Tag: indian healthy recipe

Sajjige idli/ Urad and Rava idli:

August 29, 2022

It is a no rice, fermented idli using ground urad dal and steamed rava. The outcome is pillowy soft idlies. We avoid rice before the main pooja, which is taboo in our customs. Hence, it is a default breakfast option in our family, especially in our community, on festival days or any auspicious day.

Here is the recipe, which we follow

Urad dal – 1 cup

Upma Rava / Bombay rava – 2 cups

Salt

Method:

-Wash urad dal and soak it for 3 to 4 hours.

-Grind soaked urad dal into fine paste by adding sufficient water.

-Now, take one cotton cloth, pour rava, and tie it like a potli/ packet.

-Take one idli steamer with water at the bottom. When water starts boiling, place the tied towel with rava and steam cook for 10 to 20 min in low heat.  

-After 20 min, remove the towel, loosen the knot, spread the rava and cool it.

-Add cooled rava and required salt to urad dal paste and make a batter by mixing and adding sufficient water.

-Batter needs to be like regular idli batter and allow it to ferment acc to your climate.

-next day, prepare idli like regular idli or by using banana leaf or steel tumblers etc.

-If you are following the procedure like me, use wilted banana leaf, pour the batter and steam for 30 minutes or more, according to the thickness.

-Serve with chutney, thovve,  sambar or menthe kodilu (methi sambar).

Rajamudi rice Pundi:

October 30, 2020

Pundi/Unde/mudde is nothing but steamed rice dumpling from south canara/Mangalore region. It is our traditional Breakfast recipe. After steaming, we have two to three options to have this super healthy dish. One is with liquid jaggery combined with ghee, or pundi can be drizzled with coconut oil and dipped in an onion flavoured coconut chutney. Last but not the least, by soaking in a masala gravy, known as Unde bendi.

Traditionally we use Red boiled rice to prepare. Here I have used fragrant Rajamudi variety of red rice, that was earlier grown exclusively for the “Maharajas of Mysore” . It is high in fibre, antioxidants, and Iron. It is unpolished and grains are beautiful with the mix and match of pinkish red lines, which has  a nice aroma and it surely enhances the flavour of the Pundi.

I did this particular trial for Rice Calendar 2019. Unique effort by Save Our Rice Campaign and Sahaja Samrudha to Popularize traditional Rice and Recipes.

Save Our rice campaign is proud to proclaim that it has successfully mainstreamed around 100 different varieties of traditional rice across the country. Each rice variety is unique and differs in its taste, colour, texture, and cooking quality and contains some special properties like being medicinal, scented, sticky and so on.

It is one of the four recipes ,which I have shared with and got to be a part of this project in a very small way.

Ingredients:

Rajamudi rice – 2 cups

Salt

Coconut oil – 1 tablespoon

Coconut – ½ cup (grated)

Method:

-Wash, soak rice for 3 to 4 hours

-Grind rice into little grainy texture by adding salt.

-Put ground batter, oil, coconut in thick kadai, cook this into ball like mass.

-Cool a bit, take little cooked dough at a time, and make roundels.

– Place this in an idli steamer and cook for 20-30  minutes and enjoy with chutney or liquid jaggery mixed with little ghee.

Unde/Pundi Bendi/ dumpling in masala gravy:

Here, we ned to break pundi into big chunks and keep it ready.

For Masala: Take one bowl of grated coconut, roasted red chillies – 2 to 4 , 1 tsp of coriander, ¼ tsp of cumin, 2 cloves of garlic, little tamarind, and grind into smooth paste.

In a wok, heat 2 tsp of coconut oil, splutter mustard,1  broken red chilli and add curry leaves. Add half finely chopped onion and fry until it turns brown.

 

Now, add ground masala paste into the seasoning and adjust the consistency, add salt, pinch of jaggery and boil.

When it starts to boil, add broken chunks, and further boil for 5 more minutes or until it reaches the thick consistency.

Serve hot and enjoy.