Podi Idli - Podi recipe

 https://www.indianhealthyrecipes.com/podi-idli-recipe/#wprm-recipe-container-37582

 

Ingredients
• 2 tablespoons peanuts
• 1 tablespoon chana dal (bengal gram)
• 1 tablespoon urad dal (skinned black lentils)
• 3 dried red chilies (Adjust to suit your spice levels)
• 1½ teaspoons sesame seeds (optional)
• 1½ teaspoons copra (dried coconut or desiccated coconut, optional)
• ½ teaspoon cumin seeds (jeera)
• 1 sprig curry leaves (optional)
• ¼ teaspoon tamarind (cleaned, optional) (I do not use)
• 2 pinches jaggery (powdered, optional) (I do not use)
• ¼ teaspoon salt (adjust to taste)
• 8 to 10 large idlis or 3 plates of mini idlis (3 servings)
• 2 to 3 tablespoons ghee or raw sesame oil
• 1 pinch mustard seeds optional
 

Instructions

Preparation
1. If you are new to making idli, then you can follow this Soft idli recipe.
 

2. While the idlis steam, dry roast peanuts along with red chilies until
light golden.
 

3. Add urad dal and chana dal. Roast on a medium flame until they turn
golden. Make sure peanuts, urad dal and chana dal all are roasted
well to deep golden.
 

4. Add sesame seeds, coconut, cumin & curry leaves. Dry roast until the
leaves turn crisp and sesame seeds smell good.
 

5. Cool these and powder finely along with enough salt, tamarind
(optional) and jaggery (optional) if using. Check the salt and add more
if needed.
 

How to make Podi Idli
1. Remove the idlis from the mould. Allow them to cool a bit.
2. Pour ghee or oil to a hot pan. Add mustard seeds if using. Let them
splutter.
3. Add idlis and then switch off the stove.
4. Sprinkle podi over the idli and toss gently. Add more or less podi &
ghee as desired. Coat the idlis well with podi.
5. Serve podi idli warm.

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Chocolate Cake (From Rekha M.)

 

Kachori Kadhi

For Kachori, 

mix Ajwain (omam), ghee/oil, salt and maida such that flour holds shape in your hand when balled up in fist.

Add cold water and mix gently until you get a ball. For kachori, samosa, the dough doesn't need the gluten to activate and become stretchy. THe water holds the dough to getther to get a crumby flaky crust.

What other flour blends can I use to make the khasta kachori dough?

You can experiment with the following flour blends:

1. All-Purpose Flour and Semolina: Mix 2 cups of all-purpose flour with 1 cup of semolina (rava) for a crisper texture.
2. Whole Wheat Flour and Maida: Combine 1.5 cups of whole wheat flour with 0.5 cups of maida (all-purpose flour) for a slightly denser kachori.
3. Maida and Bajra Flour: Blend 1.5 cups of maida with 0.5 cups of bajra flour for a nuttier flavor and coarser texture.
4. Whole Wheat Flour and Jowar Flour: Mix 1.5 cups of whole wheat flour with 0.5 cups of jowar flour for a slightly sweet and denser kachori.

For Kadhi:

• 1 cup Besan (gram flour)
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Yellow chilli powder
• ¼ tsp Citric acid (Tatari)
• Water as required
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Hing (asafoetida)
• 1 tbsp Pounded masala mix
• 1 tbsp Ginger-green chilli paste
• ¼ tsp Pounded cloves

For Pounded Masala Mix:

• 1 tbsp Coriander seeds
• ½ tsp Cloves
• 1 tbsp Black pepper
• ½ tbsp Saunf (fennel seeds)
• ½ tbsp Jeera (cumin seeds)

For Kachori Stuffing:

• 1 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• ½ tsp Saunf (fennel seeds)
• ½ tsp Hing (asafoetida)
• 1 tbsp Chopped ginger
• ½ tbsp Chopped green chilli
• ¼ cup Moong dal, soaked
• ½ tsp Red chilli powder
• ½ tsp Black salt
• ½ tsp Roasted jeera powder
• 1 tbsp Pounded masala mix
• Water as required
• ½ tsp Amchur powder (dry mango powder)
• ½ tbsp Kasoori methi (dried fenugreek leaves)
• ½ tbsp Chopped coriander

For Kachori Dough:

• 1 ½ cup Refined flour
• 1 tsp Salt
• 3 tbsp Ghee
• ½ tsp Ajwain (carom seeds)
• Water as required
• 1 tsp Oil
• Oil for deep frying