Posts tagged ‘idli recipe’
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 š
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 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 IdlisĀ – As required
Thellagadda Podi ( Garlic Karam Podi) – As per taste
Oil – As required
Method of Preparation
Mix the garlic karamĀ podi with oil and make it into a paste.
Spread this paste on theĀ front and backĀ of each idli. The quantity of the paste can be adjusted to each person’s taste.
Then heat the dosaĀ 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.
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