North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Idli

                                               Idli

Idli no longer just a south Indian favorite they are loved by all and can be found not just about anywhere in India but also all over the world. They are soft, fluffy white, round discs that are normally eaten as breakfast or a snack along with Coconut chutney or sambhar.

Idlis are made by steaming batter especially made from rice and lentils. The lentils and rice are soaked first then grinded to the paste, then the paste is allowed to ferment overnight or until it expands to double to its original volume. In the morning the idli batter is put into greased molds of an Idli tray then they are steamed.

Since idlis are steamed food with no oil and no spices, it is an ideal dish for everybody. The batter for idlis needs to be fermented, so need to be planed ahead of time.

Ingredients:
 
1    Cup of rice 
½   Cup of Urad dal (white skinless urad dal) 
1    Teaspoon fenugreek seeds
½    Teaspoon yeast
1    Teaspoon salt or to your taste
2    Teaspoons of ENO fruit salt
       Vegetable oil
       Makes about 16 Idlies

Cooking measurement conversion
Measurement converter

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Rice
Picture
Urad Dal
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Chana Dal
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Fenugreek seeds (Methi seeds)
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Yogurt
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Salt
Utensils for Steaming Idlis:

 1.  Idli stand - Stand has 4 plates stacked over each other.

 2.  Idli cooker or a pot with a lid that is large enough to hold idly stand.
      (Idli cooker comes with idly stand)
Picture
Idli cooker
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Idli stand
Direction to prepare Idli batter:

 1. Mix Rice, Dal and Fenugreek seeds together. 

 2. Wash and soak rice and Dal mix and soak for 6 to 8 hours or until fully
      soaked. 
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In Rice, add Dal's & Fenugreek seeds
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Mix Rice, Dal & Fenugreek seeds
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Wash and rinse Rice & Dal mix
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Soak Rice, Dal mix in water
3.  Once the rice and dal are fully soaked, drain all the water out from the rice and
​     dal and wash. After washing drain all the excess water out.
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Wash and rinse-soaked rice mix
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Soaked Rice and Dal
4. In a blender add soaked rice mix and grind to a smooth paste.       
                
5  While grinding drop about 1 to 1½ cups of water or as needed little at a time
     to lubricate the paste for grinding. 

6.   Grind with switch on and off so that rice mix keep mixing. 

7. 
While grinding in between stop the blender and open the cover and with spatula
     mix  so that all  Rice and Dal and fenugreek seeds grinds evenly into a smooth
    a paste. (Rice does not grind to a fine paste they stay coarse)
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Add Rice & Dal mix in the Blender
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Grind Rice and Dal mix
​8. Transfer the paste in a bowl.
 
9. Add yogurt in the batter and mix it well.
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Transfer paste in a bowl
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Add yogurt in paste
10.  Do not add the salt to the mixture at this time because salt slow down the     
     fermentation process. 

11. Idli batter should be fairly thick, if the batter is watery then idli's won’t come
      out right. Avoid adding water to the batter after fermentation.

12.  Cover the bowl and keep this mixture in a warm place for 4 to 5 hours or until
     it ferments. If you live in cold climate then dissolve ½ teaspoon of yeast in
    2 Tablespoon of water and add it in the batter and mix and leave it covered to
​    ferment.
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Cover the bowl
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Bowl is covered
Directions for making the Idlis:

 1.  Once batter is ready you will see small bubbles. Fermented batter will increase
       of its original volume with a distinct fermented sour smell. It will be light and
       foamy and as you spoon the fermented batter and pour it into the idli mould,
       it will fall like a blob. 

2. The batter has to be just right, neither too flowy nor too thick. If it is flowy
    batter Idlies will be sticky if the batter is too thick then idli’s will be hard.
  

3. Add salt and with the cooking spoon mix the batter gently to get uniform 
    consistency,
but do not beat the batter.The batter may shrink when you mix
    the batter.
    
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Fermented Idli batter
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Add salt in Idli batter
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Idli batter
4.  Now prepare the idli cooker for steaming the idli's. 

5. In an idly cooker or a large pot add about 1” of water and bring it to boil                                     
6. Grease the idly trays with a drop of oil and rub it around.      
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Add water in cooker & bring to boil
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Grease the Idli trays
7.  Just before steaming Idli's add 1 teaspoon of ENO fruit salt in the batter.
     Quickly
 sprinkle about 2 teaspoon of water over the fruit salt, the bubble will
     start forming, with the
 spoon mix gently, the batter will start rising.​
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Add ENO powder
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Sprinkle water over ENO powder
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Idli batter start fomaing
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Mix Idli batter
8. With a spoon drop some batter in the idli molds, do not fill the molds up to the
      top leave some room for them to expand.
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With a spoon drop batter in Idli molds
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Idli molds are filled with batter
9. Stack the Idli trays in the stand. When stacking the idli maker trays alter the
    holes of idli stand, the wholes of trays should not be right on the top of another.

10.  Immediately place the idli stand in the idli cooker with boiling water.              
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Stack the trays
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Place Idli stand in cooker
11. Close the lid of the idli cooker or cover the pot. Keep the stove flame on high. ​

​12. In about 7 to 8 minutes cooker will start steaming, let the idlis steam for
      8 to 10 minutes, turn the heat off. If steaming idlis in the pot then after steam
​      start coming out let them cook for 10 to 12 minutes.
 
13. Open the Idli cooker.
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Cover the Idli cooker
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Open the Idli cooker
14. Take  a tooth pick and insert in an idli to see if they are cooked, if the tooth
       pick come out clean it means idli is cooked. Take the idli stand out.

​15. Let  the idlis cool down, then take a butter knife or a plastic knife and dip it 
      in water and then 
insert in the edges of steamed idli and loose them up, then
      insert the knife under the idli and take it out from the stand. Repeat until
      you take all the idlies out. This way you will have smooth topped idlis. Do not
      take out when the idlis are hot as it will not come out properly. 

16  Serve the idlis with 
sambhar and coconut chutney.
Picture
With a toothpick check the Idli’s
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Insert knife to loosen the idli's
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Idli's
PictureENO Fruit salt
Tips:

1.   The idli batter has to be fermented otherwise you won’t get good idlis.

2.     If you live in hot climate then you do not need to add yeast. Keep the batter
      aside overnight to ferment, but if you are living in cold climate you need to
      add yeast to ferment the batter.


3.   The Idli batter should not be too thin.

4.   If you want to prepare Idli's in batches then prepare batter without
      adding 
ENO salt and divide it into two equal portions.Add ENO salt in one
      portion 
and mix and pour immediately into greased Idli mold trays and steam
      When
 first batch is steamed add ENO salt in the other portion and follow the
       same
  process

5.    The idli batter can be kept in the refrigerator and used for about 10 day. 

6.    Idli batter can be freezed. 

7.    Same batter can be used to make dosa.

8   Cooked Idlis can be freezed, when ready to eat heat them on
​      the steam. 
​
9.   ENO fruit salt could be purchased from any Indian grocery
     ​ store.
  

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you       

Geeta Seth
 

Other recipes:

Sambhar                                                Besan Dokhla

Dosa                                                    Sooji ka dokhla (Cream of wheat Dokhla)

Potato stuffing for dosa                      Coconut chutney

Rava idli (Cream of wheat idli)                   Tamarind  rice (Imly rice) 

Rava masala idli (Cream of wheat spicey idli)
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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