never tried making them with urad dhal. Cant wait for the beetroot round up, am hopeless with beetroots :)

Sreelekha Sumesh said...

Soft spongy idlies.

Anudeepa Kadiresan said...

more than the idly i love this dosa night I'm planning to make this....thanks a lot for sharing this recipe.

Sayantani Mahapatra Mudi said...

love your version of rava idli with nigella. looks so yum. full of nutrition and aroma.

Prathima Rao said...

Both look too good...n must have tasted awesome too!!

Pavani said...

looks yummy n nice dosa colour...

Niloufer Riyaz said...

both the dishes looks mouthwatering n delicious

Daisy Roshan said...


that's a good start about idli vs Italy :-) ....thanks for visiting my space

My Kitchen Antics said...

Its been ages since ive had idli..makes me want some now

Priya Suresh said...

Both idli and dosai tempting me a lot, very creative and innovative work Ayeesha..

Menaga Sathia said...

Both dishes looks mouthwatering n simple recipe...

Akanksha said...

very nice use of nigella seeds..both idli and dosa look so good

Pavithra Elangovan said...

Wow both idli an dosa looks tempting.. I too make beet dosa often but different way.. this sure looks so yummy!!!

Suja Manoj said...

Beetdosa looks amazing..both looks lovely and delicious too

NIDHYA said...

Nice dosa and perfect idlies..would love to try it..

Sadhana Valentina said...

Yummy and delicious!

Unknown said...

Instant Idli wow thanks for the share i would make it on Idily craving days!


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