Ajjimane by RK Food Industries

Idly and dosa recipes

Seven ways to cook with Ajjimane Idly & Dosa Batter, from soft idlies to Mysore masala dosa.

Prep
10 min
Cook
12 min
Yield
Makes about 8 idlies from a 450 g pack

Soft idly

Fluffy idlies in about 20 minutes, steamed straight from the pack.

Ingredients

  • 450 g Ajjimane Idly & Dosa Batter
  • Oil or ghee, to grease the idly plates
  • Coconut chutney and sambar, to serve

Method

  1. Let the batter rest at room temperature for 20 to 30 minutes so it is not ice cold. Follow the storage instructions on the pack.
  2. Stir once, gently, in one direction. Do not whisk. You want to keep the air in the batter.
  3. Bring water to a boil in your idly steamer and lightly grease the idly plates.
  4. Fill each mould about three-quarters full. The idlies will rise as they steam.
  5. Steam on medium-high heat for 10 to 12 minutes, until a toothpick comes out clean.
  6. Switch off and rest for 2 minutes. Loosen with a wet spoon and serve hot with chutney and sambar.

Tip: Do not open the steamer lid in the first 8 minutes. The steam should stay in.

Prep
5 min
Cook
15 min
Yield
Makes 6 to 8 dosas from a 450 g pack

Crispy plain dosa

A thin, golden dosa with lacy edges. Fold it, roll it, or eat it flat.

Ingredients

  • 450 g Ajjimane Idly & Dosa Batter
  • 3 to 4 tablespoons water, to loosen the batter
  • Oil or ghee
  • Half an onion, to grease the tawa (optional)

Method

  1. Let the batter rest at room temperature for 20 to 30 minutes, then stir gently.
  2. Add water a spoonful at a time until the batter runs off a spoon in a thin ribbon.
  3. Heat a flat tawa on medium-high until a sprinkle of water sizzles and vanishes. Wipe it with the cut onion dipped in oil, if you like.
  4. Pour a ladle of batter in the centre. Spread it outward in quick circles with the back of the ladle, then lower the heat to medium.
  5. Drizzle oil or ghee around the edges. Cook for 2 to 3 minutes, until golden and the edges lift. There is no need to flip.
  6. Fold or roll, and serve straight away with chutney and sambar.

Tip: If the first dosa tears, the tawa is too cool or too hot. The first one is the test. Adjust and pour the next.

Prep
20 min
Cook
30 min
Yield
Serves 3 to 4

Mysore masala dosa

Crisp dosa with a red chutney smear and potato palya inside.

Ingredients

  • 450 g Ajjimane Idly & Dosa Batter
  • For the red chutney: 2 tablespoons roasted chana dal (putani), 6 dry red chillies soaked in warm water for 10 minutes, 4 garlic cloves, 1 tablespoon grated coconut, a small piece of tamarind, salt
  • For the potato palya: 3 medium potatoes, boiled and roughly mashed; 1 large onion, sliced; 1 teaspoon mustard seeds; 8 to 10 curry leaves; 1 green chilli, slit; 1/4 teaspoon turmeric; 2 teaspoons oil; 2 tablespoons chopped coriander; salt
  • Oil or ghee, for the dosas

Method

  1. Grind the chutney ingredients with a splash of water into a smooth, thick paste. Taste and adjust the salt.
  2. Heat the oil for the palya. Splutter the mustard seeds, then add the curry leaves and green chilli.
  3. Add the onion and cook for 4 to 5 minutes until soft. Stir in the turmeric, mashed potato and salt, with a splash of water. Cook for 3 minutes and finish with coriander.
  4. Make a crisp dosa as in the plain dosa recipe. Before folding, smear a teaspoon of red chutney across the surface.
  5. Spoon the palya into the centre, fold, and serve hot with coconut chutney.

Tip: Go easy on the red chutney the first time. It carries the heat.

Prep
10 min
Cook
15 min
Yield
Makes about 4 uttapams

Onion tomato uttapam

A thick, soft-centred uttapam topped with onion, tomato and coriander.

Ingredients

  • 450 g Ajjimane Idly & Dosa Batter, not thinned
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chilli, finely chopped
  • 2 tablespoons chopped coriander
  • Oil or ghee

Method

  1. Let the batter rest at room temperature for 20 to 30 minutes and stir gently. Use it as it is, without adding water.
  2. Heat a tawa on medium. Pour a ladle of batter and spread it a little, to about 12 cm. It should stay thick.
  3. Scatter onion, tomato, green chilli and coriander on top and press them in lightly.
  4. Drizzle oil around the edges, cover, and cook for 2 to 3 minutes.
  5. Flip and cook for 1 to 2 minutes more, until both sides are golden. Serve hot with chutney.

Tip: Chop the toppings small so they cook through in the same time as the batter.

Prep
10 min
Cook
15 min
Yield
Serves 3 to 4

Kara paniyaram (paddu)

Golden, savoury bites made in a paniyaram pan. Crisp outside, soft inside.

Ingredients

  • 450 g Ajjimane Idly & Dosa Batter
  • 1 small onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 tablespoon grated carrot
  • 8 curry leaves, chopped
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon mustard seeds
  • Oil, for the pan

Method

  1. Let the batter rest for 20 to 30 minutes. Stir in the onion, chilli, carrot, curry leaves and coriander.
  2. Splutter the mustard seeds in a teaspoon of oil and stir them into the batter.
  3. Heat a paniyaram pan on medium and add a few drops of oil to each cavity.
  4. Fill each cavity about three-quarters full. Cover and cook on low for 3 minutes.
  5. Turn each paniyaram with a skewer and cook for 2 to 3 minutes more, until golden all over. Serve with chutney.

Tip: Keep the heat low. High heat browns the outside before the centre is cooked.

Prep
5 min
Cook
10 min
Yield
Serves 2 to 3

Podi idly fry

Leftover idlies tossed in ghee, curry leaves and idly podi.

Ingredients

  • 6 to 8 steamed idlies (see the soft idly recipe), cooled
  • 2 tablespoons ghee or oil
  • 1/2 teaspoon mustard seeds
  • 8 curry leaves
  • 2 tablespoons idly podi
  • Chopped coriander, to finish

Method

  1. Cut each idly into quarters. Idlies that have cooled for a while hold their shape better.
  2. Heat the ghee in a wide pan. Splutter the mustard seeds and add the curry leaves.
  3. Add the idly pieces and toss on medium heat for 3 to 4 minutes, until the edges turn golden.
  4. Sprinkle the podi, toss to coat, and cook for a minute more. Finish with coriander and serve hot.

Tip: A wide pan gives the idlies room to crisp instead of steaming.

Prep
10 min
Cook
2 min
Yield
Serves 4

Coconut chutney

The everyday chutney for idly and dosa, ready in 10 minutes.

Ingredients

  • 1/2 cup fresh grated coconut
  • 2 tablespoons roasted chana dal
  • 1 to 2 green chillies
  • 1/2 inch ginger
  • Salt to taste
  • For the tempering: 1 teaspoon oil, 1/2 teaspoon mustard seeds, 1 dry red chilli, 6 curry leaves

Method

  1. Grind the coconut, chana dal, green chillies, ginger and salt with a little water into a smooth chutney. Add water slowly. It should be thick but pourable.
  2. Heat the oil for the tempering. Splutter the mustard seeds, then add the red chilli and curry leaves.
  3. Pour the tempering over the chutney and serve with hot idly or dosa.

Tip: Make it just before you cook. Fresh coconut chutney tastes best the same day.

Ready to cook?

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