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Carbohydrate: 23 g; Protein: 5 g; Fiber: 1 g;

Sodium: 200 mg

GF, LF

Quick Rice Dumplings

Quick Idli

SOAK TIME : 2 hours

PREP: 20 minutes

COOK: 10 minutes

MAKES: 8 servings

SERVING SIZE : 2 idli

Idli are steamed rice-and-bean dumplings. A southern Indian specialty, these are great anytime, although in the south you will only find them at breakfast. Making idli is a long process, as the batter has to be fermented overnight or longer. This quick and easy variation yields light and fluffy results every time. (For a traditional idli recipe, see my previous book, New Indian Home Cooking.) Serve idli with sambhar and coconut chutney.

⅓ cup (split, hulled) urad dal

¾ cup water, divided

⅞ cup cream of rice

¼ teaspoon salt

1 tablespoon lemon or lime juice

1 teaspoon ENO or baking powder

1. Wash urad dal in 3 to 4 changes of water until water is relatively clear. Soak for 2 hours or overnight. Drain dal in a strainer.

2. Place dal and ½ cup water into a blender jar. Grind to a fine paste.

3. In a small bowl, add cream of rice and ¼ cup of cold water. Mix well. Add the dal paste, salt, and lemon juice, and stir thoroughly. Let stand for 10 minutes.

4. Prepare the idli container4 and the steaming pot. Lightly brush or spray each idli indentation with oil. Place 1 cup water in the steaming pot and heat on medium-high heat.

5. Add ENO to batter just before ready to steam, and stir gently in circular motion. The mixture will start to bubble.

6. Fill idli container with rice mixture to the top line of the indentation, about ¼ cup each. Once the water is boiling, carefully place the filled idli container and cover with a lid. Once the steam is fully developed, reduce heat to medium and steam for 10 minutes. Remove the idli container and cool slightly. Using a butter knife, remove idlies and place in a container lined with a towel. Wrap with towel.

7. Serve warm with sambhar and Coconut Chutney (page 185).

NOTE: If you do not have an idli container, use a 9-inch cake pan. Find a pot with a lid that is ½ inch larger than the cake pan, allowing the cake pan to easily slide in and out of the pot. Place a steamer rack or 1-inch-high ring at the bottom of the pot, and add water, covering the steam rack. The filled cake pan will rest on the rack to steam the idli dough. Follow the recipe above and place the dough in the oiled cake pan and steam as in step 6. Once steamed, using a butter knife, pass the knife around the edges, remove the idli from the container, and cut into 16 squares.

NUTRITION INFORMATION PER SERVING:

Calories: 104; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 22 g; Protein: 3 g; Fiber: 1 g;

Sodium: 138 mg

GF, LF

Lemon-Pepper Soup

Neembu Rasam

PREP: 5 minutes

COOK: 30 minutes

MAKES: 8 servings

SERVING SIZE : 1 cup

Rasam is a southern Indian dish. It is a broth-like soup that is typically made with pigeon peas/toor dal as a base. There are numerous variations, but rasams are always flavorful and often quite spicy. I fell in love with this version the first time I tried it at my friend Simi’s house. It was winter and I had a cold. The rasam was piping-hot and spicy, and it hit the spot as well as cleared my sinuses. Adjust the black pepper to your taste and enjoy this delicious soup by the cupful.

½ cup (split, hulled) toor dal

5 cups water, divided

¾ teaspoon salt

¼ teaspoon turmeric

½ teaspoon black pepper, or to taste

1 to 2 teaspoons green chiles, finely chopped,

or to taste

4 tablespoons lemon or lime juice

1 tablespoon cilantro, chopped

SEASONING (CHOUNK)

1½ tablespoons canola or vegetable oil

½ teaspoon brown mustard seeds

½ teaspoon cumin seeds

¼ teaspoon asafetida powder

1-2 dried red chiles

6-8 curry leaves

1. Wash toor dal in 3 to 4 changes of water and drain.

2. (Cook toor dal in a pressure cooker or in a pan. To cook in pan, see Note below.) In a medium pressure cooker, add washed toor dal, 2 cups water, salt, and turmeric. Cover with the lid and put the pressure weight