Instant snack using leftover idly batter

Ingredients:

Idly batter- 1/4 cup

Oil - For Frying

Method:

1) In a pan, heat oil and drop batter into random balls and fry until golden brown.

Serve this with coconut chutney or with tomato ketchup.

Note:

You can also add chopped onion and green chilies.

Idly Sambhar

Ingredients:

Idly Rice – 2 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak rice and urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl, soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in the same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.
8) Now add this fermented batter to idly plate and Steam in Idly cooker for 15 mins.

Serve idly with sambhar.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) I have used mixer or blender to make batter.
4) I have placed the ground batter in Oven overnight.
5) You can also use normal idly plate.

Khara bath - Spicy Upma using Rava

Ingredients:

Rava / Semolina - 1 cup
Green chilies - 3
Mustard seeds - 1/4 tbsp 
Jeera - 1/4 tbsp 
Chana dal - 1/4 tbsp 
Urad dal - 1/4 tbsp 
Hing / Asafoetida - 1/4 tbsp 
Curry leaves - few
Oil - 2 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Onion - 1 medium
Water - 2 cups
Vangi bath powder - 1 tbsp
Vegetables of choice - 1 cup
Lemon juice - 1 tbsp
Shredded coconut - 2 tbsp
Finely chopped cilantro / coriander - 2 tbsp

Method:

1)  Heat the oil in a pan and add the urad dal and mustard seeds.
2) When the seeds crackle, add jeera, asafoetida, curry leaves, green chilies and onions and sauté on a medium flame until soft.
3) Meanwhile, in another pan, add the  Rava and saute on a medium flame till light brown in color.
4) Add chopped vegetables one by one separately and fry until done.
5) Add all powders, salt, and mix for a min.
6) Add water and let it boil. Once the water starts boiling, add roasted Rava slowly and stir well when adding.
7) Cook until all the water evaporates and Rava is cooked.
8) Add coriander leaves, coconut and mix well.
9) Add lemon juice and mix well. Turn off heat.

Khara bath is ready to be served with pickle or coconut chutney.

moong dal bhel

Ingredients:

Carrot - 1 cup (Grated)
Onion - 1 medium
Tomato - 1 Medium
Green chilly paste - 1 tbsp
Salt - as required
Chat Masala - 1 tsp
Coriander leaves - handful chopped
Fried Moong dal - 1/4 cup
Sev - 1/4 cup

Method:

1) In a bowl add grated carrot, finely chopped onion, finely chopped tomato (de-seeded), green chilly paste, chat masala, salt, chopped coriander leaves.
2) Mix well until nicely blended together.
3) Now add Fried Moong dal and mix well.
4) Transfer this into a serving bowl and sprinkle it with some coriander leaves and sev. If needed chat masala can also be sprinkled before serving.

Note:

1) Finely chopped green chillies can also be added instead of green chilly paste.
2) Chat masala can be substituted with lemon juice.

Uddina bonda

Ingredients:

Urad dal - 1/4 cup

Salt - As required

Green chilies - 2

Oil - For Frying

Method:

1) Soak urad dal overnight or for 4 hours.

2) Grind urad dal without or minimal water.

3) Add salt, chopped green chilies and mix well.

4) Beat the batter until its foamy.

5) In a pan, heat oil and drop batter into random balls and fry until golden brown.

Serve this with coconut chutney or with tomato ketchup.

Chrispy tangy mirchi / chilies

Ingredients:

Green chilies - 4
Lemon juice - 1 tsp
Salt - As required
Oil - 2 tbsp

Method:

1) In a pan, add oil and fry green chilies until it changes its color.
2) Once done, take this to a bowl and add, lemon juice, salt and mix well.

Serve these tangy chilies with vada pav.

Instant Red chutney for vada pav

Ingredients:

Red chilli powder
Crushed jeera
Salt

paste that comes with haldiram bhel mix
red chilly paste
green chilly paste

Method:

Mix all the ingredients and red chutney is ready to be served.

Masala Papad

Ingredients:

Papad - 1

Chilly powder

Chat masala

Salt

Method:

1) Sprinkle Chat masala, red chilly powder, and salt on fried papad and serve.

Note:

1) You can even add Chopped onion, cilantro, and tomato too.

Thate idli

Ingredients:

Idly Rice – 2 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak rice and urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl, soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in the same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.
8) Now add this fermented batter to Thate idly plate and Steam in Idly cooker for 15 mins.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) I have used mixer or blender to make batter.
4) I have placed the ground batter in Oven overnight.
5) You can also use normal idly plate.

Spinach Pulugura

Ingredients:

Spinach - 1 box

Garlic - 4 pods

Onion - 1 medium

Green chilies - 4

Salt - As required

Toor dal - 4 tbsp

Tamarind pulp - 1/4 cup

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Chana dal - 1/4 tbsp

Urad dal - 1/4 tbsp

Curry leaves - few

Hing - 1/4 tbsp

Coconut oil - 1 tbsp

Method:

1) Wash spinach, toor dal and add them to cooker. Also add onion, garlic, green chilies and cook for 2-3 whistles.

2) Once cooked spinach cools down, Add this to blender with salt and tamarind pulp, and blend into smooth paste.

3) In a vessel, add oil. Once it heats up add mustard, jeera, chana dal, urad dal, hing and curry leaves.

Add Blended spinach paste and bring to a boil. Add water according to required consistency.

Tasty Spinach Pulugura is ready to serve with rice or Ragi Mudde or with Chapathi.

Rava paratha

Ingredients:

Rava - 1 cup
Water - 2 cups
Salt - As required
Red chilly powder - 1/4 tbsp
Cilantro/coriander leaves - few
Ajwain - 1/4 tbsp
Green chillies - 1 (finely chopped)
Oil - As required
Wheat flour - 1/2 cup

Method:

1) In a pan, add water, salt, 1 tsp of oil, red chilly powder, ajwain, coriander leaves, green chilies and bring it to a boil.
2) Now add Rava and mix until it comes out into a single lump/dough consistency.
3) Once the dough is slightly warm enough, add wheat flour and knead the dough. Make small balls
4) Dust wheat flour gently and roll into a paratha.
5) Place this on a tawa and cook on both sides with some oil.


Rava paratha is ready to be served.