Mallige Idli

Hello readers,

Today I will share with you "Millige Idli" recipe, Mysore is known as the best place for tasting 'Millige Idli'. Before share you the recipe let me tell you the history behind Idli. According food historian T.K Acharya Idli could have come to India around 800-1200CE from present day 'Indonesia', a part of which was then ruled by Hindu Kings belonging to "Shailendra"," Isyana" and " Sanjaya" dynasties. Acharya also notes that a form of Idli known as iddalage is mentioned in a 920 CE Kannada language work,'Vaddaradhane' by 'Shivakotiacharya'. Hope you like the story behind this delicacy.

** Topica- is a starch extracted from the Cassava plant, It's also called 'Sago' or ' Sabudana'.

Ingredients:-

1. Whole Black Gram(urad Dal)- 1/2 cup.

2. Sona Masuri Rice- 2 cups.

3. Rice flakes (Flattened Rice)/poha- 1/2 cup (thik).

4. Topioca(Sago) / Sabudana- 1/4 cup.

5. Salt- 1.5 tsp.

6. Oil- For greasing.

Preparation Method:-

Step 1:- First Rinse whole black gram with enough water and soak it with rice flakes for at least 4-5 hours using sufficient water for soaking.

Step 2:- Now rinse Sona Masuri Rice couple of times and soak with clean sufficient water for 4-5 hours.

Step 3:- After 4-5 hours take lentils and rice flakes into a mixture jar, grind them together by adding water ( do not much water)until getting fluffy & light batter. Transfer the mixture into a large bowl.

Step 4:- Now take soaked rice in the same grinder and sago pearls into the mixer,grind them together into little coarse paste by adding required water.( Do not use much water, batter should be little thicker than dosa batter). Transfer the mixture into the same lentils & rice flakes mixture.

Step 5:- Mix both the batter together with clean hand and cover the bowl, keep the bowl in a warm place about 10-12 hours, it will help the batter ferment properly.

Step 6:- After 10-12 hours te batter would have raised up, now add salt into it and mix well.

Step 7:- Take Idli mould and grease the mould with oil, now pour ladle full of batter into each of the mould. Steam Idli moulds in a steamer for about 10 minutes.

Step 8:- After 10 minutes of steaming the Idli will be puffed up, take a toothpick to check doneness, if it comes out clean the Idli would have steamed perfectly.

Step 9:- Now with the help of a spoon carefully take out Idli from moulds.

Step 10:- Serve Idli hot with chutney and sambar.

image credit: source

Comments

Last week's top

Chicken Manchurian

Hello Friends, Like everyday, today I am also here to share the recipe of "Chicken Manchurian". Before that would like to share the story behind the dish. As per 'Vir sanghvi's' book, The person invented chicken manchurian is "Nelson Wang", who created the dish in 1975 when he was asked to make something not on the menu, when he was catering at the cricket club of India. He created the dish. His restaurant, china garden is in Mumbai and his son 'Eddie' still runs the restaurant, which has won many awards over the year. Hope you like the story behind the dish. Ingredients:- 1. Chicken- 400g.(bite size pieces). 2. Egg- 1 (whole). 3. Corn flour- 2-1/2tbsp. 4. Soy sauce- 1-1/2tsp. 5. Sunflower oil- 2-1/2tbsp. 6. Salt-To taste. For sauce:- 1. Red chili garlic sauce- 3-1/2 tbsp. 2. Tomato puree- 1/2cup. 3. Soy sauce- 1tbsp. 4. Chili vinegar- 1tsp. 5. Corn flour- 1tbsp. For the gravy:- 1. Garlic-10 cloves(finely chopped). 2. Ginger- 2-1/2 inch(fine...

Aloo Paratha

Hello friends, Today I will share you one famous Indian paratha recipe "Aloo Paratha". According food historian K.T Acharya the recipes for various stuffed wheat parathas are mentioned in 'Manasollasa', a 12th-century Sanskrit encyclopedic record compiled by king "Someshvara III",who ruled from present Karnataka. There are several different types of parathas that are found across the nation. Paratha is an amalgamation of the words 'Parat' and 'atta'. This literally means layers of cooked dough. In India 'Paratha' is one such item that is popular across the subcontinent with local variations from various different regions. Hope you like the information.😊 @@ I used ghee while making paratha, those who are vegan can use oil.. Ingredients:- For the dough:- 1. Whole wheat flour- 2 cups. 2. Salt- 1/2 tsp. 3. Ghee/oil- 1 tbsp. For stuffing:- 1. Boiled an peeled potatoes- 3(medium)mashed. 2. Carom seeds-1/2 tsp. 3. Green chilies...

Chicken Momo

Hello readers, Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...

Search This Blog