dahi idli recipe | thayir Idli | quick South Indian curd idli | with 13 amazing images.
Our dahi idli recipe is made from leftover idlis and is also called thayir idli. Dahi Idli is a perfect evening snack when you have some leftover idli from breakfast.
You could dunk cubes of idli in sambhar or curd, with appropriate tempering and garnishes. We have a recipe of dahi idli which is nothing but left over idlis with curds which have a delightful tempering to it. This lip-smacking dahi idli recipe is easy to prepare and loved by kids.
If you have a mini idli plate, you can prepare this dahi idli with mini idlis instead of idli strips. It will look even more awesome!
Notes and tips to make the perfect dahi idli recipe. 1. For making the dahi idli recipe, in a deep bowl, add the curd. We have whisked the curd before adding to form a smooth idli thayir pachadi. 2. If making fresh idli, then preferably make use of mini idli to make bite sized Dahi Idli (Thayir idli). If you like a crunchy texture, then deep-fry the idlis and then pour the tadkewala curd.
Also do try Mini Idlis in Coconut Sauce and Mini Spinach Idlis recipes.
Enjoy how to make dahi idli recipe | thayir Idli | quick South Indian curd idli | with detailed step by step photos and video below. farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with amazing 17 images.
farali dosa recipe is one of several forgotten gems from South Indian cuisine, which people are vehemently attempting to bring back to the fore now. As the name suggests, farali dosa is popularly consumed during fasting days and is made out of millets.
Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it.
The combination of sama and rajgira flour gives rise to a sumptuous sama rajgira dosa that is sure to please your palate on a fasting day. Sour buttermilk is added to the batter to help in fermenting. The fermentation time is just two hours, so you do not even have to plan for this sama rajgira dosa the previous day itself.
This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy.
Have this sama rajgira dosa hot and fresh with Peanut Curd Chutney or Faraali Idli-Sambhar.
You can also try other faraali recipes like the Maharashtrian favourites – Upvaas Thalipeeth and Faraali Misal, or the popular Gujarati Layered Handva.
Enjoy farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with detailed step by step recipe photos and video below. Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images.
We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa.
barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy.
The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups.
I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges.
See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes.
While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special.
Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos. ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images.
Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet!
Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa!
The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal.
Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter!
See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption.
Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time.
Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat.
Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below. corn dosa | instant corn dosa | no fermentation sweet corn dosa | with 16 amazing images
corn dosa is made from a batter of blended juicy sweet corn, small amount of besan which helps in binding, green chilli paste and coriander for flavour, salt and some water. The batter is cooked on a non stick pan with a little oil to make a scrumptious instant corn dosa that are of perfect colour and texture.
corn dosa is also called instant corn dosa as there is no fermentation required. So you can also call it no fermentation sweet corn dosa.
We made an innovative recipe which is different from the regular dosa. instant corn dosa is an innovative snack that can be had as a breakfast dosa or quick breakfast.
The sweet corn makes the corn dosa a bit on the sweet side which is then spiced with some green chilli paste and coriander. So have instant corn dosa with some green chutney.
It will be loved by all, especially kids!
Enjoy corn dosa | instant corn dosa | no fermentation sweet corn dosa with detailed step by step photos. vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with 28 amazing images.
vermicelli idli is the perfect choice for those days when you feel like having idli, but have no batter, or when you wish to have a slightly spicy idli. Learn how to make vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli |
This recipe for instant sooji vermicelli idli is a quick and easy way to enjoy the deliciousness of idli without having to ferment the batter. semiya rava idli is made using vermicelli and semolina with has a great mouthfeel of the tempering with broken cashews.
The instant sooji vermicelli idli batter makes super light and fluffy idli that is perfect for breakfast or as a full meal.
Pro tips to make vermicelli idli: 1. You can store the sautéed dry mixture in an air tight container and use as require. 2. Do not over fill the idli mould as the size will increase while steaming. 3. Make sure not to mix the batter vigorously after adding eno.
Enjoy vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with detailed step by step photos.
benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with 29 amazing images.
benne dosa is an evergreen specialty of Karnataka, very famous in the heritage eateries of cities like Bangalore. Learn how to make benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice |
This recipe for benne dosa is a delicious and traditional South Indian dish made with a batter of rice, lentil, and puffed rice. The dosa is cooked on a hot griddle and generous amount of butter, making it a rich and satisfying breakfast or snack.
The Devanagere butter dosa has an enticing texture, which is both crisp and spongy. To get this texture, a portion of puffed rice is included while making the batter of rice and urad.
Try this superb benne dosa in your own kitchen, and enjoy it for breakfast. For an authentic touch, serve it with a dollop of butter placed inside the folded dosa or on top of it.
Pro tips to make benne dosa: 1. Instead of murmura you can add poha to make benne dosa. 2. Soak the rice and dal for minimum 5 hours to overnight. 3. Sizzle the tava well before making every dosa.
Enjoy benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with detailed step by step photos.
rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with 20 amazing images.
rice rava dosa is a South Indian rice rava dosa, a really tempting variant of the regular dosa, which does not require any grinding or fermentation.
rice rava dosa is made of a batter of rice flour and semolina, tempered with onion, coconut and cashew. This quick and easy no fermentation semolina rava dosa can be made on any day for breakfast or as a snack.
The tempering gives instant rice rava dosa a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the South Indian rice rava dosa hot and fresh because it is not so appetizing when it gets cold.
Notes on rice rava dosa recipe. 1. To prepare the batter for instant rice rava dosa, in a deep bowl take rice flour. Rice flour helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of refined flour as a substitute. 2. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. If you are not making the semolina rava dosas immediately, the rava will absorb the water so, adjust the consistency and then make the instant rice rava dosa. If the batter is too thin, it will surely stick to the pan and form limpy dosa. In that case, add 1-2 tbsp of rice flour to the batter. 3. To prepare rice semolina dosa, heat a non-stick tava (griddle) and grease it lightly with oil. This is to season the pan and prevent our semolina rice dosa from sticking to the pan. Sprinkle little water on it. 4. Wipe water off gently using a muslin cloth. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy-bottomed tava to prepare rice rava dosa.
Tips on semolina rice dosa. 1. Pour ½ cup batter evenly on the tava (griddle). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rice rava dosa. The tawa must be super hot to get crispy rice rava dosa. 2. Smear 1 tsp of oil on the dosa especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rice rava dosa.
rice rava dosa goes really well with chutney and sambhar.
You will also love other dosa variants like Sada Dosa and Moong Dal Dosa.
Learn to make rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with step by step photos and video below. dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with 30 amazing images.
dal and rice dosa recipe is made from mixed dals and rice. Learn how to make South Indian mixed dal dosa.
Quite different from the usual dosa in appearance and flavour, the dal and rice dosa has a dominance of dal flavour, which combines beautifully with sambar and chutney.
As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this mixed dal dosa.
If doing so, make sure you chop the leaves real fine so that it does not hinder spreading of the mixed dal dosa.
Tips for dal and rice dosa recipe: 1. Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours. 2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. 3. The batter should be of pouring consistency. 4. Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp.
dal and rice dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein.
Enjoy dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with step by step photos.
quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with 15 amazing images.
quick rice dosa recipe is an ideal South Indian breakfast recipe, which is quick and a great alternative to sada dosa as this is a no fermentation quick rice dosa. So save the long hours of waiting for fermentation.
Quick rice dosa is super quick and easy to make. If you have left over rice BINGO!! As, this dosa batter requires cooked rice. If you have guests coming in, you can definitely rely on this instant rice dosa as it doesn’t require much time for preparation and even for cooking.
The process of making quick rice dosa is too simple and divided into two parts. For making the dosa batter, combine raw rice, grated coconut, cooked rice and little water in a mixer and blend everything well. Transfer mixture into a deep bowl. The mixture shouldn’t be too thin, add salt and keep aside for 10 mins. For the second step, to make the dosa take a non stick pan, sprinkle little water over it and gently wipe off with a tissue or a cloth. Pour a ladle full of batter and spread it in a circular motion to make a circle. Smear butter over it and also in the edges, cook for 2 mins and your quick rice dosa is ready!!
As this dosa requires no soaking or fermentation it can be prepared in a jiffy and the addition of cooked rice makes this instant rice dosa soft despite of not soaking the raw rice.
Make sure you serve quick rice dosa immediately with coconut chutney or sambhar!
Enjoy quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with detailed step by step photos below. quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images.
quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji.
quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time.
Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer.
Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter.
quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required.
Serve quick rava idli with coconut chutney and sambar.
Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos.
healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images.
healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack.
Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe.
In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable.
To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately.
Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai.
Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day.
This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating.
Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai.
Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below. An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious sandwich. Yes, the Stuffed Rava Idli Vegetable Sandwich is an innovative recipe in which the rava idli batter is layered with grated veggies and green chutney and then steamed.
Each mouthful of this snack is a delight, as the wholesome, melt-in-the-mouth idlis give way to a crunchy veggie filling, with the peppy flavour of green chutney too. This dish is tasty enough to have as it is, because the rava idli batter is tempered and flavoured well, but for added taste, you can serve it with coconut chutney and sambhar .
The Stuffed Rava Idli Vegetable Sandwich is a sumptuous and tasty treat, which is also easy to prepare because you don’t need to grind or ferment the batter – just mix and make! bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with 43 amazing images.
bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam is a unique breakfast recipe but full of flavours.
To make bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well. Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain and keep aside. Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well. Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency. Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well. Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil. Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle. Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa. Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 8 to 10 to make more mini uttapas. Serve immediately with healthy green chutney.
Uttapam with rice is tasty but common! When you feel like cooking something exotic, try this whole grain uttapa made with bajra and of course some rice and urad dal too. You will thoroughly enjoy the unique flavour and crisp texture of the rice bajra urad dal uttapam.
The addition of onion and capsicum makes the easy bajra mini uttapam more attractive, with an enjoyable crunch and flavour. Like most other uttapams this is also feel-good dish in every respect, and usually features along with coconut chutney and sambar in a South Indian menu. If you wish you can also serve it with healthy green chutney.
The mini bajra uttapam is a great breakfast recipe with a good mouthfeel of whole cooked bajra. However, you must to plan it in advance. You need to do is to remember and soak the bajra 4 hours before soaking the rice and urad dal.
Tips for bajra urad dal uttapam. 1. The batter of this uttapam should be thick but yet of pouring consistency. 2. For kids you can also sprinkle som e grated cheese on top of the uttapam. 3. Serve it off the tava, the relish its best texture and flavours.
Enjoy bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with step by step photos. how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with 30 amazing images.
how to make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli is a daily fare in many South indian homes. Learn how to make idli sambar.
To make soft idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside. Repeat with the remaining batter to make more idlis. Serve the idlis hot with sambhar, coconut chutney and malgapodi.
South Indian cuisine is almost synonymous with idli sambar! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!
The secret of the soft idlis lies in the perfect idli batter. The proportion of the parboiled rice to the urad dal is very important, followed by the proportion of water. The idli batter has to be of dropping consistency as compared to the dosa batter which is usually of pouring consistency.
South Indian breakfast idli served with sambar, coconut chutney and malgapodi makes a meal by itself. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. Try it out!
Tips for soft idli. 1. Ensure you buy ukda chawal for this recipe and not use rice. 2. Fenugreek seeds help in the process of fermentation, so do not miss out on it. 3. You can keep the batter in the refrigerator for a day. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis.
Enjoy how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with step by step photos.