Pearl Millet Idly/Dosa (நாட்டுக் கம்பு இட்லி /தோசை)

Pearl millet (நாட்டுக் கம்பு) is one of the major millets cultivated in India. It is rich in protein, calcium, iron and dietary fiber. Pearl millet can be used to make traditional breakfast items like idly and dosa by using fermentation method. I have already shared a few recipes using pearl millet flour. Click here to view them. 

Ingredients:

Pearl millet - 2 cups

Idly rice - 2 cups

Rice flakes (அவல்) - half a cup

Whole urad dhal or Black gram dhal - 1 cup

Methi or fenugreek seeds - 1 tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method:

How to prepare the batter: Wash and soak pearl millet and idly rice separately. You may have to wash the millet several times till the water runs clear. Let the millet soak for 5 hours. Wash and soak urad dhal and fenugreek seeds together, and let the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Wash and soak rice flakes for 30 minutes.Now grind the soaked pearl millet, idly rice and rice flakes together into a smooth paste and transfer the millet-rice paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Little Millet Idli/Dosa (சாமை இட்லி/ தோசை)

Little millet (சாமை) is a minor millet that is rich in vitamins like folic acid and vitamin B3 as well as minerals like calcium, phosphorus and iron. This millet can be used as staple rice, and today let us make idly and dosa using little millet.

Ingredients: 

Little millet - 4 cups

Whole urad dhal or Black gram dhal - 1 cup

Methi or fenugreek seeds - 1 tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method:

How to prepare the batter: Wash and soak little millet separately. You may have to wash the millet several times till the water runs clear. Let the millet soak for 8 hours. Wash and soak urad dhal and fenugreek seeds together, and let the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked little millet into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the millet paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the millet paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Foxtail Millet Idly/Dosa (தினை இட்லி/தோசை)

Foxtail millet (தினை) is a small millet that is rich in protein, dietary fiber, calcium and iron. I have already shared several foxtail millet recipes with you. We can also use this millet to make the usual breakfast items such as idly or dosa, which can be as tasty as the regular idly or dosa. Let us proceed with the recipe.

Ingredients for the batter:

Foxtail millet - 2 teacups

Idly rice - 1 teacup

Whole urad dhal - ¾ teacup

Fenugreek seeds - ¾ tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method: 

How to prepare the batter: Wash and soak idly rice and foxtail millet separately. You may have to wash the millet several times till the water runs clear. Wash and soak urad dhal and fenugreek seeds together. Let all the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked idly rice and foxtail millet into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the rice and millet paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the rice-millet paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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White Corn Idly & Dosa (வெள்ளை சோள இட்லி & தோசை)

White corn (வெள்ளை சோளம்) is a major millet and is also known as Great Millet, Jowar and Sorghum. It  is rich in dietary fiber, antioxidants, vitamins C & B6, iron and magnesium. We can use this millet to make traditional breakfast items such as idly and dosa. We can also incorporate this millet in our menu as pongal, upma, kichadi or roti. Today, let us see how to make idly and dosa using white corn.

Ingredients for the batter:

White corn - 2 teacups

Idly rice - 2 teacups

Whole urad dhal - 1 teacup

Fenugreek seeds - 1 tablespoon

Salt - to taste

Sesame oil - for making dosa and for smearing idly moulds

Method: 

How to prepare the batter: Wash and soak idly rice and white corn separately. You may have to wash white corn several times till the water runs clear. Wash and soak urad dhal and fenugreek seeds together. Let all the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked idly rice and white corn into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the rice and corn paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the rice-corn paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with sesame oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Coconut Dosa (தேங்காய் தோசை)

Among the traditional breakfast items, dosa is the most preferred tiffin. I have shared nearly 25 varieties of dosa on Rathika’s Nest so far. Primarily the difference in the batter changes the consistency and taste of the dosa, though the method of making dosa varies with some dosa varieties. Today, I wish to share with you how to make a soft, tasty dosa called coconut dosa (தேங்காய் தோசை).

Ingredients:

Par-boiled rice or idly rice – 1½ teacups or 300 ml measure

Rice flakes or poha (அவல்) – ½ teacup or 100 ml measure

Whole black gram dhal or urad dhal – ½ teacup or 100 ml measure

Half a coconut – grated

Salt – to taste

Oil – for making dosas

Coconut Dosa (தேங்காய் தோசை)

Method – How to prepare the batter: Wash and soak par-boiled rice and urad dhal separately in sufficient quantity of water for 4 hours. Drain the water later. Grate the coconut and keep aside. Just before grinding, wash and soak rice flakes in 1 teacup of water. First grind the urad dhal with enough water into a fluffy mass using a wet grinder. As you keep grinding, add half the quantity of soaked rice to the ground dhal little by little. Drain the water from rice flakes. Next add the rice flakes to the grinding batter. Now, add the remaining soaked rice. This way, rice flakes blend well with the rest of the ingredients and do not stay as tiny lumps in the batter. You may add water as needed. Finally, add grated coconut, required salt and grind into a fine paste. Switch off the grinder, and transfer the batter into a wide mouthed vessel. Let it ferment for 8 hours. 

How to make the dosa: Heat the tava on medium flame. Pour one large hollow ladleful of batter on the hot tava and spread into a thin dosa. Add oil along the edge of the dosa. When the bubbles appear on the surface, turn the dosa over and cook the other side. Your coconut dosa is ready. It is soft and has the gentle taste of coconut. Make as many dosas as needed in the same way. You may store the remaining batter in the refrigerator and use it later, for 2–3 days. Serve hot with coconut chutney, tomato chutney or any other chutney of your choice.

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Whole Black Gram Idly

Idly is a staple breakfast preparation in southern India. Sometimes, it is prepared even for dinner. Normally, idly batter is prepared with par-boiled rice and whole urad dhal, which is black gram without skin. Whole black gram with intact skin is rich in protein, dietary fibre and minerals such as calcium, iron and potassium. Black gram is beneficial for bone health, and it improves digestion and immunity.

Whole urad with its skin can be used instead of urad dhal for making idlies. Soak whole black gram in adequate water for 8 hours or overnight. Soak methi or fenugreek seeds and par-boiled rice separately. Later, wash black gram well in running water; do not remove the skin. Grind into a fluffy mass along with methi seeds using a wet grinder. Quantities of the ingredients and the recipe for idly remains the same. Just replace whole urad dhal with whole black gram. Click here to read the full recipe for idly. After steaming, whole black gram idly is slightly darker in color, however, it is as soft and tasty as the regular idly. Moreover, it is more nutritious than our regular idly. You may serve whole black gram idly with chutney, sambar or both.

Whole black gram idly served with coconut chutney

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Mini Sambar Idly (மினி சாம்பார் இட்லி)

Idly (இட்லி), the most popular South Indian breakfast item, is traditionally steamed in a mould kept inside a closed vessel (இட்லி குண்டான்). Nowadays, idly cooker is used for steaming. Alternatively, you may use the pressure cooker or rice cooker. Based on the idly mould that is being used, you can make regular sized idly (approximately 3” in diameter), mini idly (less than 1” in diameter) or plate idly (around 6” in diameter). Click here to learn more about different types of idly moulds. Mini idlies can be used to make sambar idly or masala idly, both of which are popular among children. In addition, you can use mini idly to make fried idlies, which can be served as a snack. Today, let's see how to make 'mini sambar idly' also known as 'ghee sambar idly'.

Ingredients:

Mini Idly Mould

For idly batter:

Par boiled rice/ idly rice – 4 tumblers or 800ml measure

Urad dhal – 1 tumbler or 200ml measure

Methi seeds – 1 tablespoon (optional)*

Salt – to taste

For sambar idly:

Sesame oil – for smearing the idly moulds

Sambar – 1 teacup or 200ml measure

Chopped onion – 1 tablespoon

Ghee – 1 teaspoon

Chopped coriander – 1 teaspoon

Note: Please click here to find out how to make sambar.

How to prepare the batter: Wash par-boiled rice, and urad dhal along with methi seeds separately and soak them separately in sufficient water for 4-5 hours. Grind urad dhal and methi seeds very well till it becomes a smooth spongy mass using the wet grinder. Transfer the dhal batter to a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to ensure that the batter has pouring consistency. You may refrigerate the batter and use it to make idlies as needed.

Note: You will need approximately 200-300ml of batter for making (4x18) 72 mini idlies.

How to prepare idlies: Mix the batter well before using. Smear the mini idly moulds with sesame oil. Standard mini idly mould has 4 plates with each plate having 18 depressions. Pour batter up in each depression using a smaller spoon. Pour 300ml of water in a pressure cooker or rice cooker. Steam the idlies for 5 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a teaspoon and transfer to a hot case.

Mini idlies

How to prepare sambar idly: Place 18 mini idlies in a bowl. Pour 1 cup or 200 ml of hot sambar over the idlies. Add ghee to the sambar and allow it to melt. Top it with chopped onion and garnish with coriander leaves. Place the bowl on a plate and serve hot.

Mini Sambar Idly (மினி சாம்பார் இட்லி)

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Set Dosa (செட் தோசை)

I had a childhood friend, who used to bring soft, spongy white dosas for lunch at school. I was fascinated by these dosas, and demanded similar dosas be made at home. Anyway, they never succeeded in making dosas as soft and spongy as my friend’s dosas! Years later, I found out the recipe from a neighbour and much later, learnt that these wonderful dosas are served as ‘set dosa’ in our hotels. Set dosa is nothing but soft, small dosas served in pairs. These dosas taste just wonderful with onion kothsu. However, you can serve them with onion chutney, tomato chutney or any other spicy chutney.

Ingredients:

Raw rice – 3 tumblers or 600ml measure

Urad dhal – 1 tumbler or 200ml measure

Methi (Fenugreek) seeds – 1½ tablespoons

Salt – to taste

Oil – for making dosa

How to prepare the batter: Wash raw rice, and urad dhal along with methi seeds separately and soak them in sufficient water using separate containers for 4-5 hours. Grind urad dhal and methi seeds using wet grinder very well till it becomes a smooth spongy mass. Transfer the dhal batter into a large container.  Now grind soaked rice using the wet grinder into a very fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make dosas as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

Set Dosa (செட் தோசை) served with spicy coriander chutney

How to prepare dosas: Mix the batter well before using. Heat the tava on low flame. Once ready, spread the batter evenly on the tava, approximately 2-3mm thick. Add oil around the dosa and allow it to cook for a minute. You will find bubbles appear on the surface of the dosa when cooked. Turn the dosa over and cook for 20-30 seconds. Remove from the tava and serve hot with a spicy chutney or onion kothsu. 

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Tomato Dosa (தக்காளி தோசை)

Dosa, the Indian pancake, is one of the most common breakfast preparations in South India. I have already shared 14 different types of dosa recipes on this site. More the merrier! Here’s another type of dosa you can add to your recipe collection. Tomato dosa (தக்காளி தோசை) is slightly spicy and tangy to taste. It goes very well with thick coconut chutney. You can use this as a lunch box recipe for your child. I am sure your kid will just love it!

Tomato Dosa Batter

Ingredients: 

Par boiled rice/ idly rice – 2 tumblers or 400ml measure

Urad dhal – ½ tumbler or 100ml measure

Tomatoes – medium sized, 6no

Green chilli – 2 no (adjust to taste)

Salt – to taste

Oil – for making dosa

How to prepare the batter: Wash par-boiled rice and urad dhal separately and soak them in sufficient water using separate containers for 4-5 hours. Grind urad dhal using wet grinder very well till it becomes a smooth spongy mass. Transfer the dhal batter into a large container.  Now grind soaked rice along with tomatoes and green chillies using the wet grinder into a fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make dosas as needed.

How to prepare dosas: Mix the batter well before using. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. You will find bubbles appear on the surface of a thick dosa when cooked. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with coconut chutney.

Tomato Dosa (தக்காளி தோசை) served with coconut chutney

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Vegetable Dosa (காய்கறி தோசை)

Dosa is a common breakfast item in a Tamilian household. Dosa can be made crisp (முறுகல் தோசை) or thick and spongy. You can also make ghee roast (நெய் தோசை) or masala dosa (மசாலா தோசை). You can further add variety by making vegetable dosa (காய்கறி தோசை). Vegetable dosa is nutritious, tasty and filling. Of course, you can make the humble dosa very interesting to your child. Just use your creativity to make different toppings for dosa such as vegetable combos, paneer, fruits, nuts etc.

Vegetable Dosa Topping - Ingredients

Ingredients:

For the topping: (For approximately 8 dosas)

Onion – large, 1 no, finely chopped

Ginger – ½” piece, grated

Green chilli – 1 no, finely chopped (optional)

Curry leaves – chopped, 1 tablespoon

Coriander leaves – chopped, 1 tablespoon

Carrot – medium sized, 1 no grated

Capsicum – finely chopped, 1 tablespoon

Cabbage – finely chopped, 3 tablespoons

Salt – to taste

Oil – for making dosas

How to prepare the batter: Click here to find out how to make dosa batter.

How to prepare the topping: Chop onions and green chillies finely. Wash carrot and ginger, and grate them using a fine grater. Chop coriander leaves, curry leaves, capsicum and cabbage finely, wash well and drain. Mix all the ingredients with required salt. Let it stand for 10 minutes.

Vegetable Dosa (காய்கறி தோசை)

How to prepare dosa: Mix the batter well before using. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava, making it 2-3mm thick. Sprinkle the toppings over the dosa covering the entire surface. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles will appear on the surface and the edges will turn golden brown. Now, turn the dosa over and cook for a short while. Remove from the tava and serve hot with chutney and sambar. Vegetable dosa tastes great with coconut chutney.

Onion Oothappam (வெங்காய ஊத்தப்பம்)

Oothappam (ஊத்தப்பம்) is nothing but a thick pancake, and the batter is almost similar to dosa batter. Traditionally oothappam is made in a kadai. However, you can make oothappam using a dosa tava as well. You can make plain oothappam or make it with different toppings such as onion, vegetables, fruits and even paneer. Of these, onion oothappam is the most popular variety.

In common practice, oothappam is made with dosa batter that has turned sour. Dosa batter, even if refrigerated, turns sour on the third or fourth day, especially in summer. This batter is often used to make oothappam, topped with onion, green chilli, curry leaves and coriander leaves. You may choose to make oothappam with dosa batter, fresh or old, or prepare a separate batter as given below.

Ingredients:

For the batter: (makes approximately 20 oothappams)

Par boiled rice/ Idly rice (புழுங்கல் அரிசி/ இட்லி அரிசி) – 2 tumblers or 400ml measure

Urad dhal – ½ tumbler or 100ml measure

Salt – to taste

For the topping: (For approximately 8-10 oothappams)

Onion – large, 3 no, finely chopped

Ginger – 1” piece, grated

Green chilli – 2 no, finely chopped

Curry leaves – chopped, 2 tablespoons

Coriander leaves – chopped, 2 tablespoons

Salt – to taste

Idly chilli powder – as required (optional)

Oil – for making oothappam

Onion Oothappam (வெங்காய ஊத்தப்பம்) served with coconut chutney

How to prepare the batter: Wash par-boiled rice and urad dhal separately, and soak them in sufficient water using separate containers for 4-5 hours. Grind urad dhal using the wet grinder very well till it becomes a smooth spongy mass (நன்கு குடைய அரைக்கவும்). Transfer the dahl batter (உளுத்த மாவு) into a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter (அரிசி மாவு) to the same container. Add salt, mix dhal and rice batters together very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make oothappam as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise (மாவு பொங்கும்) when fermented.

How to prepare the oothappam: Chop onions and green chillies finely. Mix the chopped items with grated ginger, curry leaves, coriander leaves and required salt. Let it stand for 10 minutes.

Mix the batter well before using. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava, making it 3-4mm thick.  Sprinkle idly chilli powder (இட்லி மிளகாய் பொடி) on the surface. You may skip this step, if you prefer the oothappam to be less spicy. Sprinkle the onion topping over the oothappam covering the entire surface.

Add oil around the oothappam and allow it to cook for a minute. When cooked, bubbles will appear on the surface and the edges will turn golden brown. Now, turn the oothappam over and cook for a short while. Remove from the tava and serve hot with chutney and sambar. Onion oothappam goes well with coconut chutney. 

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Moong Dhal Idly (பாசிப்பருப்பு இட்லி)

Idly (இட்லி) is the most popular South Indian breakfast item. Nonetheless, children do not consider the humble idly to be a ‘cool breakfast’.  Well, you can make the idly more interesting and healthy by adding other ingredients to it. Moong dhal idly is made by steaming idly batter with moong dhal stuffing. This idly tastes great when eaten with ghee and coconut chutney.

See the yellow moong dhal steamed inside the idly!

Ingredients - For the batter:

Par boiled rice/ Idly rice – 4 tumblers or 800ml measure (புழுங்கல் அரிசி/ இட்லி அரிசி)

Urad dhal – 1 tumbler or 200ml measure

Methi seeds – 1 tablespoon (optional)*

Salt – to taste

Sesame oil – for smearing the idly moulds

Click here to know more about idly moulds.

Note: Ingredients mentioned here make approximately 40 idlies. Please note the number of idlies depend on the size of the idly mould you use.

For the filling:

Moong dhal – 3 tablespoons

Salt – to taste

Note: Ingredients mentioned here may be used for approximately 12 idlies. 

Method – How to prepare the batter: Wash par-boiled rice and urad dhal along with methi seeds separately and soak them separately in sufficient water for 4-5 hours. Grind urad dhal and methi seeds using wet grinder very well till it becomes a smooth spongy mass (நன்கு குடைய அரைக்கவும்). Transfer the dahl batter (உளுத்த மாவு) into a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter (அரிசி மாவு) to the same container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make idlies as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise (மாவு பொங்கும்) when fermented.

Moong Dhal Idly (பாசிப்பருப்பு இட்லி) served with Coconut Chutney

How to prepare the filling: Wash and soak moong dhal in water for 30 minutes. Later boil the dhal in water with required salt on low flame till it is half-cooked. Drain the excess water and keep aside.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with sesame oil. Pour batter to fill half of each mould. Place 1-2 teaspoons of dhal on the batter. Add more batter to cover the dhal up to the brim in each mould. Pour 300ml of water in a pressure cooker or rice cooker. Place the idly mould inside the cooker and close the lid. DO NOT place the weight. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould and transfer to a hot case. Smear the idlies with ghee and serve with coconut chutney.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it. 

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