Idly

Urad Dhal - 1 cup, washed and soaked with 1 tsp Fenugreek in Water for at least 4 hours

Idly Rice - 4 cup, washed and soaked in Water for at least 4 hours

Salt

In a wet grinder add the soaked Urad Dhal and grind until smooth and fluffy. Transfer the batter to a large bowl and keep aside.

Next, grind the soaked Idly Rice until smooth and pour over the Urad Batter.

Mix both the Batters together until they blend to form a single smooth Batter.

Rest the Batter overnight and allow to ferment.

When you are ready to make Idly, season the Batter with required Salt and mix again until well blended.

Pour some Water in the Idly cooker and bring to boil (until the steam comes through its vents).

Grease the Idly plates with Oil and pour a ladle of Batter into each mold in the Idly plate. Place the Idly plates inside the Idly cooker and steam the Idly for about 12 minutes and remove from heat.

Sprinkle Water on the Idly plates and allow the Idlies to cool down.

Once the plate is cooled, remove the Idlies from the Idly plate and transfer to an insulated container.

Serve warm Idlies with Chutney, Sambhar and Vadai.

Green Gram Sundal

Green Gram – 1 cup, soaked in Water overnight and pressure cooked with required Salt for 1 whistle and drained

Oil – 1 tsp

Mustard – 1 tsp

Urad Dhal - 1 tsp

Red Chillies – 3 to 4

Asafetida – a pinch

Curry leaves

Onion - 1 cup, diced

Ginger - 1 tsp, grated

Salt & Pepper

Coconut gratings – 1/4 cup

Heat Oil in a medium pan.

Temper Mustard, Urad dhal, Red chillies, Asafetida and Curry leaves.

Saute Onion until translucent.

Add Ginger and saute for a few seconds.

Now add the Green Gram along with required Salt & Pepper; mix well.

Turn off heat and garnish with Coconut gratings.

Uthappam

Idly Dosa Batter - 4 cup

Oil

Onion - 1 cup, chopped

Heat a Dosa griddle until medium hot. Smear the griddle with few drops of Oil.

Ladle the Batter and pour onto the hot griddle. Gently spread the batter to a thick pancake. Note that the quantity of batter to make Uthappam will be more than what you would normally use for a Dosa. The Uthappam should be thick.

Cook the Uthappam on a medium flame. Drizzle some Oil on the top and sides. Cook till the base is golden. Then flip and cook the other side.

Remove the Uthappam from griddle and repeat with remaining batter.

Serve with Chutney or Sambhar.

For making Onion Uthappam add some chopped Onions on the Uthappam as soon as you spread the batter. Lightly press the onions on the Uthappam so that they stick to the batter.