Brown rice pidi kozhukkattai with flax seeds

-


Broken brown rice 1 1/4 cup
Broken tuar dal about a handful
Flax seed powder 5 tsp
Salt to taste
Mustard 1 tsp
Urad dal 2 tsp
Small piece of red chilli
Green chilli 2 nos
Ginger 1 inch piece grated
Curry leaves few
hing a pinch
Coconut grated(optional)
Oil 2-3 tbsp
Water 21/2 cups

Take oil in a kadai. Once it is hot enough add all the seasoning ingredients starting with mustard. As soon as you add the hing, add water and salt and let it come to just close to boiling. Reduce the flame and slowly add the broken rice and tuar dal stirring at the same time to make sure there are no lumps. Increase the heat and keep cooking until it comes together to a ball like consistency. Let this cool a bit. Once cooled, shape these into oval balls and place them on greased idli plates. Steam for 15 mts. Serve with any kind of chutney, sambar or kothsu.

Broken brown rice is not readily available in stores. It has to be prepared at home. Wash the rice and let it drain thoroughly. Spread the rice out on a towel so the residual water is absorbed. Powder the rice in small batches to the consistency of coarse rawa.
Tuar dal is also to be washed and the water drained completely. Run this in the mixer in pulses. This can be much coarser than rice.
Coconut oil or ghee can be combined with refined oil while seasoning for more flavor.

Comments

Post a Comment

Popular posts from this blog

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more

Pecan Ladoo

-
Image
1 cup pecans                                                        1/2 cup oats 3/4 cup sugar few cardamom pods a spoon of ghee 1/4 cup milk Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom. In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt. Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of  milk  to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead. Roll
Read more

Beetroot Pulao

-
Image
Pulao is a very favorite dish among young and old as it works as a quite fulfilling one pot meal.  Yesterday I made this Beetroot Pulao for dinner and dal makhani(without the makhan).  The pulao is quite a simple dish using chopped beetroots instead of the regular carrots and the rest being the same. Ingredients for the pulao are as follows 1 cup basmati rice soaked for about 20 minutes a handful of chopped beetroot and potatoes a handful of frozen beans and peas 1/2 a small onion chopped 2 cloves of garlic, 1 long green chili and 1 inch piece ginger all finely chopped 4 cloves, small piece of cinnamon and a pinch of elaichi powder cumin seeds for seasoning Take 3 tsp of oil and splutter the cumin seeds when it is hot.  Add all the whole masalas and immediately add the onions.  Saute them for a couple of minutes and add the chopped ginger, garlic and green chili.  Follow it with the drained rice and fry till you get the aroma.  Add all the vegetables and stir for about
Read more