Multigrain idly or dosa batter

Now a day’s everyone has become health conscious. All are eating healthy food, doing exercise to keep their body fit and smart. I am not talking only others but also including me. This credit goes fully to my husband, he only told me to do. I have reduced around 5-6 kg of my weight. So I thought of posting something interesting which I had discovered by myself and also following in my house.

              Actually children don’t like to eat this kind of food. They know that if they are eating idly or dosa it should be white, but in this case it will be reddish in colour because of ragi. At first they made their faces but after tasting this they liked it.

Ingredients:

·       Idly rice – 4 cup

·       Urad dal – 1 cup

·       Ragi or Finger millet grains – 1 cup

·       Bajra or Pearl millet – 1 cup

·       Jawar or sorghum – 1 cup

·       Poha or Flattened rice – 1up

·       Oats – 1 cup

·       Methi or Fenugreek seeds – ¼ tsp

·       Salt – as required

Procedure:

1.   Soak Ragi or Finger millet grains, Bajra or Pearl millet and Jawar or sorghum for about 5 to 6 hours.

2.   Now soak idly rice and methi for 2 hours.

3.   Soak urad dal for an hour.

4.   In another vessel soak poha and oats for ½ hours. If you are feeling board you can soak these last items all together.

5.   In the grinder first grind the millets and the pohas. It will take some time scrape the sides often.

6.   When it is grind nicely take it out in a vessel and now add the urad dal .

7.   Let the batter be smooth. Now take it out in the same vessel in which the millet paste is there.

8.   Now put the rice to grind. When it becomes a fine paste, take this also in the same vessel.

9.    Now add the salt as required and mix well. Check the consistency and keep it over night to be fermented.

10.                     Next day it will be ready to make idly or dosa.

Note:

• The consistency should be runny but not too much. When u r holding it up it should flow like a silk.
• You can soak all together except the millets because it will take lots of time.

Chappati/paratha Batter

• whole wheat flour – 2 cups(gehu atta)
• Salt – ½ tsp
• Water – as required

1. In a big bowl take the wheat flour and salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead the dough till soft, elastic, texture is obtained.
4. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
5. If made many hours ahead

 or

6. If stored in refrigerator, take care to cover well or wrap in clingfilm to keep the texture same.
7. Now you can make chappaties or phulkas, paraths etc.
8. This dough will make about 15 thin phulkas.

Ulundu vadai or Medu Vada Batter

It is a batter for urud dal vada which is famous in South India.

• Urad dal – 4 cups
• Onion – 1(finely chopped)
• Green chilly – as required(Finely chopped)
• Ginger – small piece (Finely chopped)
• Black pepper – 1tsp (Whole)
• Salt – to taste
• Curry leaves – to taste (chopped)

1. Soak dal for 2 hours; grind it fine with minimal water.
2. To the batter add onion, green chilly, ginger, black pepper, curry leaves and salt.
3. Dip your hand in the water and then take come batter in your hand and make a hole in the center and deep fry it till golden brown.

Moong Dal Pakora Batter

It is a basic batter for moong dal pakora. It is famous in North India while fasting times.

• Green gram or moong dal with skin – 1cup
• Green chilies – 3 no.
• Ginger – 1tsp(grated)
• Garlic - ½ tsp(crushed)
• Salt - to taste
• Coriander leaves – ¼ cup (chopped)
• Coriander seeds – ¼ tsp(coarsely crushed optional)
• Cumin seeds - ½ tsp(coarsely crushed)
• Baking soda – 3 – 4 pinches (optional)
• Oil – 1tbsp(hot)

1. Soak moong dal for 2 hours,
2. Grind to a paste with chilies, ginger, garlic, adding as little water as possible.
3. Add salt, coriander leaves,coriander seeds, cumin seeds, baking soda and hot oil to the grind batter and make pakoras.

Appam Batter

It is a basic batter for appam. This dish origin from Kerala, but in Tamil nadu they call as Aappam.In SriLanka also this dish is famous and they call it as Appa.

• Raw rice – 1 – ½ cups
• Parboiled rice – 1 – ½ cups
• Urad dal – 2 – 3tbsp
• Coconut – 1cup(grated)
• Coconut milk – 1cup
• Soda bicarbonate  or cooking soda– ½ tsp (optional)
• Salt – 1tsp
  

1. Soak both rice and urad dal for 4 hours in water.
2. With grated coconut grind to a fine thick paste, keep overnight to ferment.
3. Morning add coconut milk, soda bicarbonate, and salt. Beat well.
4. The batter for Appam is ready
5. Apply a little oil on a non-stick or heavy griddle.
6. Pour a ladle ful of batter on hot griddle.
7. Do not spread with spoon. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
8. A thin dosa like pancake will be the result.

Idly Batter

It is a basic idly batter.

• Idly rice – 4cup
• Urad dal – 1cup
• Poha or flatten rice - 1cup
• Oats - 1 cup
• Fenugreek – ½ tsp

1. Soak rice and the urad dal for 4 hours.
2. Firstly grind urad dal and then rice in the grinder or mixer as a fine past.
3. Mix both together, beat till very light and fluffy, after adding salt.
4. Do not keep the batter too thin.
5. Keep overnight to ferment, now the batter is ready for idles in idly steamer.