Beans paruppu usili is a crumbled lentils combined with other spices and cooked beans. It’s a very popular dish in southern part of India where people make for weddings and on other special occasions. It goes well with rice and vatha kuzhambu or mor kuzhambu.
Beans (finely chopped, 1 cup)
Urad Dal [Black Gram] (split, 2 tsp)
Toor Dal [Pigeon Peas] (split, 1 cup)
Hing [Asafoetida] (cake, small)
Mustard Seeds (1 1/2 tsp)
Red Chilies (5)
Salt (to taste)
Oil (12 tsp)
Curry Leaves (few, chopped)
Coriander Leaves (chopped, as desired)
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Category: Lunch \ Dinner
Wash and soak dal, red chilies and hing for an hour.
Filter the water and grind the above three soaked ingredients with required salt to a coarse consistency.
In a skillet add oil and mustard seeds.
After the seeds splutter add urad dal and curry leaves.
Wait for the dal to turn golden.
Add the chopped beans and salt.
Add little water and cook till they cook soft.
Set aside the cooked beans.
In the skillet add oil and the ground dal mixture.
Millet recipes are very healthy and loaded with nutrients and antioxidants. Since millets are very good substitute for rice many recipes like pongal, khicdi, idli and dosa can be made by using millets.
Foxtail Millet [Thinai Arisi] (2 cups)
Black Gram [Udad Dal] (whole, white,1/2 cup)
Puffed Rice (2 tbs)
Oil (12 tsp)
Salt (to taste)
Soak time: 10 hours
Grind time: 40 minutes
Cook time: 20 minutes
Serves: 20 Idlis
Foxtail Millet idli:
In a wide bowl wash foxtail millet and soak for 10 hours.
In another bowl add udad dal and soak for 10 hours. After 2 hours it should be kept in the fridge till we grind.
First grind udad dal like how we grind for regular idli without adding much of water.
Pour in a wide bowl and set aside.
Next grind soaked foxtail millet. Before grinding add washed puffed rice along with foxtail millet
Grind to a fine paste and add the ground paste to the already ground udad dal paste.
Add salt and mix well.
Ferment it overnight.
Mix the batter well before we pour it on a staeamer.
Grease the idli steamer plates with oil.
Take a ladle full of batter and pour into greased plate.
Close with a lid and steam for 10-12 minutes.
Allow it to cool and remove idlis from the idli mould.
Use the same batte
Foxtail Millet Dosa
Heat the skillet or tawa to make dosa.
Pour the batter on a heated tawa and spread from the center to outward.
Drizzle with oil and cover with a lid.
Cook till it is nicely golden and crisp.
Remove the lid and flip the dosa if require drizzle some more oil.
Step by step pictures:
The batter should be neither too thick nor too watery.
Humid temperature is very ideal for fermentation.
Puffed rice should be soaked 10 minutes before grinding.
Atleast 7-10 minutes rest time should be given after steaming.
Usually after fermentation the batter should be kept in the fridge for few hours before making idlis .
Ribbon pakoda is a festival snack especially made during Diwali. This snack is made with many variations depending on the tradition of a household. It’s a simple recipe with a few ingredients.
Chickpea Flour [Besan] (1 cup)
Rice Flour (1/2 cup)
Red Chili Powder (1 tsp)
Asafoetida [Hing] (1/4 tsp)
Salt (to taste)
Butter (1 tbs)
Oil (to fry)
Cook time: 30 minutes
Total time: 40 minutes
Category: Snack \ Tiffin
In a wide bowl add chickpea flour, rice flour, red chili powder, salt, asafoetida, and butter.
In a pan heat oil and when it’s hot pour on the dry ingredients.
Mix all the ingredients well using your fingers.
Add water gradually to make a soft dough.
Place the ribbon mould and grease with oil.
Take a small portion of the dough and make a cylindrical shape.
Place the dough inside the snack maker.
Heat oil in a deep skillet.
Press the snack maker directly over the oil.
Flip and fry pakoda till they turn crisp.
Drain on a paper towel.
Step by step pictures of the recipe:
The dough should be soft. Neither the dough should be too soft nor too tight. If the dough is hard it will be too hard to press the snack maker and pakoda will be hard too if the dough is too loose then it will absorb more oil.
Keep the dough covered after the small portion has been taken out.
The oil should be at medium high, if the heat is too low it will absorb more oil.
When the sizzling sound stops pakoda should be taken out from the pan.
Ribbon moulds are serrated and non-serrated. Anything can be used.