Oats Idly

Ingredients

• Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder
• Semolina - 3/4 cup (sooji/upma rava)
• Yogurt - 1 cup (curd)
• Carrot - 1, peeled and grated
• Salt to taste
• Eno Salt - 1/2 tsp (or cooking soda)
• Water as required
• Mustard seeds - 1/2 tsp
• Split Black Gram Dal - 1 tsp (urad dal/minappapu)
• Asafoetida - 1/4 tsp (Hing)
• Green chilies - 2, finely chopped
• Curry leaves - 1 sprig
• Coriander leaves - 1-2 tbsps, finely chopped (optional)
• Oil - 2 tsps

Method

1. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.
2. Add grated carrot and saute for 2 mts. Add semolina/sooji and saute for 4 mts. Add coriander leaves and turn off heat. Cool.
3. Add the ground roasted oats powder and salt to taste. Add the curd and mix. Add just enough water to make a thick dosa batter.
4. Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates.
5. Steam for 13-15 minutes. Serve warm with chutney of your choice.

Carrot Idly

Ingredients:-

• Urad Dal - 1 cup
• Idli Rava - 2 cups
• Salt to taste
• Cooking Soda - pinch (soda bi carbonate)
• For coriander mix: grind to a coarse paste
• Coriander leaves - 1/4 cup, packed
• Green chilies - 2
• Cumin powder - 1/2 tsp

Method

1. Soak urad dal for 2-3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
2. After 2 hours drain the water from the urad dal and grind till soft and fluffy. Keep aside.
3. Squeeze out the water from the idli rava and add to the ground urad dal batter. Mix well using your hand.
4. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process. After 10 hours you will find that the mixture will rise to at least double the volume.
5. After fermentation, add salt and pinch of soda bi carbonate and mix well. Add the ground coriander leaves mixture and mix well. The batter is now ready to make idlis.
6. Grease idli maker plates with some oil. Place a half a tbsp of grated carrot in each depression and pour idli batter over it.
7. Steam covered for about 12-14 minutes. Turn off heat and remove the lid after a couple of minutes. Remove each idli carefully with a spoon and serve warm with sambar or chutney.

Dal Idly

Ingredients:

Bengal gram dal - Kadalai paruppu - 1 cup

Green leaves - Keerai - 1 cup (Any kind)
Onion - Vengayam - 1 no.
Green chilly - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 2 flakes
Red chilly - Kaintha milagai - 2 nos.
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

Wash and soak bengal gram dal in water for 2-3 hours along with cumin seeds and red chillies.
Grind them to a smooth paste after adding ginger-garlic, green chillies, green leaves Chopped) and curry leaves.
Grease idly plate and pour this batter and keep it for 10-12 minutes in Idly cooker.

Dal idly is healthy and ready to be served. Serve it with any of the chutneys.

Idlia and Roasted Chutney

Every day begins with Idly or Dosai for brahmins. In our house my Amma used to make different varities of chutnies; one of the chutney is this fried coconut chutney. I consider myself a specialist in making the chutnies. I thought I will share this simple yet very yummy chutney with you guys.

Ingredients for the Chutney:

1cup Grated Coconut
3 Green Chillies or dry chillies
1tbsp Channa Dal
1 Small onion
1 Small tomato
Small Ginger
4 Curry leaves
Oil
Salt for taste

For tempering/thalikka:

1tbsp Oil
1tsp Mustard seeds
1/2tsp Urad dal
3 Curry leaves

Method:

1. Pre-heat the oil thea kadai put channa dal fry till gloden brown.Add the chopped onion,ginger chillis fry for 7-8mts.

2. Now,put the tomato,curry leaves salt fry for 5mts then grated coconut fry the coconut for 5mts.

3. Grind the fry coconut & pour in a vessel.

4. Now pre-heat the oil in a same pan & splutter the mustard seed,urad dal & curry leaves & pour into the vessel.

5. Fried coconut chutney is ready you can serve with idle & dosai.

For Idly:

1. Soak 4 glass of rice (Puzhukkalari) 1 glass of Pachari 1/4 to 1/2 cup of urad dal and 1 handfull of soya bean for atleast for 4 hours & grind them in grinder.put salt to the batter whip it  keep it for atleast 5-6 hours.

2. The batter rises in 4-5 hours.You can make idly using the Idly vessel.

Idli Uppuma

Ingredients:-

Idlis 8
Kappalandi 50 gm
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Red chillies/gteen Chilly 2
Turmeric 1/4 tsp
Curry leaves 1 tsp
Salt as required
Oil 3 tbsp

Method:-

Crush the cooked idlis and keep aside. heat oil and add
cumin and mustard seeds. when they splutter addred
chillies curry leaves,urad dal,chana dal, ginger juliens,
ground nuts and turmeric. mix well and fry for two min.
now add idli powder and salt as required and mix well
and cook for two min more on slow fire. serve hot after
mixing the coriander and lemon juice. serve hot with
coconut chutney or any pickle.

Semiya Idly

Ingredients:

Semiya:2 cups
Sooji:1 cupCurd:2 cups(Beaten)
Water:1 cup(add according to the consistency)
Salt:To Taste

Tempering:

Oil:2 spns
Cumin Seeds:1 spn
Urad Dal:1 spn
Mustard Seeds:1/2 spn
Chenna Dal:1 spnCurry Leaves:8-10
Green Chillies:5(cut into thin pieces)
Red Chillies:3(cut into rounds)

Method:

1.Dry roast Semiya and sooji separately till they turn light golden color and gives out nice aroma and put them together in a bowl.
2.Heat oil in a pan and add the ingredients listed under tempering and fry them till they turn golden color.
3.Now add the tempering to the dry roasted Sooji and Semiya,add the beaten curd to this mixture,mix well and add 1/2 cup of water if necessary.Add Salt to taste and let this mixture rest for 6 hrs for the semiya and sooji to soak well in the liquid and become soft.After 2 hrs check if the mixture needs any mositure,if so add little more water,mix well and allow it to rest.
4.After 6 hrs u can make Idly anytime u want.Make sure that the batter should be same as the Idly batter consistency.Add water to bring it to that consisctency.
5.Grease the Idly plates and fill them with the batter and cook them on steam for12-15 mins on medium flame.
6.Semiya Idly will be ready after 15 mins and serve it hot with Coconut Chutney.

Rava Oats Idly

Ingredients:

Instant Oats -1 cup /1 part

Sooji / Rawa / Bombay Rawa / Semolina – ½ cup / ½ part

Curd / Yoghurt – 1 cup

Beans – 10 chopped finely

Carrot – 1 grated finely

Urad Dal / Ulundam Paruppu – 1 tsp

Mustard Seeds / Kaduku -1 tsp

Green Chilli – 1 chopped finely

Ginger -1 tblspn grated

Oil -1 tblspn + for greasing idli plates

Baking Soda -1 tsp

Salt to taste

Method:

In a dry pan and oats and roast it till nice aroma comes , it will take around 3-5 mins..Allow this to cool down and powder it finely.

Now take this in a mixing bowl and add in rawa and mix well. Pour in curd and mix well..

Add in enough water and mix well till it gets smooth consistency.

Now heat oil in a pan and add in mustard and urad dal..Add in green chilli and ginger and mix well.Add in beans and carrot and cook for 5 mins.

Now add this to the batter and mix well..Add in salt, baking soda and mix well.

Take the idli stand and grease the plate with oil.Take a ladleful of batter and fill those plates.

Now stack it together and steam it for 15 mins.Remove this and allow it to cool down.

Now remove the idli with a spoon and store in a hot case.

Serve this with chutney or as it is..

Chilly Idli

Ingredients:

Onion-2 sliced

Tomato-3 Sliced

Garlic-6 cloves sliced

Curry leaves-1 handful

Tomato puree-1 cup

Idli-10 cubed

Red chilli powder-1 tblpsn

Turmeric powder-1 tsp

Garam masala powder-1 tsp

Saunf(sombu)-1 tsp

Cinnamon(pattai)-1 inch piece

Red colour-a pinch

Salt to taste

Oil-2 tblspn

Coriander leaves for garnishing

For Batter:

Maida-1 cup

Corn flour-1 tblspn

Salt to taste

Pepper-1 tsp

Method:

First mix the ingrediants given for the batter with some water into a smooth paste.Dip each idli cubes in this and deep fry till golden.

In a kadai add oil,saunf,cinnamon and crackle it,Add in garlic,curry leaves and fry for 1 min.

Add in onions and fry till golden brown.Add in tomatoes and mix well.Add in tomato puree and cook till oil separates.

Put in all the spices and mix well.now add in red colour and mix until combined.

Throw in all the fried idli pieces and mix well till everything is combined.

Garnish with coriander leaves and serve hot.