TIL CHUTNEY – (SESAME SEEDS CHUTNEY OR NUVVULU PACHADI)

Ingredients:

• Til (Sesame Seeds )                :  250 gms
• Lemon Juice                            :  1 lemon
• Red Chillies (wet/Raw)          :  6
• Salt to taste
• Oil
• Mustard Seeds                        :  1 tsp
• Asafoetida                               :  ¼ tsp
• Water to grind

Method:

• For Tempering : - In a small pan – add Oil – Mustard seeds. When the mustard seeds crackle add 1/4^th tsp  Asafoetida and Red chillies.  Fry for 1 minute and switch off the gas and remove this Temping in a bowl.
• Wash Til (Sesame Seeds) and wet grind with little water to a smooth paste. Then add Red chilllies and grind for 2 mins .
• Add salt to the chutney and lemon juice.
• Add the above Tempering to the Til Chutney and Mix well.
• Our Til Chutney is ready to serve !!!

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IDLI AND FRIED IDLI

Ingredients:

• Urad Dal              :  1 Cups
• Idli Rava                :  2 Cups
• Water
• Baking Soda         :  1 tsp
• Salt to Taste                             

Method:

To Prepare Idli:

• Wash Urad Dal & Idli Rava and soak them separately overnight or for 6 to 8 hours.  After 8 hours, Strain off excess water & grind Urad dal to a  fine paste .
• Don’t grind Rava Idli …only wash Rava Idli and Soak overnight and after 8 hours, remove / squeeze of the excess water  and mix this Rava Idli with the Urad dal paste.
• Idli Batter is ready now.
• Add salt to the above  Idli Batter & allow it to ferment for 6 to 8  hours.
• Just before making the Idlis….add 1tsp of Baking soda to the Idli Batter.
• Take an Idli Stand. Grease the plates of the Idli stand with oil .
• Fill the Idli Plates with batter and close the the Idli stand with the Knob provided with the stand.
• Pour 2 glasses of water in  the Idli Cooker/Vessel and place the Idli Stand in the Idli cooker. Cover the Idli cooker. Cook on a low flame for about 15 mins (after 1 whistle)  Switch off the gas and allow it to cool.
• Remove the lid of the Idli cooker. Check if the Idlis are done by passing a knife or a spoon…(If the Idli batter doesn’t stick to the knife…that means Idlis are done).
• Idlis are ready ….Serve it with Sambhar & Coconut chutney !!!

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To Prepare Fried Idli

• In a Pan – Put 2 tsp oil . Pour 1big spoonful of Idli Batter.  Cover the Pan with a lid and let it fry for about 10mins. 
• After 10 mins  …flip this on the other side when you see brown spots on the below layer.
• Drizzle some oil on the upper side. Again cover the pan and let it fry on a low flame
• After 5 mins….check the other side with the help of a flat spoon.
• Remove it on a plate.  Our Fried Idli is ready to serve.
• Serve it with Til Chutney (Sesame Seeds Chutney or Nuvvulu chutney)

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SABUDANA VADA  (in APPAM PAN)

Ingredients

Sabudana (Sago Seeds)              :       500 gms

Potatoes                                    :       6 (Boiled, Peeled & Mashed)

Green Chillies                             :       8  (finely chopped)

Coriander                                   :       1 cup (finely chopped)

Lemon Juice                               :       1 Lemon

Oil                                             :       10 to 12 tblsp

Salt or Sendha namak /Rock Salt :       as per taste

Jeera (Cumin seeds)                   :       1 tsp

Peanut Powder                           :       2 cups (300 gms)

Baking soda                               :       1 pinch

Method:

1)   Wash and soak Sabudana (sago seeds) in water for 1 hour . Then drain off the water and leave the sabudana overnight . 

2)   Dry roast Peanuts in a pan and dry grind to a rough/coarse powder to make Peanut powder.

3)   In a big bowl – add all the ingredients – sabudana…then add boiled and mashed potatoes – Peanut powder – Green chillies – Jeera – Salt – Coriander – Lemon Juice – Mix well.  Now this sabudana mixture is ready.

4)   Take small portions of Sabudana mixture and make small balls of it and flatten them.   (You can make around 70 vadas out of this mixture )

5)   Take a Non-stick Appam Pan.  Keep it on Gas and switch on the gas stove.  Apply little oil in the cavities of the appam pan with the help of a brush or spoon. 

6)   Now place Vadas in the appam pan and cook on a low flame. Keep checking them in every 2 minutes and keep changing the sides of the vadas.  Fry till golden brown.

7)   Sabudana vadas are ready !!!   Serve with Green coriander and mint chutney and tomato sauce.

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