RAAGI IDLY

INGREDIENTS:

Ragi flour - 2 cups
Idli rice - 1 cup
Urad dal - 1/2 cup
Methi seeds(or)Fenugreek -2 tsp
Salt & water - as needed

BATTER :

Wash and soak the rice,dal & methi seeds together for two hours.Add the required water and grind everything all together adding required salt & water.Lastly add the ragi flour ,grind for few minutes.Remove and ferment overnight or 10 hours. 

BATTER IN GRINDER

FERMENTED BATTER IN IDLY PAN PLATES

 

                                                                                                                                                                 

IDLY IN PAN

PREPARATION OF IDLY:

The next day,batter would be doubled and sometimes overflown too.Stir well and make idlies. Steam in idli mould for 10-12 minutes till the inserted spoon comes out clean.

U can make dosas by diluting the batter slightly.Make crispy or soft dosas as per ur need.Have it with Chutney or Sambar.

THINAI(FOX TAIL MILLET) IDLY

INGREDIENTS:

Foxtail millet/Thinai - 2 cups
Idli rice/Salem rice - 1 cup
Urad dal - 1/2 cup
Aval/Poha - 1/4 cup
Fenugreek seeds - 1/2 tsp
Salt & water - as needed

 

 

 

PREPARATION METHOD:

Measure & take all the ingredients together and wash it carefully .Its better if u wash it using a strainer.Soak for 3-4 hours.

Grind them to a smooth paste adding required water and salt.Remove mix well and allow it to ferment overnight or minimum 8 hours.

The  next day,batter would have raised well(Not doubled).Now mix the batter very well and pour in a idli plate. 
 

BATTER & BOILED IDLY IN IDLY PAN PLATES

FERMENTED BATTER

Boil water in a idli pan and keep the plates.Steam it for 10-15 minutes.Check with the back of a spoon for doneness.If the spoon comes out clean,idli is ready.
Remove  the idli plate and rest it for 2-3 minutes before removing them else it will be sticky. 
Have it with chutney and Sambar
Refrigerate the batter & make dosas(Please Click here to know how to prepare dosa)  the next day.

OATS BARLEY IDLY

INGREDIENTS:

Barley - 1 cup
Idli rice – 3/4 cup
Urad dal - 1/4 cup
Quick oats - 1/2 cup
Salt & water – as needed

PREPARATION METHOD:

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt.                                                                                                                         

Ferment it for a minimum of 12 hrs or over night.
The next day,batter would have raised or sometimes doubled. (based on weather) 
Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. 
If it comes out clean,idli is cooked.  
U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make Dosas.
Have idly ,dosa with Sambar and Chutney.
 

KANCHIPURAM IDLY

INGREDIENTS:

Raw rice – 2 cups
Urad dal – 1 cup
Methi seeds(or)Fenugreek – 1/2 tsp
Ghee – 1/4 cup
Cumin seeds – 2 tsp
Pepper corns – 1.5 tsp
Dry ginger powder – 1/2 tsp
Curry leaves - few
Hing – 1/2 tsp
Salt & water – As needed

PREPARATION METHOD:

Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick.
Allow it to ferment for 12 hrs or overnight.The next day morning add jeera(cumin) ,pepper corns , ghee , hing & curry leaves.Mix well.

 Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid.(Otherwise you can use idly pan also.In idly pan plate grease oil ,place banana leaf on each dig of idly pan plate,in     that  pour the batter,Close it with a  lid).

Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done.Have it with chutney and Sambar and Chutney.

MASALA DOSA

INGREDIENTS:

Potatoes -  400 grams (6-7 medium sized)
Peas - 1 small bowl(peeled)
Oil - 2 tbsp
Rie - 1 tsp
Turmeric powder - 1/4 tsp
Coriander(dhaniya) powder - 1 tsp
Green chillies - 2 to 3 (finely chopped)
Ginger - 1 1/2 inch long piece(grated)
Salt - add to taste (3/4 tsp)
Amchur(mango) powder - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Green coriander - 2 tbsp(finely chopped)

PREPARATION OF BATTER:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds 

Please refer idly recipe for making batter

PREPARATION OF MASALA:

Boil potatoes, cool them off then peel and break them into small pieces.
Heat oil in a frying pan(kadhai), put Rie in hot oil and roast.
Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes.
 Add peas and 2 tbsp water then cover the pan and cook till peas turn soft.
 Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes.
Turn off the gas then mix coriander to the fried spices.
Spices required for Dosa are ready.
If you want to put in onion then finely chop 1-2 onions, ginger, green chillies.
Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.

PREPARATION OF DOSA:

Heat a non-stick pan or a heavy flat pan(tawa) to make Dosa, when the pan is sufficiently heated keep a medium flame. 

Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen). 

Pour a big spoon full of BATTER in the middle of the pan, move the spoon in round circles(REFER DOSA RECIPE PICTURES) as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan. 
Pour little oil with the spoon all around the Dosa.

Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of MASALA on the Dosa and spread it all over. 

Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate. 
For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa. 
Serve hot Dosas with Sambar , Chutney of Kuruma.

KUSHBOO IDLY

INGREDIENTS:

Raw rice – 2 cups
Urad dal – (1/4 cup + 2 tbsp if it is good in quality, else use 1/2 cup)
Sago /Javvarisi – 1/4 cup ( White big ones , not the crystal variety )
Salt & water – As needed.
Cooking soda – 1/4 tsp
 

PREPARATION METHOD: 

Wash rice and urad dal and sago.Soak it together for 12 to 13 hrs or overnight. 
Grind them all together into smooth batter. It took 2.5 – 3 cups of water to grind..Please don’t grind the batter too watery or too thick. The consistency should be slightly thin.
Allow it to ferment for a minimum of 10-12 hours. If it is summer , 8hrs would be sufficient . The next morning add cooking soda to the fermented batter and mix well.  

After 10 mins,pour the batter to the idli plate with a cloth and steam it for 15 mins. Remove the lid and rest it for 4-5 minutes so that it comes out well .  

Take the idlies and serve with any Chutney or Sambar or Kuruma

RAVA/SOOJI (SEMOLINA) DOSA

INGREDIENTS:

Idly batter-1cup(Please refer Idly recipe)

All purpose flour/Maida-1/2cup

Rava(or)Sooji(or)Semolina-1/2cup

Green Chillies-3(Finely Chopped)

Mustard seeds-1tsp

Cumin seeds-1tsp

Curry leafs-few(Finely Chopped)

Salt-to taste

Big onion-2(Finely Chopped)

PREPARATION METHOD:

Soak Semolina for 1 1/2 hours. 

Chop onion into fine pieces and keep aside.

Mix Maida &Semolina in Idly batter. 

Heat the pan ,pour 2 tsp of oil,add mustard seeds,when it splutter add cumin seeds,curry leafs,green chillies and little salt.Then saute it for few minutes and mix it to the prepared batter.

Now the batter is ready to be cooked as Rava Dosa.

Heat the Tava/Dosa Pan.

Pour the batter on the Pan as shown in figures. 

Sprinkle some chopped onion and 1 tsp oil and cover it with a lid.

Fold dosa when it is done.

Serve it with Tomato onion chutney or Coconut chutney or Sambar. 

 

BROWN RICE IDLY

INGREDIENTS:

Urad dal - 1/2 cup

Brown rice-3 cups 

Aval/poha-1/4 cup

Methi seeds(or)Fenugreek - 1/2 tsp

Oats-2 tbsp(optional)

Salt & water - as needed

 

PREPARATION METHOD: 

 

Wash the brown rice 2-3 times(otherwise idly will be brown in colour) to remove the debris.Soak rice, urad dal,methi seeds,poha  and oats together for 4 hours .

Now drain the water and grind them in the grinder adding salt & water. Add water in regular intervals. This takes nearly 20-25 minutes for grinding. It too    2.5 – 3 cups of water ..Remove the batter and allow it to ferment for 8 hours or overnight.The next day  the batter would have raised well.Mix the batter and make idlis..It takes around 15-18 mins to cook. Check with the spoon or wet ur finger and make a hole in the center of the idli , if ur finger comes out clean , it means idli is cooked..Serve hot with Chutney or Sambar.

 

RAVA IDLY

INGREDIENTS:

Sooji / Rava(Semolina) – 1 cup
Fresh curd – 1 cup
ENO fruit salt – 1 tsp(or)Cooking soda – 1 tsp
Salt & water – As needed

Oil – 1.5 tsp
Ghee – 1.5 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Channa dal – 2 tsp
Pepper corns – 1 tsp
Jeera(Cumin)– 1 tsp
Finely chopped ginger – 1 tsp
Finely chopped green chilli – 1 no
Cashewnuts – 5 nos
Coriander leaves – few (chopped)

Lemon juice – Few drops (optional)

PREPARATION METHOD:

Dry roast rava for 5-6 minutes in low flame without changing its color. Set aside.In a wide kadai or cooker base , add oil and ghee. Temper mustard seeds , urad dal, channa dal , ginger , pepper corns , jeera , Finely chopped ginger , green chillies. Saute well till pepper corns starts to splutter.Add the roasted rava , mix well.

Switch off the flame and allow it to cool.After the mixture cools down completely , add the curd ,salt , lemon juice and the required water. Mix well. The consistency of the batter should not be too thick or too thin. It should be pourable like idli batter..The mixture takes 1/2 cup – 3/4 cup of water to get the right consistency.

Before making idlies , add the eno fruit salt..Eno should be active such that as soon as u add ENO , u should get bubbles..Finally add the chopped coriander leaves. Mix well…Grease the idli plate and pour the batter.Steam it for 12-15 minutes.Take idly out.Have it with Chutney and Sambar.

IDLY USING RICE/SALEM RICE

INGREDIENTS:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds
Oil for greasing

PAN

BATTER IN PAN

FERMENTED BATTER

PREPARATION METHOD:

BATTER:   

 Pick, wash and soak the daal overnight or for 8 hours.

 Pick, wash and drain the rice. Grind it coarsely in a blender or grinder.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

CONSISTENCY OF BATTER

IDLY:

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.Use a butter knife to remove the idlis.

Have idlies along with Sambar and Chutney