Semiya Idli

Ingredients List

For Roasting
2 cups Vermicelli

1 cup Rava

For Tempering and Sautéing:

Coconut oil

Mustard seeds

Cumin seeds

Urad dal

Green chili, chopped

Savala (onion), chopped

Ginger, chopped

Carrot, chopped

Curry leaves

Groundnuts (peanuts)

For the Batter:

Salt

Unsoured curd [02:07] (yogurt)

Water

Baking soda

For Serving:

Ghee (optional, for greasing idli molds)

Cashews (optional, for garnish)

Shija’s Idli Powder (or any idli powder/chutney powder)

Preparation

Roast Vermicelli and Rava:

Heat a pan and add 2 cups of vermicelli . Dry roast it until it turns golden brown.Add 1 cup of rava (semolina) to the same pan and continue to roast until it also turns light golden and aromatic .Transfer the roasted vermicelli and rava to a plate and let it cool completely .In the same pan, add coconut oil .Once the oil is hot, add mustard seeds, cumin seeds, and urad dal . Let them splutter and turn golden .Add chopped green chili, onion, ginger, and carrot to the pan . Sauté until the onions become translucent and the vegetables are slightly softened .Add curry leaves and groundnuts (peanuts) to the sautéed mixture and continue to cook for a few more minutes until the groundnuts are roasted .Transfer the cooled roasted vermicelli and rava into a large mixing bowl .Add salt and unsoured curd to the bowl. Mix well .Gradually add water and mix to form a thick batter, similar to idli batter consistency .Add the sautéed vegetable mixture from step 2 to the batter . Mix everything thoroughly until all ingredients are well combined .Cover the bowl and let the batter rest for half an hour .After resting, add baking soda to the batter and mix gently .
Steam the Idlis:Grease the idli molds with a little ghee .Place a cashew nut in the center of each mold, if desired .Spoon the prepared vermicelli idli batter into each idli mold .Place the filled idli plates into an idli steamer .Steam the idlis for about 10-15 minutes, or until cooked through and a toothpick inserted comes out clean .

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Karnataka Dosa

Ingredients:

Idli rice: 3 cups (using a 250ml measuring cup)

Urad dal (Uzhunnu): 1 cup (using a 250ml measuring cup)

Fenugreek seeds (Uluva): 1 teaspoon

Cooked rice (Choru): 1.5 cups (half the amount of idli rice)

Salt: as needed

Appakkaram (baking soda): Half a teaspoon (optional, for colder weather)

Preparation

Wash the idli rice thoroughly until the water runs clear, then soak it.Wash the urad dal thoroughly, then soak it for 3 hours at room temperature.After 3 hours, transfer the soaked urad dal to the refrigerator to chill thoroughly.Soak both the rice and urad dal for a total of 8 hours.About one hour before grinding, soak the fenugreek seeds in a little water.Add the soaked fenugreek seeds and chilled urad dal to a mixer grinder. Use the water in which the urad dal was soaked for grinding. Grind until it becomes a very smooth and frothy paste. Avoid making it too thick or too loose. Transfer the ground urad dal to a large vessel.Add the soaked rice to the same mixer grinder. Use the urad dal soaking water for grinding.After the rice is partially ground, add the cooked rice to the mixer.Grind the rice mixture until it forms a smooth paste.Add the ground rice batter to the vessel containing the urad dal batter.
Using your hands, thoroughly mix both batters for about 5 minutes.Alternatively, you can use an egg beater for 2-3 minutes to get a frothy consistency.Ensure the consistency is not too watery.Cover the vessel and let the batter ferment for 8 hours. If it’s cold or rainy, you can add half a teaspoon of appakkaram (baking soda).After 8 hours, the batter should be well-fermented and frothy.
Add salt to taste and gently mix, being careful not to deflate the froth.Take the required amount of batter into a separate smaller bowl for immediate use. Store the remaining batter in the refrigerator for later use.Heat a dosa griddle or non-stick pan.
If using a non-stick pan, do not apply oil before pouring the batter, as it can make the batter stick to the ladle.Pour a ladleful of batter onto the hot griddle and spread it slightly thicker than regular dosa avoid spreading it too thinly.After about 10 seconds, cover the dosa with a lid. You’ll see holes forming on the surface.Cook for a maximum of 30 seconds on medium flame.Once cooked, the dosa will appear soft and fluffy.After removing each dosa, wipe the non-stick pan with a clean cloth before pouring the next one.

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Curd Rice

Ingredients:

Basmati rice: 1 cup

Water: 2 cups

Salt: 1 teaspoon initially, then adjust to taste

Curd/Yogurt: 1-2 bowls

Milk: 1 bowl

Oil: A small amount for tempering

Mustard seeds: 1 teaspoon

Dried red chilies: 4
Curry leaves: 3-4 sprigs

Asafoetida powder (Kayam): A small amount

Pomegranate seeds,

finely chopped carrots,

finely chopped cucumber,

coriander leaves

Preparations

Cook the rice with water and salt in a pressure cooker until soft -.Cool the rice and gently mash it -.Mix the rice with curd and milk -.Prepare tempering with oil, mustard seeds, red chilies, curry leaves, and asafoetida -.Pour the tempering over the rice mixture -.Optionally, add pomegranate seeds, carrots, cucumber, or coriander leaves -.

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Papad Curry

Ingredients:

Pappadam: Approximately 4 whole pappadams,

Oil: As needed

Mustard Seeds: 1/4 teaspoon

Dried Red Chilies: 2

Green Chilies: 2

Garlic: 1 piece

Ginger: 1 piece

Curry Leaves: As needed

Onion: 1 medium-sized, finely chopped

Salt: 1/4 teaspoon, to help the onion soften quickly

Tomato: 1 ripe, medium-sized

Fennel Seeds (Perumjeerakam): A pinch (2-3 pinches)

Garam Masala: 1/4 teaspoon

Black Pepper Powder: 1/4 teaspoon

Chili Powder: 1/4 teaspoon (adjust to your spice preference)

Turmeric Powder: 1/4 teaspoon

Coriander Powder: 1 full spoon (this is the only ingredient used in a larger quantity)

Coconut Milk: 1 cup of thick coconut milk (first extract/thick milk from half a coconut)

Preparation
Break the pappadam into small pieces by hand .Heat oil in a small pan or pot Add mustard seeds and let them splutter Add dried red chilies and green chilies, and sauté .Add ginger, garlic, and curry leaves, then sauté until fragrant .Add finely chopped onion to the pan and sauté until it softens [01:25]. Add a pinch of salt to speed up the process Once the onion is soft, add the chopped tomato and cook until it’s very soft and well-blended with the onions .Add fennel seeds, garam masala, black pepper powder, chilly powder, turmeric powder, and coriander powder (which is used in a slightly higher quantity) .Sauté the spices well with the onion-tomato mixture .Add the broken pappadam pieces to the mixture .Mix thoroughly, ensuring the pappadam is well coated with the gravy. Keep the flame very low during this step .Pour in the thick coconut milk.Do not boil the curry after adding coconut milk. Just let it heat through . Boiling can cause the curry to curdle . Keep the flame very low .Once heated, the Pappada Curry is ready to be served ! Enjoy this flavorful and easy-to-make dish.

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special fish fry

Special fish fry

Ingredients:

3 large Tilapia fish

5-6 small red onions

4 large Kashmiri dried chilies

Rock salt

1 spoonful rice flour

½ spoonful all-purpose flour

Small spoonful ginger-garlic paste

¾ spoonful chili powder

½ spoonful coriander powder

¼ spoonful turmeric powder

Salt to taste

¼ spoonful black pepper powder

1 spoonful vinegar

Cooking oil

Curry leaves

2 slices of onion

Preparation

Clean and wash the fish thoroughly.Make incisions on the fish to help the masala penetrate.In a mixer, add red onions and Kashmiri dried chilies. Add a little rock salt and a little water. Grind it coarsely In a bowl, combine rice flour, all-purpose flour, and ginger-garlic paste. Add the coarsely ground onion and chili paste to the bowl. Add chili powder, coriander powder, turmeric powder, and salt.Add black pepper powder and vinegar (or lime juice).Mix everything well with a spoon, gradually adding a little water to achieve the right consistency for a masala paste. Taste and adjust salt if necessary.Mix by hand to ensure a good consistency (use gloves if preferred).Take the fish and apply the masala generously, ensuring it gets into the incisions and covers the entire fish.
Make sure the masala penetrates deeply into the large fish for better flavor.Marinate the fish for at least one hour to allow the flavors to soak in. After one hour, heat a frying pan on a low to medium flame.Add 3-4 spoonfuls of oil, or slightly more.
Once the oil is hot, place the fish in the pan with the side that has more masala facing down. Apply a little more masala on the top side of the fish as some might have come off.Keep the flame low to medium, even slightly lower if needed, to prevent the masala from detaching.Allow the bottom masala to crisp up before flipping.Carefully flip the fish once the masala on the bottom is cooked and attached, ensuring it doesn’t break.Cook the other side similarly. To cook the sides, carefully tilt the fish and allow the sides to get crispy in the oil.Continue flipping and tilting the fish 3-4 times to ensure it’s thoroughly cooked and crispy.Transfer the fried fish to a plate.Add more oil to the pan if needed and repeat the frying process for the remaining fish.

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Halfmoon Snack

Ingredients:

All-purpose flour: 2 cups

Salt: To taste

Sugar: 1 tablespoon

Semolina (Rava): 2 tablespoons

Sunflower oil: 3 tablespoons (for dough)

Chilli powder: 1 teaspoon (spicy)

Water: As needed (for dough)

Oil: For frying

Preparation

In a bowl, combine the all-purpose flour, salt, sugar, semolina, and 3 tablespoons of sunflower oil. Mix well until the oil is fully incorporated into the flour, and the mixture forms a shape when pressed. Add the chili powder and mix again.Gradually add water and knead the dough until it’s ready.Apply some oil to a clean surface (like a countertop) and roll out the dough.Ensure the dough is rolled to a certain thickness, not too thin. Use a bottle cap or similar round cutter to cut out small, round pieces from the dough.
Heat oil in a pan. Once the oil is hot, carefully add the cut dough pieces into the oil.Fry the snacks over a medium flame until they are ready.Remove the fried snacks from the oil and drain them.Repeat the frying process for the remaining dough pieces.

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Idli dosa Batter

idli dosa Batter

Ingredients:

For the Batter:

Raw rice: 2 cups

Whole black gram (Urad dal): ¾ cup

Cooked rice: 1 cup

Yeast: ½ teaspoon

Salt: as needed

Instructions

Preparation

Soak 2 cups of raw rice for four hours. After soaking, drain the water and put the rice into a mixer grinder. Grind it in two parts and transfer the batter to a container .Soak ¾ cup of urad dal for two hours .Add the soaked urad dal and 1 cup of cooked rice to the mixer grinder and grind them well .Combine this mixture with the ground rice in the same container .Add ½ teaspoon of yeast to the batter; this helps the batter to rise well .Mix the batter thoroughly with your hands.Cover the container and let the batter rest for 8 to 10 hours to ferment .After 8 hours, the batter should have risen significantly, filling about three-quarters of the container .
]Add salt as needed and mix well . (Salt is added after fermentation to prevent the batter from becoming too sour.Grease the idli molds with oil .Pour the batter into the greased idli molds .Once the water in the idli steamer comes to a boil, place the idli molds inside .Cover and steam for 8 to 10 minutes .After 8 minutes, the idlis should be well-cooked .Remove the idlis from the heat and let them cool down .Once cooled, transfer the idlis to a plate [02:26]. The idlis will be soft and fluffy .

For Crispy Dosa:

Transfer a portion of the prepared batter into a separate bowl [02:41].Add a spoon of water to the batter and loosen it slightly to a pouring consistency .Place a pan on the stove and heat it well .Once hot, pour a ladleful of batter onto the pan and spread it thinly in a circular motion .Pour a little oil over the dosa .Initially, cook the dosa on high flame for a short time.Then, reduce the flame to low and continue cooking until the dosa becomes crispy.

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Mango Pickle

Ingredients

Ingredients:

Raw Mangoes

Rock Salt

Fenugreek Seeds: 1 tablespoon

Mustard Seeds: 2 tablespoons

Sesame Oil: Approximately 3 tablespoons for cooking, plus extra for bottling

Asafoetida

Chilli Powder: 4 tablespoons

Instructions:

Prepare the Mangoes: Wash, dry, and cut the mangoes. Add rock salt and set aside for a day. Drain the saltwater and dry the mangoes.

Roast and Grind Spices: Roast fenugreek and mustard seeds, then grind them into a powder.

Prepare the Pickle Base: Heat sesame oil, add asafoetida, then chilli powder, and the ground spice mixture.

Combine and Adjust: Add the dried mangoes and the reserved saltwater to the spice mixture. Mix well.

Bottle and Store: Coat the pickle jar with sesame oil, add the pickle, and pour the remaining oil on top.

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Chakka kadala Moleeshyam

Ingredients

Jackfruit (Chakka)

Lentils (Kadala), specifically 100 grams

Salt

Turmeric powder (one teaspoon)

Chili powder (less quantity, as black pepper powder is preferred)

Black pepper powder (one and a half spoons, freshly ground)

Curry leaves

Coconut (one full coconut, divided for cooking and tempering)

Cumin seeds (small cumin seeds, added when tempering)

Oil

Mustard seeds

Preparation

The process begins with cleaning and chopping the jackfruit into small pieces, noting that the seeds are mostly discarded, though a couple are added for tradition .Cooking Chickpeas Chickpeas are washed, soaked, and then pressure cooked for three whistles until partially tender .Combining and Cooking The chopped jackfruit is added to the partially cooked chickpeas in the pressure cooker, along with salt, turmeric powder, and chili powder (with an emphasis on black pepper for flavor). A small amount of grated coconut is also added before cooking for two more whistles .Tempering For the final step, a tempering is prepared by heating oil, adding mustard seeds, curry leaves, and a significant amount of grated coconut, which is fried until golden brown. Cumin seeds are added towards the end of frying .Finishing the Dish The tempered mixture is then added to the cooked jackfruit and chickpea mixture and stirred well.

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ration Matta ari Idli

Here’s a breakdown of the process

Combine one cup of normal raw rice, one cup of red parboiled rice (matta ari), and one teaspoon of fenugreek seeds in a bowl.
Add half a cup of urad dal (black gram).Pour enough water to cover the ingredients and let them soak for a minimum of seven to eight hours. Soaking for a longer duration is recommended due to the matta ari.After soaking, transfer about three-quarters of the soaked rice and lentil mixture to a mixer grinder jar.Add half a cup of cooked rice (choru) for extra softness.Add water until it’s slightly above the level of the rice, then grind the mixture into a fine, smooth batter.Transfer the batter to a dry bowl, as moisture can delay fermentation.The fermentation time depends on the climate; colder temperatures will require more time.To speed up fermentation, place the bowl inside a rice cooker, which can help the batter rise in about five hours.The batter should not be too loose or too thick.Cover the batter and let it rest, preferably overnight, for best results.In the morning, the batter should be well-fermented and risen. Mix it gently with a ladle.Add salt to taste at this stage (or when grinding if preferred).Lightly brush idli plates with oil, especially for the first batch, to prevent sticking.Pour one ladle of batter into each mold, ensuring not to overfill, as the idlis will expand when cooked.Steam the idlis on high flame for approximately three to four minutes.Once cooked, turn off the flame and allow the idlis to cool completely before removing them to prevent sticking.

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Thattukada

Semiya Idli

Karnataka Dosa

Curd Rice

Papad Curry

special fish fry

Halfmoon Snack

Idli dosa Batter

Mango Pickle

Chakka kadala Moleeshyam

ration Matta ari Idli

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business