Aloo idli/ Potato idli

 Aloo idli/ Potato idli 

Aloo idli (Potato idli) is a quick,  healthy and tasty variation to the traditional idli. It is unique, soft, spongy and differently flavoured idli. 

Quick tips -

1. Take raw potatoes. Wash it, peel it and chop it.

2. Instead of eno... 1 tsp baking powder can be added. 

Ingredients for potato batter -

2 potatoes chopped

1 inch ginger 

2 tbsp water

For mixing - 

1 cup suji

To taste salt

1/2 cup curd

1/4 cup water

2 green chilli grated 

1 tsp chilli flakes

1 tsp sambar masala powder

3- 4 tbsp coriander leaves chopped

1 small packet (1 tsp) Eno

1 tbsp water

For tempering -

2 tsp cooking oil

1 tsp white urad dal

1/2 tsp chana dal

1 tsp mustard seeds 

Method - 

1. Take a mixer jar. Add peeled  chopped potatoes, ginger and water. 

2. Grind it to a smooth batter. 

3. Take a mixing bowl. Add suji, salt and curd. Mix. 

4. Add potato batter and mix. 

5. Add 1/4 water and mix well. 

6. Cover and keep aside for 15- 20 minutes. 

7. In a small pan heat oil. Add urad dal, chana dal, mustard seeds and let it splutter for a second. Switch off the flame and let it cool completely. Tempering is ready. 

8. After 20 minutes add tempering on the batter. Add green chilli, chilli flakes, sambar masala powder and coriander leaves. Mix well. 

9. Mix well.

10. Before steaming the idli add eno and 1 tbsp water. Mix well. Batter will become frothy. 

11. Mix.

12. Grease idli moulds properly. Heat little water in the idli cooker. Pour batter in the greased  idli moulds. 

13. Place idli stand in the cooker and cover it with lid.  Steam for 15 minutes on high flame. Switch off the flame and let it sit for 5 minutes. 

14. Open the lid. Perfectly steamed idlis. 

15. Remove the idlies out from the moulds. 

16. Place it in the bowl. 

17. Transfer to a serving plate. 

18. Serve with sambar and chutney. 

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Chana dal chutney

 Chana dal chutney 

Chana dal chutney is simple, easy and spicy condiment. It is prepared by roasting and grinding chana dal and coconut powder along with other spices.  

Ingredients -

3 tbsp chana dal

1/4 cup coconut powder

1 dry red chilli

1/2 tsp cumin seeds

1/2 tsp flax seeds

To taste salt

1 tsp ginger 

1 tsp tamarind pulp

3/4 cup water

For tempering -

1 tsp cooking oil

1/2 tsp white urad dal

1/2 tsp mustard seeds 

Method - 

1. Dry roast chana dal on high flame till golden. 

2. Add coconut powder, dry red chilli, cumin seeds and roast for 2-3 minutes on medium slow flame.  

3. Add flax seeds and roast for 1-2 minute. Switch off the flame.  

4. Let it cool completely. 

5. Add the cooled mixture in mixer jar. Add ginger, tamarind paste and add water little by little. 

6. Grind it to a smooth paste. Add salt and grind again. 

7. Grind till you reach the desired consistency. 

8. For tempering - heat oil in a small pan. Add mustard seeds, white urad dal and let it fry till golden on slow flame.  

9. Remove chutney in the bowl. Add this tempering to the chutney. 

10. Mix well.  

11. Chana dal chutney is ready. 

12. Transfer to a serving bowl. Serve with dosa, idli, uttapam or any South Indian cuisines. 

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Dhokla pancake

 Dhokla pancake 

Dhokla pancake is a quick, easy and simple dish. It is soft and spongy in texture. And moreover, addition of dhokla tempering on the pancakes made it super delicious. This dhokla pancake is simply a mouth melting dish. 

Quick tips -

1. Add spices to taste.

2. Cook pancakes on slow flame. 

Ingredients : 

3 cup Besan

3 tbsp Suji

2 cup Curd

To taste salt

to taste Red chilli powder

1/2 tsp Turmeric powder

2 pinch Sugar

3 Green chilli grated

3 tbsp Lemon juice 

9 tbsp Water

Other ingredients -

2 pouch Eno

1 tsp Water

For tempering : 

2-3 tbsp Oil

1/2 tbsp Mustard seeds

2 tbsp Lemon juice

3 cut Green chilli length wise 

1 cup or as needed Water

For garnish -

2 tbsp coriander leaves

1/2 tsp sesame seeds 

Method : 

1. In a bowl mix besan, suji, salt, red chilli powder, turmeric powder. 

2. Add curd and mix well. 

3. Add water and mix well.  

4. Now add grated green chilli. Mix well.  

5. Add sugar and lemon juice mix well. 

6. Cover and keep aside for 10-15 minutes. 

7. Now add eno and 1 tsp water . Mix well.  

8. Batter will become frothy.  

9. Add coriander leaves. 

10. Mix well. 

11. Heat dosa tawa (griddle) on slow flame. Heat till it is medium hot. Brush it with few drops of oil. 

12. Pour 3-4 tablespoon of dhokla batter on the tawa. Do not spread. Let it cook on slow flame for few minutes. 

13. It will leaves the tawa and bottom side turns golden. 

14. Flip the side. Cook on medium flame for few minutes. 

15. Cook till both sides are golden. 

16. Place ready dhokla pancakes on the serving plate. 

17. Method for tempering - Take a small wok. Pour oil in it and heat it. Now add mustard seeds, let it splutter. Add green chillies and saute till crispy. Add water and bring it to boil. Add lemon juice and mix. Switch off the flame. 

18. Drizzle tempering all over the dhokla pancake. 

19. Sprinkle coriander leaves and sesame seeds on top. 

20. Serve hot with chutney. 

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