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Monday, November 23, 2020

Erachi Choru | Malabar Style Meat Rice ~ Step by Step Pics

Erachi choru or Malabar style meat rice is a simple rice compared to the elaborate biriyani. The meat is first cooked separately and then the rice is cooked in the gravy of the meat to get the complete flavor of the meat. This is a perfect one pot meal as the amount of meat is less compared to the biriyani meat. Unlike biriyani this doesn't use much ghee in large amounts and there are no much garnishes with fried onions, dry fruits and nuts. Kaima rice or jeerakashala rice is used to cook erachi choru but there are recipes using basmati rice to cook too. 

I have used basmati rice in this recipe but you can always use kaima rice or jeerakashala rice. Traditionally mutton or beef is used for erachi choru but you can always try out with chicken too. I wouldn't claim this as the original style of erachi choru as there are many variations of this same recipe in different areas in the northern parts of Kerala. I have followed a few recipes from the web and have modified slightly without much change to the original recipes. This rice tastes best when served hot and doesn't need any sides except for a dates pickle or biriyani chammanthi. The spices are less compared to biriyani but for a quick choice or one pot meal, this is a perfect choice. Do give this a try if you love one pot meal and enjoy.

  


Preparation time ~ 15 mins
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 5-6
Ingredients
for marination
chicken / mutton / beef 500 gm (I have used chicken)
chilly powder 1/2 tbsp
turmeric powder 1/2 tsp
salt to taste

for cooking meat / chicken
onion 2 medium sliced (reserve 1/2)
ginger-garlic paste 2 tbsp
green chilly 3
tomato 1 large
lemon juice 3 tsp
chilly powder 1 tbsp
pepper powder 1/2 tsp
coriander powder 2 tbsp
oil 2 tbsp 
salt to taste

to cook rice
basmati rice 3 cups(600gms)
onion 1/2 reserved from masala sliced
ghee 2 tbsp
oil 2 tbsp
coriander leaves / malli ela 3 tbsp
mint leaves / pudina 2 tbsp 
whole garam masala - fennel seeds 1tbsp, cinnamon 2 strand, cloves 5-7, cardamom 3, bay leaf 1, shah jeera 1 tsp(I used cumin seeds), star anise 1
salt to taste
water 2 cups + 2 cups gravy = 4 cups



Method
  • Wash and clean the chicken. Rinse well, drain water and marinate using the ingredients listed above overnight or half an hour minimum (marination is optional in this recipe but I prefer doing this as broiler chicken takes time for the masala to get in).
  • Wash and soak the basmati rice in enough water.
  • Heat oil in a pressure cooker and then add the sliced onion(reserve 1/2 of 1 to use when making rice i.e. use 1 1/2 sliced onions). Add salt and saute till translucent, add the crushed ginger- garlic and green chilli paste. Saute until raw smell disappears.




  • Add chopped tomato and then add the spices on low flame (the tomatoes need not be cooked till mushy). Saute until raw smell disappears. And then add the marinated chicken. Mix well.
  • Then, add a cup of water and enough salt. Combine this well and close the pressure cooker. Cook for two whistles on high heat and then switch off flame. Wait to release pressure and then open the cooker. Drain the gravy from the chicken and measure the amount. Reserve the pieces in the cooker.


  • In another biriyani pot or non stick pan, heat the oil and ghee as listed. To this, add all the whole spices along with 1/2 sliced onion. Saute until lightly translucent, add the cooked chicken pieces and saute until its dry(may take 2-3 mins).


  • Then add in the chopped coriander leaves, mint leaves(3/4 th of it and reserve 1/4 th for garnish). Add the measured gravy amount(mine was 2 cups) along with 2 cups of water to cook rice. Also add 2 tsp lemon juice. Wait till the water starts to boil and add salt as needed. Add the soaked rice and cook covered for 20 minutes on low medium flame. Keep checking in between and mix to evenly cook rice and chicken. Garnish with reserved coriander leaves and mint leaves. Keep covered for 10 minutes and serve warm with biriyani chammanthi or dates pickle.




NOTES
* If you are using kaima rice or jeerakshala rice use water in the ratio of 1: 2 i.e. each cup of rice to 2 cups of rice.
* Feel free to add more ghee if you love the flavors or replace oil for ghee.
* The rice tastes best when served hot so prepare this rice just before serving. Also, steam any left overs before serving for best taste.




Thursday, November 19, 2020

Passion Fruit Ice cream (Eggless)

Its been so long since I bought store brought ice cream or made too.Kids were not tolerating the store brought ones and had allergic issues. I didn't want to superimpose the allergy factor esp during this corona phase. I used to make the ice cream at home but this time after the lock down hus only went shopping groceries and invariably I forget to remind about whipping cream and then one day recently got hold of a pack of whipping cream and bought. The first thing I tried was chicken butter masala and then made ice creams. I had already posted the vanilla ice cream so not sharing here now and then I made this ice cream. This ice cream is for people who love tangy flavors but that makes it stand unique and distinct. I love passion fruit and this is the only citrus fruit that doesn't irritate my throat among all other Vit C rich fruits. As I mentioned earlier this ice cream is more on the tangier side as its made with passion fruit. Kids were totally mad over this ice cream and loved it. So give this a try if you love it!!



Preparation time ~ 10 minutes
Cooking time~ 5 minutes
Freeze time ~ 6 hours
Serves ~ 5-6 persons
Author ~ Julie
Ingredients 
heavy cream 1 cup
passion fruit juice or pulp 1 cup
condensed milk 1/2 cup
sugar 1/2 cup

for sauce
corn flour 1 tsp
passion fruit pulp 1/3 cup
sugar 2/3 cup



Method
  • Beat the chilled heavy cream until soft peaks with a beater in a bowl. Fold in the condensed milk and passion fruit juice. Combine together, freeze for two hours.




  • For sauce-  heat the juice with sugar over medium heat. Dissolve 1 tsp corn flour in a tbsp of water and add to this mixture. Stir to thicken on low flame but don't wait to thicken very much as it thickens on cooling. Switch off flame immediately and can be cooled. Refrigerate when not in use.


  • Remove the ice cream mix from freezer and add a small layer of passion fruit sauce(reserve the rest of the sauce in refrigerator till use) on top (optional step). Refrigerate again for 5-6 hours.


  • Remove from freezer and scoop out the ice cream in serving bowls. Add the prepared sauce on top and serve.


NOTES
* The sauce can be refrigerated for a week.
* The ice cream tastes yummy without the sauce too but the sauce adds to the extra tangy effect. Omit this step if you don't like tangy flavors.

Passion fruit Recipes :


Try these homemade ice creams too, if you love any of the flavors-




Friday, November 13, 2020

Chocolate Burfi | Two Layer Chocolate Mawa(Khoya) Barfi (Step by Step Pics) ~ Diwali Special

I have cherished most of my memories of childhood and that marks our stay in the northern parts of India. Diwali is the best time of the year that I loved the most as the streets, households,shops and everything around is lit by decorative lights and diyas. We(me & my sis) used to persuade dad to buy few diyas and crackers though we don't celebrate Diwali. And dad silently consented too. No other festivals did I like so much but Diwali had its own zeal and I totally loved it. Apart from the lights and diyas and crackers, we used to get sweet packets from dad's office, colleagues and from our good neighbours. The fridge used to be packed with all the sweets for the next few days before we finished them all. The best ones vanished in no time, then the less favorite ones found its place in our tummies. Mom ensured that nothing goes wasted and we did enjoy too. During X'mas time,we returned plum cake, rosette cookies, kulkul and other delicacies in lieu of the sweets. I do miss that fun here in Kerala for Diwali. And in those days, chocolate barfi was one of the top listed burfis of our time and I loved the two layer barfis dearly. 



Little did I know those days that these barfis hardly needed any time to prepare if you had ready made mawa(Khoya) in hand. Though I already posted a milk powder barfi version which is quick but its morec of a chewy texture and doesn't come similar to the mawa barfis.I loved these barfis so much as a kid and so recreating this at home was something long awaited. Each time I think of making this, ready made mawa is a big q to get here and I was more than happy when I found mawa (khoya) and bought it from an online store but my happiness turned sad as soon as I received the pack, it had fungus popping up on all sides though the pack wasn't expired and so was returned. My bad luck !! Then I finally decided to make my own batch of khoya or mawa with full fat milk. I have already posted the homemade khoya(mawa) recipe earlier and have made mawa gujjiya with the homemade mawa too. But mawa making is a continuous stirring process so was finding easy access to the store brought mawa which found no success and reverted to making mawa at home from scratch. One liter of milk yields roughly about 195 gm to 205 gms. I got 200 gms from one liter milk and it was a very small batch to yield 6 square pieces. Actually in this barfi the hard part is only this mawa making and so as I mentioned earlier if you have ready made mawa give this a try this Diwali, tastes delicious. They are soft melt in moth consistency unlike the chewy version of milk powder.





Preparation time ~ 10 mins
Cooking time ~ <10 minutes
Serves ~ 6 square pieces
Author ~ Julie
Ingredients
for white (mawa) layer 
mawa 125 gms (around 3/4 cup)
powdered sugar 1/4 cup (4 tbsp)
cardamom pods 2 or 1/2 tsp powder
milk 1tsp

for chocolate layer
cocoa powder 2 tsp
mawa 75 gms(around 1/3 cup)
powdered sugar 3 tbsp
milk 2 tsp




Method
  • I have used homemade fresh mawa here, If you want the recipe click this link to make your own batch. (I made with one liter milk and got 200 gms of mawa).
  • Grease a plate with ghee on it and keep ready. Powder the cardamom and keep aside.
  • Grate the mawa at room temperature or crumble it fine. First we will make the white layer, for that add the 125 gms of mawa in a heavy bottomed pan and add powdered sugar. Bring this to heat on low flame, Keep stirring continuously so that it doesn't stick to the bottom of the pan. The sugar melts to melt the mawa too. To this add a tsp of milk and cardamom powder. Continue to cook until the mixture leaves the sides of the pan, may take 4-5 mins and comes together as a mass. 


  • Transfer this to the prepared plate and shape the sides using a spoon dipped in ghee. Wait to cool completely for 45 mins to one hour before you make the second layer. Cover and leave to cool at room temperature.



  • Heat the same pan and add the mawa (75gms) along with cocoa powder and powdered sugar. Simmer on low heat until the sugar starts to melt down and then add 2 tsp of milk. Continue to cook  until the mixture comes together like a mass, may take 3-4 mins on low flame. Transfer this on top of the white layer and shape using a ghee smeared spoon. Leave to cool for 30 minutes.
  • Refrigerate for 2 hours to cut in slices and enjoy.





NOTES
* Adding milk is optional, if you add more sugar then there is no need to add milk. In that case the melted sugar is enough to melt the mawa too. Add milk accordingly.
* Continuous stirring is important to prevent scorching at the bottom of the pan.
* Also make sure to cook on low flame for best results.
* If you don't like the chocolate layer then just make the white layer which yields yummy mawa barfis.





Monday, November 09, 2020

Moricha (Roasted) Gothambu Ada | Wheat flour Pancakes ~ Step by Step Pics

Our grand parents had a very good lifestyle compared to the sedentary lifestyle of most of the people now. The older generation still are so energetic even now and you hardly find them sitting idle at home. Those days only festival time was when oil was used for frying snacks and they used very less oil to make the daily meals. They worked very hard in paddy fields and in their backyard gardens to produce their own food. I still appreciate their healthy life styles compared to the ones we live now. Comfort has taken a big turn and now hardly we see most of us confined at home. Older generation even used cold pressed oils compared to the refined oils of now. Anyways we can't make a  'U' turn to return to their style of living but definitely we can make a few changes in our lifestyle and food menu. Today's recipe is one such healthy recipe.




Gothambu adas are a healthy alternative for a quick breakfast or a filling snack. But how about a roasted(moricha) version of gothambu adas, crispy on the outer and soft inside.These adas are healthy guilt free and tastes delicious with a cup of tea without any sides. There is hardly any use of oil and so is dry roasted, the coconut in it adds a nutty flavor along with the mild spices of green chillies, ginger, coriander leaves and onion. I usually make this as a evening snack as its quick to prepare. I have tried both ways of using a dosa griddle or roasting the adas in banana leaves. The gothambu kozhukatta version is also healthy and can be tried too as its steamed and so is healthy again. Try making these adas and enjoy with a tangy chutney of your choice, tastes yumm. We enjoyed the adas with tomato chutney, you can try kunjulli chutney (shallots chutney) or mint(pudina) chutney. Check this out !!







Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 5 adas
Ingredients
wheat flour 1.5 cups
grated coconut 1/2 cup
onion 1 small chopped fine
green chillies 2
ginger 1 tbsp fine chopped
curry leaves a sprig
coriander leaves 1 tbsp
salt to taste






Method
  • Roast the wheat flour in a pan for 3-4 minutes on medium flame by continous stirring. Switch off flame and leave to cool slightly. To this, add the grated coconut, chopped onion, ginger, green chillies, curry leaves, coriander leaves and salt. Add water little by little and make the dough ready. The dough should be sticky and loose than chapathi dough.


  • Heat a dosa kallu or dosa griddle. To this place a lump of dough, dip your hands in water and spread fast on the tawa using your fingers (be careful to touch only the dough and not the grddle as it is very hot, also work quickly as the underside of the dough starts cooking as soon as you place the dough on the griddle and so it becomes hard to spread after a certain point, spread evenly as possible. Drizzle few drops of oil and cook both sides. Transfer to a plate.


OR 
  • Now scoop out small portions of the dough on a banana leaf and spread thin using your fingers. Dip your hands in a bowl of water to avoid sticking back on hands. Fold the leaf in half  and keep ready. I used a pathiri chatti to roast the banana leaf ones. Place the prepared banana leaf ones in the chatti and cover the pan, keep on low flame. Flip the other side when the leaf is browned, gothambu ada looks slightly roasted and coo the other side too(takes about 5 mins total). Transfer to a plate when done. 


  • Repeat making all the adas in the similar way and serve to a plate when warm with tomato chutney or ketchup.
NOTES
* You can make more variations in this basic recipe and try adding more veggies like grated carrot, beetroot.
* You can even add oats flour to make this ada.
* The banana leaves one add a special charred flavor of the leaves to these adas so don't miss to try that way too.



Thursday, November 05, 2020

Rava-Thenga Barfi | Sooji-Coconut Burfi ( Step by Step Pics)

Diwali is right around the corner and many of my friends have started preparing homemade sweets. I just love the homemade sweets than the store brought but for a quick access gift packs you can always opt for store brought. I have not tried all the sweets at home but the homely touch adds something special to it. Rava laddu was posted sometime back and I keep making that laddus often as its easy to put together. Rava Barfi is one of the simplest recipes like rava laddus that I have tried so far and any newbie to cooking can give this a try. 

The ingredients are easily available in your pantry and I intentionally wanted to post recipes that are very simple for people who can't step out of their homes this Diwali due to corona containment zones and precautionary measures. Taste wise, my son says it tastes like square cut kesari but has the nutty flavor of coconut. The coconut flavor can be replaced with half cup blanched almond powder if you don't like the coconut flavor. Being from the state of Kerala, we love coconut flavor very much. I wouldn't say it's a big fancy sweet but kids definitely liked it. This sweet tasted best the second day on refrigeration. Do give this a try for Diwali and enjoy with your loved ones !!





Preparation time ~ 10 mins
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 15-16 pieces
Ingredients 
rava / semolina/ sooji  1 cup
dessicated coconut 3/4 cup 
granulated sugar 1 1/4 cup
cardamom powder 1 tsp
almonds slices 2 tbsp
ghee 2 tbsp
milk 2 1/4 cup



Method
  • Boil milk in a pan and simmer till use in one stove.
  • Heat ghee in another heavy bottomed pan or non stick pan and add the rava / semolina. Roast the rava for 4-5 minutes until fragrant and looks coarsely separated. To this, add dry dessicated coconut and roast for another minute (if you are using freshly grated coconut then, roast a little longer till the moisture content is evaporated and looks dry completely, no need to get a colour change in coconut).

  • Add the hot boiling milk to this rava mixture and mix well without lumps so that the mixture is cooked evenly. In less than 30 seconds the mixture looks cooked and is dry.


  • Then add the sugar and cardamom powder. Mix well, the mixture then loosens up. Continue to cook for 2-3 minutes until the mixture starts to leave the sides of the pan.
  • Grease a 8' tray or line with parchment paper and transfer the contents into this prepared tray. Using a spoon dipped in ghee, level the top to even out the mixture. Garnish with sliced almonds and then wait to cool for 30 minutes.


  • Refrigerate for two hours or more, remove and cut slices using a sharp knife. Serve at room temperature or store in air tight containers in refrigerator. The pieces tasted better the second day than the first - my verdict.



NOTES
* I have used regular upma rava for making this sweet but you can use fine rava as well.
* If you don't have dessicated coconut, use fresh grated coconut.
* Also, if you want a better alternative than coconut then add blanched almond powder 1/2 cup to give a badami effect, tastes good that way too.

For more Diwali sweets, click this link here.




Thursday, October 29, 2020

Nadan Kozhi Mappas | Kerala Style Chicken Mappas (Pressure Cooker Method) ~ Step by Step Pics

If you ask me, what pairs best with the lace appams or paalappam ?? I would blindly say appam tastes best with mappas or kerala style stew made with chicken or beef or mutton. Kerala style chicken stew is a a little different than chicken mappas. The basic differences that I understood between the two is that mappas has chilly powder(very small amount) and a tomato / vinegar is added for a tangy effect which is absent in stew; correct me if am wrong. Stew is generally spiced with green chillies and pepper corns. No red chilly powder is used in stew and you may add vegetables like beans and carrot to stew.



Mappas has been a frequent entity at home with either chicken, beef or mutton. and so I never felt the need of taking a picture.This is one of the fastest way that you can prepare mappas in a pressure cooker and is generally ready by the time you finish making appams on the other stove. You can use fresh or canned coconut milk to make the gravy. I have used freshly grated coconut. The marination in mappas making is optional but I like marinating the broiler chicken overnight so that the chicken absorbs the flavors. Kids go mad over this breakfast, do give this a try if you loved this too!!

 


Preparation time~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 5-6 people
Author ~ Julie
Ingredients
for marination (optional)
*chicken 500 gms
turmeric powder 1/4 tsp
chilly powder 1/4 tsp
salt lightly

for gravy
onion/ savala medium sized 1 big sliced
ginger- garlic paste 2tbsp
green chillies 3-4 vertical slit
tomato 1 medium sized
potato 2 cubed 
pepper powder / kurumulaku podi 1tbsp
chilly powder 1/4 tsp
turmeric powder 1/4 tsp
coriander powder 4 tsp
garam masala 1/2 tsp
whole spices - cinnamon 1 ", cardamom 2, cloves -3, pepper corn 1/2 tbsp
salt to taste
oil 2 tbsp
curry leaves 2 sprig




Method
Wash the chicken under running water till water runs clear and drain all water in a sieve, keep aside. The marination is optional and if you don't do this step remember to add these spices to the spices listed below in the gravy. I marinate the chicken with the spices listed overnight.
In a pressure cooker, add the oil. To this add the whole spices, then add in ginger- garlic paste. Saute until a nice aroma wafts of ginger and garlic. Then add in the sliced onion, green chillies, curry leaves a sprig and saute until lightly browned, add a pinch of salt to fasten the process.
Then add the spices on low flame one by one starting from turmeric powder, coriander powder, chilly powder, pepper powder and garam masala, saute. Finally toss in the chopped tomatoes. 



Add in marinated chicken pieces along with cubed potato and saute till its combined well. To this add the thin coconut milk. Add salt as needed, bring the mix to a boil and close the pressure cooker with lid. Cook for two whistles on high flame and switch off. Wait till pressure is released, open the cooker and if you feel the gravy is watery, just mash 2-3 pieces of cooked potato and the rest will be taken care once thick coconut milk is added. 



Switch on stove and place the cooker on low flame, add in the thick coconut milk and check salt if needed. Just wait till one or two bubbles pop at the surface of the gravy, switch off else coconut milk may curdle. Add more curry leaves and close with lid for another 10 minutes before serving with lace appam (paalappam)
 



NOTES
* You can use chicken with bones, boneless but use skinless with a little fat.I prefer chicken with bones with a little fat.
* Use canned coconut milk if using, dilute and make thin coconut milk. I have used fresh coconut milk here.
* Add a big tomato if you like the tangy flavor dominant but I generally add a small one just to feel the light tangy effect.
* Refer this recipe here to learn to make homemade coconut milk from scratch.

RELATED POSTS
* Chicken Stew



Thursday, October 22, 2020

Caramel Popcorn ~ Step by Step Pics


Caramel popcorn needs no intro and am sure most of you have relished the best of this in movie theaters. And invariably, my kids love popcorn than movies in theaters except a few movies of their choices ☺. But it was good for a change to make popcorn at home during lock down to enjoy with our favorite old movies. This was the time when no theaters were open and so home made popcorn tasted better than theaters. I used to make this plain and simple with butter and salt frequently much before lock down but caramel popcorn was something I started making during lock down on kids demand. There is hardly any much expertise needed to make caramel popcorn and you must try this if you haven't made yet. Enjoy !!




Preparation time ~ 10 minutes
Cooking time ~10 minutes
Serves ~ 5-6 
Author ~ Julie
Ingredients
popcorn kernels 3/4 cup
oil  2 tbsp

for caramel
sugar 1/2 cup
butter 1.5 tbsp
salt a good pinch 
baking soda 1/4 tsp




Method
  • Heat a non stick pan and add oil or butter. Add the kernels when oil is hot. Continuously saute for 3 minutes and then close the lid. Once the kernels start to pop, wait till most of it is done(remove the lid immediately to prevent steam from dripping from the lid of the pan to the made popcorn). Switch off flame and transfer half of the popcorn ready in a plate.


  • Heat another thick bottomed pan and add butter. Add in the sugar and wait to caramelize. When it reaches golden brown consistency, add in the pinch of salt and soda listed. 


  • Mix well and add in the popcorn, give a quick toss. Switch off flame and transfer to a tray or spread on a butter paper. Leave to cool completely.


  • Separate each of the popcorn once its cold and serve. Store any leftovers in air tight containers, stays good for two days.


NOTES
* Use double the quantity of sugar for the corn kernels used. I halved the made popcorn and used only half to make popcorn so went by using 1/2 cup sugar. In case you make popcorn for the entire 3/4 cup corn kernels then use 1 cup sugar.



Friday, October 16, 2020

Barnyard (Kavadapullu) Idli | Kuthiravalli Idli ~ Step by Step Pics

Breakfast for every malayali or a south Indian is invariably made of rice, rice flour as base and mainly it is idlis, dosas ,appams or pathiris. But the increasing number of diabetics per year in our state and our sedentary life styles have forced us to think of better alternatives than the rice alone. Millets were long back used by our grandparents and little did I know in our age. However people have now started incorporating millets to daily use and is also readily available these days in super markets.


Barnyard millet has become a part of our staple since four years now and most of the times millets find its place to sneak in idlis. Taste wise there is no much change in tastes to regular idlis. Colorwise its a bit off white than regular rice idlis. Nevertheless none had any vivid reactions and so I continued to make idlis with this millet. The fermentation time is lesser than that of rice idlis and in summers I generally grind them late so that it doesn't over ferment by morning.Thgough millets have a few side effects but soaking them overnight or 5-6 hours solves most of the issues. We have been frequently using this millet and finger millet. Do give this a try if you get hold of millets, am sure you will like this idli.



Soaking time ~ 5-6 hours
Cooking time ~ 10-12 minutes
Serves ~ 16-20 idlis
Author ~ Julie
Ingredients
barnyard millet / kavadapullu 1/2 cup
raw rice 1/2 cup
whole uzhunnu / urad dal 1/3 cup
salt to taste




Method
Clean the barnyard millet, rice for any stones,dirt. Wash the millet and soak in water for 5-6 hours or overnight (Soaking millets overnight or for >6 hours reduces bloating and other gastric issues).
Wash and soak the rice for 4 hours (the water should be just above the rice/ millet so that we can grind the rice using the same water else we will be throwing off the nutrient rich water). I generally wash my rice and then soak but there are people who soak and then wash the rice before grinding too, you can use whichever is comfortable to you. I have added the washed rice to soaked millet to soak and have ground them together.



Similarly soak the uzhunnu (urad dal) for 3 hours in water(uzhunnu needs more water to soak than rice/ millet as it swells up).
Add the rice and millet together in a blender jar and grind to a smooth paste using little water (I add ice cubes to cool down the batter else the batter may not ferment nicely). You may see very small black speckles of millet when the mixture is ground.
Grind the urad dal in the similar way until smooth and mix both batters together using hands preferably as we can aerate the batter using hands so well unlike spoon.
Leave to ferment for 6-7 hours and I generally leave overnight. Add salt to the fermented batter and then pour in oil smeared idli plates. 



Add enough water to idli cooker/ steamer and place on heat. Place the batter filled idli plates in the idli cooker/ steamer and steam cook for 10-12 minutes on medium flame. Remove from idli cooker and leave to cool slightly (helps easy transferring). Scoop out the idlis and lace in casserole.
Seve warm with chutney and sambar (I served with ulli sambar /shallots sambar).

NOTES
* I generally use whole unpolished urad dal.

RELATED POSTS OF MILLETS
* Barley Puttu