Before marriage I would always prefer dosas to idlis. When my grandmother used to make idlis I used to show all kinds of faces and she would insist I can’t be this picky and would want me to happily eat it once in a while. With a grumpy face I used to gulp as much as I could and my grandfather who wouldn’t let me have a sad face would immediately come to rescue by giving me all kinds of options like more ghee, more sugar, or more curd just to brighten me up. Little did I know then, that I would marry a person who loves idlis. My brother makes fun of me saying that whether one gets water in my house or not, they’ll surely get idli batter. I always have a vessel (I should say barrel) of idli batter all the time. My husband and my son who inherited this gene of loving idlis would not get bored even if they are served with idlis every day. I am not joking when I say, idli is the breakfast in my in laws place almost everyday. My mother-in-law is the unofficial ambassador of idlis (lots of pun intended!!!). She is very sweet and when I protest to her she explains with a long story about the health benefits and well balanced nutrition that one can find in idli, sambar, and chutney. With so much preaching, I have gotten better in having them once a week but more than that I need to be genetically reengineered to like them on a daily basis. I served these soft fluffy idlis with a quick dosakai dal and coconut-ginger-curry leaves chutney. Having variety of side dishes sure makes me forget that I am indeed making and relishing idlis. It’s that good. Let me know if you try some, will ya?
I have a detailed post on how to make soft idlis here.
Recipe for Dosakai Dal (Quick and easy side dish for Idlis/Dosa)
Dosakai (round, yellow cucumber) — 1 (remove skin and dice them in to cubes)
Onion — 1 (Chopped finely)
Tomato(ripe ones) — 2 medium (Chopped finely)
Ginger-garlic paste — 1 Tbsp
Green Chillies — 1 or 2 (depending on your taste)
Moong Dal (Green gram dal) –1/4 cup
Masoor Dal — 1/4 cup
Toor Dal (Red gram dal) — 1/4 cup
Turmeric powder — 1/2 tsp
Chilli powder — 1 tsp (adjust according to your taste)
Coriander powder — 1 tsp
Cumin powder — 1/2 tsp
Garam masala — 1/4 tsp
Salt — to taste
Mustard seeds — 1 tsp
Asafetida — a pinch
Oil — 2 Tbsp
Coriander leaves — few Tbsp for garnish
1. In a pressure pan, heat oil and add mustard seeds, green chillies, onions and fry for a minute. Add ginger-garlic paste and sautee till onions turn translucent. Add tomatoes and the dry powders (turmeric powder, coriander powder, cumin powder, chilli powder, garam masala) and fry till tomatoes turn mushy.
2. Now add dosakai (cucumber), dals, 3-4 cup of water (until the dals are immersed in the water) and close the lid of the pressure cooker. After 1 whistle, simmer and cook for 5 mins. Switch off the flame and let it cool completely. Remove the lid, add 2-3 more cups of water, salt, and asafetida and let it begin boiling. Switch off and garnish with coriander leaves. Enjoy with idlis, dosa or rotis. Enjoy!!!
Recipe for Coconut-ginger-Curry leaves chutney
Coconut — 1 cup (shredded, I used frozen)
Tamarind — small piece (If you are using tamarind paste, use about 1/4 tsp)
Curry leaves — handful (about 3 sprigs)
Ginger — 1″ piece
Red chillies — 2 to 3 (adjust according to taste)
Salt — to taste
In a mixer blender, grind all the ingredients together with little water in to smooth paste. Enjoy!!!
This recipe goes to BM#16, Day2, under “Show your breakfast” theme.To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here.
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