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Fenugreek Seeds Idli

24 Jan

fenugreek_seeds_idli
Menthi Ginjala Idly.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with idli batter and the batter is poured into idly molds and steamed till soft. Serve fenugreek seeds idli with coconut chutney or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Idli.

Ingredients:

Fenugreek Seeds 1/4 Cup
Idli Batter 1 1/2 Cups
Idli Rava (Coarsely Ground Parboiled Rice) 3 – 4 Tbsps
Salt to Taste
Ghee Few Drops

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.

In a mixing bowl, add idli batter, idli rava, ground fengreek seeds paste and salt.
Mix thoroughly and add water to the idli batter if necessary.
Leave the batter aside for atleast 15 minutes before using.

Grease 2 plates of idli moulds with few drops of ghee.
Pour few tablespoons of fenugreek seeds idli batter in each idli mould.
Place the idli stand inside a steamer.
Steam the idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek seeds idli with spicy idli powder or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Adjust the amount of fenugreek seeds paste if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Check other idli recipes here.
Other Names: Fenugreek Seeds Idli, Menthi Ginjala Idly.

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Moong Idly

12 Jan

moong_idly
Moong Idly.

Moong dal is soaked in water till soft and is mixed with idly batter. The batter is then poured into idly moulds and steamed till soft. Serve moong idli with coconut chutney or with any chutney of your choice.
Makes: around 2 Servings of Moong Idly.

Ingredients:

Idly Batter 1 Cup
Soaked Moong Dal 1/8 Cup
Cumin Seeds a Pinch
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Soak moong dal in water for few hours until it bites through easily.
Wash and finely chop cilantro leaves.

In a mixing bowl, add the idli batter, soaked moong dal, cumin seeds, cilantro leaves and salt (if necessary).
Mix thoroughly and add water if necessary and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of moong idli batter in each idli mould.
Place the idli stand in steamer.
Steam the moong idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve moong idli with coconut chutney or with any chutney of your choice.
Notes: Make sure moong dal is soaked really well before adding to the idly batter.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: You can also add finely chopped ginger into the idly batter. Check other variations of idly here.
Other Names: Moong Idly.

Idli Onion Upma

3 Dec

idli_onion_upma
Idli Onion Upma.

Steamed idli is crumbled and briefly cooked in oil along with onion and dalia powder. Serve idly onion upma with a glass of buttermilk if desired. Click here for recipe of dalia powder.
Makes: around 2 Servings of Idli Onion Upma.

Ingredients:

Plain Idli 4
Onion 1 Small
Dalia Powder 1 1/2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Crumble the idly into very small pieces and keep aside.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry briefly, add the crumbled idly and salt.
Let it cook for few seconds on low flame and stir in dalia powder.
Mix well and remove from heat.
Serve idly onion upma immediately with a glass of buttermilk if desired.
Notes: Make sure not to overcook once the idli is added.

Suggestions: Adjust dalia powder according to your preference.
Variations: You can also add roasted peanuts in the end if you desire.
Other Names: Idli Onion Upma.

Idly with Daliya Powder

28 Nov

dalia_idli
Idly with Daliya Powder.

Idly batter is steamed in a wide vessel layered with powdered dalia. The steamed idly is then finished with chopped garlic and spices. Serve idli with dalia powder with any chutney of your choice.
Makes: around 2 Servings of Idly with Daliya Powder.

Ingredients:

Idly Batter around 2 Cups
Dalia Powder 3 – 4 Tbsps
Garlic 4 Cloves
Salt to Taste
Ghee 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 10
Oil 2 tsps

Method of preparation:

Peel and roughly chop garlilc cloves.
In a mixing bowl, mix together idly batter, salt (if required) and water (if necessary) to make into little thinner consistency.
Grease a wide vessel with ghee and pour the above batter into the vessel.
Sprinkle a thick layer of the dalia powder on to the idly batter.

Heat a pressure cooker with few cups of water.
Carefully place the vessel and without a whistle pressure cook for around 15 minutes or until idli is soft and toothpick comes out clean when pierced into the idly.
Once done, cool the idli to room temperature and cut into big chunks.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and stir in the idli chunks.
Fry briefly for a minute or two and remove from heat.
Serve idli with dalia powder with any chutney of your choice.
Notes: Make sure idli is cooked well.

Suggestions: Adjust spice with red chiles. If idly comes out thick, next time thin out the batter with little water.
Variations: Check other spicy steamed idly here.
Other Names: Idly with Daliya Powder.

Fried Vegetable Idli

1 May

fried_vegetable_idli
Fried Vegetable Idli.

Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped and cooked in oil and added to the Idli batter. Fried vegetable dlis are steamed till soft and fluffy and can be served with any chutney of your choice.
Makes: around 8 Fried Vegetable Idli.

Ingredients:

Urad Dal 1/2 Cup
Idli Rawa 1 Cup

Onion 1/2 Small
Tomato 1 Small
Green Bell Pepper 2 Tbsps
Red Bell Pepper 1 Tbsp
Yellow Bell Pepper 1 Tbsp
Cilantro few Sprigs
Green Chiles 1
Peas 2 Tbsps
Cumin Seeds a big Pinch
Salt to taste
Oil 1 Tbsp
Ghee a Dollop

Method of preparation:

Peel the onion.
Wash the bell pepper, tomato and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the tomato, onion, bell peppers and cilantro.

Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.

Heat oil in a pan, add cumin seeds and fry for few seconds.
Then add the chopped onion, green chiles, bell peppers, peas and tomato in to the pan.
Cook for around 2 – 4 minutes until all the vegetables are cooked.
Remove from heat and cool the mixture to room temperature.
In a mixing bowl, mix together idli batter, cooked mixture and salt if necessary.

Grease the idly moulds with little ghee.
Pour around 3 – 4 tablespoons of the prepared vegetable idli batter into each mould.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid drying before serving.
Serve fried vegetable idli with coconut chutney or any spicy chutney of your choice.
Notes: Refrigerate any remaining batter for next time.

Suggestions: If the idli is still wet inside, steam them for couple more minutes and let them stand for few minutes outside.
Variations: Add your choice of vegetables to the oil if desired.
Other Names: Fried Vegetable Idli.