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The traditional idli recipe from South Indian Kitchens.

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Soaking Time : : 2 to 3 hours.
Preparation Time: 15 minutes.
Fermenting Time : : Overnight.
Cooking Time: 45 minutes.
Makes 30 idlis.
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Ingredients

3 cups par-boiled rice (ukda chawal)


1 cup urad dal (split black lentils)
salt to taste
oil for greasing

To serve
Sambhar
Method
Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
Drain, wash and grind to a smooth paste.
Cover and keep aside overnight to ferment.
Add tha salt and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.
Tips
Serve hot with a chutney of your choice or sambhar.

Idli the first dish that comes to our mind when we think of South India! I have
modified this traditional snack to make it healthier by adding barley. Chopped
vegetables add flavour, colour and more nutrition to this dish. Serve hot with
sambhar.

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Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Makes 4 servings

Ingredients

1/2 cup parboiled rice


1/4 cup urad dal (split black gram)
6 to 8 fenugreek (methi) seeds
1/4 cup barley (jau)
salt to taste
cup finely chopped mixed vegetables (carrots, French beans, peas etc.)
Method
Wash and soak the rice, urad dal and fenugreek seeds in lukewarm water for 2 to 3
hours.
Wash and soak the barley separately in lukewarm water for 2 to 3 hours.
Drain and keep 1 tablespoon of barley aside.
Drain the rice, urad dal and fenugreek seeds and grind along with the remaining
barley in a mixer to a smooth paste.
Cover and keep aside for 3 to 4 hours to ferment.
Add the salt and mix gently.
Apply a little water on the idli moulds and put spoonfuls of the batter into them.
Sprinkle a little barley and 2 teaspoons of vegetables over each idli and steam in
a steamer for 20 minutes.
Unmould the idlis when slightly cool and serve immediately.
RECIPE SOURCE : Zero Oil Soups, Salads and Snacks

Well, you love idlis, but what if you have no batter on hand? here is a quick and
equally tasty (in fact, spicier!) version of idlis made with semolina. Since the
batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a
little grated ginger to this dish.

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Soaking Time: 30 Mins
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 14 to 16 idlis
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Ingredients
2 1/2 cups semolina (rava)
4 cups buttermilk
3 tbsp coconut oil or any other
salt to taste
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
1 tsp mustard seeds ( rai / sarson)
2 tbsp thinly sliced fresh coconut
2 green chillies , finely chopped
4 curry leaves (kadi patta)
1 tbsp fruit salt
coconut oil or any other for greasing
Method
Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl. Keep
aside for 30 minutes.
Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and
mustard seeds.
When the seeds crackle, add the coconut, green chillies and curry leaves and saut
for a few seconds.
Pour the tempering over the semolina batter and mix well.
Add the fruit salt and sprinkle a little water over it, when the bubbles form mix
it gently.
Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10
minutes.
Serve hot with a chutney of your choice.
RECIPE SOURCE : South Indian Recipes

Nutritious vegetable idli.

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Soaking Time: 2 hours.
Preparation Time: 20 min.
Fermenting Time: 3 to 4 hours.
Cooking Time: 20 min.
Makes 15 to 20 idlis.
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Ingredients

1 coconut, grated
1/4 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
1 onion, finely chopped
1 carrot, grated
1/2 cup grated cabbage
1 tsp cumin seeds (jeera)
4 green chillies, chopped
2 tbsp grated coconut
salt to taste
oil for greasing
Method
Grind the coconut with 2 cups of warm water and strain to extract the milk. Keep it
aside.
Wash and soak the urad dal and parboiled rice together for at least 2 hours.
Drain and grind to a fine paste using the coconut milk.
Add the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and
mix well. Cover and allow to ferment for 3 to 4 hours.
Pour into greased idli moulds and steam for 10 to 12 minutes.
RECIPE SOURCE : A New World Of Idlis & Dosas

A white and spongy idli.

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Soaking Time: 2 hours.
Preparation Time: 20 min.
Fermenting Time: 6 to 8 hours.
Cooking Time: 10 min.
Makes 12 to 15 idlis.
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Ingredients

1 cup rice semolina (idli rawa)


1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing
Method
Wash and soak the idli rawa and beaten rice in water for at least 2 hours.
Wash the urad dal thoroughly and soak it in water for at least 2 hours.
Blend the idli rawa and beaten rice in a blender to make a smooth batter.
Then grind the urad dal separately to a smooth paste using a little water.
Mix the two batters and add salt. Cover and keep aside for 6 to 8 hours for
fermenting
Spoon out the batter into greased idli moulds and steam for 7 to 10 minutes.
Serve hot.
Tips
Variation : Corn Idli (Image is given above)
You can add sweet corn kernels into the batter or place the kernels at the bottom
of a fancy mould and pour the batter on top.
Steam for 7 to 10 minutes.
Garnish and serve with chutney.
RECIPE SOURCE : A New World Of Idlis & Dosas