Tag Archives: Urad Dal

Masala Garelu

8 Jan

Masala Garelu.

Urad dal is soaked in water for couple of hours and then its ground into smooth thick paste. The urad paste is then seasoned with peppercorns, green chiles and other spices. Finally the mixture is then deep fried in oil till golden brown in color. Serve masala garelu as it is or with coconut chutney.
Makes: around 7 Masala Garelu


Urad dal 1 Cup
Black Peppercorns 1 tsp
Green Chillies 2
Ginger 1 inch piece
Cumin seeds 1 tsp
Curry Leaves 15 – 20
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for around 2 – 4 hours.
Grind the soaked urad dal into thick smooth paste adding minimum amount of water.

Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Wash and tear curry leaves into small pieces.
Roast the peppercorns in empty pan for couple of seconds or until aromatic.

In a mixing bowl, mix ground urad dal paste, chopped green chiles, ginger, black peppercorns, cumin seeds, curry leaves and salt.
In a deep frying pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with urad dal mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the urad dal disk in hot oil.
Make 2 – 4 such garelu depending on the surface space in the pan.
Fry garelu on both sides until golden brown.
Remove the fried garelu onto absorbent paper.
Repeat the same with remaining urad dal amaranth mixture.
Serve masala garelu as it is or with coconut chutney.
Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil when deep fried. So use the same day if possible.

Suggestions: Alternatively, crush the black peppercorns coarsely if whole peppercorns is too much to take. Make sure to adjust the flame to not burn the garelu but to cook them inside.
Variations: You can also check amaranth leaves garelu, Dahi Vada and cabbage garelu here.
Other Names: Masala Garelu, Masala Vada, Masala Wada.

Fried Idli

2 Dec

Fried Idli.

Steamed idli is sliced thick and deep fried in oil till golden brown in color. Fried idli is then seasoned with chaat masala and served with mint cilantro chutney.
Makes: around 2 Servings of Fried Idli.


Steamed Idli 4
Chaat Masala Powder 1/2 tsp
Mint Chutney 2 Tbsps
Salt to taste
Oil for Deep Frying

Method of preparation:

Slice the idli into three pieces and keep aside.

Heat oil in a deep vessel on medium heat.
When oil is hot, slowly drop the idli pieces into the oil.
Fry till the idli turns golden brown in color.
Remove the idli onto absorbent paper to remove excess oil.
Immediately sprinkle chaat masala powder and a pinch of salt.
Serve fried idli with mint chutney.
Notes: Make sure idli fried well on all sides.

Suggestions: You can also steam the idli batter in a small wide vessel instead of using idli moulds and cut the idli into various shapes once steamed.
Variations: Also serve with tamarind chutney or red chutney.
Other Names: Fried Idli.

Crispy Dosa

22 Apr


This is a crispier version of the plain dosa. Idli rice and the poha helps in the texture of the dosa. The more smoother the batter is the more thinner it forms. Fenugreek seeds helps in the color of the dosa along with the texture. The prepared batter is then fermented and made into thin and crisp dosas.
Makes: around 10 Crispy Dosa.


Idli Rice 1 Cup
Urad Dal 1/3 Cup
Poha 1/2 Cup
Fenugreek Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak idli rice in fresh water for around 6 hours or overnight.
Soak urad dal, poha and fenugreek seeds together for around 3 hours.
Refresh the rice with fresh water and grind it into fine paste adding minimum amount of water.
Then add the remaining soaked ingredients, salt and grind again into fine smooth paste.
Take the ground dosa mixture into a bowl and keep it covered in a dark warm place to ferment for around 5 – 8 hours.
Adjust the fermented mixture into dosa batter consistency with sufficient water if required.

Heat a flat pan on medium high heat, apply half tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of dosa batter in middle of pan and spread it in circular motion with back of the ladle into thin dosa (around 7 inch diameter).
Cook covered for a minute if desired.
When edges of the dosa start to turn light brown, carefully turn the dosa on other side.
Cook on this side for a minute and turn and crisp the other side again before removing from heat.
Repeat the same with remaining dosa batter.
Serve crispy dosa with besan chutney or with any chutney of your choice.
Notes: Make sure to grind the rice into fine paste for the dosa to come out thin and crisp.

Suggestions: If the dosa doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin, mix in some rice flour to thicken the batter. If dosa comes thick, make sure batter is not too thick.
Variations: Rice flour can also be used in place of the idli rice. The taste and texture obviously differs in such a case. Sabunda is soaked and is also ground along with others. Cooked rice is also added at times.
Other Names: Crispy Dosa.

Spicy Stir Fried Idli

13 Apr

Karam Idlilu.

Idly is prepared by grinding soaked urad dal into fine paste and mixing it with idly rawa. The idli batter is then filled into idli molds and steamed for 15 minutes. The prepared idli are then stir fried with spicy curry powder. Keep the idli covered or serve them immediately.
Makes: around 20 Spicy Stir Fried Idli.


Small Idli 16 – 20
Spicy Curry Powder 1 tbsp
Red Chile Powder 1/4 tsp
Green Chiles 3
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Curry Leaves 5
Salt to taste
Oil 1 tsp

Method of preparation:

Wash and slit green chiles keeping its stem intact.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds starts spluttering, add green chiles and curry leaves.
Then stir in steamed idli, spicy curry powder, red chile powder and salt.
Fry briefly and remove from heat.
Serve spicy stir fried idly immediately.
Notes: Chop regular idli into 4 – 6 pieces if desired.

Suggestions: If the idli is not spicy enough, bite into green chiles or add more curry powder or red chile powder while frying.
Variations: You can also add finely chopped cilantro at end of cooking process. Leftover idli batter can be made into fritters.
Other Names: Spicy Stir Fried Idli, Karam Idlilu.

Steamed Idly Baskets

19 Jan

Pottamma Buttalu.

Idly batter is prepared with split urad dal and fine idly rawa. Soaked urad dal is ground into smooth paste and mixed with idly rawa. Jackfruit leaves are made into small baskets or cones. Idly batter is then poured into the baskets and steamed. The subtle flavor of jackfruit leaves is apparent in the steamed idly.
Makes: 3 Idly Baskets.


Jackfruit Leaves 6 Leaves
Toothpicks 5
Urad Dal 1/2 cup
Fine Idly Rawa 1 1/4 cups
Green Chiles 4 – 6
Cumin Seeds 1/2 tsp
Salt to taste
Ghee as required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Soak ildy rawa in water for 1 hour and squeeze the excess water out of it and keep aside.
Soak urad dal in water for 2 – 3 hours.
Grind the soaked urad dal into smooth paste adding minimum amount of water.
Mix together ground urad dal paste, idly rawa into smooth thick batter.
Add cumin seeds, green chiles and salt to the prepared batter.

Wash jackfruit leaves thoroughly.
Break toothpicks into halves.
For basket, overlap two leaves and pin the intersection with a toothpick.
Bring the ends of the leaves together to form a basket and pin all the four sides with help of toothpicks.

Pour a ladle full of idly batter into the prepared jackfruit leaves basket.
Place the baskets on a steamer or idly rack.
Steam the baskets for 15 – 18 minutes or until the batter is cooked from inside.
Insert a toothpick into the basket to test for readiness, toothpick should come out clean.
Remove the baskets from the steamer and give it a standing time of a minute.
Serve steamed idly baskets drizzled with ghee and accompanied with coconut chutney.
Discard jackfruit leaves while eating and store any leftover idly batter in refrigerator for later use.
Notes: Make sure to steam the baskets right.

Suggestions: If the idly is not cooked properly, put them back on steamer and cook till done.
Variations: The leaves can also be formed into small cones instead of baskets.
Other Names: Pottamma Buttalu, Panasa Buttalu, Hittu / Kotte.