Cooking Tips

How to make a Traditional Deepavali Breakfast with your Thermomix®

 

 

 

 

 

thermomix idli deepavali

 

Deepavali is just around the corner!
Use your Thermomix® to make a traditional Indian breakfast dishes for Deepavali with savoury Idli, Coconut Chutney, Sambar (spicy vegetable stew) and Kesari.
Featuring Thermomix® Fermentation Mode to make the savoury rice cakes, Idli.
Recipe credit : Sushila Patel

 

 Idli – Indian savoury rice cake with Coconut Chutney, Sambar and Kesari

https://youtu.be/_JH-6zZZJ34?list=TLGGLMLOPwFTiNIwMjA5MjAyMw

 

Ingredients

  • 200g Idli rice (parboiled)
  • 100g whole urad dhal
  • 500g water
  • 20g fenugreek seeds and 40g water
  • 50g cooked rice
  • 150g water
  • Salt
  • Oil
  • 1200g water

 

Preparation

  1. Wash and drain Idli rice. Soak in 200g water overnight or for 6-8 hours.
  2. Wash and drain urad dhal. Soak in 300g water overnight or for 6-8 hours.
  3. Wash and drain fenugreek seeds. Soak in 40g water overnight or for 6-8 hours.
     

Directions

  1. Wash and drain Idli rice and urad dhal.
  2. Place Idli rice and 100g water into TM bowl, blend 1 min / speed 10. Scrape down the sides of the bowl.
  3. Add soaked urad dhal, cooked rice, soaked fenugreek seeds and salt into TM bowl, blend 1 min / speed 10. Scrape down the sides of the bowl and lid, transfer to a bowl.
  4. Add 50g water into TM bowl, blend 6 sec / speed 6 to remove the remaining residue batter. Transfer to bowl.
  5. Cover and ferment Idli batter for 8 to 10 hours in a warm area.
  6. Heat 1200g water in kettle mode or 5 mins / varoma / speed 1.
  7. Ladle batter into Idli moulds and place them in varoma dish, steam 15 mins / varoma / speed 1.
  8. Cool Idli for 5 to 8 mins in the mould.
  9. Gently remove Idli from the mould with a tea spoon and place them in thermo server to keep warm.10) Serve Idli with Coconut Chutney and Sambar.

 

Tip 1: Place Idli batter in a deep bowl as it will rise.
Tip 2: If the batter is too thick, you may add 50g water to lighten it.

 

Sambar
Ingredients

  • Tomatoes, wedged
  • 2 cloves garlic, peeled and smashed
  • 40g onion
  • 2 murungai drumsticks (cut to 6cm)
  • 50g radish (diced 6cm)
  • 100g potato, peeled
  • 1¾ tsp Sambar powder
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp mustard seed powder
  • A pinch of asafoetida
  • 1 tsp salt
  • 20g oil
  • 2 Sprig curry leaves
  • 1 tbs tamarind pulp
  • 2 dried chillies
  • Fresh coriander (optional)

 

Preparation

  • Rinse and soak Tovar dhal for 3 to 4 hours.

 

Directions

  1. Pour 350g water, washed Tovar dhal and salt into TM bowl.
  2. Place peeled potato, radish and drumsticks into simmering basket. Place it in the TM bowl.
  3. 2 layered cooking: 20 min / 100°C / speed 2.OR3) 3 layered cooking with Idli: 15 mins / varoma / speed 1. Remove simmering basket and cooked dhal. Clean TM bowl with 50g water and add it to the dhal. Transfer to a bowl.
  4. Place quartered onion and oil into TM bowl, chop 4 sec / speed 6.
  5. Add mustard seed powder, curry leaves, dried chillies, pinch of asafoetida and turmeric powder. Sauté 4 min / 120°C / speed 0.5.
  6. Add cooked dhal, steamed vegetables, wedged tomatoes, sambar powder, chilli powder, garlic, tamarind pulp and boil 5 min / 100°C / reverse speed 0.5.
  7. Transfer to serving bowl and garnish with fresh coriander.Coconut

 

Chutney
Ingredients

  • 100g fresh coconut pieces or grated
  • 4 to 5 sprigs of fresh coriander leaves
  • 10 curry leaves
  • 2 fresh green chillies (deseed, cut into halves)
  • 20g onion
  • ½ salt
  • 30g waterIngredients for tempering
  • ½ tsp mustard seeds
  • 1 dried red chilli
  • ½ tsp split urad dhal
  • 1 tsp cooking oil

 

Directions

  1. Place grated coconut, coriander leaves, curry leaves, onion and salt into TM bowl. Mill turbo / 2 sec, scrape down the sides of the bowl.
  2. Add water and blend 50 sec / speed 8. Scrape down the sides of the bowl and place in a serving bowl.


Tempering

  1. Heat oil in a small pan over medium fire. Add dried red chilli and fry for 1 min.
  2. Add mustard seeds until it is tempered.
  3. Add urad dhal and sauté until light golden colour.
  4. Pour over coconut chutney and serve with Idli or dosa.

 

Kesari
Ingredients

  • 45g ghee
  • 30g cashew
  • 15g raisin
  • 100g roasted semolina
  • 85g water
  • 75g sugar
  • ¼ tsp cardamon powder
  • Saffron strands
  • 1 tbsp hot water

 

Directions

  1. Place 10g ghee into Mixing bowl and heat 2mins/120C/Spoon
  2. Add Cashew nuts and raisins through the mixing bowl hole. Saute: 3mins/1200C /Spoon
  3. Transfer to a plate.
  4. Add 30g ghee and semolina to the mixing bowl. Mix: 20sec/Sp2.5
  5. Saute Semolina with ghee:8 mins/Varoma /Sp2
  6. Scrape down the sides of Mixing bowl with spatula and roast: 4mins/120C/Sp2
  7. Transfer to a bowl.
  8. Add 1tbs hot water to saffron strands. Mix well to bring out the colour.
  9. Add water to the mixing bowl and kettle mode or boil: 5min/Varoma/Speed 1
  10. Add the saffron liquid, into the mixing bowl.
  11. Add roasted semolina and cardamom powder. Cook: 5mins/varoma /Sp2 reverse. At *3minutes add sugar through the lid hole.
  12. When it is 1 minute remaining, add the roasted cashew nuts, raisins, through the lid hole. The semolina will leave the sides at this point.
  13. Transfer into a prepared slice pan/ plate. Press down the Kesari with a flat bottom ladle/spatula. Let it cool down to room temperature.
  14. Slice to squares and serve.


Tip: At step 11. Total cooking time is 5 minutes inclusive of adding semolina, sugar, cashew and raisins.