Super soft coconut Idly from MALNAD is made as an instant IDLY, as it requires 2-3 hours time for the maximum. no fermentation is required and so can be planned in a short notice. Ingredients you need are very few and readily available-such as thick poha, Idly sooji, coconut scrapings, curds, and salt.
Menthya hittu is like other spicy chutney powders but is used differently. It is made by using toor dal, chana dal, urad dal, and moong dal taken in equal quantities, dry roasted, and ground with few spices like fenugreek, cumin, Red chilies, and dry coriander seeds. Salt, turmeric, and Hing are also added.
This is basically a dry chutney recipe, made from dry roasted lentils (chana and urad dal), with some spices to give it a delicious taste. It is a perfect blend of basic tastes of salt, sweet, sour, and hot chilly.
This powder is more familiar in South India and people make this chutney powder in different combinations of dals and spices, such as only Toor dal, only Chana dal, only Urad dal, Groundnuts, Flax seeds & Fried grams. (You can find a few more in the link after this recipe).
A few fresh herbs used in chutney to give different flavors are- Curry leaves, fresh coriander leaves, mint leaves, Drumstick leaves, etc.
FLAXSEEDS- The seeds are tiny, brown, shiny oval, and flat in shape.
These seeds can be consumed or used in a raw form, as well as roasted, or in powdered form.
Examples are smoothies, salads, yogurt, chutney powders, and Baking.
Niger seeds can be used in seed form, or in the form of oil, as it is an oilseed.
Niger seeds look like a bigger version of cumin seeds but are long, shiny slippery, and black in color.
Making this chutney powder is a very easy process is very healthy and tastes very yummy.
1) Without yeast:-In this we use curds+baking soda+baking powder and little oil along with maida and semolina.
2) With yeast:- In this method, we use dry yeast+sugar+luke warm water to activate the yeast, and then it is used for kneading the dough for BHATURA,
