200 gms Elephant Yam / Suran (cut into cubes)1 tsp Red Chili Powder1/4 tsp Turmeric Powder1/2 Cup Corn FlourOil for deep frySalt per taste
1. Boil water in a pot. Add yam. Cook until fork tender2. Drain yam and wash in cold water (this helps to remove oxalyic acids which causes itchyness) and set aside3. Mix all the dry ingredients - corn flour, red chili powder, turmeric powder and salt4. Add the dry ingredients to yam and toss well, so that they are evenly coated with the flour mixture5. Heat oil in a heavy bottomed utensil6. Drop the coated yam to the oil. Fry until it turns to deep red color and when it stops to bubble7. Remove from oil and use a paper towel to drain excess oil8. Serve hot
“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.
Here is the recipe-
200 gms Horsegram Vermecelli
200 gms Barnyard Vermecelli (or choose any kind)
4 tsp oil
1/4 cup peanuts
1/2 tsp mustard seeds
1 tsp Channa dal
6 Green chilies (Cut lengthwise)
A sprig of curry leaves
1 small onion (finely chopped)
1/4 tsp turmeric powder
Juice of 1 lemon
Salt per taste
Water ( to cook vermecelli)
Heat water in a large pot.
Add 1/2 tsp salt and 1 tsp oil.
Bring water to boil.
As the water starts to boil, add vermecelli and cook for 2 minutes.
Use a large strainer and drain water completely. Set aside cooked vermecelli.
Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside.
In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order.
Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined.
Wash all the above ingredients mentioned above with water separately.
Soak Idli rava, Urad dal, poha and sabudhana in separately in water 4-6 hours. Again wash each ingredient separately in water atleast twice until water is not cloudy at all.
After idli rava is washed, squeeze or drain all the water. Use hand or a cheese cloth per your convenience.
Use a wet stone grinder to make the batter. First grind Urad dal. Add 1/2 cup of water. grind for 15 -20 minutes until the batter is fluffy and velvety. The quantity if urad dal batter will triple or quadruple when it starts to get fluffy.
Remove the batter from the grinder and set aside.
Next grind poha and sabudhana. Grind for 2 minutes.
Add Idli rava and grind fro 5 minutes until it is coarsely ground. There is no need to add water as idli rava has already retained water from soaking.
Remove the batter from the grinder.
Now, mix together all the batter until well combined.
Transfer it to a box or a container which has a lid. Ferment over night. (You can see bubbles and idli batter will rise after fermentation)
You can refrigerate up to 7-10 days
To make idli-
Add salt and eno to the fermented idli batter. Mix well at room temperature.
Heat water 2-3 inches deep in idli cooker.
Pour batter in idli moulds or idli plate
Steam in cooker for 12 minutes. Remove from the cooker
Allow idli to rest for 2-3 minutes
Dip a flat spatula in water and remove the idli's formt the mould