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IDLI

Banana Idli

3 ripe bananas
cup semolina
4 tablespoons coconut, grated
teaspoon bicarbonate of soda
Salt to taste
1 tablespoon sugar
Ghee to taste


Peel and chop bananas into small pieces. Heat ghee over a low flame and fry semolina till light brown. Cool and keep aside. Mix chopped bananas with grated coconut, semolina, bicarbonate, salt, sugar and one cup water. Stir well. Steam like idlies in an idli mold for 10 - 12 minutes. Serve hot with ghee or chutney powder.

Chilled Curd Idlis

Chilled curds 4 cups
Idlis 24
Carrots 1 cup
Ghee 1-1/2 tablespoon
Coriander leaves 1 tablespoo
n Mustard teaspoon
Salt to taste
Asofoetida tsp
chopped green chillies 4


Make idlis as usual way. Cool them. Beat curd adding a cup of water, add salt to it. If preferred 1/2 teaspoon of sugar. Grate carrots and chop coriander leaves. Heat a little ghee and fry mustard. When mustard splutters add asofoetida, pour onto the curds. Keep half the curds mixture aside. Soak the idlis in the other half of the curd mixture and keep in the fridge to chill well. When ready to offer, fry chillies in the remaining ghee. Place the soaked idlis on a serving dish, cover them with the remaining curd mixture, scatter the fried chillies over them, and decorate with grated carrots and coriander leaves.

Corn Mini Idlis

Ghee 1 tbsp
Semolina cup
Grated corn cup
Paneer crumbs cup
Green chillies, finely chopped 2
Soda-bi-carb tsp
Chopped coriander leaves
Curd cup
Salt to taste

For the tempering:

Ghee 2 tbsps
Mustard seeds 1 tsp
A few chopped coriander leaves to garnish


Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould. Steam and cook idlis for 10 minutes. Remove from the mold. Just before serving time, heat ghee and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

Kancheepuram Idli

Yellow Split Moong Dal - 1 cup
Urad Dal - 1 cup
Black Pepper - 2 tsp
Cumin Seeds - 2 tsp
Asafoetida - 1/2 tsp
Ghee - 1 tbsp
Curry Leaves - 2 tsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Turmeric Powder - 1 tsp
Green Chillies - 5 to 8 finely chopped
Ginger - 1 inch piece grated
Cashew Nuts - 2 tsp broken into small pieces
Raisins - 2 or 3 tsps
Salt - To Taste


Soak the Moong Dal and Urad Dal together for 6 hrs. Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy. Add salt to taste and allow the batter to ferment for 6 to 8 hours. Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter. Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter. Add chopped coriander leaves just before steaming the idlis. Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.

Konkani Banana Idli

3 ripe bananas, mashed
cup coconut finely grated
1 cup water
pinch of soda bicarb
3/4 cup roasted rava


Mix all the ingredients well to form batter. Fill greased idli dishes with this batter and steam 15-20 minutes. Serve with ghee. (Add little sugar to batter if you like it sweet).

South Indian Rava Iddly

Rava - 2 cups
Ghee - 2 thspns
4 cups Curd
2 tspn Baking Powder
Salt to Taste
2-3 Green Chillies - finely sliced
Water as required
cup fried Cashew nuts, broken in halves
Coriander leaves 2 tbspns, chopped
Shredded Ginger 1-2 tspns

For the Seasoning:
Mustard Seeds - 1level tspn
a few Curry Leaves
Channa Dhal (Kadalai Parappu) - 1 tspn
Ghee for seasoning 1 tbspn


Fry the Rava to a golden brown in a little ghee and set aside. Mix the rava, curds and salt, add the ginger, chillies coriander leaves, fried cashew nuts and mix well. Fry the mustard seeds, curry leaves and channa dhal and add to the batter. Mix well and leave it to stand for an hour then pour in greased Iddly molds and steam as usual. The Batter should be of thick pouring consistency.

Soya Idlis

1 cup soya beans
1 cup bombay rawa
pinch of jeera
salt to taste


Soak soya beans for 8 hours. Grind with a pinch of jeera and add bombay rawa. Mix to the consistency of idly dough. Add salt and make idlis as usual.

Steamed Rava Idlis

Rava (sooji or semolina) 2 cups
Thick curds 2 cups
Water 1 cup
Chopped cabbage 1 cup
Chopped carrots 1 cup
Peas 1 cup
Ghee 2 tbsps
Eno fruit salt 1 tsps
Salt tsp
Mustard seeds tsp
Chopped green chilli 1
Chopped ginger tsp


Heat ghee in a pan, add the mustard. When it splutters add rava and fry till it becomes light gold. Remove and cool. Then mix with curds, water, salt, fruit salt, green chilli and ginger into a smooth batter. Grease idli moulds lightly with a little ghee, sprinkle some of the cabbage, carrot and peas into each mould, top with the batter and steam for 15 minutes and serve hot.



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