Category: Idli Recipes

Japanese

Instant Semolina(Rava) idli

shallots chutney

Instant: rava idli  – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant idli. This batter is slightly coarser from normal idli batter. To add spicy to it, you can add pepper corns .This is spicy idli, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

_________________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 20 mins;    Cooking Time: 20 mins;    Makes: 25

Ingredients

Ravai /semolina – 1/2 cup
Rice flour – 1/2 cup
Buttermilk-1/2 cup
Green Chillies – 1 finely chopped
Ginger – 1 inch piece
Whole black pepper – 1 tsp
Cumin seeds –1 tsp
Onion optional-1
Salt as required

_________________________________________________________________________________

Preparation method

  1. Soak semolina in a little buttermilk For the 30 mins.
  2. Grind it in a blender coarsely with rice flour.
  3. The batter should be thin and watery.
  4. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  5. For making idlis, grease the Idli plate  with oil(optional) .
  6. Heat the Idli

    pan with water and allow the water to boil.

  7. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12

    .minutes.

  8. To check its cooked,wet the For thek and insert it into a idli if it is not sticky

    and comes out easily idli is ready.

  9. just switch off the flame and take the idli plate out
  10. Sprinkle water behind the idli plates and make it to com.
  11. After a few seconds dip a spoon in water and carefully take out the idlis.
  12. Serve it hot with chutney or sambar.

_________________________________________________________________________________

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

picnic idli

Sandwich Idli -is same as idli, but very easy to pack for the trip or picnic. it is spicy variety,chutney can be added while cooking process,it is similar to sandwich.


Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp
chutney-1 cup


Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.
    Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. For the making idlis, grease the Idli plate with oil (optional). Heat the Idli pan with water and allow the water to boil.
  9. Pour 3/4 the ladle of idli batter to the idli plates
  10. Add a tsp of chutney and pour batter to cover the chutney.Steam it for the 10-12 minutes.
  11. To check it’s cooked, wet the fork and insert it into a idli if it is not sticky and comes out easily idli is ready.
  12. Just switch off the flame and take the idli plate out.
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Serve it hot with chutney or sambar.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

idli stir fry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

idli Podi

Podi idli -is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India . The rice cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred. Podi idli is very tasty and delicious recipe.Podi can be either served separately or the idli’s are tossed in podi and served after 10 min.


Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp
Idli podi
Sesame oil or ghee.


 Preparation method

  1. Wash and soak  rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it For the 7-8 hours For the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter
    Now batter is ready. Mix it well.
  8. For the making idlis, grease the Idli plate  with oil(optional) . Heat the Idli
  9. pan with water and allow the water to boil.
  10. Pour 3/4 the ladle of idli batter to the idli plates and steam it for the 10-12 minutes.
  11. To check its cooked,wet the For thek and insert it into a idli if it is not sticky and comes out easily .
  12. just switch off the flame and take the idli plate out .
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Add idli podi and sesame oil/ghee well.
  16. Now put the idlies  in the mixture and toss it gently.so that idli absorbs max podi mixture.
  17. Serve it hot 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

fried idli

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Coriander Chutney

Rava idli: – is a traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish and very easy to prepare. Same process as idli –dosa batter, but instead of rice, we use sooji /semolina. You can prepare soft healthy idlis. This idli well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

_________________________________________________________________________________

Ingredients

Rava -3 cup
Urad dal – 1 cup
Rice flour-3 tablespoon
Salt – 1 tbsp


Preparation method

  1. Wash and soak both rava and dal For the 3 hrs separately.
  2. Grind dal and rava separately. Grind the  rava coarsely and urad dal to a smooth batter.
  3. Sprinkle water now and then.The consistency of the batter should neither be thin.
    Mix both the grounded rava and dal together. Add salt and leave it For the 7-8 hours For the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter
  7. idli batter is ready. Mix it well.
  8. For the making idlis, grease the Idli plate  with oil(optional) .
  9. Heat the Idli pan with water and allow the water to boil.
  10. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12 minutes.
  11. To check its cooked,wet the For thek and insert it into a idli if it is not sticky and comes out easily idli is ready.
  12. just switch off the flame and take the idli plate out .
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Serve it hot with chutney or sambar.

_________________________________________________________________________________

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

kanchi idli

Kanchi Idli-is a traditional breakfast in kancheepuram. It is a spicy idli made up of pepper ginger, cumin tadka.idlis are usually served in pairs with chutney and sambar.


Ingredients

  • Idly rice – 4 cups
  • Urad dal – 1 cup
  • Fenugreek – 1 tsp
  • Salt – 1 tbsp

Ingredients added to the batter

  • Black pepper powder – 1/2 tsp
  • Cumin seeds-1/2 tsp
  • Ginger grated -1/4 tsp
  • Hing – 1 pinch
  • Curry leaves-1 sprig
  • Sesame oil

_________________________________________________________________________

Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and
  5. To avoid fermentation, add sour curd and mix it well. Batter is ready for the instant idlis.
  6. Leave it for the 7-8 hours for the fermentation.
  7. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  8. Place the batter in a large container, as the batter will increase in its volume.
  9. After fermentation you can see the air pockets in the batter, mix it well.
  10. Store the batter in refrigerator to avoid sourness.
  11. Add the pepper powder, cumin seeds, ginger, and hing curryleaves and mix it well.
  12. For the making idlis, grease the Idli plate with oil (optional) . Heat the Idli pan with water and allow the water to boil.
  13. Pour 3/4 the ladles of idli batter to the idli plates and steam it for the 10-12 minutes.
  14. To check it’s cooked, wet the fork and insert it into a idli if it is not sticky and comes out easily idli is ready.
  15. Just switch off the flame and take the idli plate out.
  16. Sprinkle water behind the idli plates and make it to cool.
  17. After a few seconds dip a spoon in water and carefully take out the idlis.
  18. Serve it hot with chutney or sambar.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Idli-Dosa Batter

Idli-is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India The rice cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


Recipe Cuisine: Indian;     Preparation Time: 1 hr;    Cooking Time: 20 mins;    Makes: 25 

 Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp


 Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it For the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

idli

Idli-is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India The rice cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for the idlis eaten on the go. A variant of Idli known as sanna is very popular amongst the Goans and other Konkani people. Another variant known as “Enduri Pitha” is very popular in Odisha.


Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp


Preparation method 

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.
    Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
    Mix both the grounded rice and dal together. Add salt and leave it For the 7-8 hours For the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter, mix it well.
  7. For the making idlis, grease the Idli plate with oil (optional) . Heat the Idli pan with water and allow the water to boil.
  8. Pour 3/4 the ladles of idli batter to the idli plates and steam it for the 10-12 minutes.
  9. To check it’s cooked, wet the fork and insert it into an idli if it is not sticky and comes out easily idli is ready.
  10. Just switch off the flame and take the idli plate out.
  11. Sprinkle water behind the idli plates and make it to cool.
  12. After a few seconds dip a spoon in water and carefully take out the idlis.
  13. Serve it hot with chutney or sambar.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather