Category Archives: urid daal

Spicy Corn and Cabbage Rava Idlis


My friend is a Tupperware distributor. Every month she regularly gives me the flyer she receives from them. My interest is not is on sale but what recipes are given there. J

I have copied quite a few of the recipes but this was for the first time tried one out.

Today I decided to try Rava Idlis. Well I do try them out regularly you may expect me to be an expert in making them but in actual fact we, the Rava idli and I do not agree.  The Rava Idlis do not agree that and I am the boss and I expect them to turn out in a particular fashion.

Either the idlis are soggy or they are flat pancakes. So when these came out so beautiful I was thrilled. 

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Jowar Rava Idli~Diabetic Friendly


My father-in-law is diabetic so we have been careful of his diet, but these days we have to be a bit more careful so cooking at home have undergone a sea change. The occasional batata chalega, cake okay has come down. The extra sugar does show up on his next blood sugar readings.

What is diabetics? What is reason for the increase in blood sugar? What are the side-effects? These questions I have tried answering here do check it out.

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Diabetics Awareness Campaign-Jowar Rava Upit/Upma

jowar rava upit 1

One word that had caught up with me is Diabetics.

Some 25 years ago it was something that my father-in law’s brother suffered from. He had a very controlled diet. Beyond that it did not exist in my dictionary.

Then in one health check-up my Father in law was diagnosed as diabetic! Now came in my world the word regulation… diet regulation. Being extremely on the thin side and wishing to put on weight this was a word unknown to me. But there were/are diet restrictions!

Yes this is post is a part of the Diabetic Awareness Day where a group of us are  getting together to spread awareness about Diabetics!

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Bhat Masala

bhat masala

I realised that my cousins are all grown up a bit too late. They are all married now with kids of their own but I still think of them as the Brats!

Reason being “the kids” my Aunts left behind to make my life miserable, the only way I could get them to behave was to terrorise them!! Well not a very pretty picture is it?

Well it is either that or being in bad books with your Aunts and Granny…. Well now you know. You definitely do now want to be in Nani’s bad books…

So where was I … Ah yes my cousin…

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Low fat Dahi Vada

When Nupur announced her challenge this month it was to make either spring rolls or dahi vada.
 So what is new you will ask my dear the challenge that Nupur poses is different. She chooses a deep fried dish and expects you to make it not fried but search for different options other than fried. Interesting? Well do check it out. I am sure she will add newer members.

Now I have made baked spring rolls. Dahivada with a difference here has been made by my SIL so I did not know how else to make it. In no mood to trudge to the mall to search for the spring roll wrappers which I am sure will not be there, I decided to make dahi vada.How ??? was the question that worried me.

Luckily I saw Chandrani’s version where she has microwaved her vadas and decided to make that.  The flour ground I started. And the power decided that it has been behaving very nicely all these days people have started taking it for granted … so I had to choose another mode. I dug out my appe patra or gunpangala hanchu and make these vadas. The reason why dahi vadas have to be made immediately after the flour is ground is else they become hard, do not soak well.

 Wait let me start from the beginning…

The Ingredients:

1 ½ cup white urid dal
½ cup moong dal
4-5 green chillies
1 ½ litre dahi/curds

To serve

Red chilli powder
Chaat masala
Tamarind chutney

To make the tempering

Few broken pieces of red chilli
Jeera/cumin seeds


1.      Wash and soak the dal in sufficient water for 4-5 hours.
2.      In case you are going to fry the vadas heat up the cooking oil (I use rice bran). Since I was going to microwave I did not follow this step.
3.      In a mixer with the dry blade grind the dal with the green chillies and salt use minimum water (and hence use the dry blade). Mix the batter thoroughly.
4.      Here I had a power failure and had to dig out my gunpangla hanchu or appe patra and apply a little oil in the holes and using 2 teaspoons I dropped the batter in the waiting tava.
5.      In meanwhile in a bowl take some water.  Set aside.
6.      In another one add some of the dahi say 3 ladles,salt and whisk well. Add some water again 3 ladles in the bowl to make thin buttermilk.
7.       One side of the vada will now be done turn it in the hole and cook on the other side till it gets done.

8.      Once both sides get done transfer the vada to the water bowl and let them soak for say 5 -10 minutes. Squeeze out the water and transfer to the buttermilk bowl again 5 -10 minutes.
9.       Then transfer the soaked vadas to a bigger bowl lined with some curd. I generally make a circle then line the inner circle. Once the layer is done add some curd to cover this layer then add some more vadas in same fashion in the next layer.  
10.   Meanwhile you next batch of vadas will be ready follow the same method outlined above. The reason I follow this method is that this way the vadas become soft, soak till the centre and you require a bit lesser curds.
11.   Once all the vadas are made cover with a big lid and keep in the fridge. Till serving time.
12.   While serving dish the vadas in individual bowls top it with red chilli powder, chaat masala, tamarind chutney and the tempering.
To make the tempering
1.      Heat the oil add the chillies and fry till they change colour. Remove.
2.      Add the jeera seeds and switch off the flame. They become brownish black which is what I am looking for.


  • You can avoid the tempering totally but believe me it tastes awesome with it.
  •  Some of my friends want sugar in place of salt for their curds you can replace salt with sugar. We prefer salt.


Mixed Daal Idli

Mixed Daal Idli

 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15th Feb, the last day for submitting my entry I seem to lapse in a lethargy.

I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.

A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 

Only next time I am adding more onion and coriander and chillies too.

2 cups urid daal
1 cup chana daal
1 cup moong daal
½ cup toor daal
1 cup rice
 Onion, chopped fine

1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.
2.       Grind fine all the soaked items and let the batter ferment.
3.       The batter ferments in 6 hours and is yellowish.
4.       Add chopped onions coriander and steam for 20 minutes.
5.       Serve hot with chutney.
I am sending this idli to Satya’s Twist the Traditional Idli. 

grab the code!


Hot rice, ghee, salt a dash of lime, papad and methkut or menthe hit.

This is one of my favourites.

Methkut as in Marathi and Menthe hit as in Kannada is considered healthy and boy is it versatile.

In Karnataka it is used in almost anything rice, pohe/ awalakki (the thin variety), churmure/churmuri, in curds as an accompaniment.

This is how you make the powder.


2 cups Channa dal/ split chick pea

A small bit of asafoetida/hing (if you are using powder use 1 tsp)

1 cup urid dal/ split black lentil

A few seeds Gahu/ wheat (optional)

Turmeric powder

1 tblsps Jeera /cumin seeds

Little less than 1 tblsps Dhania /coriander seed

Few seeds menthe/fenugreek seeds

1 tsp rice


1. Wash the rice remove all the water and pat dry.

This is the important part don’t lose patience and raise the flame!!

2. On low flame dry roast till light brown, the chana dal/ split chick pea.

3. Then dry roast the urid dal/ split black lentil, again till light brown.

4. If you are using wheat dry roast them till they splutter.

5. Dry roast the asafoetida/hing, Dhania/coriander seeds, jeera/cumin seeds, and menthe (for an added flavour my mom used to put one red chilli) till they you get an aroma, individually.

6. Lastly dry roast the rice grains till they are pinkish.

7. Add the turmeric and cool all the ingredients.

8. Dry grind in the mixer to a fine powder.

9. Sieve the powder use the fine powder as METHKUT OR MENTHE HIT.

Store in an airtight container on your kitchen shelf. Remember to use a dry spoon.

Eat with rice,salt and a dash of lime mixed together with papad and pickle.

P.S. The coarse stuff left over in the sieve can be mixed with finely chopped onion, tomato and curds as an Accompaniment (you can use the powder also). You could also add phodni/vagarni of oil, mustard, asafoetida/hing and green chillies and coriander. Serve with chapatti.

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