MAPPILLAI SAMBA IDLI RECIPE/ NATIVE RICE IDLI RECIPE

 

Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the anti-oxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai. Coming to the recipe, 

INGREDIENTS:

• Mappillai samba rice/Any traditional rice - 4 cups OR 3 cups mappillai samba and 1 cup idli rice
• Whole white urad dhal - 1 cup
• Methi seeds - 1 teaspoon 
• Red rice aval (red rice poha) - 1/2 cup (optional)
• Salt - to taste

METHOD:

• Wash mappillai samba rice 3 to 4 times until the water is clear like in picture and then soak both rice with enough water for 6 hours. As the soaked water has nutrients, you can grind the batter with this water. A combination of mappilai samba, idli rice and red rice aval as given in ingredients gives soft idlis.

• Wash well and soak urad dal along with methi seeds separately. Its enough if you soak urad dhal for 3-4 hours.
• Drain and reserve the soaked water from dhal. Put urad dhal in grinder, add half a cup of water and grind until fluffy. Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when you take the batter in hand, that is the consistency for urad dhal batter for idli. Transfer the batter to a vessel, keep aside. 
• Now grind the soaked and drained rice separately. Add rice soaked water little by little and grind to a slightly grainy batter.  Need not grind smooth. If using red rice aval (red rice poha), just wash it well and add while grinding rice. Transfer this to the dhal batter vessel. Add salt and mix both the batter using hands (this helps in fermentation). Allow it to ferment for 8-9 hours. The consistency of the batter should be like idli batter. These type of indigenous rice ferments soon.
• Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 10- 12 minutes.                        
• Unmould and transfer the idlis to a bowl, serve hot with sambar or milagai podi or any chutney of your choice. 

NOTES AND TIPS:
(For spongy idlis) :

1. Wash the rice until the water is clear and then soak. 
2. Grind urad dal with the soaked water itself until fluffy.
3. Use water little by little while grinding.
4. The batter should not be watery.

5. These indigenous rice ferments soon. So, keep a watch on it. 

6. Keep the batter for not more than 3 days as it tastes sour when kept for long.

7. Grind with soaked water as it contains nutrients. 

8. While making idli, dosas, its better to add idli rice with any native rice.

Deepavali sweets, savouries, snacks recipe index

Scroll down for Deepavali sweets, savouries and snacks recipe index.
HAPPY DEEPAVALI TO ALL 😊😊

Deepavali lehiyam/Deepavali marundhu

SWEETS

• Basic sugar syrup consistency
  
• Khoya burfi
• 7 cup burfi
  
• Kaju katli / Mini kaju katli
  
• Microwave palkhova
  
• Multinuts chikki
  
• Khoya(Mawa)burfi
• Mixed nuts burfi
  
• Mysore pak (porous)
  
• Oosi thenkuzhal manoharam
• Energy ladoo
• Maa laadu
• Cashew almond kesar burfi 
• Coconut ladoo
• Kesar peda 
• Badam burfi (Microwave method)
• Badusha 
• Chocolate burfi 
• Boondi ladoo 
• Thengai burfi /Coconut burfi
• Rava laddu
• Karachi halwa/Cornflour halwa
  
• Rasgulla
• Badam halwa 
• Sesame balls
• Carrot halwa
• Adhirasam 
• Easy rasamalai 
  
• Pistachio fudge/Pista burfi 
• Thirattupaal
• Poli 
• Pottukadalai urundai
  
• Seeyam(sugiyan)
• Besan badam cake 
  
• Manoharam
• Almond butter balls
  
• Hayagreeva 
• Cashew balls  
• Kadalai urundai/Peanut balls
• Paal halwa/Milk halwa
• Dry fruits and nuts ladoo 
• Rabdi/Rabri 
• Badam kheer
• Cashew payasam 
• Akkaravadisal
  

SAVOURIES

• Basic home made rice flour and urad dal powder
  
• Thattai
  
• Kaimurukku
• Thenkuzhal 
  
• Aval mixture-guilt free (Poha chivda)
  
• Kara boondi 
• Kodbale (Kolavadai/Chegodilu)
  
• Spicy mixture
• Manakkombu (Mullu murukku)
  
• Thin poha chivda (maharashtrian style)
• Karanji
  
• Nippattu(Karnataka style) 
  
• Omapodi
• Ribbon pakoda
  
• Matri/Mathri
  
• Thinai (foxtail millet) thattai 
• Pottukadalai mullu murukku 
• Millet coconut milk thenkuzhal 
• Button pepper thattai 
• Oosi thenkuzhal
• Karasev 
• Pori Ullu/Lentils mixture (Karnataka style) 
  

 SNACKS

• Aama vadai
• Medhu vadai
• Tirupathi vadai 
• Raw banana chips
  
• Omavalli bajji
• Chenna dal bonda
• Cabbage medhu pakoda
• Millet semia pakoda  
• Millet mini bonda
• Mysore Bonda
• Potato bonda 
• Sabudana vada
• Keerai vadai
• Cutlet
• Cabbage vada
• Pazham pori  
• Chilli gobi
• Baby corn golden fry
  
• Cutlet 
• Baby corn fritters
• Aloo tikki 
• Bajji  
• Finger chips
  
• Onion pakoda

PAYASAMS

18 payasams

VAZHAIPOO PITLAI RECIPE / BANANA BLOSSOM PITLAI RECIPE / BANANA FLOWER PITLAI RECIPE

Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron. 

INGREDIENTS:

• Vazhaipoo (Banana blossom) - 3 cups chopped
• Tamarind - half the size of a lemon
• Cooked black channa dhal - 1/2 cup
• Toor dhal - 1/4 cup
• Cooked gram dhal (kadalai paruppu) - 2 tablespoons
• Turmeric powder - 1/4 tsp.
• Salt - to taste

To fry in oil and dry grind to a powder:

• Oil - 1 teaspoon
• Black pepper - 6 nos.
• Gram dhal - 1 tablespoon
• Urad dhal - 1 tablespoon
• Dry red chillies - 2 or 3
• Coconut scraped - 3 tablespoons
• Hing - a small berry sized

To temper:

• Oil - 1 tsp.
• Mustard seeds - 1/4 tsp.
• Split urad dhal - 1/2 tsp.
• Curry leaves - a sprig

 

METHOD:

Clean and chop banana blossoms as said here. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.

Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.

Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick.

Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee.