Cabbage Sanna Idlies-Spicy steamed cabbage cakes

This is one of my favourite spicy idli  recipe using cabbage and onion and after so many trials Iam satisfied with this recipe.The use of sona masoori rice instead of dosa rice would be the key!!.The batter should be perfectly blended and it should be on the coarser side.These idlies can be enjoyed as a snack too,but beware as the spice levels may take toll of your tummy.Traditionally they were made weaving tiny baskets made of jackfruit leaves called 'Khotto'and hence called 'sanna khotto' where sanna means small and khotto meaning the weaved jackfruit leaf baskets.I have used idli moulds instead and called them sanna idlies.The baskets should be carefully weaved with no gaps as it results in loss of moisture in form of dripping.I prefer making idlies over khottos due to unavailability of leaves and foolproof weaving as well.Here you go with the instructions below.

Ingredients:
Rice(sona masoori)               1cup
Tuvar daal                                 2/3 cup
Red chillies(roasted)             7-8
Tamarind                                   cherry sized(soak in warm water and make pulp)
Salt                                                to taste
Fresh/frozen coconut            1/2 cup or little more
Cabbage Shreddings             1cup
Onion(chopped fine)             1 large
Oil                                                 just to grease the idli plates/moulds

Method:

• Wash and soak rice and daal for atleast 2-3 hours.
• Take a blending jar add the roasted chillies,salt,coconut and tamarind.
• Pulse it to make a coarse paste.
• Add drained rice+daal and blend to form a coarse paste adding little water as required.
• The texture should be like rava idli batter.
• Transfer into a mixing bowl.
• Add cabbage and onion and give a nice stir.
• Rest it for 30 minutes as both cabbage and onion wilt and also give out some moisture.
• Prepare the idli steamer filled with required amount of water and heat it up and grease the idli plates/moulds with oil of your choice.
• Pour a ladleful of batter into the greased plate and steam for 15-20 minutes.
• Tastes heavenly when served hot drizzled with coconut oil(thats a must) with rice and dali thoy or rasam or even any sarupkaris(refer this blog for variants)

Undi-Steamed Rice and Coconut Balls

This is yet another breakfast staple of the Konkans which is easy to make as idly rava(cream of rice)is easily available in stores.Earlier it was made soaking rice then coarsely blending it which would take time.This is a easy version which I prepare since many years.

Ingredients:

Idly rava 

(rice rava)                       1 1/4cup

Fresh coconut

  (grated)                         1/2 cup

Salt                                  to taste(1tsp,apprx)

Water                             1cup

Seasoning:

Mustard seeds                1tsp

Urad daal                       1tsp

Methi                             1/4tsp

Oil                                  2-3tsp

Method:

• Wash and discard the water from idly rava.
• Heat oil in a kadai,add mustard seeds and let it crackle
• Add urad daal,when golden add methi and fry a bit.
• Add grated coconut(if having slices then pulse in a blender using little water)and saute for 30 seconds.
• Now add water,salt and bring to a good rolling boil.
• Add the washed rava,and let stand for 30 seconds.
• Now switch the flame to medium and using a spatula keep turning the mixture.
• It has to become like a dough with all moisture evaporated.
• Let it cool down .Now take a small portion and shape to a ball with a little thumb impression in the centre.
• Steam this in a pre-heated idli steamer and steam for 20 minutes on stove top.
• Best served with a drizzle of coconut oil on top with some pickle or any spicy curry.

 Note:
If coconut milk is available it can be used instead of fresh  coconut in which case for the above recipe use 5 tbsp. of it and the process remains same.
I used to use it during our stay in US as coconut milk was abundantly available in Asian markets compared to fresh/frozen coconut.

Some more Pics...


Texture of the sautéed dough



In the Steamer after it is done

Kultha Ramdan/Idli-Steamed Rice cakes with a dash of Horsegram

Idlis are steamed rice cakes which are a South Indian speciality popular all over the globe.Here is a recipe that involves Horse gram/Kulith/Kulthi as well in addition to the rice and urad daal/split black gram.I do not know the meaning of the term ramdan though it is called so.This is a speciality prepared by the Konkani community of coastal Karnataka,India.This is a healthy food as it steamed and also a filling one.Hope you all will like it !!

Ingredients:
Urad daal(split blackgram)        1/2pav(3/4cup)
Kulith(horsegram)                         1tbsp
Idly rava(cream of rice)              1.5cups**(refer note mentioned below)
Salt                                                       to taste

Method:

• Wash urad daal and horsegram together and soak for 5-6 hours.
• Blend this using required water in a blender or a grinder to the consistency of idli batter.
• Once done transfer into a large vessel(as this increases in volume during fermentation)
• Reserve the water used in washing the blender/grinder.
• In a bowl take the idli rava and soak it with the water reserved.(just enough to soak the rava)
• After a few minutes the rava would have completley absorbed mositure,add this along with salt to the prepared batter and mix well.
• Ferment overnight.

Preparing and Serving idlis:

• Take a greased round dish(with 2" depth) and pour the batter to fill only 3/4th full and steam for 20 minutes.
• Check with a knife pierced in the centre,if comes clean which means they are done.
• Cut to squares and serve drizzled with coconut oil(option only for coastal people who can stand the flavour ) and chutney.

Note:**

• I have mentioned 1.5cups-Earlier I used to prepare the batter in a mixer blender,there the volume of batter is less,where I used to put only 1 cup of idly rava and  only 1 batch  yielded.
• In the above recipe I have used grinder to prepare the batter where the volume is quite double than prepared in mixie jar,also it makes 2 batches of extra light idlis/ramdan,hence the quantity of rava used is 1.5cups

Variations:

• The batter can be instead prepared into idlis using the moulds.
• Traditionally in a idli steamer a cloth is spread lined with banana leaf and then batter is poured over and steamed for more than 30 mts due to the quantity poured.

Tips:
You may freeze the leftover pieces in a freezer bag  and re-heat in a microwave,by just sprinkling a little water over it, whenever you run out of snacks.I use in this manner when we are back home after an outing.Believe me it tastes as fresh as it should be.This rule applies even to idlis,pathrado and so on..

Rava Idli-Steamed Semolina Cakes

Rava is nothing but semolina or cream of wheat.Rava idli is an authentic south indian breakfast dish,but may be served for lunch /dinner as well.This is easy to prepare as no soaking ,grinding and fermenting process being involved.It is a weight-watcher friendly recipe as it has no rice and good for those who fast on festivities.It is a beautiful dish prepared with combination of daals and healthy as it is steamed.It can be served with chutney/sambhar or kurma.The ready to eat mixes are easily available in the grocery stores but if time permits and if one wants to have a preservative free then here is a easy recipe which hardly takes much time.
This recipe belongs to my dear friend Ms.Jaysree Venkat who cooks yummiest food.

Ingredients:

Rava/semolina(medium variety)1.5 cups

Mustard seeds 1tsp

Chana daal(split yellow peas) 3/4 tsp

Urad daal(split black gram) 3/4 tsp

Cashew nuts2tsp

Curry leaves 4-5 leaves

Fresh curds 1.5 cups

Fresh green peas 1/2 cup

Chopped fresh coriander 1/4 cup

Salt 1tsp(apprx)

Baking soda 1/2 tsp

Oil 2-3 tsp

Method:

Rava idli mix-

• Heat oil in a thick bottomed pan.
• Add mustard seeds and let it sizzle.
• Add chana daal,after few seconds add urad daal,cashew nuts and raost till golden.
• Add curry leaves(torn into pieces)followed by rava.
• Switching the flame to low saute till it turns light golden(takes around 8-10 minutes).
• Finally add salt and mix well.
• The rava mix is ready and may be stored for few days too.

Preparing idlis/Steamed cakes:

• Heat the idli steam pot adding required water
• Take the roasted idli mix in a bowl
• Add curds,fresh peas(if frozen keep in water for 5-10 mts,drain),fresh coriander leaves and mix well.if the mixture becomes too dry then add extra curds or water,do not add too much.the batter should be semi solid but of pouring consistency.
• Add soda ,give a quick stir,let stand only for a minute,u'll see small bubbles in the batter,which means it has begun its reaction.
• Pour a laddle of batter each in the idli mould.
• Steam on high heat for 10-15 mts.
• Remove the cooked idlis from the steam pot and let it cool.
• Unmould the idlis with the help of a spoon
• Serve hot with chutney/sambhar etc.,

Note:
Add curds to the rava mixture when it is still warm.In case u prepare the mixture ahead of time,slighlty warm up the mixture before mixing curds

Variations:

• This can be made adding onions into the seasoning,in that case dry roast rava to golden and keep in a bowl and do the rest of seasoning as mentioned then add 1 small onion chopped fine,saute to translucent,add green peas,chopped coriander,pour into the bowl containing roasted rava,mix well and proceed with the same method mentioned above.
• While pouring into the moulds it can be granished and given a nice look.in this case don't add the cashews while roasting instead roast it with little ghee to golden and set aside.Place each cashew in the idli mould with 1tsp each of fresh grated coconut and grated carrots,then pour the batter.steam as usual.when unmoulded looks colourful and appetizing.