Mallige Idli with Tomato Chutney and Coconut Chutney

 

Idli is a staple south Indian breakfast, very mild and a healthy dish. As a child I always refused having idli, because I felt idlis were for those days when I have fever.. I always used to give a sad look to those humble healthy idlis, but now these are one of my fav food, I just love to dunk them in a spicy array of chutneys and relish and a dollop of ghee.  Uhhh!! as my typing this, my mouth is watering already........

 

Okay, lets jump to the recipe, this particular idli is called Mallige which means Jasmine in Kannada, so you know from where this Idli hails.... This is soft and melt in the mouth idli, I know generally idlis are meant to be that way, but this is softer than the usual idlis.

 

 

Ingredients

2 cups Urad Dhal

1 cup Idli Rice

1 cup normal rice(Any variety)

1/2 cup poha(beaten rice/avalakki/aval)

1/2 cup cooked rice(mashed).

1/4 cup curd

1 tsp methi seeds

Salt as per taste.

 

Method

Soak urad dhal, idli rice, normal rice, poha and methi for 4-5 hours or overnight.

First grind the urad dhal to a soft fluffy batter, adding water little by little and transfer to a vessel.

Now grind the idli rice, normal rice, cooked rice, poha and methi to soft batter and mix with the ground urad dhal mixture.

Now here comes the important step, if the climatic condition where you stay in cold or chilly then add curd and salt and allow the batter to ferment overnight.

However, if you are in hot or humid place(like me), then add the curd just 1 hour before preparing the idlis, so that your batter doesn't get too sour and spoil the taste of the idli.

Add salt to the batter and set aside to ferment overnight or atleast for 6-7 hours to have a soft idli.

Now grease your idli plates and pour the batter and steam cook for 10-12mins or until done.

 

Some tips for Mallige Idli

Do not mix the batter many times, just gently fold it to mix the rice and urad dhal batter.

Keep it in a warm place to ferment properly.

Remove the idlis, once its completely cool, this wasy its easy to remove the idlis.

Some also add soda or eno, before preparing the idli, but if you follow these steps, I am sure you wouldn't have to add those and the result would still be a super soft idli on your plate.

 

 

I Served these With Tomato Chutney for this you need

3-4 ripe tomato

1 tsp chana dhal and urad dhal

3-4 dry red chilly

2 green chilly

salt as per taste

oil 1 tsp

mustard and hing 1/2 tsp each

 

Method

wash wipe and chop the tomato finely, roast both the dhals until golden brown and aromatic, set aside and add the green chilly, red chilly and tomato and roast until tomato turns mushy. Cool everything and grind to fine paste adding salt and little water.

For tempering heat oil and splutter mustard and hing and pour on prepared chutney.

 

Coconut Chutney

A very easy chutney, for this you need

1 cup grated coconut

2-3 tsp roasted chana

salt as per taste

ginger 1 tsp grated(Optional)

oil 1 tsp

mustard and urad dhal 1/2 tsp each

Few curry leaves

 

Method

Grind coconut, roasted chana, ginger and salt adding little water to fine paste.

To temper heat oil splutter mustard, once it stops the spluttering add urad dhal, when it turns slight brown add curry leaves and fry for 2mins, pour this mixture to the chutney.

Didn't I tell you, this was an easy chutney......

 

Do try this simple, yet tasty Mallige Idli with Tomato Chutney and Coconut Chutney.

 

I am sending this to Srivalli's " Come join us for breakfast"

 

Green Moong Barley And Oats Adai With Asparagus Chutney

I always love to change the ingredients and play around with my dosa or adai batters. Coming to this particular Adai, this is one nutritious and tasty adai with a simple yet lip smacking chutney made with Asparagus.


Ingredients Needed
2 cups Green Moong/ Whole Green Gram
1 cup Barley
1 cup Oats(dry roasted and ground to fine powder)
1/2 tsp Cumin seeds
1 tsp grated ginger
2 Green chilly
Salt as per taste

Method
Soak moong, and barley for 5-6 hours or overnight. Except salt grind rest of the ingredients to a fine batter, add salt and mix the batter well.
Heat a tava/griddle splash some water and pour the dosa batter in a circular motion, keep it slightly thick, cook on both the sides until done, this will take 3-4mins.
I don't use oil to cook my adais and dosas as I use a non stick tava.
You can even set aside the batter for an hour and prepare the adais later. If the batter is too thick, add little water and make it slightly thin and prepare your adais.


Moving to Asparagus Chutney, this is the first time that I am trying asparagus, and thought I would prepare a chutney to pair up with the above adai, Voila!! the chutney turned out to be super tasty.
To know more about Asparagus click here


For Asparagus Chutney
8-10 Tender Asparagus
1 tsp each chana dhal and urad dhal
6-7 Dry red chilly
1 medium size onion
1/2 tsp Mustard Seeds
Salt as per taste
To temper
Oil 1 tsp

Method
Dry roast chana dhal and urad dhal separately for 3-4 mins on low heat until it turns light brown, set aside and  roast the finely chopped onion until it turns pinkish, now roast the dry chilly and asparagus until asparagus softens.
Cool the roasted items and grind to fine paste adding salt and little water.
Heat oil and splutter mustard seeds, pour this on the prepared chutney and serve.


Since I have prepared my adai and chutney with just a tsp oil, it is a healthy dish aswell, with minimal use of oil. You can prepare these yummy adais for your breakfast or dinner.

I am sending this to Srivalli's " Come join us for breakfast"