N and I rarely indulge in impulsive dinners. Today was one such and unlike many other times, it turned up pretty satisfying indeed. For fear of not trying it again for sometime, I decided to record it with a seal!
Bored of regular idlis from rice and lentil batter, we steamed the batter made for adai ( a rich medley of all possible pulses, absolute protein diet! ). Due to the thick consistency of the adai batter, the idlis didn’t puff like the traditional ones, but they were soft nonetheless.
Here is to the adai batter (Feel free to improvise… rather do improvise, it’s the most flexible batter)
I usually soak the following overnight –
- Rice ( regular cooking rice ) – 1/2 cup ( Don’t skip this, since rice gives it the gluten to hold the lentils paste together and helps spread it on the dosa iron griddle )
- Green moong dal – 1/2 cup
- Masoor dal – 1/4 cup ( this is my addition, for I bought it in hope of cooking dal tadka and both of us couldn’t stand the smell of cooked masoor! )
- Black whole urud dal – 1 cup ( important ingredient )
- Channa dal – 1/2 cup
- toor dal – 1/2 cup
- Black pepper corns – a handful ( soak it too so that grinding is easy )
Sometimes I toss in a some vatana or black-eyed peas as well.
Grind it in the food processor, if you have a powerful motor. Otherwise to avoid burning your motor, do it in the wet grinder. Plop in green chillies and dry red peppers and a hint of asafoetida too.
Grind until it is a semi-smooth, slightly coarse consistency. Leave it out for a few hours to ferment. Batter is ready for idlis or adai dosais!
Coriander seed chutney
N is an absolute fan of chutneys, so much that he simply cannot take in even a piece of dosa or idli without it. So, like what appa observed when he visited us – “seems like chutney defines your marriage more than anything else!” ( Story of my life! sigh! )
So today tired of the usual chutneys, N suggested a mild change to use coriander seeds and this is how it came undone –
Dry roast – handful of coriander seeds, soft channa dal, green chillies and couple of garlic pods. Grind it to a thick paste along with some fresh cilantro and almost a cup of grated coconut. Tadka with mustard seeds and dry red chilly.
The taste was pleasantly nice; coriander does add a wonderful flavor!
And the other accompaniment you notice in the picture is vendaka puli kozhambu. Owing to the sky rocketing price of okra, I have shifted to using okra in gravies rather than a okra fry. I followed a simple vathakozambu recipe, broke some raw poppadoms while the kozhambu boiled and finally dribbled a Tsp of oil toasted martangaali vatral ( also knows as manthakkali vathal).
Until next time.. when food clicks! 🙂