A - Z Idli series ~ Z for Zucchini Idli

Here is the final post of the idli series that I have been posting since February. The final 'Z' post would have been tricky if not for the vegetable zucchini and a traditional, cucumber idli recipe from the south Indian state of Karnataka. It was easy to substitute zucchini for cucumber in the recipe since they are similar in texture and ooze water when grated. These idlis are one way to incorporate zucchini in Indian cooking.

So far in this series,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

Y for Yellow Moong Dal Idli

The preparation of zucchini idlis is quite simple since all one needs to do is just mix the ingredients, let it sit for a while and use the mixture to make idlis. These are instant variety idlis that are are made with idli rava or cream of rice. Grated zucchini and coconut are stirred into the rava, which together would lend enough moisture for the mixture to hold the shape to prepare idlis. The usual steps of soaking the ingredients, grinding them or fermenting the batter is not needed here which makes it a fuss-free option. These idlis are of course gluten-free and lacto-vegetarian. These idlis are a great way to ease into idli making if one is intimidated about the preparation of the standard rice and black gram version. They taste great when served with coconut chutney.

Ingredients: (Yield - 6 idlis)

3/4 cup idli rava / cream of rice

Salt to taste
3/4 cup grated zucchini
1/2 cup grated fresh coconut

1 green chili finely minced

1 or 2 tbsp. chopped cilantro
1/4 cup yogurt
1/4 cup water

Directions:
1. Add idli rava and salt to a bowl and mix to combine.

2. Next add grated zucchini and shredded coconut to the bowl.

3. Stir the ingredients well with a spoon to combine.

4. Add green chili, cilantro, yogurt and water to to the bowl.

5. Stir the mixture well and cover the bowl. Let it rest for an hour.

* Check the consistency of the batter after the resting period. The mixture should look thick but if you squeeze it, some water should come out of it.  If the mixture appears too thick, 1 or 2 tbsp. of water can be added.

6. Grease the idli plates and fill the molds with batter and press them with fingers to shape them. 

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

7. On low medium flame, steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. 

* Turn off the stove and let it sit for about 10 minutes.

8. Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

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A - Z Karnataka Recipe Series ~ U for Ukkarisida Rotti / Ubbu Rotti

I kinda overdid with the letter 'U' and cooked three dishes but chose to stick with the familiar and the popular one among the lot, the akki rotti. Akki rotti needs no introduction if one is familiar with the state's cuisine. If unacquainted, here you go. Akki rotti literally means a rice based flat bread and is a very common and favored breakfast across the state. It is a vegan, gluten free and lighter option for either breakfast or as a lunch box item if going with the masale rotti kind. Akki rotti is basically made in three different ways. If one is from the southern parts of the state like I am, the possibility is more that one is familiar with the version called masale rotti. Chopped onions, grated fresh coconut, chilies, cilantro, salt are all mixed with rice flour into a slightly firm dough using warm water and patted into rottis. The people here call this akki rotti where the rest of the state calls it masale rotti since it is spicy and not plain. It can be made either into thin and soft rottis which can be folded or a little thicker and hard. Both taste good. This version specifically doesn't need any side dishes and people eat it plain or with chutney pudi, butter or even jaggery. And besides this version has an advantage where the dough can be prepared in advance and refrigerated to avoid the hassle in the morning rush. Here is a masale rotti made with brown rice flour and veggies.

Now the other two versions come from the Malenadu region, a part of western ghats. One version is where the cooked rice and rice flour are combined to make rottis. And the other one is what I am posting here which are called ukkarisida rotti or ubbu rotti. 'Ukkarisida rotti' refers to the cooking part whereas the latter term means puffed rotti. Some even call it bili rotti meaning white flat bread. The rice flour is added to boiling water and the resulting mixture is kneaded into a soft, elastic dough. One important point to note here is that dough needs to be to kneaded thoroughly. Kneading is the key in making soft rottis and without kneading, the dough keeps on breaking while rolling. The rolled out dough can be toasted either as wheat roti on a hot griddle or directly on flame similar to phulkas. They need a spicy accompaniment to go with as these rottis are bland by themselves.

Some 'U' dishes from Karnataka:
Uchhellu chutney pudi - A condiment made with niger seeds 
Uddina hittu - Black gram flour based raita
Uddina vade - Black gram fritters
Udupi rasam - A thin gravy to go with rice
Udupi sambhar - Lentil gravy
Unde huli - A gravy with lentil dumplings
Undi & Undige - Steamed, rice based dumplings
Undulka - A rice based, steamed dish served as naivedhya 
Uppinakaayi - Pickle
Uppu huli dose - Subtly spicy and sour pancakes
Usli - Boiled and seasoned legumes

Ingredients:
1 cup water
1 tsp. oil
Salt to taste
1 cup rice flour (Not heaped. I even use 1 or 2 tsp. less than a cup.) + extra for dusting *
* Store bought rice flour will work. 

Directions:
* Heat a cup of water in a wide pan, on medium flame. Add salt and oil to it. 

* Lower the heat when the water starts boiling and add the rice flour carefully. 

* Mix the rice flour quickly into the water with a wooden spoon and turn off the stove. The mixture is going to look lumpy at this stage.

* Cover the pan with a lid and leave it aside for about 15 - 20 minutes. (It will allow the dough to somewhat cook further. Some work with the hot dough immediately but it is not necessary unless one is in a hurry. Chances are more to scald your hand. Resting would allow the temperature to come down and makes it easier to handle the dough. ) 

* Now comes the crucial part, kneading. Grease your dominant hand with little oil and bring the dough together. Start to knead the dough by gathering and kneading with the heel of your palm. (The dough would be easy to handle by now. If still hot, wet your hands and work the dough. Also if by any chance, the dough turns out to be hard, add a tsp. or two of water (or as needed) and knead. Hot water is preferred but it is not the end of the world if you add room temperature water at this point. Or if the dough appears loose, add a little extra rice flour and knead. )

* Keep kneading until you get a soft and somewhat elastic dough, about 8 to 10 minutes. (Do not skip this step.) The final dough would look smooth and soft.

* Divide the dough into 5 or 6 equal balls. If making palm sized rottis then the dough can be portioned into more balls.

 * Pat the ball into a disc and dust with flour if necessary.

 * Gently roll into a thin circle of about 6 - 7 inches and pat way if any extra flour is present. (The gluten free rottis may not have smooth edges like the wheat flour rotis.)

 * Meanwhile, grease a iron tawa / griddle / shallow pan and heat it on medium flame. There is no need to bring it to a smoking point but the griddle should be hot enough to toast the rottis. 
* The rotti can be cooked on the griddle until brown spots appear on both sides or they can be cooked similar to phulkas.
* For the first method, Place the rolled out dough circle at the center of the griddle.

 * Cook until the bubbles start appearing on the surface and then flip. 

* After few seconds when the bottom side starts to cook, the rotti starts to puff up. (Don't worry if it doesn't puff up for any reason. Cook flipping once or twice in between until small brown spots appear on both sides. Remove and repeat the steps with the remaining dough. (The rottis toasted this way will look like shown in the ellu pajji post.)

* For the second method, place the rolled out circle on the hot griddle and cook for about a minute or so and flip. Cook until you start to notice the brown spots. Transfer it directly over the flame and cook on both sides until done or spots appear as seen on my rottis. Brush them with ghee and store them. 
* Serve them warm with a spicy curry or chutney. Mine were served as part of a lunch platter which had eggplant curry in a peanut base and spinach - tomato dal.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

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A - Z Karnataka Recipe Series ~ K for Kumbalakayi Idli

So far in my 'A - Z' Karnataka recipe series,
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade

There are plenty of Indian pantry staples and fresh produce that start with 'K' sounding Kannada names. I chose to go with a recipe featuring 'kumbala kayi' aka pumpkin for my 'K' recipe. Kumbala kayi or pumpkin idli to be precise, which happens to be a traditional dish from the state. These are gluten-free idlis which are an instant version. It doesn't involve any grinding and fermenting process making it an easy and fuss free preparation.

Idli rava and grated pumpkin are the main ingredients used in the preparation here. One can keep it basic or make it a spicier version with the addition of other ingredients like coconut, chillies and cilantro. There is also a version prepared using jaggery that is obviously sweeter. These make a tasty and quick alternative to regular idlis and pair well with coconut or peanut chutney.

Ingredients: (Yield - 7 idli)
1 cup peeled and grated pumpkin
1/2 cup rice rava / idli rava
Salt to taste
1/2 cup water
A handful of grated fresh coconut
1 green chillie, finely chopped
2 tbsp. minced cilantro


Directions:
* Combine idli rava, grated pumpkin, salt and water in a mixing bowl and leave aside for about an hour.

* Add coconut, chillies and cilantro to the rava mixture. If one doesn't prefer to see chillies in the idlis then coconut and chilies can be coarsely ground and added to the mix.
 
 * Mix it well. Add a tbsp. or two of water if the mixture appears dry. However the mixture need not be of pouring consistency. 

* Heat water in a steamer / base of the idli stand or the base of a pressure cooker. 
* Grease idli plates and pour the mixture into the moulds.

* Place the idli stand in a steamer / pressure cooker filled with water. Close the lid and steam for about 20 minutes or until a tooth pick inserted at the center comes out clean. If using a pressure cooker, don't put the pressure valve on.
* Serve pumpkin idlis warm with coconut chutney / sambhar.

 
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