Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

Ingredients
2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds

Method
Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or  a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 

In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 

Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.

Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.

Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course

Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Sourdough Flatbread#BreadBakers

This sourdough bread has a great taste and flavor, but does not rise like a yeast dough. I do not know why my bread does not rise like other's, since seen many breads with sourdough that look so beautiful risen. Am very soon going to attend a class on sourdough baking.

Ingredients

1 Cup Well Fed Starter
1 Teaspoon Salt
1 Teaspoon Sugar
1/4 Cup Whole Wheat Flour
2 Cups All Purpose Flour
1/2 To 3/4 Cup Warm Water

Method

Knead the above to soft dough. The dough will be sticky but do not add more flour. Oil your hands and fold for a 15 to 20 turns or till it is not very sticky but form a soft round ball. Keep it in an oiled bowl. Cover it loose with a plastic or towel and keep it to rise. Kneaded it at 2 pm at 5 pm kept it in the refrigerator.  

Next day morning took the dough out and kept it on the counter for 1.1/2 hours to come to room temperature. Lined a baking tray with aluminum foil and oil it well, patted it into an oval shape.Brushed it with warm water. Baked it in a preheated oven at 200 degrees C for exactly 35 minutes.

When done take it out and spray it with little water, cover it with a towel and keep it aside. 

 Slice it and enjoy. 

This  bread paired perfectly with Smoked Saucy Paneer Gravy ( recipe follows)

My Notes
Water will depend on the hydration of the starter. I, used 1/2 cup only.

This dough does not rise like the yeast dough, double it's volume. It rises a little. But do no fret, the taste and aroma of this sourdough bread is awesome.
Labels : Breads, Sourdough, Flatbread, Bread Bakers, Healthy

Have a look at the other breads baked by our group.

Amritsari Paneer Kulcha - Indian Flat Bread from Sonlicious
Bacon Leek Flamiche from Food Lust People Love
Chole Kulche Delhi Style from The Mad Scientist's Kitchen
Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
Foccacia Bread from Cook with Renu
Garlic Naan Bread from Palatable Pastime
Manakish Za’atar from Herbivore Cucina
Methi Naan from Mayuri's Jikoni
Naan from Ambrosia
Nángbĭng from A Shaggy Dough Story
Quick Beer Crust Pizza from Cook’s Hideout
Sourdough Flatbread from Sneha's Recipe
Yemeni Malooga Bread from Gayathri's Cook Spot  

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Sourdough Whole Wheat Flatbreads #BreadBakers

In Indian kitchen's flatbread is a must with every meal. Karen is hosting this month's event for Bread Baker and gave us this theme"Breads with levain (sourdough), biga, poolish, soakers, etc.". Since Flatbread is a must in our house daily, I decided to make flat bread with my sourdough starter. This sourdough bread has an excellent flavor and the smells awesome. Sourdough takes a long time to rise so, if,  you plan to make it for morning breakfast then it should be kneaded the previous night and left in the fridge to rise, next morning your can make them in a jiffy for breakfast.

I kneaded this dough at 09.30 am and covered in a container and let if on my kitchen counter for two hours then refrigerated it.  Made the flatbreads in the night at 7.30 pm. Although these will not puff like the normal chapatti, but, they will taste awesome and all will definitely enjoy the taste and flavor.

I have used freshly ground home made whole wheat flour with salt and active sourdough starter. Usually, never add oil for kneading for flat breads. I, brush them with desi ghee when they are baked. If, you wish can add oil while kneading as you usually knead your chapatti dough. The most important is to see that your sourdough is active. This dough is on the moist and sticky side, rolling it into a flatbread requires a little extra flour.

These are cooked on the stove top in a flat skillet, because of the sourdough they get a lovely pattern of browned spots.

Ingredients
3 Cups Heaped Whole Wheat Flour
1/2 Teaspoon Sea salt
1/2 Cup Active Sourdough starter
1 to 1.1/3 Cup Water
2 Tablespoons Oil  - optional
Dry Flour as required for rolling

Desi ghee for brushing

Method 

In a food processor , add  flour with the salt and pulse it for a minute. Add the sourdough starter,  and again run it for a minute, then from the funnel add water,  little at time as the processor is running, till it form a soft and sticky dough.

Oil the work surface  and with a dough scraper take all the dough on to the work surface and with the scraper just turn the dough dusting it with little flour for 10 to 15 turns till it form a smooth dough.  Oil a bowl and keep the dough in it, let is rest covered for 2 hours  on your kitchen counter and then refrigerate it for at least 8 hours or till it rises .  

After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 6 to 8  equal pieces, and with oiled hands, form each piece into a ball. Rest the dough for at least an hour I kept it for  2 hours.

 Then dust the work surface with dry flour and roll each ball into a round flatbread / chapatti.  Keep this covered on a dusted surface and roll rest of the balls into flatbread /chapatti.  When all are rolled then heat a  skillet/ tava, over medium low heat.

Place the first rolled flatbread  on the hot skillet and allow to cook on the first side for about two minutes, or until it no longer looks moist on top. Flip the bread over, and cook on medium high  until  brown spots appear. Filp again and press it with a dry cloth so that it starts to puff and brown spots appear on this side too.   Take it out on to a dry cloth or  tea towel and brush it with ghee or butter cover and keep aside till rest of the flatbreads have baked. 

Serve and enjoy with any vegetable or gravy dish!

Labels : Flatbread, Sourdough, Bread Bakers, Whole Wheat, Healthy, Breads
See what our other Bakers have baked for this event.

• Buttery Sourdough Biscuits from Cook's Hideout
• Cinnamon Raisin Sourdough Bread from Mayuri's Jikoni
• Golden Sourdough Garlic Focaccia from Ambrosia
• Hokkaido Bread with Tangzhong from Sonlicious
• Overnight 500g Sourdough Bread from Hostess at Heart
• Pai Bao with Tangzhong from All That's Left are the Crumbs
• Pav Buns Using the Tangzhong Method from Spill the Spices
• Peanut Bread from Passion Kneaded
• Poolish Dough Pizza Crust from Palatable Passtime
• Sourdough Bread Bowls from The Crumby Kitchen
• Sourdough Focaccia with Crispy Garlic from Baking Sense
• Sourdough Pain Noir from What Smells So Good? 
• Sourdough Whole Wheat Flatbreads from Sneha's Recipe
• Walnut Levain Bread from Karen's Kitchen Stories 
• Whole Wheat Papo Secos - Portuguese Rolls from The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Sourdough Pizza Pie

After reading Varada's sourdough French loaf I wanted to try the sourdough starter. Goggled and found this site, from where I made the sourdough starter using pineapple juice. After 15 days I used this starter to make the Pizza Pie. When I made this Pizza pie and sent it for my beta, he was trilled since he loves pizza and cheese, to top it all it was made of chicken he was even more happy.

What made me happy is that I tried and succeeded in making a sourdough starter. So here goes the recipe.


Ingredients for the dough
½ Cup Sourdough starter - well fed
1.1/2 Cup Flour or may a little more
1 Teaspoon Oil
1 Teaspoon Sugar

Water if required

For the filling
1 Teaspoon Butter
1 Teaspoon Oil
1/2 Cup Chicken - cut into small pieces
1 Tablespoon Peas - boiled
1 Tablespoon Carrot - cut into pieces and boiled
1 Teaspoon All purpose flour
1/2 cup milk
1/2 Teaspoon Mixed herbs
Salt and pepper to taste.
Cheese for topping

Method for the filling

In a pan heat the butter and oil add the chicken and saute for 2 -3 minutes on medium flame, then add the peas, carrot and saute for another 2 -3 then add the flour and saute till flour is cooked.  Add the milk, stir continuously till sauce is smooth and lump free. Add all seasonings and let it cook stirring till the sauce thickens slightly. Bring down from flame and cool.

Method for the Pie:
Mix together flours, salt, and sugar.
Place dry ingredients and starter in the fridge for 30 minutes. I wanted them to be very cold. Stir starter into dry ingredients add the oil and mix until it just comes together in to a ball. Since your starter may be more or less liquid than mine, you may need to add a little ice water or slightly more flour. Use a bench scrapper to brin  the dough together  since this dough is sticky. Refrigerate dough overnight ( I kneaded the dough at 6 pm). Next day in the afternoon I rolled out dough and placed into pie pans, prick the pie with a fork and bake at 180 degrees for 10 minutes, remove and cool.

Then add the filling make a lattice pattern and again bake for 20 - 25 minutes till the crust is brown on top. 

Note:
This amount of dough makes at least two medium pie crusts.
The thickness of your sourdough starter can determine how much water or additional flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same, if the dough is looking dry. Add warm water (a tablespoon at a time). I did not have to add water as I had a fairly thick starter.

This is my entry for the BM #48, theme Kid's Delight - Holiday Special Recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Labels : Pie & Quiche, Breads,  Blogging Marathon, Sourdough

Thatte Idli / Plate Idli

This is also called Tumkur Idli and it is a Karnataka special. When I visited my daughter in Bangalore she took me to this street somewhere near VVPuram which is a street food road. At this place I had this awesome food. These are so soft and spongy and served in a bamboo plate and banana leaf . You must try this recipe in your kitchen and I am sure you too will love this idlis Well, I don't own that specialized thatte idli vessel which are plates but, I used a plate to prepare it, turned out perfect.

Ingredients
1/2 cup  Parboiled rice
1/2 cup  Raw rice

3/4 cup  Urad dal
1/2 cup  Cooked rice
1/2 teaspoon Soda 

Salt to taste
1 teaspoon  Oil

Method
Soak raw and paroiled rice together in water for at least 5 hours. Soak Urad dal separately.
Grind them separately, using very little water as possible. Grind the cooked rice to finely and mix all the ground paste well. Add soda (dissolved in water), sesame oil. Allow it to ferment. May be for about 7 hours. Once the fermented Idly batter is ready. Grease plate either ghee or sesame oil. Pour little batter to it. Steam cook for about 15 mins. Serve warm along with chutney and sambar. We had with Sambar.

Labels: Breakfast, Brunch, Healthy, South Indian, Vegan,  Lentils,  Idli, Gluten free, Sourdough, Steamed