Breakfast ready: 10 different varieties of Idli Receips

 Mr& Mrs Cook: Breakfast Corner: IDLI Day

 10 different varieties of  Idli Receips

 Recepise Sketch from :Dr. Vrinda

1.   Idli

Ingredients

urad powder 1 cup

rice flour 1 cup

idli rava 1 cup

salt to taste

pinch of rapid rise yeast

water to mix

Method

Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight. Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency. Grease the idli moulds and spoon the batter into them. Heat water in the idli cooker. Steam cook for about 12-15 mins on high. Take out from the fire and let cool for a while and then remove the idlis from the moulds. Serve hot with chutney, sambar or both. This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.

Note:

If you are using the pressure cooker, do not use the weight while making idlis.

2.   Idli Upma

Ingredients

left over idlis - 5

onion (big) - 1

green chilli - 1

oil - 1 tsp

channa dhal - 1/2 tsp

urad dhal - 1/2 tsp

chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be

preferable, that can be used upto 1 tsp)

Method

Break idlis into crumbs using hand. If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs Chop onion and chilli into small pieces Heat oil and add the dhals. Fry till they turn golden in color Add onion and chilli and saute. Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds. Serve hot with chutney. It'll taste really great.

3.Idli Pakoda

Ingredients

left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli

rava and rice floor 1/4 cup.

besan -1/2 cup

coriander powder -1/2 teaspoon

chilli powder -1/2 teaspoon

salt - according to taste

onions (finely cut) - 2

green chillies (finely cut)-1

coriander leaves (finely cut)- 1/4 cup

fried cashew nuts (broken into small pieces)- 1 tablespoon

oil for frying

Method

In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

4.Spicy Powder For Dosas/Idlis

Ingredients

1 cup urad dal.

3/4 cup channa dal (i.e. bengal gram dal.)

1/2 cup white yellow (gingelly seeds) (if not available black yellu (til) can be put)

2 cups red chillies

3 or 4 small pieces of asafoetida or 1/2 teaspoon asafoetida powder.

salt according to the amount and taste.

any cooking oil 1 tablespoon.

Method

In a plain kadai, add a drop of oil, and fry urad dal, channa dal, separately till golden colour and emanates good smell. Keep separately. Pour some more drops of oil and fry asafoetida pieces and keep aside. Pour few drops of oil and fry red chillies in low flame till crisp. Dry roast in the kadai, the gingelly seeds or yellu (til) till you can hear the continuous spluttering sound. Add either rock salt or powdered salt and little by little all the ingredients and dry powder it in a mixie/blender, not too fine but slightly coarse for a crunchy taste. Store in a clean and dry container. Before serving, add a few drops of oil to powder and spread it lavishly over the dosas or idlis. Bet you'll love this delicacy.

5. Idli Fry

Ingredients

idlis -5

chilli powder-1 tsp

garam masala - 1/2 tsp

salt to taste

oil for deep frying.

Method

Cut the idlis into 4 equal parts and keep them aside. Heat oil in a pan and deep fry the pieces, till it becomes golden brown. Drain from oil. Sprinkle chilli powder, salt and the garam masala. It can be served hot with Tomato Ketchup or stored in an air tight container for 2-3 days. Bon Appetite!!!

6. Idli Fry

Ingredients

idlis -5

chilli powder-1 tsp

garam masala - 1/2 tsp

salt to taste

oil for deep frying.

Method

Cut the idlis into 4 equal parts and keep them aside. Heat oil in a pan and deep fry the pieces, till it becomes golden brown. Drain from oil. Sprinkle chilli powder, salt and the garam masala. It can be served hot with Tomato Ketchup or stored in an air tight container for 2-3 days. Bon Appetite!!!

7. Bread Idli

Ingredients

1 medium sized bread

1/2kg potatoes

1 tsp jeera powder

1 tsp dhania powder

1 tsp saunf powder

1 tsp red chilli powder

salt as per taste

1-cup tomato sauce

1 cup coriander chutney

1 cup little sour curd

Method

Boil the potatoes, peel and smash them and keep aside. Add Dhania powder, jeera powder, saunf powder, red chilli powder salt as per taste and keep aside. Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little salt and freshly cut coriander leaves and keep aside. Take a lid of a stainle steel container and cut the bread slice with that so that it is cut into a round shape. Apply tomato sauce to one side and potato mix to the other side. Take another slice and apply any one of the chutney put the two slices together with the sauce - chutney side. Heat the tawa and brush it with oil. Put the bread slice with the potato mixture on the tawa and apply curds on the top portion. Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for 5-6 minutes or until the potato mixture is evenly roasted. Remove from fire and serve hot. The skewer should come out clean if the idlis are done. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done.

8. Pancharatna Idli

Ingredients

idly 70 pieces (small round plate)

1/2 tsp turmeric powder

1 tsp sambhar powder

1 tsp chilli powder

1 tsp dhania powder

masala powder little bit each

onion 1/2 big

tomato 1/2 medium

salt

for seasoning oil, mustard, urad dhal

Method

Steam the idlies as usual or if there is leftover idly, you can use that. Those who do not have the small kuzhi (circle) plate, can manage with normal idly plates. If it is normal plates, cut the idly into small pieces. In a vanali, add oil and when it is hot, put mustard, urad dhal. When it is done, add onion and saute well. Then, add tomato and fry well till the raw smell goes. Add idly pieces with all powders and salt and fry well till the idlies mix with all the other ingredients.

9. Sago Idli

Ingredients

2 cup sago (saboodana)

2 cup buttermilk (sour)

1 onion

4 green chillies.

2 tsp salt

1/2 tsp mustard seeds

1/2 tsp urad dhal

1/2 tsp channa dhal

a bunch of curry leaves

a bunch of coriander leaves

a dash of asafoetida(optional)

2 tbsp oil

Method

Soak the sago in the buttermilk for 5-6 hrs. (See to that the buttermilk is neither too thick nor too thin, but should be sour). Chop the onions and green chillies and curry leaves. Heat the pan and add oil. Add mustard, cumin seeds and channa dhal and urad dhal. Add onions, chillies and curry leaves to it. Cook for 5 minutes and add this to the soaked sago. Also add chopped coriander leaves to it. Mix it well. The consistency should be like the same for rava idli. Pour these in idli pans and cook them for 15-20 minutes.

10. Pumpkin Sweet Idli

Ingredients

grated pumpkin (red) - 2 cups

idli rava - 1 cup

jaggery or brown sugar - 3/4 cup

grated coconut - 2 tbsp

salt - 1 pinch

cardamom powder - 1/2 tsp

nutmeg powder - 1/4 tsp

Method

Mix all the above ingredients and keep for about 1 hour until the idli rava is soaked thoroughly. Add a little water if the pumpkin is dry. Bake in pressure cooker without the whistle for around 15-20 minutes. Serve hot with fresh Ghee.

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