Little Bangalore

Ingredients:

• Besan                           : 1/2 cup
• Sugar                           : 1 tablespoon
• Water                           :1/2 cup
• Citric acid                    : 1/5 teaspoon
• Eno fruit salt                :  3/4 teaspoon
• Red chilly powder        : 1/5 teaspoon
• Salt                              :  1 teaspoon or as per taste
• Oil                                : 1 tablespoon
• Mustard seeds(Rai)        : 1 teaspoon
• Green chillies              : 1 large size finely chopped
• Asafoetida (Hing)         :  A pinch
• Chopped coriander leaves for garnishing

Method:

• Add besan, salt, sugar, red chilly powder and water in a container and mix it well.
• Add citric acid and eno fruit salt to the mixture and mix it well.
• Pour the mixture in the greased microwave safe glass bowl and microwave on high for 3 minutes.
• Remove it and keep it aside.
• Mix the oil and mustard seeds in a small microwave safe bowl
• Cover the lid and microwave on high for 90 seconds.
• Add the chopped green chillies and asafoetida  to the mixture and microwave on high for 60 seconds.
• Add 1 1/2 tablespoon of water to the mixture and microwave on high for 30 seconds.
• Spread the mustard seeds mixture to dhoklas.
• Garnish with coriander leaves and serve it hot.

Ingredients:

• Onion                : 1 medium size
• Tomato              : 1 medium size
• Green chilly       : 1 small size
• Coriander leaves for garnishing
• Salt and Chat masala as per taste
• Lemon as per taste
• Namkeen Sev (Optional)

Method:

• Chop vegetables (tomato, onion and green chilly) in small pieces.
• Mix the chopped vegetables together.
• Add salt and chat masala to the chopped vegetables and mix them well.
• Roast the papad in microwave for 30 sec at 900 W. (You can also fry it in oil or roast on gas flame)
• Spread the vegetable mixture on the papad.
• Sprinkle coriander leaves and namkeen sev for garnishing and enhancing the taste.  

Ingredients:

• Peanut (Moongfali)  : 1 cup
• Tomato                     : 1 medium size
• Onion                        : 1 medium size
• Green chilly             : 1 small size
• Salt                           : 1/2 teaspoon or as per taste
• Chat masala             : 1/4 teaspoon or as per taste
• Lemon as per taste
• Coriander leaves for garnishing

Method:

• Take a glass bowl and add peanuts to it.
• Heat it in microwave for 2 and half minutes with settings at 900W.
• Keep aside for cooling.
• Chop green chilly, coriander laves, onion and tomato into small pieces.
• Mix chopped vegetables into the cooked peanuts.
• Add salt and chat masala and mix them well.
• Add lemon juice to enhance the taste and serve as a simple to make starter.

Ingredients

For preparing plain rawa idly

• Curd                     :    1 cup
• Rawa (Sooji)          :   2 1/2 cup
• Salt                       :   1 1/2 tea spoon
• Eno                       :   1 tea spoon
• Oil for garnishing the idly plate

For preparing coconut fried idly:

• Kadi pata
• Rai                                :   1/2 tea spoon
• Lemon juice                  :   1 teaspoon
• Oil                                 :   1 table spoon
• Salt                                :   1 1/2 tea spoon or as per taste
• Water                             :   2 table spoon
• Green Chilly                   :   2
• Turmeric powder           :   1/4 tea spoon
• Chat Masala                   :   3/4 tea spoon or as per taste
• Grated Coconut

Method:

For preparing plain rawa Idly:

• Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
• Add salt to the mixture.
• Keep the batter aside for 30 minutes for rawa to get soaked.
• Remove the idly plate from the stand.
• Apply little oil to each cup on the idly plate.
• Add eno to the batter.
• Fill each cup with the above batter and place the idly plates on the stand.
• Pour 4 cups of water in the idly cooker and heat to the maximum.
• Now place the filled idly stand in the idly cooker  and close the lid. (If using the pressure cooker, do not use the whistle)
• Cook for 6 minutes, open the lid and remove the idly stand after 2 to 3 minutes.
• Remove the idly from the stand and cut them into 4 pieces.

For preparing coconut fried idly:

• Chop green chilly in long and thin pieces.
• Put oil in the pan on high flame and heat it for 30 sec.
• Add Rai and Kadi patta to the pan and cook it for 15 seconds.
• Add green chilly to the mixture and cook it for 5 seconds more.
• Add turmeric powder to the mixture and mix it well.
• Add idly pieces to the mixture in the pan.
• Add salt, chat masala and grated coconut to the pan and mix well along with 2 table spoon water.
• Cook it for 2 minutes on medium flame.
• Spread lemon juice on the cooked idly and mix it well.
• Serve hot with green dhaniya chutney.

Ingredients: (For 20 idly)

For preparing plain rawa idly

• Curd                     :    1 cup
• Rawa (Sooji)          :   2 1/2 cup
• Salt                       :   1 1/2 tea spoon
• Eno                       :   1 tea spoon
• Oil for garnishing the idly plate

For preparing the gravy of fried idly:

• Kadi pata
• Rai                                :    1/2 tea spoon
• Capsicum                     :    1 medium size
• Onion                           :    1 medium size
• Cabbage                       :    100 gms
• Carrot                           :    1 medium size
• Lemon juice                  :    1 teaspoon
• Soya Sauce                    :    1 table spoon
• Chilli Sauce                   :    1 table spoon
• Tomato Sauce              :    2 table spoon
• Oil                                :    1 table spoon
• Salt                              :     1 1/2 tea spoon or as per store
• Black Pepper powder    :   1/4 tea spoon
• Water                           :   2 table spoon

Method:

For preparing plain rawa Idly:

• Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
• Add salt to the mixture.
• Keep the batter aside for 30 minutes for rawa to get soaked.
• Remove the idly plate from the stand.
• Apply little oil to each cup on the idly plate.
• Add eno to the batter.
• Fill each cup with the above batter and place the idly plates on the stand.
• Pour the 2 to 4 cups of water in the idly cooker and heat to the maximum.
• Now place the filled idly stand in the idly cooker  and close the lid. (If using the pressure cooker, do not use the whistle)
• Cook for 6 minutes, open the lid and remove the idly stand after 2 to 3 minutes.
• Remove the idly from the stand and cut them into 2 pieces.

For preparing gravy of fried idly:

• Chop capsicum, carrot, onion and cabbage and keep them aside.
• Put oil in the pan on high flame and heat it for 30 sec.
• Add Rai and Kadi patta to the pan and cook it for 20 sec more.
• Add all the chopped vegetables to the mixture.
• Add salt and black pepper to the vegetables.
• Cook it for 15-20 minute on medium flame.
• Make sure the vegetables are cooked well.
• Mix chilly sauce, soya sauce, tomato sauce,water and lemon juice in a bowl.
• Add the sauce mixture to cooked vegetables and mix them well.
• Add the idly pieces to cooked vegtables and mix them well.
• Hot and spicy fried idly ready to serve with chutney (dhaniya chutney, imli sonth or nariyal chuntye) and ketchup.