Rava-burghul (bulgar) idlis and a warning note

After obnoxious comments, comments left in strange languages, anonymous comments, here is one, which I feel, takes the cake!

How about something that when one reads sounds perfectly nice and resounds appreciation but if you click on the commenter's profile opens up websites that promote steroids, androgen boosters, brain chemical enhancers to even cedar chests and cabins!

I've never had trouble with anonymous nasties simply because I've disabled the option for anonymity in my comment form.True it also prevents readers who want to leave maybe a genuine comment of appreciation but don't have a registered ID and thereby cuts down on my overall number of comments (and hence 'popularity' as a search engine might view it ;-). But never mind! But of late my blog has been getting comments of the new kind that I mentioned before. It's only through habit that I always click to check a new profile name that comments on my posts. Otherwise it would've been so easy to have allowed these "lovely" comments to be published (easily past moderation) and hence inadvertently promote whatever these sites seek to promote.

Hope fellow bloggers too watch out for these wolves in sheepskins!

Long back, during my preggie days, I posted my Rava and Oats Idli
which I find has turned out to be one of the most popular posts on my blog. Back then someone had commented that I could even try substituting the rava with broken wheat (burghul). Thought it was a good idea but decided to substitute oats with the burghul once in a while. The idlis came out quite good though with a little more bite than the oats-rava combo.

Broken wheat (dhalia/burghul/bulgar/broken wheat) - 1 cup
Rava (semolina/cream of wheat) - 1 cup
Low-fat Curds (yoghurt) - 2 cups
Roasted and skinned peanuts - a handful
Soda bi carb - a pinch
Salt to taste

For tempering
Ginger - 1" piece (peeled and grated)
Green chillies - 3 Nos (finely chopped)
Bengal gram (channa dhal/kadalai paruppu)- 1 teaspoon
Mustard seeds (Kaduku/Rai)- 1/2 teaspoon
Indian curry leaves - 2 sprigs

Warm a thick bottomed pan and add in the rava. Dry roast on small flame stirring frequently to ensure even roasting. Brown speckles and an aroma from the rava denote the grains are roasted enough. Spread out on a plate and cool. Transfer to a bowl. Whip the curds with a fork and add to the roasted rava and burghul to form a thick batter. Let stay for about 2 hours.
Heat a teaspoon of oil in a pan and add the bengal gram. When it starts to turn a light brown , add the mustard and let crackle. Add in the finely grated ginger and chillies. Add the curry leaves. Saute for a minute. Add into the batter along with the roasted peanuts and salt. Blend in the soda bi carb. If the batter has turned too thick because of the rava having swollen up add in a little water. But remember that this batter should be considerably thicker than the ordinary rice idly batter. Pour into into idli moulds and steam for 15-20 minutes.

I served these idlis with fiery mulaku chammanthi (chilli chutney) the recipe of which will soon follow!

PS: Please do not mind the rather dull looking picture. Blame it on bad photography skills, wrong light, and hunger !!

Sending this over to Show me your whole grains event on at Divya's Dil se till April 30th.

Fenugreek potion for PMS and Fenugreek (Vendhaya) Idli for a healthy meal

Fenugreek (vendhiyam/uluva/methi) is as bitter and as healthy as it gets. Back home in India, fenugreek is often a recommended household remedy for alleviating menstrual cramps (Post Menstrual Syndrome), curing indigestion, promoting lactation , and preventing diabetes.

It's efficacy in lessening severe menstrual discomfort is something I have first hand experience in. In fact I got this little secret from my friend Bhooma who worked with me at my very first workplace, Indian Express.


First, the PMS remedy:

Fenugreek seeds - 1 teaspoon (5 gms)
Milk - 1/2 cup

Rinse seeds and place them in a cup.Boil milk and pour over the fenugreek seeds.Cover and let stand for an hour or so. Warm the milk again, chew the swollen seeds, and drink the warm milk. Alternatively blend it and gulp down. Add sugar if you absolutely must. Do this everymonth commencing 2-3 days prior to the date of menstruation and continue till second or third day.

Alternatively soak the seeds overnight in water. Next morning blend them with warm milk and drink.

Now, for a fenugreek based breakfast recipe:




I learnt this from my mom's aunt, Valli paatti with whom I shared an apartment during my work stint at Chennai.

Idli rice (Raw rice or par boiled rice works as well) - 2 cups
Fenugreek seeds - 1 small fistfull
Sesame oil (gingelly oil/ellenna/nallennai)- 1 teaspoon
Salt to taste

Soak rice and fenugreek seperately for about 3 hours.Grind fenugreek into a smooth, fluffy paste as you would grind black gram (urad/uzhunnu) for ordinary idli batter. Grind rice too into a smooth batter. Whisk both batters together along with the sesame oil and salt. Let ferment overnight or a minimum of 8 hours (depending on the climate). Pour into idli moulds and steam till done.

The PMS fenugreek remedy is off to the Home Remedies 1 event on at A2Z Vegetarian Cuisine





The fenugreek idli is off to my friend, Yasmeen's Health Nut Challenge 4 - Bitter Better Health on at Health Nut

Soya Uthappam

Soyabean and its by products top the food charts of a health conscious population. Versatality and nutritional value of soy make it a great protein alternative to meat and poultry.

Uthappam is a traditional south indian tiffin delicacy. But traditional uthappam is made out ordinary dosa batter (rice and black gram), with onion and tomato topping. Less frequently other veggies and cheese too are used. I've given this traditional recipe a completely original twist. It's a soybean batter with soy chunk topping. In the begining, I was a little apprehensive about the outcome, but the final outcome was a pleasant surprise!

For the batter
Soyabean - 1 cup
Raw rice - 1 cup
Black gram (urad/uzhunnu) - 3/4 cup
Sesame oil (ellenna) - 2 teaspoons
Salt to taste

Soak the soybean overnight. Clean and soak the rice and black gram for about 2 hours. Grind each to a smooth paste adding enough water.Mix to make batter of dosa consistency. Add the sesame oil and salt to taste. Let ferment for 3 hours. refridgerate till half an hour before use.

For the topping
Soya chunks (textured soy protien) - 1 cup
Onions - 1 large (finely chopped)
Carrots - 1 (grated)
Coriander leaves (cilantro/kothamalli) - 1 cup (chopped)
Green chillies - 4 Nos
Ginger - 1" piece (finely chopped)
Red chilli powder (cayenne pepper) - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato ketchup - 1 teaspoon
Salt to taste

Boil the soychunks in hot water for a few minutes. Drain and soak in cold water. Squeeze dry. Use a food processor or mixie to mince the soy chunks (like keema).
Heat 2 teaspoons of oil in a skillet. Saute the onions, ginger and chilies. Add the carrots and soy chunks. Add the chillie powder and turmeric powder. Saute till the soy chunks start getting a light brown. Add the tomato ketchup, chopped coriander leaves, and salt. Cool. Heat a dosa pan (flat girdle). Use a kitchen tissue or soft cotton cloth to rub some sesame oil onto the girdle. This will prevent sticking of the uthappam.
Pour two ladlefuls of the batter onto the hot girdle. Sprinkle the topping mixture liberraly on top. Use a conical lid to cover the pan and simmer cook the dosa till the sides turn a golden brown. Lightly dribble some sesame oil over the topping. Turn over and cook covered for another minute or two. Serve hot with a chutney of your choice!

This is my entry to MonsoonSpices' JIF - Soya event. The event is on at http://www.monsoonspice.com/2008/07/announcing-jfi-aug-08.html

I am sending this entry to Lore's 'Original Recipe' event too. The event is on at http://culinarty.sapiensworks.com/articles/original-recipes-monthy-round-up-event/