semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images.
semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli.
To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well.
Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney.
Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.
With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time.
Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes.
Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well.
Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos. instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with 10 amazing images.
instant bread idli is a quick idli recipe which is ready in less than an hour. Learn how to make instant bread idli with curd.
To make instant bread idli, combine the bread crumbs, idli rava, curds, salt and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Add the fruit salt and ½ cup of water and mix gently. Pour spoonful of the batter into greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Serve hot with sambhar, coconut chutney and malgapodi.
Feel like having idli-sambhar for breakfast, but don’t have idli batter on hand? Worry not, you can still entertain your whims with this no fermenting idli. You can make idli with bread slices too!
Made with an innovative batter of bread crumbs and idli rava, this instant bread idli with curd is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect fluffiness and mouth-feel.
The best part is that this batter requires no fermenting, so you can make it any time you feel like. However, there is half an hour of setting time in this quick bread idli - breakfast recipe, so plan your breakfast accordingly. You can also try making sambar masala and sambar at home.
Tips for instant bread idli. 1. To make fresh bread crumbs, make small pieces of a few bread slices and blend them in a mixer. 2. Idli rava is also called as rice semolina. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina and thus perfect for making idli batter in recipes where parboiled rice isn’t used. 3. After adding fruit salt, mix it very gently. Mixing it vigorously might negate the effect of fruit salt.
You can also try other Idli recipes like the traditional Idli and Quick Rava Idli.
Learn to make instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with step by step photos below. rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with 25 images.
rice panki is the most cooked Gujarati panki. Learn to make Gujarati rice flour panki.
rice panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too!
It is worth noting that the presentation of the rice panki with the banana leaf adds a great deal of aroma as well as visual appeal to it.
When making rice panki, always grease the banana leaves well, and allow the panki to leave the sides before serving.
Tips 1. Spread the batter uniformly to ensure even cooking. 2. Spread the batter with the back of a spoon on the banana leaf. 3. After cooking rice panki, discard banana leaves.
rice panki is best served with green chutney.
Enjoy rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with step by step photos.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki.
Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki.
Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans.
Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam.
Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos. wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with 38 amazing images.
wheat dimsum, a delightful healthier twist on the classic momos. Learn how to make wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings |
wheat dimsum, also known as momos , are a delicious and healthy steamed dumpling option. The key ingredient is whole wheat flour, which creates a nutritious and slightly chewy wrapper.
healthy atta momos are a delicious and guilt-free twist on the popular street food. Made with whole wheat flour, they offer a wholesome base for a variety of nutritious fillings like steamed vegetables, tofu, or lentils.
Packed with fiber and essential nutrients, these wheat dimsum are a perfect choice for health-conscious individuals. Enjoy them steamed for a low-calorie vegetable and paneer steam dumplings, you can pan-fry them for a crispy texture, all without compromising on taste.
Serve these nutritious healthy atta momos with a fiery momos chutney for a perfect appetizer or light meal.
pro tips to make wheat dimsum recipe: 1. Let your dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making it easier to roll out thin and elastic wrappers. 2. Sauté the vegetables to dry out any excess moisture. This prevents the filling from leaking out of the momos. 3. Grease your steamer thali lightly to prevent sticking. 4. Serve the wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | immediately to enjoy its best flavours.
Enjoy wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with detailed step by step photos. veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons | with 43 amazing images.
veg steamed chili oil wontons are a flavorful and spicy treat that combines soft wonton dumplings with a fiery chili oil sauce, perfect for spice lovers. Learn how to make veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons |
Wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also try Fried wontons.
Here is a sumptuous version of Indian style chilli oil wonton recipe made with a wholesome mixture of sautéed veggies which is stuffed into homemade wonton wrappers and boiled.
veg steamed chilli oil wontons are a delicious appetizer that offers a perfect balance of flavors. Topping the steamed vegetable wontons with a tempering of chilli garlic oil, makes it all the more attractive when served. Serve chilli garlic wontons immediately to enjoy the best flavours in every bite!
pro tips to make veg steamed wonton recipe: 1. Don't overfill the wontons, as this can cause them to burst during boiling. 2. Instead of boiling you can also steam them for 15 minutes. 3. Experiment with different fillings to create unique and flavourful wontons. 4. Serve veg steamed wontons immediately with chilli oil to enjoy its best flavour.
Enjoy veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons | with detailed step by step photos. Bao is a type of steamed bun, which is very popular in Chinese cuisine. Here is an exotic bao recipe, in which the steamed buns are stuffed with a delectable mixture of water chestnuts, capsicum and bean sprouts perked up with oriental sauces and tomato ketchup.
A garnish of coarsely crushed roasted peanuts boosts the aroma, taste and scrumptiousness of the Water Chestnut and Bell Pepper Bao.
You will really love the experience as the soft and succulent steamed buns give way to a tongue-tickling, multi-textured stuffing in each exciting bite!
A bowl of your favourite soup will be a perfect accompaniment to these baos and satiating too. Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version.
This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one.
Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally.
A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs. rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with 28 amazing images.
rava vegetable dhokla are delicious, healthy and easy to make too. You just need to plan 30 minutes ahead to ferment the quick-fix batter, and you are ready to go. The vegetable dhokla is made of rava, mixed vegetables, curd, fruit salt, ginger green chilli paste and spices.
With colourful veggies and a spongy soft finish, children will love these rava vegetable dhokla's and so will the others in your family! vegetable dhokla can be prepared easily in the morning and packed comfortably in a snack box.
Notes and tips on rava vegetable dhokla recipe. 1. Add the curd. Alternatively, you can add buttermilk. Use slightly sour curd for flavor similar to the Gujarati khatta dhokla. 2. Cover and keep aside to soak for atleast 30 minutes. The Rava Vegetable Dhoklas is an instant recipe as it does not require time for fermenting. 3. Just before steaming the Rava Vegetable Dhoklas, add the fruit salt. We have used a neutral flavored fruit salt here. 4. Add 2 tsp of water over the batter. This helps in the activation of fruit salt. 5. When the bubbles form, mix gently. You do not want the air bubbles to escape. 6. Don’t keep the dhokla batter idle for a long time after adding fruit salt or else you will get hard dhoklas.
Learn to make rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with step by step photos below.
khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with 25 amazing images.
khatta dhokla is a popular Gujarati snack made of rice and urad dal. Learn to make traditional khatta dhokla farsan.
Gujaratis and khatta dhokla are synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe
Here, we show you how to make authentic khatta dhokla using a batter of rice and urad. Seasoned with black pepper and chilli powder, this steamed Gujarati snack is super tasty and amazingly soft too.
Serve khatta dhokla with Green Cutney as a starter or as an evening snack.
Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with step by step photos. instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with 28 amazing images.
instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack is a rare combo of sweet corn and rawa come together in this sensational dish! Learn how to make Indian rava corn dhokla.
To make instant corn dhokla, combine the sweet corn kernels and curds and blend in a mixer to a smooth paste. Transfer it to a bowl, add the semolina, salt, green chilli paste and ½ cup of water and mix well. Just before steaming, sprinkle the fruit salt, lemon juice and 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Steam in a steamer for 10 minutes or till the dhoklas are cooked. Cool slightly, cut into squares pieces and garnish with coriander and coconut. Serve immediately with green chutney.
It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the otherwise bland rawa. A unique set of ingredients blended with curds in this Indian rava corn dhokla is sure to win you many praises. And what’s more, it can be whipped up in no time at all!
Fruit salt works its magic by helping the dhoklas to rise without any fermentation. Make these sweet corn dhokla steamed snack in small moulds as individual portions, as kids will love it this way. But if the moulds are not available, make them in a thali and cut into pieces.
Send the makai dhokla in your kids’ tiffin box, accompanied by some green chutney too. Also pack some poha oats chivda in another tiffin for a perfect for a short break.
Tips for making instant corn dhokla. 1. Keep all ingredients ready before starting to make the recipe. 2. Add fruit salt when the water has been boiled in the steamer and you are ready to steam. 3. Before cutting the dhokla into pieces make sure you allow them to cool atleast for 5 minutes so the pieces can be cut easier.
Enjoy instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with 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.
mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe |
mooli muthia is a steamed Indian snack from the land of Gujarat. Learn how to make muli muthia.
These gujarati mooli muthia taste good with radish and radish leaves, while curds contribute to the flavour of this sweet, sour and spicy dish. Usually garlic combines well in muthias but those who do not like its strong flavour can reduce the quantity or even avoid it completely.
With jowar flour as a base ingredient, these muli muthia are a good source of iron. They add in a good amount of fiber too. 5.9 g of fibre. This helps to keep your gut healthy and is good to prevent constipation.
To make mooli muthia, combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water. Apply a little oil on your hands and divide the mixture into 2 equal portions. Shape each portion into a cylindrical roll. Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside. For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes. Serve immediately.
Making muthias of different varieties, as they are steamed and easy to make. Not only that, they are an ideal way to incorporate flours and vegetables in your daily diet. So muthias are a healthy snack recipe too!
Tips for mooli muthia. 1. Make a soft dough, so muthias upon steaming are also soft. 2. Since the dough is soft, do not keep it. Immediately make cylindrical rolls and steam them. 3. After steaming and cooling, you can store them if you wish to. Further temper them when you want to serve.
These muli muthia are a perfect treat with a cup of hot Masala Chai.
Enjoy mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | with recipe and video below. low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images.
These yummy looking dahi vadas are not fried, they are cooked dumplings dunked in thick yogurt and spice mix. Isn’t that a blessing for all the calorie watchers like me? Learn how to make low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |
Who would have thought you can make the all-time favourite dahi vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced non fried dahi vada.
healthy no fry dahi bhalle is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories.
Tips to make non fried dahi vada: 1. For someone who dont have appe mould, you can also make the vadas in tava. 2. Arrange the dahi vadas just before serving. 3. Serve the vadas immediately for the best flavours. 4. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate.
Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images.
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!