Idli/dosai milagai podi (Gun powder in Brahmin jargon)

Idli/Dosai milagai podi

In most homes, idli and dosai are eaten with chutney and sambar. But you always find a bowl of milagai podi too to add on to the taste. In my home idli milagai podi is a must! This is a recipe which I learnt from my neighbour in Mumbai 30 years ago.

Ingredients

Idli podi ingredients

• 20-25 numbers
• 1/2 cup Urad Dal (ulutham paruppu)
• 1/4 cup- Channa Dal/ kadalai paruppu 
• 1/4 tsp  Asafoetida/Hing
• 1 tsp.White Sesame seeds (optional)
•  1 tbsp  Salt
•  1 tsp Oil 
• A bit of jaggery

Method of preparation

• Roast red chillies is a little oil.  Keep aside.
• Roast urad dal, channa dal and hing in the same kadai and keep aside.
• Roast the sesame seeds for less than a minute and transfer to a plate.
• On cooling grind the ingredients  (with the salt) in a blender.
• Add a bit of jaggery in the last turn of the blender.

Idli milagai podi is ready!!

Dosais (Dosa)

Making Dosais (dosas)

Dosai is a popular South Indian dish, a fine pancake made of rice and dals of various kinds. It is a protein rich dish as it has urad dal alongwith rice in the batter.
(Note: I use the same batter for all dosai-masala and sada, besides idlis and uthappams.)

Instructions to make dosais

• Prepare the dosai mavu ( https://radhascooking.blogspot.com/2019/09/idli-and-dosa-batter.html).
• Allow the batter to ferment overnight and then use the mavu.
• Stir well and check the consistency. Add a little water if necessary. It should be thinner than the idli mavu, so that it can be easily poured on to the tava. 

Pour a ladle of mavu in the centre and spread

• Heat the tava until it is hot.
• Pour a ladle of mavu in the centre of the tava and slowly spread the mavu in concentric circles till the edges of the tava.
• Drizzle the dosai with a mixture of ghee and oil and cook on a medium flame till golden brown and the edges begin to rise up from the tava.

Drizzle the dosai with a mixture of ghee and oil 

• Flip the dosai round and baste with oil round the dosai.
• Serve the dosai with chutney and sambar.

Turn the dosa round when golden brown

Sada Dosa is ready to be served with idli/dosai podi. (https://radhascooking.blogspot.com/2019/09/idlidosai-milagai-podi-gun-powder-in.html)

Check out other dosa recipesRava dosa  //  Masala dosa  //

Idli and dosa Batter

Idli mavu/Dosai mavu

Idlis are a favourite breakfast dish. It is popular in the south and is proving to be a healthy breakfast even in the north. Industrialist Mukesh Ambani is rumoured to be very fond of idlis, sambar and chutney!

Idlis have several variations, like rava idli, oats idli, kanchipuram idli and so on. Here I have given the basic batter for making rice idlis which involves soaking the urad dal and rice  for a few hours, grinding them and letting the batter ferment.  This batter or mavu can be used as idli on the first day after fermentation, dosai on the second day and as uthappams on the third day. 

Ingredients

• 1 1/4 cups of urad dal (black gram)
• 4 cups of parboiled rice (puzhungal idli arisi)
• 1/2 tsp of fennel seeds (methi)
• 2 tbsps of aval (beaten rice)
• Salt to taste

 Method of preparation of the batter

Soaked urad dal, methi and rice

• Wash the urad dal and rice separately 3 or 4 times.
• Add the fennel seeds to the urad dal while soaking in water.
• Soak both the rice and dal in water for a minimum of 4 hours.
• Soak the aval (beaten rice) about 15 minutes before grinding.
• (Note: I generally soak the rice, urad dal and methi in the same container. But you can soak it separately and grind separately if you find it more convenient).
• After 4 hours drain the water from the rice and dal and grind in the mixer or wet grinder if you have one.
• (Note: If using a mixer be cautious of the motor heating up as the parbpoiled rice can be tough to grind.)
• Grind the rice and dal till soft and frothy. But be careful while adding water. The batter must be of  dropping consistency.
• Transfer the ground batter to a tall vessel. Add salt and mix it well using your hand. The heat from the hand helps in fermentation.
• Keep it asides overnight.

idli batter in tall container 

(Note: If using idli rava (which is parboiled rice ground into a rava consistency) use 1 1/4 cup of it for ever 1 cup of parboiled rice).

Making the idlis

• Stir the fermented idli batter and check the consistency. It should drop slowly from the spoon.
• Prepare the idli cooker by pouring water into it and heating it.
• Ladle the batter into the greased idli plates and steam for 10 minutes in the idli cooker.
• Check that the idlis are cooked using a toothpick. It should come out clean when poked.
• Remove the idli stand and allow the plates to cool.
• Carefully remove the idlis from the idli moulds using a spoon.

(Note: I found that using a handful of old cooked rice instead of aval for the batter was excellent! however, many orthodox families may not approve!! Do use your discretion...)

Idli batter poured into the moulds in stand

Idlis can be made the next day for breakfast.

Rasam Powder

Rasam Powder (Rasa Podi)

Rasam means "elixer" and truly it is a great dish to have daily. However rasams in the south vary depending on the region and the tastes of the people. This is my favourite Jyoti mami's recipe and it has stood me in good stead over the years. The ingredients can either be sun dried or roasted on a low flame.  Families differ in their spice levels. So I suggest that depending on the palate of your family you can vary the chillies. Again Kashmiri or Bydagi chillies are moderate in their "karam" level, which is why I use them. 

Ingredients:

Ordinary red chillies

Bydagi red chillies

• 1 cup -dried red chillies ( Kashmiri or Bydagi)
• 1 cup -Coriander seeds (dhaniya)
• 1/2 cup - Tuvar dal 
• 2 tbsps. Channa dal 
• 2 1/2 tbsps. pepper
• 2 tbsps cumin seeds (jeera)
• 1 small bit of asafoetida (hing)
• 1 tsps turmeric
• Curry leaves - few bunches 

Rasam powder ingredients

Method of preparation

• Clean all the ingredients one by one.
• Wash the curry leaves and wipe dry. 

• Roast the tuvar dal and channa dal in a kadai till they turn golden brown.
• Transfer to a plate or paper to cool.

• Next roast the red chillies and dhaniya with the flame in low. When the chillies become crispy transfer the ingredients to a plate to cool.

• Roast the cumin seeds, pepper and hing and keep aside.
• Roast lightly the curry leaves and keep aside.

Roasted ingredients in mixie

• Once all the above roasted ingredients have cooled, grind them in a blender alongwith turmeric. The pwder should be a little rough as shown in figure.
• Store in an airtight jar and use as required.
  

Sambar Podi

Sambar podi (Sambar powder)

Sambar powder

Sambar is a staple of South Indian cooking. Although there are any number of ready made sambar podis available in the market, I believe home-made ones are the best. They last longer and you can choose the ingredients with care. 

Ingredients

Ingredients

• 1 cup of dried red chillies packed tightly  (I generally use bydagi chilli but other varieties can also be used. )
• 1 cup coriander seeds (dhaniya)
• 1/3 cup  tuvar dal
• 1/3 cup channa dal
• 2 tbsps. fennel seeds (methi)
• 1 tbsp. cumin seeds (jeera)
• 1 tbsp. pepper (milagu)
• 1 tbsp turmeric
• 1 small lump of asafoetida (hing)
• a bunch of curry leaves
• 1 tsp of oil

Method of Preparation

1. Dry roast the coriander in a kadai for a few minutes. Keep aside to cool. 
2. Again in the same kadai, dry roast the tuvar dal, channa dal, methi, hing and jeera and keep aside to cool.
3. In a little oil roast the red chillies and pepper till you get the aroma. Keep this aside to cool.
4. Lastly, lightly dry the curry leaves on the hot kadai.

(Note: In some families the ingredients are sun dried, cooled and powdered.)

• Powder all the roasted ingredients with the turmeric in a blender. The powder should be finely ground.
• Cool the powder on a newspaper and then store in an air-tight tin. 

Bisi Bela Bhat

Bisi Bela Bhat

Bisi Bela Bhat 

Bisi Bela Bhat  is  a very popular South Indian dish, especially in Karnataka. 

The word Bisi means hot, bela is lentils and bhat is rice. Basically it is rice and dal cooked together with ample vegetables and ground spices, with a generous dollop of ghee.

Ingredients

For the bath

• 1 cup of rice
• 3/4 cup of tuvar dal

• 1 lemon sized tamarind
• Salt to taste
• A generous amount of ghee
• Jaggery- a tiny blob to add at the end

Vegetables

Vegetables- cut into small pieces

The following vegetables can be included in this dish. 

• 1 large onion (cut fine) or a handful of peeled shallots
• Carrots
• Beans
• Capsicum
• Peas
• Radish (mullangi) ..optional
• Cluster beans
• Cauliflower
• Drumsticks

Take a cupful of assorted vegetables depending on availability. All vegetables have to be cut evenly into small cubes. If using drumstick, cut into 2 inch pieces and cook separately. Remeber to add with the cooked vegetables in the bath.

Generally carrots, cauliflower, peas and beans are used to give colour to the dish.

For the ground paste

Bisi bela bhat powder ingredients

• 3-4 red chillies -preferably byadgi
• 2 tbsp. coriander seeds-dhaniya
• 1 tsp. urad dal
• 1 tsp. chana dal
• 4-5 grains of fennel seeds-methi
• 1 inch cinnamon stick -lavanga pattai
• 2 cloves
• 1 small marathi moggu
• 1 tsp jeera
• 1 small bit of asafoetida-hing
• 1 tbsp. grated coconut
• In a kadai roast the red chillies, urad dal and chana dal.
• Then add the coriander seeds, cinnamon, cloves and marathi moggu.
• Separately roast methi seeds and hing and keep aside.
• Powder the the roasted mixture and keep aside.
• Grind the coconut along with the mixture and keep aside. 

For the seasoning

• 1 tbsp ghee
• 1 tsp. mustard seeds
• 1 red chili broken into bits
• A few curry leaves
• Hing powder

Method of Preparation

• Wash the rice and tuvar dal together.
• Add 3 cups of water to the rice and a tsp. of salt to the mixture in the pressure cooker.
• Pressure cook the rice and dal together for 3 whistles.

• Soak the tamarind in warm water.
• Extract the juice.
• Mix 1 tsp. salt to the tamarind extract and keep aside.

• Take a pan and add a tbsp of ghee to it.
• Add the onions/shallots and saute. 
• When golden brown add the other vegetables and saute for a few minutes.
• Add about 1 cup water and a pinch of turmeric (haldi) to the vegetables.
• Cook with the pan closed with a lid till the vegetables are more or less done.

• Heat the tamarind extract for a few minutes till a few bubbles appear.
• Add the cooked vegetables to the extract and let it cook and soak in the tanginess of the tamarind.
• Open the pressure cooker and mash the rice dal mixture well.
• Now add the rice dal mixture to the cooked vegetables and tamarind extract and stir well. Add a 1 cup of water to get the mixture to blend well. 
• Add the ground paste and stir well. 
• Switch the gas/induction off.
• Take a little ghee in a kadi. 
• Add mustard seeds, red chillies, hing powder and curry leaves.
• Pour the seasoning on the bath.
• Add the lump of jaggery to the bisi bela bath and stir well.
• Serve with a generous dollop of ghee.

Bisi Bela Bath is ready to be served hot with pappadam, raita or chips!

Pavarkkai Pitlai

Pavarkkai Pitlai

Pavarkkai -bitter gourd

Pavarkkai or bitter gourd is a delicacy is most South Indian households. It can be made into pitlai which is a version of kozhambu, crisp chips,  as well as pickle.

The health benefits of Pavarkkai are many. 7-Health Benefits of Bitter Gourd

Ingredients

• 1 large or 2 medium sized bitter gourds
• 1/2 cup of tuvar dal
• 1 lemon-sized tamarind
• A pinch of turmeric powder
• A few curry leaves
• Salt to taste ( about 1 1/2 tsps.)
• A lump of jaggery (optional)

Method of Preparation

• Soak the tamarind in warm water for about 20 minutes and extract its juice.
•  Pressure cook the tuvar dal with the turmeric powder.

Cooked tuvar dal

• Chop the bitter gourds into small pieces and keep aside.

Chopped pavarkkai

Ingredients to be ground

Ground ingredients

• 4 tsps coriander seeds (dhaniya)
• 2 tsp. urad dal
• 2 tsp channa dal
• 5-6 peppercorns
• 5 red chillies
• A few curry leaves
• Asafoetida - a small lump (hing)
• 2 tsp. oil 
• 2 tbsp fresh grated coconut

• Roast the coriander seeds, urad dal, channa dal, peppercorns, red chillies, curry leaves and hing in a little oil till colour changes to golden brown.
• Grind the roasted mixture with the grated coconut.

Procedure

• Saute the chopped pavarkkai pieces in a little oil in a kadai till it is partially cooked.
• Pour the tamarind extract into the kadai.
• Add salt and a little turmeric.
• Allow the mixture to boil till the raw smell of tamarind has gone.
• Now add the cooked tuvar dal and stir for a minute till the consistency is uniform.
• Then add the ground paste and cook till the pitlai starts boiling.
• Drop a lump of jaggery at the end.

Tempering

Take a tsp. of oil and temper with 1 tsp.mustard seeds, 1 chilli broken into bits, and hing, and a few  curry leaves.

Pavarkkai pitlai

Pavarkkai Pitlai ready!!
Serve with hot rice.

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