A - Z Idli Series ~ U for Uddina Idli

Uddina bele is black gram / urad dal in Kannada. The idlis I am posting today are made with skinned black gram and hence the name. Like many of the idlis I have posted in this series, these delicious idlis also come from the south Indian state of Karnataka. They are popular in Mysore region and are instant kind idlis though grinding is involved. These idlis can be made without any advance planning as no fermentation is required though the ingredients need to be soaked for a couple of hours.

Black gram and idli rava are soaked and ground and are instantly made into idlis without fermenting the batter. The idlis are flavored with the addition of coconut, chilis and dill leaves to the batter. Minced onions can also be added if preferred. The idlis come out soft even without the addition of any leavening agents or fermentation.

These vegan and gluten-free idlis don't need any elaborate side dishes. A simple coconut chutney will be a perfect accompaniment or they are eaten even plain when made spicier. The leftovers can be refrigerated. They freeze well and when needed, just remove them from the freezer and microwave them covered in a glass bowl for few minutes and you will have hot piping idlis to serve.

Ingredients: (Yield about 12 idlis)

1/2 cup skinned black gram / urad dal

1 cup idli rava / cream of rice

2 to 3 tbsp. split chickpeas / chanadal / Bengal gram

Salt to taste

A handful of minced dill leaves (I didn't use it.)

2 tbsp. minced cilantro

1 tbsp. minced curry leaves

3/4 grated fresh coconut 
1 or 2 spicy green chili, finely chopped 

Oil to grease idli plates

(Minced onions can be added if preferred.)

Directions:

1. Wash black gram / urad dal thoroughly with water by rubbing  between fingers and drain. Soak it in water for a couple of hours.

* Rinse and soak idli rava in water in another bowl.

* Soak Bengal gram in water for a couple of hours or until dal can be broken when pressed between thumb and forefinger. Drain the water used to soak the Bengal gram. (One can soak the ingredients the previous night and refrigerate to use it in the morning.)

2. Drain the water used to soak the black gram. 

3. Grind it in a blender adding water as needed to form a thick, smooth batter. 

4. Squeeze out all the water from the idli rava completely and add it to a bowl. 

5. Add the ground black gram batter to the soaked idli rava.

6. Also add the soaked Bengal gram, coconut, salt, minced dill, cilantro, chopped curry leaves and green chili to the batter.

7. Mix the batter well with a ladle. (Add a tbsp. or two of water to the bowl if the mixture appears too thick).

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

8. Grease the idli plates and spoon the batter into the molds.

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

* On low medium flame, steam for about 15 - 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.

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

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

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

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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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A - Z Idli Series ~ M for Mallige Idli

So far in my idli series,

A for Avarekayi Idli

B for Bajra Flour 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

Here are some spongy and pillowy soft idlis from Karnataka called mallige idli, for some breakfast indulgence. These idlis which are popular in the Mysore area are made with rice, urad dal, along with the addition of flattened rice and tapioca pearls. These idlis are named after another specialty of the region, Mysore mallige, a renowned variety of jasmine flowers in the state. It is an allusion to the color and texture of these idis.

The texture of these plump and soft mallige idlis is so splendid that I would recommend it to all idli connoisseurs out there. This is a 'must try' idli and I prefer them over the regular version idlis any day.  There is a similar version of idlis  in Tamil Nadu called khusboo idli, named after a popular south Indian actress. 

The recipe of these idli vary from home to home and this dish needs some advance planning as the ingredients need to be soaked, ground and fermented. The secret behind 'perefct' idlis is always well fermented batter and here are some tips to make good idlis. These idlis pair superbly with coconut chutney and serve it with sambhar to make it a complete meal. We enjoyed our mallige idli with peanut chutney and tomato - onion chutney.

Ingredients: (Yield - 32 idlis)

2 cups idli rice / Selam akki
1/2 cup / skinned black gram / urad dal / uddina bele
1/2 cup flattened rice / poha / avalakki

1/4 cup tapioca pearls / sago / sabudana / sabbakki

Water to grind (I used about 1 & 3/4 cups.)

2 tsp. salt or to taste

Directions:

1. Rinse idli rice, skinned black gram, flattened rice and tapioca pearls together and drain. Soak them together in water, in a wide bowl for about 4 to 5 hours and drain the water used to soak completely.

2. Grind them together adding salt and water, only as much 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.)

2. Transfer the batter to a container large enough to allow the batter to raise during fermentation. (Compare the pictures 2 and 3 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.

3 & 4. 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. Ladle the batter into the idli moulds 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.

6. 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.

7. Wait for about 10 minutes and then remove the idlis from idli stand. 

8. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle melted ghee over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with peanut chutney and tomato - onion chutney.

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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A - Z Idli series ~ A for Avarekayi Idli

This idli platter was my inspiration to the A - Z idli series that is going on in my blog. When I cooked that platter, I thought why not try a platter 'A - Z' style and here I am. I started the series with alphabet D instead of A and today's recipe should have been the starting point. Idlis need no introduction in India. The steamed dumplings made from a fermented batter of rice and black beans is an iconic breakfast dish from southern India. This guilt free and easily digestible dish is healthy, gluten-free and vegan. 

Today's recipe is a dish from Karnataka using avarekayi aka field beans or hyacinth beans. For those who are from that south Indian state, avarekayi needs no introduction. Avarekayi called anapakaya in Telugu, papdi lilva in Gujarati / Hindi or mochai in Tamil is an important winter crop and most sought after bean, especially in the southern parts of the state. The ones available in the middle of December is considered to be the best, aroma and flavorwise and used extensively in cooking ranging from breakfast dishes to snacks.

I am posting three recipes this week with avarekayi / field beans as the main ingredient. The first one in the series is avarekayi idli where the peeled beans are blanched and are added to the idli batter along with seasoning. Avarekayi in Kannada refers to the pods and the beans inside are called avarekaalu. The outer skin of the beans is also removed to use in cooking. The peeled beans can be added to other breakfast dishes like uppittu, rotti, and dose. Frozen Surti papdi lilva can be substituted in place of fresh ones as I have done here though there is no comparison between the two in terms of flavor, to be honest. Avarekaalu adds nutrition as well as flavor to these idli. Serve them with coconut chutney for a delicious breakfast.

Ingredients: (Yield - 20 idlis)

1 tsp. oil

1 tsp. mustard seeds

1 cup peeled, fresh / frozen avarekaalu / field beans / hyacinth beans (I added 1/4 cup more.)
4 cups fermented idli batter
1/2 cup fresh / frozen grated coconut
1 tbsp. grated ginger
1 tbsp. grated / finely chopped green chillies
A handful of cilantro, chopped fine
2 sprig of curry leaves, finely chopped
Ghee / oil to grease the idli plates

Directions:
* Boil beans in a microwave with a little water. Drain the water.

* Heat oil and add mustard seeds. When they start to sputter, turn off the stove.
* Heat water to a idli cooker / pressure cooker / steamer base on medium heat.
* Add toasted mustard seeds, cooked beans, shredded coconut, chili - ginger paste, cilantro, curry leaves to the idli batter. Add salt to the batter if needed. 

* Mix the ingredients well with a ladle.

* Grease the idli plates and fill them with idli batter. 

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.
* Set the heat to lowest setting and 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 sit for about 10 minutes.
* Run a sharp spoon around the edges of idlis and remove them.
* Serve them warm with a chutney and sambhar.

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Avarekaalu Dose / Spicy Field Beans Crepes

Come winter season, streets in Bangalore area would be flooded with avarekayi, aka fresh hyacinth or field beans. A favorite of the locals, the bean is extensively used in cooking and enjoyed through out the season in the region. During my previous visit to India, I happened to see them surprisingly in the month of July when we went to eat at the Thindi beedhi / Eat street in V. V. Puram, Basavanagudi. We bought some avarekayi to try later at home while I tasted these dose there. 

Here is a delicious breakfast option using these beans if you are bored with the regular dosa and looking for a colorful and nutritious variation. These dose are prepared similar to uttapam with toppings thrown over though the dose are made with fresh batter. Feel free to use the measurements given below as a guideline and adjust the quantities of toppings as preferred. Minced dill leaves is a flavorful addition to this dose which I have omitted. Even spring onions can be used. 

Ingredients: (Yield - about 10 dosa)
4 cups dosa batter

Salt to taste

About 1/2 cup hitakida avaraekayi / skinned field beans *

1 big onion, finely minced

2 spicy green chilis, finely minced

Minced cilantro as needed

Oil to make dosa

* Fresh or frozen field beans can be used to make these dose / dosa. If using fresh beans, they must be skinned. 

Directions:

* Add salt to dosa batter if it was not done before. 

* If using fresh hitakida avarekayi, pressure cook for one whistle adding salt and little water. If using frozen beans, nuke them in a microwave adding little water and salt. Drain and proceed with the recipe.

* Combine cooked and drained beans, minced onion, green chili and cilantro. Keep this topping mixture aside. (Minced dill leaves, ginger and cumin seeds can be added if preferred.)

* Heat a griddle / tawa and pour a ladle of dosa batter at the center and spread in a circular fashion and quickly sprinkle the toppings generously over the dose covering it entirely. (Or pour a ladleful of batter at the center of the griddle and spread a little. Sprinkle the toppings over it and again spread the batter lightly in a circular fashion, with the back of the ladle so that the toppings stick better to the dosa.)

* Drizzle oil around the edges and cook until the surface doesn't look wet. Flip, drizzle some more oil around the edges and cook the other side as well.

* Remove the cooked dosa with a spatula and repeat the procedure with the remaining batter.

* Serve them warm with chutney.

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Roundup of 'A - Z' Karnataka Vegetarian Recipe Series

Here is a collection of 26 vegetarian recipes from the south Indian state of Karnataka that I have been posting these past few months. Starting from January, I have been posting three recipes per month in a fun A - Z series. I posted a recipe for each alphabet and so, it might have not been a true representation of the wide and vivid variety, the local cuisine boasts of. Some of the popular dishes may be missing from this series as I might have already posted them on my blog or I could not incorporate them in this series. Some recipes were chosen for being the only choice for that particular alphabet, a disadvantage while doing A - Z series. 😀Hopefully you enjoy going through / trying these recipes as much as I did. Click on the recipe names to get to the recipe links. 

A for Akki Halbai

B for Biscuit Roti

C for Congress Kadalekayi

D for Davanagere Benne Dose

E for Ellu Pajji

F for Field Beans / Avarekalu Payasa

G for Girmit

H for Hitakida Avarekalu Huli

I for Iyengar Bakery Style Masala Toast

J for Jolada Vade

K for Kumbalakayi Idli

L for Limbe Hannina Gojju

M for Mysore Pak

N for Nuchinunde

O for Oodhalina Bisibele Bhath

P for Panchakajjaya

Q for Quinoa Oralu Chitranna

R for Rave Vangi Bhath

S for Sajjige Rotti

T for Thambittu Unde

U for Ukkarisida Rotti / Ubbu Rotti

V for Vangi Bhath

W for Watermelon Rind Dose 

X for X-ploring Karnataka Cuisine

Y for Yogiratna

Z for Zhunka Vadi

This post is an entry for Blogging Marathon #118 under the theme 'A - Z Karnataka Recipe Series' and check the link to find out what other marathoners are cooking.

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