Idli sambhar

i hated idli when i was at school.

Donno the reason but these days i like to have it.you'll need lot of patience to make it but if you have the batter ready its very quick.
You'll need for the Batter
1 Cup Urad dal whole
2 Cups Idli rava
1 tsp Methi seeds/Menthulu
Soak whole urad dal and methi seeds for 4 hours with minimum water and grind it well in a mixie use as little water as you can to grind it.Key factor for fluffy idli is the grinding.Grind it till you see small air bubbles.If you feel the idli rava is coarse you can grind it for 3 secs are so.
Place this batter in a container.Make sure there is enough empty space available as the batter will double.Place this in a warm place the batter should double in 12 hours.You'll notice air bubbles when it ferments.Add salt and mix slowly that the air bubbles donot burst.
Grease Idli stand with Ghee or oil and pour the batter in each of the pits.
In a pressure cooker add 1 big glass of water and palce the idli stand and steam for 15 minutes.You'll know its done when you can smell lightly the idli.
will post the sambhar recipie soon

Ponganalu

Sending this recipie to my dear friend Hari whos is hosting an event on Andhra cuisine

This is one of my fav breakfast.You'll need a special skillet for it.Prestige has a good nonstick pan for this.You can buy it at prestige online Here goes the recipie.

Dosa batter or Idli Batter

Onions finely choppeed

Green Chillies Finely Chopped

pinch of Baking soda

Soaked channadal fistfull

Mix all the ingredients together and add 2 drops of oil in the pits of the skilet.Pour the batter into the pits.Cook on low flame for 5 minutes and cover with a lid.After this turn the ponganulu with backside of the spoon and cook for a minute.Ponganalu is ready serve hot with ground nut chutney.