Apr 11, 2011

Mordhan ki Idly

Mordhan ki khichadi is the most clicked recipe on my blog. So I thought of bringing some more recipes of mordhan. I  tried two variations with Mordhan today for asthami vrat. This is a steamed preparation, so is pretty light. Sanjeev liked the fried mini idly variation as he found the other one too plain.



You need:
Mordhan: two cups
Curd: 1 1/4 cup
Crushed- ginger chilly- 2 tspn.
sodium bicarbonate (meetha soda) or Eno- 1/4 tspn


  • Mix curd in mordhan, add enough water to soak it well (of idly batter consistency). Soak it for 45 min to 1 hr. The  batter would not be of fine consistency and curd and mordhan are quite separated. Let it be like that or you can slightly churn it in the mixer. 
  • Before steaming, add soda (or eno) and mix well.
  • Grease idly cast. I greased both mini idly cast and normal idly cast. Made one set of mini idlys and one set of large idlys.
Fried Mini Idly
  • The mini idlys' will splitter a little bit on steaming, so use the thick batter at the bottom. Remove it after steaming, and keep it to cool for 5 mins.
  • Remove the idlys from cast. 
  • Heat 2-3 table spoon oil, add mustard and zeera to splitter.
  • Add one chopped green chilly, 2 tspn til (sesame) seeds, 7-8 curry leaves and 1 tspn coriander powder in same order.
  • Add the mini idlys. Mix well, add 1 tspn garam masala, little bit of chopped coriander and mix well.
  • Serve hot.
Plain Idly
  • Serve large idly with green chutney and curd.


Apr 5, 2011

Singhade ke Cheele

Singhade ke cheele- I tried making cheele (dosa) with singhade ka aata like rawa dosa yesterday and it came out well. I can say its an instant vrat recipe that tastes good and is light to eat.
You need:
Singade ka aata (Singada flour): 1 cup
curd (beaten) - 1/2 cup
cumin seeds- 2 tspn
coriander powder- 2 tspn
red chilly powder- 1 tspn
ginger finely crushed- 1 tspn
green chilly finely chopped - two medium sized
salt- to taste

  • Mix curd in singada flour, add 3/4 cup water or more to make the batter of very thin pouring consistency (just like rawa dosa). Add other ingredients to the mix.
  • Pour the batter in circles on a hot tawa/skillet so that it spreads evenly, and you see holes in the cheela. (do not spread it with a laddle). You can swivel the tawa to spread the batter evenly in a round shape.
  • turn sides when cooked.
  • Serve with curd and green chutney.