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Mr. Idli Pongal Special Menu Recipe

Posted on Sun 29 Mar 2015

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The festival of Pongal is gone, and for those of you who haven’t had a chance to visit our Mr.Idli outlets – we will share some of our special recipes which you can prepare and enjoy at home.

The best of South Indian dishes are relished during the harvest festival of Pongal making the occasion a gourmet’s delight. At Mr. Idli, we wish to bring you the festive season’s menu of all time favourite Khara Pongal, Nutri Pongal and Sweet Pongal. This Pongal Combo is served along with Sambar and Chutneys. The dish also accompanied with two small masala vada.

Khara Pongal : Ingredients
• Moong Daal ½ Kg
• Rice ½ Kg
• Cashew nuts 100 Grams
• Cumin Seeds, Crushed Pepper Corn 1 ½ Table Spoon
• Curry Leaves 15 – 20 leaves
• Chopped Green Chilli 8 – 10 no (depending on size and taste)
• Ginger 1 ½ Table Spoon Chopped
• Dry Coconut Flakes 4 tbsp
• Turmeric Powder 1/2 tsp
• Salt to taste
• Water 1 Litre 200 Ml

Method:
1. Take a cooker and heat four tbsp of ghee in it.
2. Wash moong daal and the rice and keep it separately.
3. Roast cashew in the ghee and keep aside.
4. Now, add mustard seeds and cumin seeds. Add Chopped ginger and curry leaves.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moong daal and fry for a minute. Add the crushed pepper corns,
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, cashews and chopped coriander leaves.

Nutri Pongal : Ingredients

• Moong Daal ½ Kg
• Rice ½ Kg
• Cashew nuts 100 Grams
• Cumin Seeds, Crushed Pepper Corn 1 ½ Table Spoon
• Curry Leaves 15 – 20 leaves
• Chopped Green Chilli 8 – 10 no (depending on size and taste)
• Ginger 1 ½ Table Spoon Chopped
• Dry Coconut Flakes 4 tbsp
• Spinach finely chopped 100 Grams
• Multigrain’s(Green Gram, Channa Dal, Soya)
• Turmeric Powder 1/2 tsp
• Salt to taste
• Water 1 Litre 300 Ml

Method:
1. Take a cooker and heat four tbsp of ghee in it.
2. Wash moongdaal and the rice and keep it separately.
3. Roast cashew in the ghee and keep aside.
4. Now, add mustard seeds and cumin seeds. Add Chopped ginger and curry leaves.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moongdaal and fry for a minute. Add the crushed pepper corns,
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder. Add chopped spinach and grains which are suppose to be soaked at least for 4 Hours.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, cashews and chopped coriander leaves.
Sweet Rice Pongal is part of our festive season menu. We at Mr. Idli have made this day special to mark the starting of the year with sweetness to follow for the rest of the year.

Sweet Rice Pongal : Ingredients
• Raw Rice 1Kg
• Moong Dal 400 Grams
• Milk 200 Ml
• Jaggery 400 Grams
• Cardamom Powder a pinch
• Cashewnut 100 Grams
• Coconut 200 Grams
• Raisin 50 Grams
• Ghee 200 Ml
• Water 2 Litre 500 Ml

Method:
1. Heat a pan and add 50 Grams of ghee and roast the moong dal till they turn golden brown colour.
2. Wash the raw rice twice or thrice and add water, coconut and roasted moong dal and pressure cook the raw rice along with the moong dal in the pressure cooker and cook for 4 whistles.
3. After the rice is cooked, remove from cooker and mash it nicely and keep it aside
4. Heat the pan and keep the flame in medium and add broken cashews and raisins and fry them till the cashews turn golden brown colour. Remove the fried cashews and raisins from flame and keep it aside
5. In the pan, add jaggery and pour little water just to soak the jaggery. When the jaggery gets dissolved add the mashed cooked rice with dal and mix well
6. Mix the rice using a spatula to spread the jaggery evenly by keeping the flame low.
7. Add the remaining ghee slowly and keep on stirring the sweet pongal for at least 4-5 mins (you can notice the ghee in the pongal leaves the side of the vessel).
8. Finally add the fried cashews, powdered cardamom and dried grapes.
9. Now the sweet Rice pongal is ready to serve hot with our other special combo pongal varieties.

Masala Vada
Our Mr. Idli Masala Vada is a delicious treat for this festive season. The combination along with pongal makes this vada a rare treat in this festival season.

Ingredients To Soak
• Channa Dal 1Kg
• Green Chillies 10 Nos finely chopped
• Asafoetida ½ Teaspoon
• Garlic Cloves finely chopped 50 Grams
• Ginger Finely Chopped 50 Grams
• Fennel 1 Table Spoon
• Salt as needed

To mix in the batter
• Small Onions 150 Grams
• Curry Leaves 15 – 20 leaves
• Coriander leaves a bunch
• Mint leaves a bunch
• Rice flour 50 Grams

Method:
1. Grind the channa dal coarsely and avoid making into paste.
2. Mix all ingredients and make into small balls. The masala vada balls must be around 30 grams to 40 grams each.
3. Heat oil and pat the masala vada balls flat before adding into the hot oil for deep frying.
4. You need to serve 2 vada in each combo.

Hope you enjoy the festive dishes, so until next time – Happy Eating! If you have any franchise queries please call +91 9036580222 or email it@9pax.com. You may also visit our website http://www.mridli.com.



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