Idly Batter

Ingredients:

Idly rice/Boiled rice - 4 cups or Long grain rice - 3 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 tsp

Method:

1. Soak all ingredients separately for 5 - 8 hours, grind it in a food processor/indian grinder/blender.
2. Mix salt to the batter and let it ferment over night or minimum 8 hours.
3. when batter is raised(see pic) its ready to prepare soft and fluffy idlyies....

Note:

-> Do not make it too thick(idly will be hard and become dry soon) or too thin(idly will become flat)
-> In the same batter we can prepare dosai, uthappam and paniyaram(click here to see those items breakfast)

Raagi Batter

Ingredients:

Raagi flour - 1 cup
Onion - 1 - chopped
Spinach - chopped(optional)
Cumin powder - 1/2 tsp(optional)
Salt - 1/4 tsp or as per need
Water - 1/2 cup or little more.

Method:

1. Mix all ingredients together by adding water. Batter should be in semi-solid form(as in pic) and prepare adai(refer breakfast lable for raagi adai in my blog).

Batter Consitency....

Wheat Puttu

Ingredients:

Wheat flour - 1 cup
Grated coconut - 4 tsp
Cinnamon - 2 or A pinch of cinnamon powder
Salt - 1/2 tsp.
Sugar - 4 tsp
water - 1/4 cup
Ghee - 1 tsp

Method:

1. Roast the wheat flour in a pan for 5 mins and let it cool.
2. Mix salt with the wheat flour. Sprinkle water on the flour little by little and wet the flour. Consistency we can say like, the flour should be wet, but when you try to make as ball, it should break and should not stick with each other like dough. You can see the picture below.
3. If you have the puttukuzhai(puttu making vessel), add 1 tsp of coconut first, then 3 tsp of the prepared mix, then coconut again and then prepared mix again, until it fills. (OR)

If you don't have that puttukuzhai, you can make using idly vessel. Spread a white cotton cloth in the idly plate and spread the prepared mix. In the middle keep the coconut and cover it with the cotton cloth, just bring the 4 corners to the middle(see pic below). If you do not cover, because of the steam, it will stick to each other and will be like cooked dough.
4. Steam it for 10 mins.
5. Change it to a vessel, add ghee, sugar and cinnamon and mix well. Nice aroma will tempt you to eat hot.

Before baking, puttu flour should be like this:


Spread like this in a idly plate:











Cover it and its ready to bake:



Note:

Those who are in diet can have this wheatputtu, but reduce the amount of coconut and sugar. Avoid ghee. You can also mix pappad and banana with this. Same way you can also prepare ragi and rice puttu. I'll post them soon.

Wheat(Chappathi/roti/Paratha) Dough

Ingredients:

Wheat flour - 1 cup
Curd - 2 tsp
Salt -1/2 tsp or as per need
Water - 1/2 cup
Oil - 1 tsp

Preparation:

1. Add curd and salt to the wheat flour and mix well. Curd makes dough soft.
2. Add water little by little and knead the dough.
3. Finally add oil and knead the dough once again. This is to avoid dryness of dough.
3. Let it for min 45 mins and max 1 hour or more. This helps to get a soft, spongy chappathi/roti.

Note:

For me chappathi/roti will always be like rubber sheet until i learn this technique. You can use this dough for making poori also. Stuffed chappathi/roti is called as paratha. Its different from parota. Soon i'll post varieties of parota.