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Showing posts with label IDLI VARIETIES. Show all posts
Showing posts with label IDLI VARIETIES. Show all posts

Wednesday, January 30, 2013

Idli Upma with Leftover Idlis | Breakfast Specials!

Idli Upma is very delicious and quick breakfast recipe. You can make it with fresh idlis or leftover idlis or even sometimes when the batter is not fermented fully you end up hard idlis. If you make this Upma no one will know your idlis were hard:-)

Do checkout my other Idli varieties here.

Idlis - 10 nos (I have used previous night leftovers)
Onion - 1 no(big)
Tomato - 1/2 no
Curry leaves - few
Sambar powder - 1/2 tspn(As per your taste)
Red Chilli powder - 1/2 tspn (As per your taste)
Turmeric - 1/2 tspn
Ginger garlic (optional) I have not used.
Coriander leaves - 2 tablspns for garnish

Nalla Yennai/Gingely Oil - 2 to 3 tblspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Preparation Method
Chop onions and tomatoes finely.
Heat a kadai, add oil, mustard and wait till it pops out. Then add urad dal and saute till brown.
Add onion, curry leaves and a pinch of salt. saute till raw smell goes.
Add tomato and saute till its soft. Add all masala powders above.
Take each idli and mash it with hands and add it.
Sprinkle salt and close for 10 mins until the masala is coated. Mix well.
Garnish with chopped coriander leaves. Mix and cook for 5 mins.

Off the stove.

Serve as it is or with pickle or chutney.

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Saturday, January 26, 2013

Soya Bean Idlis | Breakfast Recipes!

I have already posted recipes for Idlis here, this time when my Mother in law told about this, I have been adding soya bean to batter. Its very healthy and perfect for breakfast and dinner.

Idli Rice - 5 cups
Whole Urad dal- 1 cup
Fenugreek seeds - 1 tblspn
Soya Bean - 1/2 cup

Preparation Method
Soak rice separately and dals separately except salt for 5 to 6 hrs.
Grind it to coarse or fine paste with water in a mixer/grinder.
Grind soaked dals first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with Oil/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soya Bean Idlis are ready to Serve. Enjoy it with Sambar or Chutney and Filter Coffee/Kapi!

I have served it with Chutney Pudi/Chutney.

You can also prepare dosas with this batter.

Notes - Can also add soyabean to your own proportion.

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Tuesday, February 28, 2012

Easy Ragi Idli!

Ragi Idli is a healthy breakfast. Its very filling. Its also good for diabetic and cholestrol. I have already posted recipe for Soft Idlis here.

Idli Batter -7 laddles/karandi(click here to make Idli batter recipe)
Ragi/Millet flour - 2 small cups
Water as required

Preparation Method
In a vessel or bowl, add Idli batter, ragi flour, salt and water as required. Mix well and leave it to ferment.
Grease idli plates with Gingiley /olive oil.(Dont put more oil, add few drops just required and for easy removal of idlis)
Mix well and pour batter in the greased plates. This batter is good for 8 idlis.
Steam for 15mins.

Allow it to cool a bit and remove carefully from the plates.

Ragi Idlis are ready. Serve Hot. I served it with Tomato Chutney. You can serve with sambar or any chutneys.

Friday, March 25, 2011

Soft Idli | Breakfast Recipes!

Idli is a popular breakfast/tiffin in South India. I know I am too late in posting this, I thought I had already posted this plain idli. But I have posted previously Masala IdliThalicha Idli, Chillied Idli and Rava Idli.

These Idlis are soft, you can also say Mallipoo Idli.

Idli Rice/ இட்லி அரசி - 5 cups(see notes)
Whole Urad dal/ முழு உளுத்தம்  பருப்பு- 1 cup
Fenugreek seeds/வெந்தயம் - 1- 2 tspns
Salt/ உப்பு

Preparation Method
Soak all the ingredients except salt for 6-8 hours in water. You can also soak rice separately and dals separately.
Grind it to coarse or fine paste with water in a mixer/grinder.
If you soaking separately, grind urad dal first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with நல்ல எண்ணை/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soft Idlis are ready to Serve. Enjoy it with Sambar or Chutney.

1. You can keep only required amount of batter outside for fermentation and balance in fridge. Can use the same batter for Dosas too.
2. You can also use the ratio 4:1.
3. Idli rice - it is available in all indian stores and mustafa.
4. For Dosa and idli fermentation is vimportant.
5. I have grinded in Mixie, so add ice water so mixie is not hot.

Thursday, February 10, 2011

Thalicha Idli/Seasoned Idli

Idli is a famous and popular breakfast in South India. Its also good when you are unwell with delicious sambar or chutney.

Idli Batter -  6 Karandi/laddles(Click here for batter recipe)
Salt as required

For seasoning
Oil - 1/2 tspn
Kadugu/Mustard - a pinch
Kadalai Paruppu/Channa Dal - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Grated Carrot - 2 tspns
Chopped Kothamalli/Cilantro - 1 tspn(Optional)

Preparation Method
Heat a pan, add oil and season all the ingredients except carrot and mix in the Idli batter.
In the Idli plate, grease it with little Nalla Yennai/gingely oil. Pour little batter and fill carrot and again pour little batter on it.
Make another plate same as above.
You can steam it with Idli cooker or fill 2 cups water in a kadai, keep this two plates and close it with a lid.
Steam it for 12-15mins.
Makes around 8 idlis.
Serves - 1 or 2 pax.

Fluffy Seasoned Idlis are ready. Serve it with Tomato or coconut chutney or sambar or just sugar.

This recipe is going out for Twist the traditional Idli by Satya.

Wednesday, November 24, 2010

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn

Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)

Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.

Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.

Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.

You can serve with Coconut Chutney or Potato Sagu.

Tuesday, January 12, 2010

Masala Idlis

Idli is one of the famous n popular breakfast in South India. I love hot idlis with sambar or molagai podi.

I have a different version of Idlis called Masala Idlis. My Father-in-law taught me this recipe.

This recipe is going off to Cooking For Kids Creative Healthy Breakfast n Dinner here at Sara's Corner event started by Sharmi and Wholesome Breakfast by Srivalli. I guess kids will love these.

Steamed Mini Idli - 12 nos
Onion - 1 no (chopped)
Tomato - 1no (Chopped)
Dhaniya Powder - 1/2 tspn
Red chilli powder - 1/4 tspn
Coriander leaves(Cilantro chopped) - 1 tspn for garnishing
Spices Mix - 1 piece each
Curry leaves - 1/2 tspn(chopped)
Turmeric - a pinch
Any cooking Oil - 2 tspns

Preparation Method
Grind onion in mixie to fine paste. Keep 1 tspn of chopped onions.
Grind tomato in mixie to fine paste. (you can remove skin and grind if you have time)
Heat a kadai, add oil and spices wait till it splutters.
Add chopped onions and saute till light brown.
Now add ground mixture of onion and saute. Add curry leaves.
Then add ground mixture of tomato and cook well till its soft.
Add the masalas and mix well. Add Salt.
Finally add Mini Idlis and mix well. If required sprinkle till water to it. Cook for 5mins and Serve.

Garnish with chopped coriander leaves.

Friday, July 10, 2009

Chilled Idlis

Idli is one of the famous and popular dish in India and abroad. Many people's favourite and not favourite for some too...

Its different and with little variation to eat Idlis soaked in fresh thick yogurt...

Idlis - 10nos (It can be homemade or ready to eat)
I have used mini idlis which I made for my son and was leftover.
Thick Yogurt(Thair/Curds) - 1 cup

For tempering/seasoning
Cooking oil - 2 tspns
Mustard - 1/4 tspn
Bengal Gram/Urad Dal - 1/2 tspn
Jeera(Cumin seeds)- 1 tspn
Curry leaves - few
Asafotida(Hing) - a pinch
Chopped Green chilli - 1no(optional)
Salt to taste

Preparation Method
Cut Idlis in 2 (mini idlis) or 6 (normal idlis) as desired.
In a kadai, put oil mustard wait till it splutters. Then add asafotida and dals. Wait till its brown. Now add jeera, curry leaves and green chilli. Saute for a minute.
Slowly add yogurt and keep stirring. After a minute add chopped idlis and salt mix well. Remove from the stove.

Allow it to cool and keep in fridge for 1 to 2 hours. If you do not want to refrigerate you can keep for about half n hour so the yogurt is absorbed and serve.

Remove from the fridge stir once, garnish with chopped coriander leaves and Serve.
Chilled Idlis are ready to eat. This can be done with leftover idlis too. Bachelor's you can try this easy and simple recipe.
This recipe is going for Show me your Breakfast by Divya Vikram.


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