South Indian dishes


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Upma kozzukkattai is something I love and have always loved since I was a kid.. my memories of this dish takes me back to my pati  (grandmother)  those days when my mom had trainings at her bank or exams, pati used to make these beauties. . She would sit on the kitchen platform and make these…

Pati was a very active lady, her day centered around her music.. day and night she would sing, sing and sing.. she was so passionate about music.. I don’t remember much about her cooking, only these kozzukkattais and rasams. . But she had magic in her hands!! She would daily narrate Ramayana, the wedding of Rama and Sita, every day same story, when I eat, but I wanted the same story everyday.. and the way she would mention it, felt as if it was happening right there in front of our eyes. . Ah, those days! ! Beautiful memories!

Her kozzukkattais would be rolled into equal sized balls and the sight of it would make anyone crave for it…

My mom makes them often on my request whenever I go to meet her. Over the years I have started making it for the occasional cravings! Let me tell you how to make it.

Things you may need

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1 handful chana dal

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1 handful split urid dal

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Soak in water for 30 mins

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Other ingredients
Salt to taste
3 cups idli rava
1 and a half cups of water per cup of idli rava, that makes it 4 and a half cups water.
3 to 4 tsp oil for tempering
2 tsp mustard seeds
1/2 tsp split urid dal
1/2tsp chana dal
1/2tsp asafoetida
2 dry chillies , split into 2
Few curry leaves
3 to 4 green chillies finely chopped
Half inch piece ginger finely chopped
4 to 5 tbsp grated fresh coconut

Let’s proceed

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Wash the soaked dals and pulse it in a mixer. . Coarse or fine, the way you like. .

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Take a thick bottom pan, add oil, I used til oil..

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Once the oil is hot add mustard seeds, let it splutter, now add chana dal and urid dal. . Once they change color add asafoetida.

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Add the dry red chilli, and green chillies, ginger and curry leaves.. sauté for 1 minute add a pinch of salt.

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Add the measured water

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Add the required salt. Bring to a boil

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Add the measured idli rava, pulsed lentils and grated coconut. Stir,  cook it like upma. The water will be absorbed by the idli rava. And will dry up and once you will be able to make balls from it, take off heat.

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Make oval shaped kozzukkattais from the upma we made, once they have cooled enough to handle.

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Place them on the idli plate or kozzukkattai plate and steam them for 10 to 15 minutes.

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             Now carefully open the lid

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Steamed beauties are all ready to be devoured. .. have with chutneys. I made two varieties,  onion tomato and one coconut. 

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Enjoy!!

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Being a South Indian,  Dosas and Idlis are like a daily food. We make them almost every other day. One of my friends here was feeling homesick and wanted to eat Idlis like her mom made them.  She said her mom made idlis using urad dal and idli rice. So I decided to make a few for her to cheer her up. Here is my version of the idli/dosa batter.

 

Recipe

  1. Idli rice                                                     – 3 cups
  2. Urad dal                                                    – 1 and 1/4th cup
  3. Oats                                                             – 1 cup
  4. water for soaking
  5. salt to taste

How to proceed

 

  • Soak the urad dal for 2 to 4 hrs. 2 hours is also sufficient.
  • Soak the idli rice for an hour.
  • Wash the urad dal after its soaked for the given time and set aside.
  • After they are soaked for the given time, take the grinding jar of your mixer and and grind half of the urad dal with little water. Don’t add too much water, as it will change the consistency of the batter. Just add sufficient water for grinding.
  • Take the ground urad dal out into a big vessel. The urad dal is ground well, if is smooth in texture and has fully been ground.
  • Grind the remaining urad dal, idli rice and oats. You may have to grind in 2 or 3 batches. Grind well and transfer the ground batter in the same big vessel. Stir it well and cover and set aside to ferment for a good 10 to 12 hours. Depending on the heat in your area reduce your fermenting time.

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  • Once the batter has fermented, add salt to taste and now you can prepare dosa or idli.

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  • For Idlis, grease an idli plate with til oil and pour batter to cover 3/4th portion of the idli plate.
  • If you are using a cooker to steam the idli, then no need to keep the whistle. Just add water in the cooker and place the idli stand and close the lid and steam for 10 to 15 mins on high. If you have a Idli steaming vessel, then just add water and place the idli stand and steam.  Once done, remove the idli plates from cooker/vessel and let it cool for 5 to 10 mins and with the help of a spoon remove the idlis.

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  • You can even make dosa with this batter. The dosa comes out lovely, with great color and lovely texture. Its easy to roll them. Kids would love it as you can give it to them in restaurant style, as my son loves to have.
  • The idli and dosa go well with sambar, chutney and molagapodi.

 

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Enjoy!