Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

I have had this idea of mixing chutney with the idli batter for long time now, especially when we pack idlis while going on a tour/picnic. I used to think that doing so, it’s easy clean up and no need to carry extra utensils, but never got to do that until recently. When SunshineMom announced that she is hosting this month’s Recipes for the rest of us – Starters event, I decided to try the idli idea. I also got the idea of trying it with different color chutneys.

Priya has been a very enthusiastic participant in all my egg substitute events month after month. I think she has sent at least 30 entries so far. I can never match her contribution but I wanted to send at least one or two for her events. This month she is hosting the Microwave Easy Cooking – Snack event. I really don’t use the microwave oven that much. I heat water and I cook papads in it because we don’t deep fry it. Initially the microwaved papads didn’t suit my taste (being so used to the deep fried ones) but now have got used to it. Another little trick is I spray the appalam or the finger chips using non stick spray and then cook it for a minute in the microwave oven. This tastes really good.

I had some leftover bulgur after preparing this upma. I don’t know how or why I got this idea, but decided to make chana dal (split yellow gram or kadalai paruppu, not garbanzo beans) sundal and mix the bulgur with it. Sundal is a very famous South Indian dish and is especially prepared everyday for 9 days during Navarathiri. Dried legumes or lentils are used to prepare it. I was so excited about this idea and started preparing it. I was pleasantly surprised and (proud, I think it’s ok once in a while. Right?) of my creation, because it was absolutely delicious. Even though the bulgur gave a nice chewy texture, it was not at all apparent. So this is another way of sneaking extra fiber and whole grains to the usual sundal recipe.