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.
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.
You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original.
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! 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. oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with 40 amazing images.
oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation is a slightly healthy variation to rava idli. Learn how to make instant oats rava idli.
To make oats rava idli, combine the oats flour, semolina, curds and ¾ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add this tempering and the remaining ingredients, except the fruit salt to the prepared oats-semolina batter and mix well.
Just before steaming Indian oats idli no fermentation, add the fruit salt to the batter and pour 2 tsp of water over it. When the bubbles form, mix gently. Put a little batter into each of the greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Repeat step 7 to steam few more idlis. Cool slightly, demould and serve immediately with sambhar and coconut chutney.
Idlis are a breakfast favourite even outside South India. Here oats and rava combine to make delicious instant idlis that you can enjoy fresh off the steamer with sambhar and chutney. These instant oats rava idli have a touch of fibre by way of oats.
Moreover these Indian oats idli no fermentation has only 30 minutes resting time, so they can be planned for breakfast, snack or main meal too! It tastes very intense and you will experience a burst of flavour in every bite.
Tips for oats rava idli. 1. We have used roughly chopped cashewnuts, if you wish you can also use broken cashewnut halves. 2. We have used green chillies but if you do not have you can also use 1 tsp green chilli paste. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idli immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.
Enjoy oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with step by step photos. paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with 25 amazing images.
paneer vegetable idli is a unique and nutritious variation of the traditional South Indian idli recipe. Learn how to make paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli |
healthy vegetable paneer idli combines the fluffy texture of idli with the savory taste of paneer and crunchy vegetables, offering a protein-packed and satisfying meal. The addition of paneer and vegetables enhances the nutritional value and adds a delightful texture to the traditional idli.
Indulge in a symphony of taste and wellness! Enjoy flavorful instant paneer idli paired with your choice of refreshing coconut chutney, tangy tomato chutney, or hearty Sambhar for a complete and nutritious meal.
pro tips to make paneer vegetable idli: 1. Grease your idli molds well with oil or ghee to prevent sticking. 2. Instead of besan you can also add oats flour to make this recipe. 3. Crumble the paneer into small pieces for even distribution in the batter. 4. After adding fruit salt in the batter do not whisk it vigorously or else the idlis will turn flat.
Enjoy paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with detailed step by step photos. quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images.
quick rava idli is a perfect tiffin box recipe when you are in a hurry.
With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds.
Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer.
The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis.
This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box!
You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat.
I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet.
For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin.
Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below. poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos
The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice.
So, the rice portion of the poha idli batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment.
Perfect proportions together with the presence of poha makes this south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast.
Enjoy poha idli recipe with detailed step by step photos and video below. dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with 30 images.
dal and vegetable idli is a healthy idli for all as there is no rice used. Learn to make methi dal idli.
methi dal idlis are slightly heavier than the regular idlis as the batter is not fermented.
Because of the combination of 3 dals and vegetables like methi, green peas and carrots dal and vegetable idlis are very nutritious.
These are great for an early pregnancy boost and being an excellent source of iron, fibre, folic acid and vitamin c, 3 dal idli will ensure that you and your baby get plenty of goodness. You can even make sumptuous pancakes with the same batter instead of steaming them into idlis.
Tips for methi dal idli: 1. Just before steaming, add 1 1/2 tsp fruit salt. This makes the idli soft. 2. Mix batter gently. Don't over mix the batter or your idli will not become fluffy.
Enjoy dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with step by step photos.
idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images.
idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. It is so tasty that you can even serve idli upma to guests.
Ingredients for idli upma are leftover idlis , tomatoes, onions, green peas, carrots, peanut oil to cook and some Indian spices.
I find this idli upma far more healthier than plain idli. Let’s see why we call this a healthy idli upma? Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. A cereal pulse combo like in the case of Idli ( par boiled rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. However idlis are high in carbs. So in idli upma recipe we are adding lots of fibre through high quality vegetables like carrots, onions, green peas and tomatoes to make this recipe even healthier. Even better, we have cooked the idlis in peanut oil which has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. So use the peanut oil if you want to be healthy and I would suggest to do lots of your Indian cooking in peanut oil or coconut oil.
Notes on idli upma recipe. 1. If you are making use of fresh idlis, then cool them completely and then crumble to avoid them getting completely mashed. Idlis refrigerated for 5-6 hours or overnight give the best results. 2. The idli upma recipe can be prepared with any variety of idlis like the oats idli, rava idli or nachni idli. 3. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Do not cook them for more time or else the idlis will start frying and turn brown. If you feel like the idli upma is turning dry then add some more water and mix it.
Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas.
Besides Idli Upma you can use leftover idlis to make a variety of other recipes like Dahi Idli, Fried Idlis with Curd Dip , Spicy Tava Idlis, Idli Chaat, Idli Curry and Idli Chilli.
Enjoy how to make idli upma recipe | idli upma with leftover idli | healthy idli upma with detailed step by step photos and video below. aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with 27 amazing images.
aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli is an attractive and flavourful way of serving idli. Learn how to make Indian style potato stuffed idli.
To make aloo stuffed idli, first make potato bhaji. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, green chillies and onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, turmeric powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
Then to make Indian style potato stuffed idli, grease the idli stand with a little oil and put 1 tbsp of the bhaji in each mould and spread it lightly. Pour approx. 2 tbsp of the idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked. Repeat steps 1 to 3 to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney.
This unique instant aloo masala stuffed idli is incomparable to any snack you have ever tasted before – a totally out-of-the-world savoury experience! Each cup in the idli plate is first lined with a layer of semi-spicy potato bhaji, which is topped with idli batter, and then steamed. This causes the bhaji and the idli to fuse, resulting in a super tasty South Indian soft veg stuffed idli. This can be served for breakfast or as a late evening snacks too.
The bhaji of Indian style potato stuffed idli is made of mashed potatoes perked up with a traditional tempering and common flavouring ingredients like coriander and lemon juice. The peppy flavour of the bhaji, is therefore a perfect match for the idli layer, which itself is extremely soft due to the addition of a little fruit salt to the batter.
Tips to make aloo stuffed idli. 1. The stuffing can be made in advance. 2. Idli batter can also be bought from out if you are short on time. 3. Make sure the idlis are cooled well before you demould.
Enjoy aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with step by step photos. In South India, idli is everyday fare, made once a day or sometimes even more frequently. As a result, nobody gives it a second thought.
However, this recipe will make you stop and pay some attention to the versatility of the humble idli. In this yummy recipe, we have cooked the idli batter with a layer of tasty potato bhaji and coconut chutney.
Both being tongue-tickling delights, they transform the idlis into a super duper snack that will be loved by young and old alike.
The Double Decker Idlis Stuffed with Potato and Chutney is not only tasty but also filling, so you can serve it as a sumptuous tea-time snack to keep your kids and family satiated till dinner time.
Alternatively, you can even cut it into twos or fours and serve as a starter. Allow the idlis to cool slightly after cooking, otherwise it will be difficult to demould them.
Try other idli based treats like the Stuffed Spinach Idli and the Stuffed Rava Stuffed Rava Idli Vegetable Sandwich . idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images.
idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry.
To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside.
Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry.
Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home.
Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end.
Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos. Vegetable idli for babies and toddlers recipe | vegetable idli recipe – kids breakfast recipe | healthy vegetable idli for kids | homemade vegetable idli for babies | with 25 amazing images
Vegetable Idli for Babies and Toddlers is a beautiful potpourri of flavours, colours and textures, which your child is sure to enjoy. The healthy vegetable idli for kids is loaded with veggies to add a touch of health quotient. Learn how to make homemade vegetable idli for babies in a step-by-step fashion.
This vegetable idli recipe for kids makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk. After fermentation for 8 hours the batter for homemade vegetable idli for babies is ready for steaming. Make hot idlis in idli steamer.
The soothing taste of coconut milk together with the fresh flavour of vegetables in healthy vegetable idli for kids is enough to make this idli variant a runaway hit with kiddos.
Vegetable idli for babies and toddlers recipe is a soft and safe food, this is not likely to choke babies of 10-12 months’ age. So, you can cut these idlis into strips and serve them attractively, so your baby will try to feed herself – a necessary life-skill that must be initiated from this wee age itself! Try this recipe for babies as well as toddlers.
Enjoy Vegetable idli for babies and toddlers recipe | vegetable idli recipe – kids breakfast recipe | healthy vegetable idli for kids | homemade vegetable idli for babies | with step by step photos.