Showing posts with label Idlis. Show all posts
Showing posts with label Idlis. Show all posts

Foxtail Millet Idli And Dosa



BM #124 Week 2 Day 1  -

This week I shall highlight some breakfast dishes which are popular at home.

Today's recipe is keeping in view our changing circumstances. I made Foxtail Millet Idli and Foxtail Millet Dosa with the same batter and served it for a meal.

Talking of millets, we are currently able to source foxtail, proso, barnyard, kodo and little millets. Our aim is to rotate each millet every 2-3 days to cover all the amino acids.

 Ingredients - 

Foxtail Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed


 Method Of Preparation -

Wash and soak foxtail millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

To make Idli - 

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.

To make Dosa - 

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.
BMLogo


Preparation Time 30 minutes (Soaking, grinding and fermenting time 15-20 hours)
Makes 12 Idlis and 8 dosas

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Posted by Harini R on Saturday, July 10, 2021
4 comments
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Barnyard Millet Idli ~ Udala Idli




BM #123 Week 4 Day 1 - 

This week I shall highlight some Millet recipes which are popular at home and are pretty regular too. My husband and I are on millets currently and have given up rice and wheat almost entirely. We are trying out various recipes which work best for us.

Currently Idlis with all kinds of Millets are a favorite and we don't really miss the regular Idlis.

 Ingredients - 

Barnyard Millet / Udalu 1 cup
Urad Dal 1/2 cup
Methi Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak Barnyard millet for about 4 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Barnyard millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation.

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.


BMLogo


Preparation Time  15 minutes + Soaking time 4 hours + Fermenting time 8-10 hours
Makes 16-18 

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Posted by Harini R on Thursday, June 24, 2021
6 comments
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Rava Idli (Sooji Idly/Semolina Idly)




BM #119 Week 4 Day 3 - 
-post updated on 12/26/2020

If you are looking for instant idli/dosa recipes, one of the best breakfast items is the Rava Idli. There are several variations to this simple yet delicious and healthy idli recipe. 

My mom makes this fairly regularly as it was our family favorite. I use all veggies in my fridge and grind them all in a chopper. My in-laws were pretty impressed when I first prepared this.

Ingredients-

2 Cups Semolina (Sooji or Bombay Rava)
2 Cups Buttermilk
2 Cups Vegetables (Carrots, Beans, Cabbage, Capsicum, Peas)
2 Green Chillies
2 Sprigs Cilantro
A few Curry leaves
A Small piece of Ginger
Seasoning (1 Tbsp Oil, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Cumin seeds 1/2 tsp)
Salt as needed



Method Of Preparation -

Chop all the vegetables, cilantro, curry leaves, green chillies and ginger and set aside.

In a heated pan, add oil, mustard seeds, Chana dal and cumin seeds. After the mustard seeds pop and the dals brown, add the curry leaves and the chopped veggies from step 1.

Add rava (sooji) and saute along with the rest of the veggies.

Remove from heat and add the buttermilk to is along with some salt to make it into a thick batter.

Pour the batter into greased idli plates and let them steam for about 12 minutes in an idli cooker.

After they are done, allow them open to cool for about 5 minutes before taking them out.

Note : You could add more veggies like Onions, potatoes and even tomatoes to this. My mom adds some baking soda to this to make them a little more fluffier. Optionally, could coarse-grind and add a few nuts (cashews/peanuts/Almonds) to make it more nutritious. I also add some rice flour to the batter and use it to prepare Rava uthappams the next day.



Serves 4 adults
Preparation time 10 mins
Cooking Time 12 mins

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Posted by Jaya on Saturday, December 26, 2020
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Jonna Pindi Idli ~ Jowar Flour Idli - A-Z Andhra Dishes



BM #112 Week 2 Day 1 - 

 This week I plan to showcase some more Andhra Dishes to continue the A-Z series. So far in the series I have posted the following..

Coming to Jonna Pindi Idli, I have made Jowar Dosas before but when I saw the use of jowar flour in Suma's space, I tried it immediately and thanks to her I have an easier version of making idlis and even dosas with the same batter.

 Recipe Source here
Ingredients - 

 Jowar Flour 3/4 cup
Urad Dal 1/2 cup
Idli Rava 3/4 cup
Fenugreek Seeds 1/4 tsp
Salt as needed

Method Of Preparation -

Wash and Soak Urad Dal and Fenugreek in a bowl for 2-3 hours. Cover and set aside.

Wash and soak Idli Rava in a different bowl for 2-3 hrs. Cover and set aside.

Grind urad dal adding jowar flour and water as needed to make a smooth batter. Don’t make the batter too runny.
Drain the idli rava and Add it to the batter along with salt.

Cover and set aside in a warm place for fermentation. 

Pour the batter into the idli plates as needed and steam for 15 minutes on medium heat. 

Carefully unmould the idlis and serve it with chutney, podi and/or sambar.
BMLogo




Preparation Time plus Fermentation time for Batter 8-10 hrs + 15 minutes
Makes 28-30 Idlis

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Posted by Harini R on Sunday, May 10, 2020
5 comments
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Instant Ragi-Oats Idli



BM #107 Week 1 Day 2 -

 For today, check out this healthy instant idli made with Ragi, Oats and Semolina.

 The idli turned out slightly dense so I felt I could increase the amount of ENO fruit salt (I have changed the quantity in the recipe accordingly).

 Recipe Inspiration here
Ingredients - 

 Ragi flour 1/2 cup
Oats Coarsely crushed 1/2 cup
Bombay Rava (Sooji/Semolina) 1/2 cup
Carrots and Peas coarsely crushed 1 cup (Use more vegetables finely chopped)
Green Chillies + Coriander leaves + Curry leaves coarsely crushed 2 Tbsp
Almonds or Peanuts or Cashews crushed 2 Tbsp 
Water 1 cup + more if needed
Yogurt/Curds 1/2 cup 
ENO Fruit salt 1 tsp (Or baking soda 1/2 tsp)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)


Method Of Preparation -

 In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the crushed vegetables.

 Add the green chilli mixture, and coarsely crushed nuts to the vegetables. Also add the sooji, oats and ragi flour.

 Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

 After the mixture cools a little, add yogurt and water, cover to make a thick batter and set aside for 10 min. 

 After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together. Sprinkle ENO fruit salt and mix gently.

 Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.
Unmould and serve with your favorite chutney.



BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 40 minutes
Makes 18 idlis

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Posted by Harini R on Wednesday, December 4, 2019
7 comments
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Stuffed Idli



BM #106 Week 2 Day 3 - 

 For the last steamed dish in this series, here is a simple everyday dish. I have stuffed a leftover Aloo Sabji in idlis. Feel free to experiment and stuff any dry sabji in idlis and enjoy.

 I was reluctant to try out these stuffed idlis but I didn't have enough time to make something elaborate so thought I would give these a shot and I am so glad as these have been accepted by the idli lovers at home.

 Ingredients - 

 Idli Batter 1 1/2 cups
*Potato Curry, mashed 3/4 cup


* Any dry potato curry which is slightly spicy will work here. 

Method Of Preparation -
Mash the potato curry and make thin flat patties and set aside.

 In each of the idli plate moulds, first pour a tablespoon of the idli batter, place the potato patty, cover with idli batter.

Steam the stuffed idlis for about 10-15 minutes.

 Allow it to cool. Remove the idlis and serve them warm with a chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Preparation Time 25 minutes
Makes 12 idlis

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Posted by Harini R on Tuesday, November 12, 2019
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Dal Pandoli ~ Black Eyed Peas Idli



BM #106 Week 2 Day 1 - 

 This week, I shall showcase some steamed dishes which have become popular at home. I had bookmarked this recipe from Suma's space couple of months back. 

 I had moong dal idlis but never imagined black eyed peas idli and we simply loved the flavors. I didn't have any hopes from the idli haters at home (kids) but we, adults, enjoyed them.

 Recipe Source here
Ingredients - 

 Black Eyed Peas 1/2 cup
Salt, Green chili , Ginger as needed
Yogurt 3-4 Tbsp
Carrot Grated 2 Tbsp
Coriander leaves finely chopped 1 Tbsp
ENO fruit Salt 1/2 tsp

Method Of Preparation -
Wash and soak the black eyed peas for 4-5 hours.  Drain and grind with salt, ginger and green chili into a fine batter adding as much yogurt as needed.

 Mix the grated carrot and chopped coriander leaves into the batter.

 Sprinkle ENO fruit salt and gently mix.

 Distribute the batter into the idli plates and steam them for 15-20 minutes.

 Allow it to cool for a few minutes and remove.

 Serve with a chutney of your choice.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Preparation Time 25 minutes + Soaking time 5 hours
Makes 9-10 idlis

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Posted by Harini R on Sunday, November 10, 2019
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Leftover Rice-Rava Idli



BM #95 Week 2 Day 2 - 

 Here is another steamed dish for the series this week. 

 All of us face the problem of leftovers in our everyday routine. In this post, I deal with leftover rice, which is a perennial problem. There is always a mismatch between what I cook and how much is consumed at home.

 With two 'strong minded' eaters at home, I constantly battle with what to cook and how much to cook. As a typical Indian mom, I err on the side of cooking more than needed. The result being LEFTOVERS. I repurpose the leftovers almost all the time and here is one more idea to use up the leftover rice.

 Recipe Source - notes from a tv program
Ingredients - 

 Cooked Rice 1 cup
Yogurt 1 cup + more if needed
Sooji / Semolina / Bombay Rava 1/4 cup
Mixed Vegetables, finely chopped 1 cup
Ginger grated 1 tsp
Green Chili, chopped 1/2 tsp (or as needed)
Salt as needed
Nuts, Chopped 2 Tbsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Curry Leaves few)

Method Of Preparation -
Mash the cooked rice and add yogurt and sooji. Set aside.

 In a heated pan, add oil and the rest of the seasoning. After the dals are golden brown, add the finely chopped vegetables, ginger, green chili, chopped nuts and saute for a few minutes.

 Add this mixture to the cooked rice+ yogurt mixture.

 Add salt to taste and set aside.

 Meanwhile, heat a steamer with 2 cups of water. Grease the idli plates. Place a roasted cashew in each of the slots[Optional]. 

 Pour ladleful of batter into each of the slots and put the idli stand in the steamer.

 Let it cook in the steam for about 15 minutes. Allow another 5-10 minutes for it to cool down a bit.

 Carefully unmould and serve with a chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 30 minutes
Makes 10-12

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Posted by Harini R on Tuesday, December 11, 2018
11 comments
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Kodo Millet Idli ~ Arikela Idli



BM #94 Week 1 Day 2 - 

 These days I have been substituting rice with a variety of millets. Today I have an idli with Kodo millet made with kodo millet and urad dal. The batter is easy to grind and it ferments beautifully as well.

 Recently I have had friends talk about using millets in their diet and my parents have already started using millets on a daily basis. The 'back to the roots' movement has caught on, so to say. 

 So it is definitely useful to catalog all the millet recipes so we have all recipes at one place.

 Recipe Source - handout by AP Government 
Ingredients -

Kodo Millet 1 cup
Urad Dal 1/2 cup
Poha handful
Methi Seeds 1/2 tsp
Salt as needed

 Note - If the batter is not sufficiently fermented, add half teaspoon of ENO fruit salt to the batter just before pouring into the idli plates.

Method Of Preparation -
Wash and soak Kodo millet and Poha for about 4 hours.

 Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

 Drain and blend the kodo millet - poha mixture into a coarse batter adding as little water as needed.
Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

 Combine both the batters, add salt as needed and mix well.

 Cover and set aside in a warm place for a few hours for fermentation.

 After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

 Serve it with Peanut Chutney or Coconut Chutney for a filling meal.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 15 minutes + Soaking time 4 hours + Fermenting time 8 hours
Makes 16-18 idlis

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Posted by Harini R on Sunday, November 4, 2018
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Instant Poha Vegetable Idli



BM #90 Week 2 Day 1 - 

 Do you freak out on weekday mornings when you realize you have nothing planned for the day's breakfast? Then today's post might come in handy. 

 I have chosen to make some instant versions of some tedious/time taking dishes this week. For today's recipe, the instant idli mix can be made ahead of time and stored or it can be prepared (roasted and powdered) in 7-8 minutes.

 If there is not enough time, then the vegetables/seasoning can be omitted and just plain idlis can be made. But don't forget to add salt and baking soda/ENO fruit salt. 

 Recipe Source loosely adapted from a tv program
Ingredients - 

 For the Instant Poha Idli mix - 
Poha 1/2 cup
Sooji / Semolina 1/2 cup
Urad Dal 1/8 cup
Methi Seeds a pinch
To make poha vegetable idli - 
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1 tsp, Asafotida a pinch and few curry leaves)
Mixed vegetables, grated or coarsely crushed 1 cup ( I used corn, peas, carrot and beans)
Salt as needed
Baking soda or ENO fruit salt 1/4 tsp
To grind - 
Almonds 8-9
Green Chilies 2-3
Coriander leaves few

Method Of Preparation -
To make the Instant Idli mix - 
In a heated pan, dry roast the poha and set aside.

 In the same heated pan, dry roast methi seeds and urad dal until it turns golden brown. Set aside to cool.

 Dry roast sooji in the same heated pan.

 After they cool, grind urad dal, methi seeds and poha to a fine powder. Mix in the roasted sooji. The instant idli mix is ready to be stored in an airtight container.

 When the idlis need to be made, take the required amount of the mix and follow the next steps.

 To make Poha Vegetable Idli - 
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add in the crushed almonds, coriander leaves and green chili. 

 Add in the grated vegetables and saute for a few seconds.

 Add in salt and remove from heat. Let it cool for a few minutes.

 In the instant poha idli mix, add in the seasoned vegetables, whisk in yogurt and sprinkle baking soda or ENO fruit salt and gently mix.

 Divide the batter into a idli plate. 

 Steam it for 15 minutes. Let it cool for a few minutes.
Unmould and serve it warm with a chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90.

 Preparation Time 
Makes 16 idlis

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Posted by Harini R on Tuesday, July 10, 2018
12 comments
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Cracked Wheat - Urad Idli



BM #84 Week 2 Day 3 -

 In this series of steamed meals, today's idlis were a surprise. They were instantly liked at home. These idlis are rice free as well, if we can excuse the use of Beaten rice/Poha. 

 The batter fermented very well and the idlis were soft and fluffy.

 Recipe Source a friend
Ingredients - 

 Cracked Wheat 1 cup
Urad Dal 1/2 cup
Poha 1/4 cup
Fenugreek Seeds 1 tsp
Salt 1 tsp

Method Of Preparation -
Wash and soak cracked wheat, urad dal, fenugreek seeds and poha for 4-5 hours.

 Drain and grind into a fine batter.

 Add salt and set aside in a warm place for fermentation.

 After a few hours when the batter has risen, mix well and pour the batter into the idli moulds and steam for 15 minutes.
Remove from heat and serve with chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84.

Preparation Time 12 hours + 20 min
Makes 30 idlis approx

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Posted by Harini R on Friday, January 12, 2018
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