T for Thatte Idli / Bidadi Thatte Idli

For the uninitiated, idli happens to be a traditional and popular breakfast item from south India. Idlis are basically steamed dumplings prepared using a fermented batter that uses rice and black gram. The batter is poured into special molds meant for the purpose called an idli stand, that can hold up to 2 dozen idlis. The commercial versions at eateries and restaurants across the region of course are meant to handle on a larger scale. The traditional, eco- friendly versions in some parts of the state of Karnataka have been leaves of banana, jack fruit, teak, or turmeric trees that are fashioned into pockets to hold the batter. 

Today's version thatte idli comes from the south Indian state of Karnataka, thatte referring to the plates that are used to steam the idlis. This locally popular idli variety has it's origins in Bidadi, an industrial suburb outside of Bangalore enroute Mysore. The route which is also famous for Maddur vade has eateries through out to dish out these thatte idli for the hungry travelers and the locals. The plates yield bigger size idlis than the standard concave shaped ones and almost equal to three of the regular idlis. Eating one idli would almost make you full and so these plate idlis in a way save your time in terms of cooking and cleaning. 

The plates used at eateries are similar to the one shown above though usually larger. It is hard to stack if using these kind of plates at home and I use the plate idli stand shown in the pictures.We add flattened rice to our regular idli recipe to make these thatte idli which come out super soft and easily breakable kind. Some use sago / sabbakki instead. I have seen videos where Bidadi eatery owners mentioning that they use only kusubalakki (parboiled rice) and uddina bele (skinned black gram) in 4:1 ratio, which hasn't worked for me and I stick to our recipe for these idlis. These idlis are vegan, gluten free and guilt free and make a wholesome, filling breakfast / brunch. They are usually served with a dollop of butter, along with chutney and sambhar. The butter can be skipped if vegan.

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

Ingredients: (Yield - 8 idlis)
2 cups idli rice / Selam akki
1/2 cup / skinned black gram / urad dal / uddina bele
3/4 cup flattened rice / poha / avalakki
Water to grind (I used about 1 & 1/4 cups.)
2 tsp. salt or to taste

Directions:

1. Rinse idli rice, skinned black gram, and flattened rice together and drain. Repeat the step one more time. Soak them together in water in a bowl for about 3 to 4 hours and drain the water used to soak completely.

2. Grind them together adding salt and water as needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

3. Transfer the batter to a container that is big enough to allow the batter to raise during fermentation. (Compare the pictures 3 and 4 to see the volume of the batter increasing after fermentation). Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

4. The fermented batter should rise well and be fluffy but not turn sour.

* The fermented batter looks like above in the picture - thicker than when grounded, airy, and slightly sour smelling. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Grease the idli moulds with ghee / oil. 

* Gently stir the batter a couple of times with a ladle. 

5 & 6. Ladle the batter into the idli plates carefully without spilling.

 Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on medium heat setting for about 15 - 20 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis from idli stand. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle butter over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with roasted gram chutney and sambhar.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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Poha Idli / Avalakki Idli / Flatenned Rice Idli

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

Here are some super soft and quick version idlis made with flattened rice and cream of rice aka idli rava. These idlis need no advance planning as the batter needs a minimal amount of grinding and does not need fermentation as the standard version idlis. In fact, these idlis can be prepared in less than an hour, including the prep work and steaming the idlis. These idlis are obviously gluten free and vegan and can be served with a side dish of your choice - chutney / sambhar / podi. 

These idlis tend to be softer than the standard version because of the flattened rice used in the recipe. Thick or thin flattened rice / poha can be used in this recipe. My mother uses poha, idli rava and yogurt in the same proportion while making these idlis but I use more idli rava compared to the poha quantity being used. Poha needs to be soaked in yogurt until it softens and then ground finely. Idli rava is then mixed to it and soaked for a short period of time. A pinch of cooking soda or Eno's fruit salt is added just before steaming idlis as the batter is not fermented in this case. However don't go overboard using fruit salt since the idlis get ruined. They tend to spread and turn out crumbly. 1/8 to 1/4 tsp. fruit salt would be enough. 

Ingredients: (Yield 10 idlis)

1/2 cup thick variety flattened rice / poha

1 cup yogurt

3/4 cup idli rava

Salt to taste

Water as needed (I added about 1/2 cup.)

1/4 tsp. Eno's fruit salt

Oil / ghee to grease the idli plates

Directions:

1. Add flattened rice / poha in yogurt to a mixing bowl and mix well. (I added 1/2 cup yogurt for soaking poha and 1/2 cup yogurt while grinding.) 

2. Cover and leave the mixture until it softens. (The thick variety poha I get locally softens very quickly. Thin variety poha can be substituted if the thick variety poha available takes longer to soak.)

3. Add the mixture to a blender and grind the mixture finely. Then add idli rava and salt to the ground poha. 

4. Pulse the mixture a few times just to combine. There is no need to finely grind the mixture.

5. Transfer the mixture to the bowl and add water if needed to bring to a thick, pouring idli batter consistency. Let the mixture sit for about 20 minutes. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

6. Add 1/4 tsp. of Eno's fruit salt and sprinkle a tsp. of water over it. (or add a pinch of baking soda instead of fruit salt.) Gently stir the batter with a ladle until the mixture turns frothy.

7. Grease the idli moulds with ghee / oil and fill them with batter.

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

8. Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with tomato - cilantro chutney.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed.

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Avarekayi Mixture / Fresh Field Beans Chivda

These were a batch of hitakida avarekalu / peeled field beans / hyacinth beans that I bought in V.V. Puram, Bangalore during my last visit to India. Finding them in July was a pleasant surprise, as avarekayi floods the markets during winter months. It seems now one can find avarekayi during off season too but however it should be noted that they miss their characteristic 'sogadu', as my sister-in-law pointed out. For the uninitiated the word 'sogadu' is a Kannada term associated with avarekaayi or avarekai as it is colloquially called. It refers to the quality of the beans in terms of aroma, flavor and the size. It seems that sogadu is determined by the weather, during the growth and harvest period of the crop. 

Avarekayi refers to the pods and avarekaalu are the beans inside those pods. They are usually sold whole with the beans still in their pods or nowadays, if you shell out extra money, you can buy beans removed from their pods and peeled. Yes, you read that right. These beans need double peeling. The beans first need to be moved from their pods and are then soaked in water for few hours. Soaking helps to peel the outer skins of the beans. Finding worms in pods is pretty normal and obviously they need to be thrown away. (Below are chivda made my mother with those avarekalu sans turmeric.)

The peeled beans are used in several dishes like uppittu, rotti, melogara, hitakida bele huli, payasa, avarekai dose and others. My recipe today is for a traditional snack called  avarekayi mixture or chivda made with fresh hyacinth beans aka avarekaalu. It is one of those tasty snacks we grew up eating, that can be fixed in less time and can be stored for a few weeks. The beans, flattened rice, and other tidbits are quick fried in oil in this preparation. Avaraekaalu / beans and flattened rice can be used in equal quantities. They can be used in 1:2 or 2:1 ratio, whatever one's preference is. Or flattened rice can be skipped totally from the recipe. I haven't mentioned the quantities of peanuts, coconut bits and roasted Bengal gram in the recipe below as they can be added according to taste.

Ingredients:

Oil to fry

1 cup hitakida avarekalu / fresh green hyacinth beans / frozen surti papdi lilva

1 cup thick poha / flattened rice

Peanuts 

Dried coconut cut into thin pieces

Roasted Bengal gram / Chutney dal / chana dalia

1 sprig of curry leaves

Salt to taste

Chili powder to taste

2 pinches of turmeric powder

Directions:

* If the beans have not been peeled, they need to be soaked overnight for at least 5 - 6 hours and then peeled. If using frozen beans, thaw them. Dry them with a towel and keep them aside.

* Heat oil in a kadai or deep pan on medium flame. If a grain of flattened rice is dropped into the oil and it immediately raises to the surface, then the oil is hot enough to fry. Otherwise heat oil for few more seconds.

* Add the coconut pieces to the oil and fry until they turn lightly golden brown. Immediately remove and transfer them onto a plate covered with a pair of paper towels to absorb the oil.

* Next add peanuts and fry them until golden brown and remove them onto the plate.

* Drop a handful of flattened rice into the hot oil. They expand and immediately raise to the surface. Remove them with a slotted ladle and transfer onto the plate. Repeat the procedure with the remaining flattened rice. 

* Add avarekalu / hyacinth beans / Surti papdi lilva to the oil and fry them in batches, until crisp or they float to the surface. Transfer them onto the plate. Turn off the stove. 

* Transfer the oil to another container and use the same kadai for the next step. Or heat another wide pan. Heat 2 tsp. oil and add dry curry leaves. When they crisp up, add roasted Bengal gram and stir once. Turn off the stove and immediately add turmeric powder, chili powder and salt.

* Add the fried flattened rice, peanuts, coconut pieces and beans.

* Stir them well to coat the ingredients with spices. 

* Let the mixture cool and store them in an airtight container.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Chuda Santhula

Poha is a quick and tasty breakfast dish prepared in India under various regional names and variations. Poha, though usually associated with the state of Maharashtra is equally popular in other regions as well. The basic recipe involves rinsed flattened rice being tossed with sautéed onions and spices. There may be extra additions like vegetables, ground peanuts or coconut depending upon the region. Today's version comes from Odisha, a state from the eastern parts. This version is tasty as well and fennel seeds lend their unique flavor to it.

Below are some versions that have been posted earlier.

Avalakki Upkaari

Batata Poha

Chooda Matar

Coconut Poha

Gojjavalakki

Indori Style Poha

Lemon Poha

Milagu Aval / Pepper Poha

Ingredients:
2 cups thick flattened rice / poha
2 tbsp. oil
1 tbsp. peanuts (optional)
1 tsp. mustard seeds
1/2 tsp. fennel seeds
1 sprig of curry leaves
1/2 tsp. grated / finely chopped ginger
2 green chilies, chopped finely (adjust the quantity as needed.)
1 big sized onion, sliced
1 tomato, finely chopped
1/8 tsp. ground turmeric
1 tsp. salt

Directions:

* Rinse flattened rice with water and drain in a colander and leave it aside. Or if needed, soak for few minutes until they soften.

* Heat oil in a pan / kadai and add peanuts if using, mustard seeds and fennel seeds. 

* When the peanuts start to turn brownish, add ginger and green chilis and sauté for few seconds. Next add onion to the pan and stir. 

* Saute onion on low heat until it turns translucent. 

* Next add tomato and turmeric to the pan and stir well. 

* Cook until the tomato turns almost mushy. 

* Finally add the rinsed beaten rice and salt. 

* Mix well with a spatula, and if the mixture appears dry, sprinkle one or two tbsp. of water and toss again. Adjust the quantity of salt if needed. 

* Cover the pan and continue to cook on low heat for about 5 to 6 minutes and turn off the stove. Serve it hot immediately.

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Sooji - Poha Cheela / Savory Semolina - Flattened Rice Pancakes

All devices with internet access in my home are usually filled with bookmarks, loads of them. Thanks to my craziness for collecting recipes and reading books, as my family points out. I usually bookmark recipes with an honest intent to attempt them sometime in the near future but it seldom happens. This recipe for instance has been on my 'to try' list for quite sometime now (maybe years) that I couldn't trace it back to the original blog from which I jotted this recipe down. 

I made some changes to the recipe when I tried them for our lunch yesterday with least expectations. I thought it was going to be another dosa variety but to my surprise, my husband was all praises for it and wanted to see these cheelas being made frequently. My husband exactly doesn't fall in the spinach loving category and I had second thoughts after adding it to the batter. I had earlier left out cabbage from the recipe keeping him in mind and started to wonder if I should have left spinach as well. It turns out that one cannot taste it if these pancakes are cooked really well on both sides. Finely chopped onions and green chillies would be a nice addition if preferring spicier version.The original author of this recipe have meant these cheelas as a kid friendly snack and so, she seems to have left them out. 

I found fine variety semolina is well suited here though it is optional. One can go with regular semolina/rava. Either thick or thin variety poha can be used. The thick variety poha available in south India needs more soaking than the one I get in USA. The batter can be used immediately to make cheela or can be prepared ahead and refrigerated for 2 to 3 days. Skip yogurt and use water instead if looking for a vegan version. Serve these cheelas or chillas with spicy accompaniments like chutney and sambhar to make it a wholesome and tasty meal.

Ingredients: (Yield 12)
1/2 cup flattened rice flakes / poha
3/4 cup semolina (Preferably fine variety.)
1/2 cup yogurt 
1/4 cup grated carrot
1/4 cup finely chopped fresh spinach / chopped frozen spinach
Salt to taste
Oil / Ghee to make cheela

Directions:
* Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens. (I was busy with something else and by the time I took care of it, the poha had absorbed all the yogurt and was dry.)
* Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine. The batter should be of pouring consistency like pancakes and not too thinner. 
I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
(Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
* Add spinach and carrot to the batter and mix well. If using frozen spinach, thaw it before using.

* Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle / 1/4 cup of batter at the center and spread it as much as possible. No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it. Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela.
* Serve hot with chutney and sambhar.

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