Recipes for iddali and chutney, a typical Kerala breakfast, are given in this article. A steam-cooked dish, the iddali is a clean food item. Its health value could be enhanced by adding vegetable pieces to the iddali dough. The chutney (a spicy relish) could be made with different ingredients. Using different kinds of leaves, both its flavor and health value could be improved. (In the pic right, the relish is chutney powder - a masala - instead of chutney proper.)
Preparations for an iddali breakfast typically start in the morning of the day before. The main ingredients have to be soaked for six hours and then ground into a liquid dough. The dough then has to be fermented overnight.
Different kinds of rice can produce iddalis of different consistencies and appearance. The right kind of rice (iddali rice) would produce the soft, much-liked, iddalis.
The urad dal must be split before it is used. It is split using a traditional hand-mill found in most Kerala households. Or you can buy a pack of split urad dal.
Iddalis are cooked in a vessel filled one-third with water. The vessel can typically accommodate two iddali plates (see pic left) at the top end. The vessel is placed over a fire to generate steam to cook the iddalis.
The dough mixture is stirred once again thoroughly and poured into the cups on the iddali plate (pic right). Ideally, the mixture should not be filled to the brim. As steam cooking expands the volume, the iddali could spread untidily over the plate if too much dough is poured.
The vessel is closed and the dough steamed for about ten minutes. Check that the dough is completely cooked (it should not be dough any more). When cooked, remove the iddalis from the plate using a spatula (pic left).
If you wish to enhance the health value of the iddalis, you can add grated carrot and finely chopped beans (both together maximum one cup) to the fermented dough just before stirring it and starting the cooking.
Blend all the ingredients in a blender after adding sufficient water. The quantity of water could depend on your preferences. If you want a dough-consistency chutney add just enough for the blending. For a watery chutney, add more.
A steamed carrot-and-beans iddali and pudina chutney could provide a healthy breakfast!
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