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.

Chinese Veg Bao Buns # BreadBakers

When I made the event page for Steamed Buns for Bread Baker this month, was so excited to make  them.  But, every time, I, planned to make it something or the other would crop up and it was kept on the side burner. Just made them yesterday after seeing so many of you posting the links. 
At last they were done and these Bao buns, they were a hit, we enjoyed them hot for dinner minus any extra trimmings. 

I, had eaten these Chicken filled Bao buns in a Chinese restaurant in Mumbai and in Spain at a food event enjoyed delicious Pork Buns  there - fell in love with them, they were on my do to list for long time.  

My first thought was to make a chicken filled bao buns, but then thought of my hubby dear who has not tasted these beautiful buns, so made them vegetarian and as already mentioned above they were worth the effort.    Thanks to Bread Bakers group who gives me a chance to create new, delicious  and innovative bread recipes every month. 

Makes - 7 Buns

Ingredients
For the dough
150 Grams All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking powder
2 Teaspoons Oil
1/2 Teaspoon Rapid Rising Yeast
1 Teaspoon Sugar
75  to 100 Ml  Warm Water

For the topping

Chilly flakes as required
Black Sesame seeds as required

For the Filling

1 Tablespoon Oil
1 Teaspoon Ginger - finely chopped

1 Teaspoon Garlic - finely chopped 
1 Teaspoon Green Chilly - finely chopped 

1 Large Onion - sliced
1 Tablespoon Celery stems
1/4 Cup Coloured Bell Peppers
1/4 Teaspoon Salt 
1/4 Cup  Shreded Purple Cabbage
1/4 Cup Thinly Sliced Carrot
100 Grams Paneer - cut into sticks
1/2 Teaspoon Soy Sauce
1 Teaspoon Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Chilly Powder
3 Basil leaves - chopped

1/2 Teaspoon Vinegar

For applying - Sweet Chilly sauce as required

Method 

For the dough
Make a smooth soft dough by adding little water at a time to make the dough.  Keep it covered till it doubles in size. 

Deflate the dough and divide the dough into small balls and knead with dry flour or a oiled surface

to make small thick oblong or round circle, apply oil well on the circle.

Place a oiled parchement paper or use banana leaf as I have done and fold lightly. 

Apply oil on outer sides too sprinkle black or white sesame seeds  and  chilly flakes on both sides.  

Place a on a foil or banana leaf that is  greased well with oil in a steamer and steam on high flame well for 15 minutes. I used the Idli stand to steam the buns.

In the meanwhile let's prepare the filling.

Heat a pan with oil and  add add the sauces, ketchup, chilly powder. salt and mix it well then add the paneer sticks and toss it well coated and the sauces start bubbling, now add all the  veggies just toss everything well do not overcook they should be crunchy. Stuffing is ready

To assemble -- get ready to relish them

Take the hot steamed buns and open it apply little sweet chilly sauce place the stuffing and enjoy...

Labels :  Breads, Steamed, Chinese, China, Paneer, Vegetables, Bread Bakers, Bao Buns, Healthy Dinners
Check out the recipes that our group of bread bakers have created.

African Steamed Mealie Bread from The Schizo Chef
Chinese Sugar Buns from Gayathri Kumar

Chinese Veg Bao Buns from Sneha's Recipe

Chinese steamed buns from Sara's tasty buds
Dampfnudeln with Steamed Apples from The Bread She Bakes

Pork and chinese chive steamed buns from Karen's Kitchen Stories

Vegetable Steamed Buns from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Patra Ni Machhi - Parsi Cuisine / Steamed Fish Wrapped in Banana Leaf

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.

Mumbai is home to a large Parsi community and if you've been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their favortie Patrani Machi.  This recipe is taken form Sanjeev Kapoors cook book.

Ingredients

4 slices Fish Surmai
1 Teaspoon Salt
For the Chutney
1/2 Cup fresh grated coconut
1 Teaspoon Cumin Seeds
1 Cup Coriander leaves
1/4 cup Mint leaves
7 cloves Garlic
1 Teaspoon Cumin Seeds
Juice of one Lemon
Salt to taste

For wrapping
Banana Leaves

Method

Grind coconut, garlic, ginger, turmeric powder,coriander leaves, mint leaves, cumin seeds, lemon juice and salt to a coarse paste. Adjust salt and lemon juice.

Marinate the fish in the green paste , refrigerate for at least 30 minutes or for an hour or two.

Place the steamer with water on medium heat. Place the banana leaves on top of the steamer for a minute (this makes the banana leaves soft and its easier to fold the leaves)

Place the marinated fish on the banana leave and fold (as shown below).

Place the parcels of fish on the steamer and cover the steamer with the lid. Now, let the fish steam for 10  to 15 minutes.
Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.

Labels : Fish, Parsi Cuisine, Blogging Marathon, Steamed, CCChallenge

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

Bread Pudding - Steamed

February 18, 2014

Ingredients 

Brun bread                  2  or    6 - 8 Bread Slices
Milk                               600 ML
Eggs                               2 No
Sugar                             12 Full Teaspoons 
Custard  powder         2 Teaspoons
Vanilla essence           1 Teaspoon
Almond powder          4 Teaspoons

Ghee                              2 Tablespoon

FOR THE CARMEL

Sugar                           3  Teaspoons

METHOD 

Cut the bread into small pieces.    Heat  half the quantity of milk. 
With a hand blender beat the eggs  till light and fluffy. Add essence and beat well, as you are beating add the hot milk, beat continuously  or else the eggs will set like an omelet. 
Now add the rest of the milk, custard powder, bread pieces, sugar, almond powder and blend well. Keep this to soak for 15 minutes or more.

In the meanwhile make the caramel. Wet the container in which you are going to steam the pudding. Add the sugar and place it on medium flame. Let the sugar burn until it  gets  light brown color. Remove for flame and spread it all over the base of the container. Be careful do not handle this container with bare hands use tongs or a hand towel. Keep it to cool. When the caramel cools add the pudding mixture, cover it with a lid or foil. Place the container  in cooker on a ring stand and add enough water to steam this pudding. Take one whistle on high flame, reduce the flame, steam it for 25 minutes. Cool, pudding is ready to serve.

This pudding is delicious and easy to make. This pudding is packed off to my brother house who loves steamed bread pudding.


Note : When you add hot milk to the beaten eggs it eliminate the smell of the egg in the pudding.
I used brun bread as the pudding taste better than slice bread.  Burn is hard crusted  bread.
If you want the pudding sweeter add sugar to your taste.  For me the sweetness was perfect.

Very soon, will post an eggless version of this pudding.  Look out for the post.


Do give this pudding a try and post your comments.


Labels: Sweets &  Desserts, Kids delight, Pudding, Steamed