I was so happy to host my first event "Thank You Mom" and
thanks to all the bloggers who participated to make the event
successful. To continue the enthusiasm, I am here by starting a monthly
event.
Did you eveer wonder? who must have come up with these traditional recipes and where did they originate from?? Which part of India do they belong to, and who must have named them and what language is that?
I do, I wonder how did they know that idlies have to be steamed and dosas have to be poured on tawa to make a nice thin crispy layer? For example idli, dosa, wada, koftas, tandoori naan, roti etc., There are numerous recipes knowing which we grew up. In this food blogs, we come across varieties of new creative dishes but if you observe closely the traditional remains the same for ex. raagi idlis, oats idlis, the idli traditional method of cooking is the same, we just change the ingredients, thats it.
The idea behind this event is quite obvious, I will select a traditional item every month. You have to twist that original, traditional item into something new and present it in your blog. For example, this month I am calling all the bloggers to twist the traditional recipe IDLI.
Below I am posting my original recipe, how the idli is made. All you have to do is twist ie., change the main ingredient or add few more ingredients or add some seasonings and present your new version of IDLI in your blog and send it to me for this event.
PS: Please note you may have posted varieties of idlis in your blog, but I am sure you can come up with another one for me. So no previous posts are accepted here. Lets us try to make a new invention with the traditional and post it here please. Some ex. could be oats idli, which I already posted here, rava idli with wheat rawa, ragi idli, kanjivaram idli etc., You can get creative and come up with various recipes and yes you can send more than one entry.
The deadline for this event is 15th of February. Please send in your entries with the following details to ysatyablog@gmail.com:
Name:
Recipe Name:
Recipe URL:
PS: Please note that you don't have to send the images, if necessary I will pick them from your site.
So gals, go crazy with your creative ideas and come up with innovative dishes.
Here is how the traditional IDLI is made:
1 cup Urad dal (minapappu)
3 cups Idli rava (you can also reduce it to 2 cups if you want, Some people also use boiled rice instead of rava. Entirely upto you)
1 tsp fenugreek seeds
Salt as per taste
Wash and soak urad dal along with fenugreek seeds for more than 6 hours. Wash and soak idli rava in just enough water for the same time.
Take the dal into mixie jar and grind it to fine paste. Squeeze away excess water from idli rava and add that to the grinded urad dal. Mix well and leave it outside overnight to let it ferment. Try not to add salt in the night as it helps in fermenting the batter quicker. And also make sure the batter is not too thick or not too thin. Next day morning add salt.
Wet the idli plates with water and pour the batter a ladle full in each mold. Set the plates and place them into the pressure cooker and cook them for 10 to 15 min. (depending on the flame) without whistle.
Drizzle little ghee on each idli and serve it with any chutney of your choice.
Did you eveer wonder? who must have come up with these traditional recipes and where did they originate from?? Which part of India do they belong to, and who must have named them and what language is that?
I do, I wonder how did they know that idlies have to be steamed and dosas have to be poured on tawa to make a nice thin crispy layer? For example idli, dosa, wada, koftas, tandoori naan, roti etc., There are numerous recipes knowing which we grew up. In this food blogs, we come across varieties of new creative dishes but if you observe closely the traditional remains the same for ex. raagi idlis, oats idlis, the idli traditional method of cooking is the same, we just change the ingredients, thats it.
The idea behind this event is quite obvious, I will select a traditional item every month. You have to twist that original, traditional item into something new and present it in your blog. For example, this month I am calling all the bloggers to twist the traditional recipe IDLI.
Below I am posting my original recipe, how the idli is made. All you have to do is twist ie., change the main ingredient or add few more ingredients or add some seasonings and present your new version of IDLI in your blog and send it to me for this event.
PS: Please note you may have posted varieties of idlis in your blog, but I am sure you can come up with another one for me. So no previous posts are accepted here. Lets us try to make a new invention with the traditional and post it here please. Some ex. could be oats idli, which I already posted here, rava idli with wheat rawa, ragi idli, kanjivaram idli etc., You can get creative and come up with various recipes and yes you can send more than one entry.
The deadline for this event is 15th of February. Please send in your entries with the following details to ysatyablog@gmail.com:
Name:
Recipe Name:
Recipe URL:
PS: Please note that you don't have to send the images, if necessary I will pick them from your site.
So gals, go crazy with your creative ideas and come up with innovative dishes.
Here is how the traditional IDLI is made:
1 cup Urad dal (minapappu)
3 cups Idli rava (you can also reduce it to 2 cups if you want, Some people also use boiled rice instead of rava. Entirely upto you)
1 tsp fenugreek seeds
Salt as per taste
Wash and soak urad dal along with fenugreek seeds for more than 6 hours. Wash and soak idli rava in just enough water for the same time.
Take the dal into mixie jar and grind it to fine paste. Squeeze away excess water from idli rava and add that to the grinded urad dal. Mix well and leave it outside overnight to let it ferment. Try not to add salt in the night as it helps in fermenting the batter quicker. And also make sure the batter is not too thick or not too thin. Next day morning add salt.
Wet the idli plates with water and pour the batter a ladle full in each mold. Set the plates and place them into the pressure cooker and cook them for 10 to 15 min. (depending on the flame) without whistle.
Drizzle little ghee on each idli and serve it with any chutney of your choice.
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