Bran rice idli

Ingredients

2 cups bran rice
1/2 cup blackgram dal (urad)
1/2 cup red poha(flattened rice)
Salt to taste

Soak the rice for 5-6 hours or preferably overnight. Soak the dal and poha seperately for 1-2 hours.

Grind the urad and poha mixture first till super smooth. Remove to a seperate vessel and then add the rice and grind well till soft and not grainy. Add salt and mix well with the urad batter. Allow it to ferment for 6-8 hours.

Grease idli plates with little oil and pour the batter. Steam till cooked. Serve hot with sambar or chutney of your choice.

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Rava Vermicilli Idli

Guest Author: Mrs Seethalakshmi Suresh

Ingredients :

Rava: 2 cups

Vermicilli: 2 cups

Curd :2 1/2 cups(can add more if the batter becomes very thick and dry )

Soda :A pinch

Salt :1 tsp ( according to taste )

Mustard seed :1 tsp

Udad Dal :1 tsp

Cashews:4-5 broken

Raisins :Few

Oil :2 tsp

Hing :A pinch

Ghee :2 tsp

Green Chillies :2-3 finely chopped or grated

Coriander leaves: 1/4 cup

Curry leaves :Few

OPTIONAL : To add a cup of peas; finely chopped carrot and onion.

Heat 1 tsp ghee in a pan and roast rava till golden brown. Keep aside. Now roast vermicelli in another tsp ghee till golden brown. Allow it to cool a little.

Take a wide mouth bowl. Put the roasted rava and vermicelli in it and add the curd and salt. Mix well and leave it undisturbed for 30 mins. Add more curd if the batter becomes dry or very thick.

Heat a kadai and add 2 tsp oil for tempering. Add mustard seeds, udad dal. When the seeds splutter add curry leaves, green chillies, hing, broken cashews and raisins and saute a little.

Now if you are adding the OPTIONAL items you can add it in the same kadai and saute for a minute.

Take off the kadai from the stove and add all these items in the batter. Add baking soda and coriander leaves and mix well.

Now grease the idli stand with oil and pour this batter in idli moulds and steam for 10-15 minutes as we do for normal idlis. Remove the idli from the idli moulds after 5 minutes.

Tasty Rava Vermicilli idli is ready to be served hot with sambhar or any chutney of your choice.

This is her entry to the WYF: Light Meal event

Vegetable Idli

Ingredients

Idli batter
1/4 cup grated carrot
4 tbsp finely cut cabbage
4 tbsp finely cut beans
1/4 cup finely chopped onions
Finely cut coriander leaves
1/2 tsp ginger paste
1 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves

Heat oil, add mustard seeds, blackgram dal and bengalgram dal. When it splutters add curry leaves, carrot, beans, onions and cabbage. Roast for 2-3 minutes. Add this and rest of the ingredients to the idli batter. Mix well and pour in idli plates. Steam for 7-8 minutes till done.

Serve hot with chutney/sambar or milagai podi.

Sending it over to Shruti for her "Steamed Treats" event.

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Oats rava idli

A healthy idli variety that tastes almost similar to rava idlis..

Ingredients

2 cups of roasted and powdered oats
1 cup of roasted rava
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp ginger paste
2 finely chopped green chillies
Few broken cashews
Finely chopped coriander leaves
Few curry leaves
1 cup curd
Water as required

Heat oil, add mustard seeds, bengalgram dal, blackgram dal, cashews and roast till it splutters. Add it to the oats powder. Add the rest of the ingredients and mix well. The consistency should be similar to rava idli batter consistency.


Pour them into greased idli plates and steam them for 8-10 minutes. Insert a knife and check if it comes out clean. Cool for a minute and transfer to a serving plate. Serve with chutney/sambar.

Sending it over to Sri Lekha for her EFM:Breakfast event.

Oats rava idli is a healthy and filling dish to pack for kids in their lunch boxes..These go to Neha for her CFK:Healthy lunch boxes event started by Sharmi.
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Stuffed idli roast

Inspired from Madhuram's version at Eggless cooking

Ingredients

Idli batter
Potato sabzi

Oil

Potato sabzi is boiled and cubed potatoes roasted with turmeric, red chilli powder, salt and tempered with mustard seeds and bengalgram dal. Can add some chopped coriander leaves too for taste. Pour idli batter to half the idli plates. Put a little bit of sabzi and pour little more batter to cover it. Steam it like regular idlis. Cool and cut into four pieces. Roast them with little oil.

Serve hot with chutney/sambar.
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Whole moong idli

Ingredients

2 1/2 cups boiled rice
1/2 cup raw rice
1 cup blackgram dal
Fistful of poha
1 cup whole moong (payaru)
Salt to taste
Bit of ginger paste
Green chillies as per taste

Soak the rice,poha and blackgram dal seperately for 4-5 hours. Grind to smooth batter, add salt and ferment overnight. Also soak the moong overnight.

Grind the moong with ginger and green chillies next day. Add it to the idli batter and mix well. Pour into idli plates and steam for 8-10 minutes. Check by piercing a knife. If it comes out clean, it is cooked or else cook for few more minutes.

Serve with chutney/sambar.

Sending over this healthy breakfast idea to Divya for her "Show me your breakfast " event

My entry for WYF: Cook book event. Udipi cuisine by U.B. Rajalakshmi .Click on the pic or book name for the review

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Semiya/vermicelli idli

Ingredients

2 cups roasted vermicelli
1 cup roasted rava/sooji
Salt to taste
1/2 tsp ginger paste
Few curry leaves
Roasted cashew pieces
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1 1/2 cups curd
1 1/2 cups water

Heat oil and add mustard seeds, dals and curry leaves. When it splutters, add it to the rest of the ingredients and mix well. Keep covered for 15 minutes.

Mix well and pour into idli plates. Steam for 7-8 minutes. Pierce a knife and check if it comes out clean. Cool for a minute and serve with chutney or sambar.

This is my final entry to the WYF:Quick Meal event

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Just five more days to go for the event to end..Pls rush in your entries

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Soft Idlis

This is one of the several versions of idli batter and is inspired from Ramya's version at Ramya cooks.

Ingredients

4 cups boiled rice
1 cup blackgram dal
1/4 cup sago (sabudana)
1 tbsp fenugreek seeds
Salt to taste

Soak the rice, dal and sago seperately for 4-5 hours. Grind the ingredients to get a smooth batter. Ferment for 6-8 hours.

Pour the batter in idli plates and steam for 7-10 minutes. Pierce a fork in the idli and check if it comes out clear and non sticky.

Serve hot with chutney/sambar.
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Masala Idli fry (Less oil version)

Ingredients

Idlis(Fresh or leftovers)
2 tsp oil
Dosa Milagai Podi or Paruppu podi

Spread a drop of oil over the idlis. Cut the idli in four/nine pieces as required. Add the powder/podi of your choice and mix it well.


Normally these are fried in hot till golden brown to get crispy idlis. But for the less oil version, simply roast these on the dosa tava till it gets crisp on both sides.

Serve with chutney of your choice or just like that.

Sending this over to Vandana for her Lunchbox Special event

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Wheat rava idli with veggies

This one is adapted from Viji's Wheat rava idli with veggies from Vcuisine blog

Ingredients (Translation)

1 cup wheat rava
2 tbsp blackgram dal powder
Salt to taste
1 1/2 cups of water
2 tsp oil
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
1 tsp pepper and cumin powder
1/4 cup of vegetables (i used carrot, peas, beans)
1/2 tsp Eno salt

Add little water to blackgram dal powder to get a smooth paste. Add the roasted wheat rava, salt and remaining water to the paste. Allow it to ferment overnight.

Heat the oil, add cumin pepper powder, ginger paste, curry leaves and asafoetida. Add it to the batter. Add the vegetables and mix well.

Grease idli plates and steam idlis for 10 minutes after adding eno to the batter.

Serve hot with chutney and sambar.

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Dhavanai Idli

Usha from Samaikalam Vanga blog came up with this recipe some time back. I tried it out and it turned out to be perfect.

Check out the recipe here

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Ragi Idli

Ingredients (Translation)

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.

Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.

Cool for 2 minutes and serve immediately with chutney and sambhar.

Recipe adapted from Aayis Recipes.

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Kancheepuram Idli

Ingredients (Translation)

1 cup Boiled rice
1 cup raw rice
1 cup blackgram dal
1 tsp cumin seeds
Few curry leaves
Little grated ginger
2 tbsp ghee
1 tsp pepper
A bit of asafoetida
Salt to taste

Soak both the rice and dal together for atleast 2 hours. Grind it to get a coarse batter.

Add salt, asafoetida and allow it to ferment for atleast 8 to 10 hours.

Before making idlis, add the cumin seeds, pepper, finely chopped curry leaves, ginger and ghee.

Steam them in an idli cooker, preferably in a plate. When the idli is done, cut them into pieces and serve with chutneys and sambhar.

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Idli Batter

Version I (With Idli Rava)

Ingredients (Translation)

1 cup blackgram dal

4 cups Idli Rava

Salt to taste

Soak the blackgram dal for half an hour and grind it to a smooth batter with less water.

Add water to the idli rava and clean it. Add it to the blackgram dal paste and grind it along with it to get a smooth batter. Add salt and mix well.

Transfer batter to a bigger vessel and allow it to ferment for atleast 8 to 10 hours.

Refrigerate after fermentation and best used before 5 days.

Version II (With Boiled Rice and Raw Rice)

Ingredients (Translation)

2 1/2 cups boiled rice

1/2 cup raw rice

3/4 cup blackgram dal

Salt to taste

Soak the rice and dal seperately for atleast 2 hours.

Grind the blackgram dal first to a smooth paste and then add both the rice (without rice). Grind it to a smooth batter and add salt.

Transfer batter to a bigger vessel and allow it to ferment for atleast 8 to 10 hours.

Refrigerate after fermentation and best used before 5 days.

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