Making the More for more idli.
- In cooking oil, after heating it, splutter the mustard seeds and add hing to it.
- Fry the red chillies well.
- Switch off the gas and add the methi seeds in the hot oil, since methi gets fried very
fast.
- Add curry leaves.
- Pour these into the butter milk which has been churned well.
- Fry in the remaining oil, the more milagai vatral and keep them separately.
- From the butter milk, pick the fried red chillies in your hand with your fingers add salt to
taste and under the butter milk squeeze the chillies and salt together and mix them well.
- This buttermilk should be kept in a wide shallow bowl.
Idli:
- Make ( preferably the midi sized idlis one set – 25) the idlis and while hot remove them
and slowly drop them in the buttermilk.
- After a few seconds remove the soaked idlis and lay them separately in a wide dish
without piling them up one on the other.
- The remaining buttermilk should be kept separately and poured on to the idli, just before
serving.
- Garnish the idlis with green coriander leaves and crushed more milagai vatral with your
hands.
- More idli is ready for serving.
Idli batter:
-The proportion is 3 parts parboiled rice, 1 glass raw rice soaked together.
- 1 handful of beaten rice (aval) soaked separately after sifting and cleaning.
- 1 part of urud dhal soaked separately.
_ grinding is to be done as usual. Aval should be ground with the rice.
- Either the usual idli batter or
- 2 cups of raw rice broken and 1 cup of urud dhal soaked separately and ground.
- Take care not to add too much water to the broken rice – just enough to soak it.
- First grind the dhal well. To it add the soaked raw rice, after squeezing off the excess
water with your hands.
- Grind together for about 10 minutes until the batter is homogenous. Add required salt
and allow it to rise overnight.
The next day:
In a little ghee, fry golden brown, some cashews and then raisins. Keep aside. Add a little
cooking oil in the kadai and add hing, shut off the gas and add broken black pepper and jeera to
it. Do not fry these – if you do, you will get a medicinal flavor from it.
Add these to the idli batter.
Smear small cylindrical tumblers with oil , pour the mixed batter and stand them in a pressure
cooker. You can easily keep 5 in the cooker, place a plate on it and keep another 5 on it. Pour
only 3⁄4 of each cup. They will puff up above the tumbler otherwise.
It would take at least 15 – 20 minutes to cook.
The test to see if it is ready is to drive through a wet knife inside and see. If it is not cooked,
the uncooked batter will stick to the knife.
Remove the tumblers , allow them to cool for at least 10 minutes.
With a knife slowly drive around the sides and lift the cooked kadubu gently from the bottom.
Upturn the tumbler for the kadubu to fall fully . If it breaks, it means you will have to wait for
some more time.
Serve with sambar, chutney and milagai podi.
Plan for the week
1. Sunday – Vatral kuzhambu
2. Monday – Venthiya kuzhambu
3. Tuesday – Paruppu sambar
4. Wednesday – Iru puli kuzhambu
5. Thursday - Paruppu urundai kuzhambu
Vatral kuzhambu podi
Paruppu thuvial podi
Kootu podi ( roasted) 2
• Venthiya kuzhambu podi
• Paruppu usili powder
• Milakootu podi 1
• Sambar powder
• Curry powder for any vegetable like – potato, green plantain, brinjal, lady’s
finger, paavakkai etc
• Iru puli kuzhambu podi
• Kootu podi (roasted) 2
• Curry powder
• Venthiya kuzhambu powder
• Paruppu urundai powder
• Kootu powder 3
6. Friday – Sambar – Araithu vita sambar
7. Saturday - No kuzhambu
• Sambar powder
• Curry powder
• Kootu powder(roasted) 2
• Milagu rasam
• Paruppu podi
• Kootu podi ( roasted ) – 2
- In cooking oil, after heating it, splutter the mustard seeds and add hing to it.
- Fry the red chillies well.
- Switch off the gas and add the methi seeds in the hot oil, since methi gets fried very
fast.
- Add curry leaves.
- Pour these into the butter milk which has been churned well.
- Fry in the remaining oil, the more milagai vatral and keep them separately.
- From the butter milk, pick the fried red chillies in your hand with your fingers add salt to
taste and under the butter milk squeeze the chillies and salt together and mix them well.
- This buttermilk should be kept in a wide shallow bowl.
Idli:
- Make ( preferably the midi sized idlis one set – 25) the idlis and while hot remove them
and slowly drop them in the buttermilk.
- After a few seconds remove the soaked idlis and lay them separately in a wide dish
without piling them up one on the other.
- The remaining buttermilk should be kept separately and poured on to the idli, just before
serving.
- Garnish the idlis with green coriander leaves and crushed more milagai vatral with your
hands.
- More idli is ready for serving.
Idli batter:
-The proportion is 3 parts parboiled rice, 1 glass raw rice soaked together.
- 1 handful of beaten rice (aval) soaked separately after sifting and cleaning.
- 1 part of urud dhal soaked separately.
_ grinding is to be done as usual. Aval should be ground with the rice.
- Either the usual idli batter or
- 2 cups of raw rice broken and 1 cup of urud dhal soaked separately and ground.
- Take care not to add too much water to the broken rice – just enough to soak it.
- First grind the dhal well. To it add the soaked raw rice, after squeezing off the excess
water with your hands.
- Grind together for about 10 minutes until the batter is homogenous. Add required salt
and allow it to rise overnight.
The next day:
In a little ghee, fry golden brown, some cashews and then raisins. Keep aside. Add a little
cooking oil in the kadai and add hing, shut off the gas and add broken black pepper and jeera to
it. Do not fry these – if you do, you will get a medicinal flavor from it.
Add these to the idli batter.
Smear small cylindrical tumblers with oil , pour the mixed batter and stand them in a pressure
cooker. You can easily keep 5 in the cooker, place a plate on it and keep another 5 on it. Pour
only 3⁄4 of each cup. They will puff up above the tumbler otherwise.
It would take at least 15 – 20 minutes to cook.
The test to see if it is ready is to drive through a wet knife inside and see. If it is not cooked,
the uncooked batter will stick to the knife.
Remove the tumblers , allow them to cool for at least 10 minutes.
With a knife slowly drive around the sides and lift the cooked kadubu gently from the bottom.
Upturn the tumbler for the kadubu to fall fully . If it breaks, it means you will have to wait for
some more time.
Serve with sambar, chutney and milagai podi.
Plan for the week
1. Sunday – Vatral kuzhambu
2. Monday – Venthiya kuzhambu
3. Tuesday – Paruppu sambar
4. Wednesday – Iru puli kuzhambu
5. Thursday - Paruppu urundai kuzhambu
Vatral kuzhambu podi
Paruppu thuvial podi
Kootu podi ( roasted) 2
• Venthiya kuzhambu podi
• Paruppu usili powder
• Milakootu podi 1
• Sambar powder
• Curry powder for any vegetable like – potato, green plantain, brinjal, lady’s
finger, paavakkai etc
• Iru puli kuzhambu podi
• Kootu podi (roasted) 2
• Curry powder
• Venthiya kuzhambu powder
• Paruppu urundai powder
• Kootu powder 3
6. Friday – Sambar – Araithu vita sambar
7. Saturday - No kuzhambu
• Sambar powder
• Curry powder
• Kootu powder(roasted) 2
• Milagu rasam
• Paruppu podi
• Kootu podi ( roasted ) – 2
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