Molaga Podi paruppu podi

Ingredients:
1 cup urad dal
1 cup channa dal


roast separately without oil
10 to 15 whole red chilies or according to taste roast in a little oil
1 teaspoon of salt or to taste
1 teaspoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida powder
A few curry leaves

Mix all and powder

I made these idlies in the microwave cooking for 3 minutes using an egg poacher

Idli Flour Mix for Making Batter

This is premix idli flour that you can make and keep, measure and use to make idlis as needed

3 cup idli rava 

1 cup urad dal flour 

1 cup rice flakes/poha, aval (Thick) 

1 teaspoon salt

Wash the urad dal and spread it on a plate and leave on the kitchen counter to dry completely.  After it is completely dry, roast the urad dal until it gives out a roasted smell, but do not let it turn brown.  Add the poha or aval and roast it also mildly.

Grind the roasted urad dal and poha to a fine powder.

I used store bought idli rava.  I took 3 cups of it and ground up a little.

To make the mix add the ground urad dal, poha and idli rava and throughly mix the ingredients and store in a clean container.  It will stay in the fridge for at least three months.

To make idli measure the quantity you need add water and make a flowing batter.  Keep it in a warm place to ferment for 6 to 8 hours.

If it does not ferment add yeast or eno(fruit salt) and make.

Dosai Flour Mix for Making Dosa Batter

2 cup Rice flour 

1 cup Idli Rava/Rice rava  

1 cup Urad Dal Flour  

1 tsp Methi/fenugreek seeds 

2 tablespoon yogurt or dahi

1 1/2 teaspoon salt

Salt to taste

 

Mysore Pak

1 cup besan

1 cup fresh warm ghee

2 cup sugar

1 cup water

Boil sugar and water to string consistence

Roast besan till raw smell goes away, slowly add fresh warm ghee to the besan form a paste without lumps leave some ghee.

Add the besan paste to the sugar syrup and cook till it leaves the sides of the vessel add rest of the ghee.

Add a little at the time milk if the mysore pak is breaking.

Pour into a pan cut into squares, when it is solidifying. 

Masoor Dal recipe

1 cup masoor dal
2 cups water

Pressure cook the dal for one whistle or 10 to 15 minutes and keep aside.

After the dal is cooked remove the cover and add

1 1/2 cups water (add water according to thickness desired)
1/2 teaspoon salt
1 tablespoon chopped cilantro leaves (dhania patta)

Let the dal come to a boil and let it boil for a minute, remove from heat.

Prepare seasoning:

2 tablespoons ghee
1 teaspoon cumin seeds(zeera)
1 tablespoon chopped ginger (adrak)
1 tablespoon chopped green chili (hara mirchi)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
1 tablespoon lemon juice

Heat a pan with two tablespoon ghee.  Add the cumin seeds and allow it sizzle and darken.  When the cumin seeds darken add the chopped ginger and green chilies let it cook for 30 seconds, add the turmeric powder and asafetida mix and add it to the dal.  

Lastly add the lemon juice to the dal mix and it is ready to serve.