Saturday, September 4, 2010

Beautiful Pink Idli




I started using whole black urad for making idlis when I got to know that the skin has all the fibre in it. Urad has the next high protein content after soy bean. This idli batter will be slightly greyish due to the black skin but once you added the beets to it, then no one could figure out that it was made from whole black urad.

What you need

Idli rice - 3 cups
Whole black urad - 3/4 cup
beet-1 medium

Soak overnight rice and urad
Grind Urad first softly. I let it run in the grinder for 45 mins by adding water every 15 mins.
Grind Rice coarsely. Be careful, it just takes few mins to grind this.

Add salt and mix well with hand. Let it ferment alteast for 8 hrs. The whole mixture would have come up.

Whenever you are ready to make the idli, grate one medium sized beet root in your grater. Add this to the portion of the batter and mix well. Coat the idli moulds with little oil and pour the batter into all the moulds. Steam cook for 12-15 mins depending upon the stove you have. Pink idli is ready.

One note: If you keep the beet mixed batter for later use, the color of the idli will be faded pink.

This idli is not only pleasing to the eyes but also very good for your body.

I made avacado chutney, Tomato chutney and masoor dal sambar as accompaniments.

Soy Chickpea nuggets

This contribution is from my friend Bhuni, Dxb.

Ingredients

Soya Granules – 1 cup
Chick peas – 1 cup
Potato – 1 or 2 Nos
Sweet potato - 1 or 2 (My variation)
Onion – 2
Tomato – 1
Ginger garlic paste – 1 tsp
Salt – as per taste
Chilli powder – ½ tsp
Green chillis – 2 Nos
Garam Masala – 1 tsp
Sonf (big jeera/fennel seeds) – 1 tsp
Oil – reqd qty.

Mixture of corn flour & rice flour – as reqd.

Method of preparation –

Soak Soya granules in water for half an hour and squeeze it and remove the water. Soak chick peas for 8 hours.
Cook soya, chick peas and potatoes in pressure cooker (each in separate container) and smash all together.
Put little oil in kadai, add sonf, sauté onion & green chillis, ginger garlic paste & tomatoes and add salt, chilli powder,
garam masala (you can add any other masala as per your wish) and put the smashed soya, potato, chick peas and mix it well.
Make round balls and press it in the shape of tikki (round flat ones) and dust it with the corn rice flour mixture and
put it in tawa and apply little oil. Once the colour change to golden brown, turn it and apply little oil and fry the other side until golden brown.

My Variations: You can add peanut or almond powder with some sesame seeds or Flax seeds