Authentic Mysore Idli (Mallige Idli)

Idlis are rice cakes prepared out of fermented batter of black gram (urad dal) lentils and coarse powder of parboiled rice (idli rava). Idlis are popular breakfast of South India and now gaining popularity globally. They are usually served with chutney and sambar.

Here is an authentic south Indian recipe for soft smooth idlis which are also called as mallige idli in Mysore (Mallige means Jasmine. These idlis are white and soft like jasmine flowers).

Ingredients:
1.    De husked black gram lentils – 1 cup
2.    Idli rava (now available readily in any south Indian stores)- 2 ½ cups
3.    Salt to taste
4.    Ghee or refined oil – 4 tea spoons

Soak black gram lentils in water for 6 hours (preferably if you soak in morning, it will be ready to go for grinding by evening.) Grind these lentils in blender or ultra grinder to smooth batter adding water little by little .The batter should be smooth, increased in volume and white in colour. Take care not to make it too thin or too thick. It should sit like a blob when slipped from spoon.  Before grinding lentils, soak idli rava in hot water and cover it. After 15 minutes drain the excess water and squeeze the rava to remove remaining water. Add the soaked and squeezed idli rava to smooth batter of black gram lentils and mix well. Add salt. Allow this batter to ferment. If it is summer it takes hardly 4-5 hours to get ferment. It takes a long time to ferment in winter.

Smear cups of idli plates with ghee or refined oil. Fill these cups with idli batter. (Take care not to fill the cups to brim as idlis get mixed up while cooking). Steam it in idli cooker for 20 minutes. Serve hot with sambar  , chutney and butter.  (Read Butter in Ayurveda)

Nutritional facts:

Fermentation enriches nutritional value of food. During fermentation enrichment of essential amino acids, vitamins, mineral and bioactive compounds take place. In Idli batter thiamine and riboflavin increase during fermentation. Fermented idli batter is rich in probiotics (Probiotics are the good bacteria that promote healthy digestion and build immunity. The most common friendly bacteria (probiotics) are lactobacilli and bifidobacteria).

Black gram is rich in vitamins, minerals and devoid of cholesterol. It is store house of calcium, potassium, iron, magnesium, copper, manganese etc. Urad dal contains vitamins and dietary fibers. Due to high potassium content urad dal acts as an aphrodisiac. According to text of ayurveda black gram also helps in increasing body bulk and body energy level. It strengthens the body and increases lifespan. “Vigna Mungo” or black gram helps to increase bulk of stools. The moistness increasing property coupled with bulk increasing quality helps in easy movement of bowel.  Therefore usage of this bean is recommended in conditions like constipation, piles and colic. This herb is a very good liver stimulant.

Rice is a rich source of carbohydrates. Rice contains all the essential amino acids. It does not contain appreciable amount of fat, and they contain no saturated fat.

Quick sambar recipe:

Ingredients:
Coconut gratings:  ½ cup
Puffed chana dal: ½ cup.
Onions: 3 medium sized, longitudinally sliced.
Curry leaves : 15 to 20
Tomato : large, 4 in number, chopped finely
Tamarind juice : 2 tea spoon
Jaggery:  grated 2 tea spoons.
Mysore sambar powder : 4 tea spoons
Mustard : ½     tea spoon
Asafetida :1 pinch
Turmeric: ¼ tea spoon
Salt to taste
Water: Quantity required.
Cooking oil – 1 table spoon
Coriander leaves: finely chopped ¼ cup

Method:  Heat a thick bottomed vessel on stove. Pour recommended quantity of cooking oil to vessel. Add mustard seeds to heated oil. When these seeds crackle add curry leaves , turmeric and asafetida. Add sliced onion and fry well till they lose their rawness. Add chopped tomatoes and mix well. Close a lid and allow tomatoes to become soft. Meanwhile grind coconut gratings, sambar powder, puffed chana dal and 2 tea spoons of chopped coriander leaves to a smooth paste in a blender. Add water to make the paste smooth. Transfer this paste to cooked tomato and onion mixture. Stir well. Allow this to boil. Add water to get the consistency of sambar as the mixture becomes thick immediately. Add tamrind juice and jaggery. Garnish with coriander leaves and serve hot with idli, dosa or vada.

Coconut: Coconuts are rich in lauric acid. Lauric acid is known for its antiviral, antibacterial and antifungal properties. Coconuts help to boost immune system. Coconuts and coconut oil help to lose weight and reduce risk of heart diseases. It helps to lower cholesterol and help in chronic fatigue.  The health condition of persons who suffer from diabetes improve with the use of  coconut. The coconut oil helps to rejuvenate skin and prevents wrinkles.

Onion: Onion help to rejuvenate liver, normalize digestion, relieve constipation and increase appetite. Hence it is very beneficial in piles (hemorrhoids) , constipation, jaundice and indigestion. White onions are recommended in bleeding disorders to reduce bleeding. Hence it is used in conditions like bleeding piles and bleeding through nose. Onions are used in home remedies to reduce cough. Onion and its seeds are known to help in erectile dysfunction, premature ejaculation and male infertility. It helps to increase libido, quality and quantity of semen. It is a very good vajikara. It helps to reduce itching on skin.

Tomato: Recent studies have shown that tomatoes are good for cancer prevention. Regular consumption of tomatoes help to prevent cancers of lung, prostate, stomach, cervical, breast, oral, colorectal, esophageal, pancreatic, etc.Tomato is also good for liver health. Tomato has detoxification effect in the body. Tomato juice acts as a good rejuvenating and energy drink. It reduces the risks of cardio vascular diseases. Red and ripe tomatoes act as powerful antioxidants.

Authentic South Indian Mysore Sambar Powder

South Indian sambar is a globally relished dish. The taste of sambar lies in its vital ingredient i.e sambar powder. Here is an authentic sambar powder recipe.  

Ingredients:

1. Chana Dal – (split dehusked black chick peas)- ½ cup 
2. Coriander seeds (dhania) – 1 cup 
3. Cinnamon – 1 inch 
4. Red chillies (broken) – ½ cup 
5. Curry leaves – ¼ cup 
6. Methi (fenugreek seeds)- ¼ tea spoon 
7. Poppy seeds – ½ spoon 
8. Dry coconut- 2 cups Asafetida – 1 pinch 

Method of preparation: Place a kadahi (wok) on stove. Roast each ingredient separately till they turn golden brown. Mix all ingredients in a plate and allow them to cool down to room temperature. Powder everything together in blender and store this fine powder in an airtight container.

Rasam With Dry coconut

Ingredients:

Grated Dry coconut (copra)- ¼ cup

Milk - 250 ml

Water – 350 ml

Cumin seeds (jeera) – 1 tea spoon

Coriander seeds (dhania) – 1 tea spoon

Mustard seeds – ¼ spoon

Black pepper – ¼ spoon

Black gram – 1 tea spoon

Dry Red chilli – 4 (according to taste)

Asafetida – 1 pinch

Curry leaves – 10-15

Finely chopped Coriander leaves – ¼ cup

Jaggery - ½ lemon size
Turmeric- 1 pinch

Pure ghee – 2 tea spoon

Salt to taste

Method:

Heat a small wok. Put ½ tea spoon of ghee to it. Fry black gram, ¾ tea spoon cumin seeds (jeera), 1 spoon coriander seeds (dhania), dry red chillies and pepper, in low flame till black gram turns golden brown in color. Allow this to cool.
Transfer the fried ingredients to small mixer jar, add grated dry coconut and blend this to a smooth paste adding water.

Now place a thick bottomed vessel on stove and heat it. Pour remaining ghee to it. Add ¼ tea spoon jeera, ¼ spoon mustard seeds, curry leaves, turmeric and asafetida to warmed ghee. When jeera and mustard seeds splutter, add prepared dry coconut masala paste to this and fry for 2-3 minutes. Add water to fried masala and stir well to avoid lumping. Add jaggery and simmer the flame.

When it starts boiling, pour milk and stir . Allow the rasam to boil. Add salt and coriander leaves when milk mixed rasam boils well.

This rasam can be eaten with rice or can be used as soup in winter season.
Persons who are on weight loss program can use sunflower oil instead of ghee.

Precaution: Add salt only when the whole rasam along with milk boils well. Or else the milk will get curdled.