Siyali

Yet another recipe for the idli aficionados from my mother’s kitchen. This is slightly different from the usual ones. So try it and let me know how you liked it. This will serve 3.

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

For the Idli

Ingredients

Moong Dal – 1/2 cup

Chana Dal – 1/2 cup

Method of Preparation

Soak both the dal for 2 hours.

Wash and grind them in a mixie along with salt. Grind till the batter becomes coarse.

Add a little amount of water so that we are able to pour the batter into idlis.

Make idlis from this batter.

After the idlis cool, cut the idli into pieces and set aside.

For the Podi

Ingredients

Chana Dal – 2 tsp

Urad Dal – 2 tsp

Dhaniya – 2 tsp

Red Chillies – 6

Method of Preparation

Heat 1/2 tsp of oil in a pan and roast all the above ingredients.

Let them cool and grind them into powder in a mixie.

For Seasoning and Garnishing

Ingredients

Oil – 3 tsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Chana Dal – 1 tsp

Onions – 2 , sliced thin

Jaggery – A small piece

Curry Leaves – As required

Method of Preparation

In a pan, heat 3 tsp of oil and add mustard seeds.

After the mustard seeds burst, add urad and chana dal.

After the dals have been lightly roasted, add the diced onions and curry leaves.

After the onion turns golden brown, add the cut idli pieces.

Then add the podi which we have made before, salt, turmeric powder and jaggery.

Mix well and serve.

Kandhinooka Idli

This is my most favorite variety of idli. This idli is very filling, only 3 of this idli is enough to fill your stomach fit to burst. The batter with the following measurements can make 16 idlis.

Ingredients

Idli Rice – 1 1/2 cups

Toor Dal – 3/4 cup

Urad Dal – 2 tsp

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Method of Preparation

Soak the rice, toor dal and urad dal for 6 hours.

Grind them coarsely.

Then add rock salt and let the batter ferment overnight.

Next day you can make yummy idlis 🙂

Side Dish Combination

This idli and Dhaniyalu Karam combination is an excellent one.

Kanchi Idli

Otherwise called Kancheepuram idli, this is a very healthy sort of idli with jeera and pepper. Using this batter we will be able to make atleast 16 idlis.

Ingredients

Idli Rice – 2 cups (or) Raw Rice and Idli rice – 1 cup each

Urad Dal – 1/2 cup

Pepper and Jeera – 1/2 tsp each

Curry Leaves – Optional

Sonti (Dried Ginger) – A small piece which has been crushed (This is available in Naatu Marundhu Kadai or in shops which sells herbs)

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Method of Preparation

Soak the rice and the urad dal for 3 hours.

Grind them together till the batter is coarse enough for you to make idlis.

Add pepper, jeera, sonti and curry leaves.

Add crystal salt and leave the batter overnight for fermentation and then make idlis next morning.

Side Dish Combination

This idli will taste well with Kobbari Karam or with Idli molaga podi.

Idli Fry

This is a ‘cholestrol intensive’ snack. But it does not hurt to have it once in a blue moon, after all food is one of the good things in life that everyone must enjoy 😉 We first tasted it in my brother’s place when we had gone for an unexpected visit to his place. My anni had only left over idlis in hand and she made this tasty snack out of it. The below recipe serves two-three people, but it is so tasty that one person can eat this dish made for two. Lol 😀 

Ingredients

Left Over Idlis – 6  

Tomato – 2 medium sized – Cut into medium sized pieces

Onion – 2 medium sized – Cut into small pieces

Corriander Leaves – As required

Oil – For deep frying

Garam Masala – 1/2 tsp

Red Chilli powder – 1/2 tsp

Salt – As per taste

Turmeric – A pinch

Ginger Garlic Paste – 1/4 tsp (Optional, can be added if you like your food spicy)

Method of Preparation

Cut each idli into 6 pieces.

Heat the oil in the pan and deep fry the idlis. Keep the idlis spread on a brown paper or on a kitchen tissue paper so that the excess oil is absorbed. (Note: The idlis will soak a lot of oil when they are being fried)

Now take a fresh pan, and heat 2 tsp of oil.

Once the oil is heated, add the cut onions and saute it.

Then add the Ginger garlic paste.

Once the onion turns a light golden brown, add the cut tomatoes and mix well.

Then add salt, chilli powder, garam masala and turmeric.

Mix well and then add the idlis and mix well so that this mixture blends well with the fried idlis.

Garnish with corriander leaves and serve hot.

Idli Karam Toast

This is a very hot (karam) recipe. People who love eating hot food will surely like it. This is also made with left over idlis.

Ingredients

Leftover Idlis  – As required

Thellagadda Podi ( Garlic Karam Podi) – As per taste

Oil – As required

Method of Preparation

Mix the garlic karam podi with oil and make it into a paste.

Spread this paste on the front and back of each idli. The quantity of the paste can be adjusted to each person’s taste.

Then heat the dosa tava (Flat pan used for making chappatis and dosas).

Pour a little quantity of oil on the tava.

After the oil heats, place the idlis on the tava. Let them heat for a couple of minutes.

Then turn the idlis on the other side. Let this also heat for a couple of minutes.

After the idlis have roasted (you can see the top of the idli turning dark red) remove from the tava and serve hot.

Idli Upma

This is a very tasty upma made with leftover idlis. I have heard variations of the same recipe, but this is the one which my mom makes. The quantity of the upma depends on the number of leftover idlis. The quantities mentioned here serves 1 person.

Ingredients

Leftover idlis – 4

Idli Molaga Podi – As required

Onion – 1 (Big)

Mustard Seeds – 1/4 tsp

Urad Dal – 1/2 tsp

Oil – 1tsp

Note: For the Tamil or Telugu Equivalent of the ingredients, please refer the Glossary page.

Method of Preparation

With you hand powder the idli into small pieces.

Then mix required amount of molagai podi according to your with the powdered idli.

Then heat 1 tsp of oil in a pan. Then add mustard seeds.

After the mustard seeds burst, add Urad Dal and fry for 30 seconds.

After the Dal turns brown, add onion and fry until onion is half cooked.

Then add the powdered idli and mix well.

Keep it on the stove for about 2 mins and then remove and serve hot.