Heya!! So, I am back after a hiatus ( read a recreational trip + a trip home for social reasons ) and like a good girl I am trying to get things off my to-do list. And these Cucumber Chana Daal Idlis were on my list ever since the blog post was up on Saffron Trail. But, since I am good at procrastination, I somehow never got to making them. So, here I am, with my trial of these beauties.
Pillowy Cucumber Chana Daal Idlis ( recipe courtesy @saffrontrail ) , Molagapodi and Filter Kaapi for Breakfast ~ Breakfast 67 of #100happybreakfasts ! I had bookmarked the recipe for trial ever since it had been up on the blog, but finally got down to making it today. The only liberties that I have taken with the recipe are using whole Idli rice and Urad Daal in place of the flours and omission of carrot, since I did not have it on hand. The recipe is perfect, I need not make any changes to it. Thanks a bunch, @saffrontrail ! ☺☺ The recipe is completely #vegan friendly and, like Nandita suggests in her blog post, perfect for summers! I have packed some in my better half's lunch box, so I will post and update here in some time regarding its softness on cooling down. #idlis #molagapodi #cucumberidli #veganfriendly #breakfasttime #whatsforbreakfast #whatsonmyplate #myblr #myblrbrkfst #bangalorediaries #lentils #rice #vegetarian #meatfree #southindianbreakfast #filtercoffee #kaapi #southindianfiltercoffee #srujans100happybreakfasts #theurbanspice #thekitchn #wheatfree #cucumber #chanadaal #lensplated #lowfat #healthybreakfastclub
So, I have somehow managed to get my kitchen and pantry after a solid 4+ weeks break with this beauty of a thing called online grocery shopping. Since I was planning to be away for quite some time, I had cleared my pantry of a lot of essentials. Now, I am not really a big fan of shopping produce only, but days like these, when you really don’t want to run errands, I felt online grocery shopping to be a savior. Have you tried a hand at online grocery shopping? Let me know of any good tips and tricks that you know off! 🙂
About the recipe, I have followed the recipe on Saffron Trail almost as it is, with a small change that I did not use Rice and Urad Daal flours as mentioned in the source here. The recipe is perfect ( all credit to Nandita, thanks a bunch! ). I have used some approximations in measures since dry flour and wet batter will measure differently. I usually make my own Idli Batter, the recipe to which can be accessed here. Also, I forgot to buy carrots, which would have been a lovely addition. But I skipped it. So, here is how I made it.
Recipe: ( credits: Saffron Trail blog )
makes 12 medium idlis
- 1 + 1/4th cup of regular Idli batter, recipe here
- 1/4th cup of Chana Daal / Bengal Gram ( ચણાની દાળ / चना दाल ), rinsed and soaked for 8 hours
- 1 ( preferably seedless ) cucumber, grated (leave the skin on),
- 1 tbsp green chili ginger paste,
- 1/4th tsp of turmeric powder,
- 2 tsp of cooking oil,
- Salt to taste,
- 1 tsp Eno fruit salt
- few tbsp of warm water
- Grind the Idli batter the previous night as per the recipe and leave aside for fermentation overnight.
- In the morning, grind the Chana Daal with the ginger chilli paste, into a not so fine paste, ( coarse but no bits of lentils are visible ) adding a little water.
- Trim and grate the cucumber with skin on.
- Mix the ground chana daal, oil, turmeric, grated cucumber with the idli batter, and add salt to taste. Mix well.
- Grease the idli moulds and prepare the steamer. Just before you are ready to steam, add the fruit salt with a couple of tbsp of warm water and mix well.
- Immediately pour the frothy batter into the moulds and steam for about 10-12 minutes. DO NOT let the batter stand for a long time after you mix in the fruit salt.
- Let the Idli moulds cool for a few minutes before unmolding.
- Serve with coconut chutney or Molagapodi or the condiment of your choice.