GREEN GRAM SAMBAR IDLIES

 INGREDIENTS 

FOR SAMBAR

1. Green gram              2 cups
2. Onion                       2 big
3. Tomatoes                 3
4. Coriander powder    2 tbsps
5. Jeera powder            1 1/2 tbsp
6. Chilly powder          2 tsp
7. Turmeric                   1 tsp
8. Jaggery                     1 tsp
9. Salt                           3 tsp
10. Water                        1 liter
11. Coriander leaves       little
12. Green chilies             5

FOR SEASONING SAMBAR

1. Oil                            3 tbsps
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal    1 tsp
5. Hing                         1/2 tsp
6. Red chilies               2 broken
7. Curry leaves            few

INGREDIENTS

FOR SIDE DISH

1. Cooked green gram       1 cup
2. Onion                            1 cut
3. Green chilies                 5 slit
4. Coconut                        1/2 cup
5. Oil                                1 tbsp
6. Mustard seeds               1/4 tsp
7. Urad dhal                      1/4 tsp
8. Bengal gram                  1/2 tsp
9. Hing                              1/4 tsp
10. Curry leaves                  few
11. Salt                               1 tsp
12. Turmeric                      1/4 tsp

METHOD

FOR SAMBAR

• Wash and cook green gram for 3 whistles.
• Drain water and keep it aside.
• Grind 1 cup of green gram and add to the dhal water.
• Cut onion, tomatoes, green chilies and coriander leaves.
• Heat oil in a pan add seasoning and splutter mustard, fry dhal.
• Add red chilies, curry leaves, hing add cut onion and saute for a minute.
• Add tomatoes, turmeric, chilly powder, coriander powder, jeera.
• Mix and cook on low heat until tomatoes are mashed well with closed lid.
• Stir the dhal and water, pour into the pan, add salt and jaggery.
• Boil once and simmer for 15 minutes on low heat.
• Garnish with coriander leaves.

METHOD

 FOR SIDE DISH

• Heat oil in a kadai add mustard, urad and bengal gram.
• Splutter mustard and add green chilies, curry leaves, hing and cut onion.
• Fry till translucent and add cooked gram, salt and fry forv a minute.
• Sprinkle grated coconut and fry for another minute.
• Serve sambar on small idlies, garnish with green gram, and ghee.
• This sambar, small idli and green gram makes a good combination.

SEASONED IDLI

 INGREDIENTS

1. 
   Small idlis                 2
2. Coriander leaves       handful
3. Green chilies             5
4. Curry leaves              few
5. Ginger                       1/2"
6. Oil                             1 tbsp
7. Mustard seeds           1 tsp
8. Urad dhal                  1 tsp
9. Bengal gram             1 tsp
10. Hing                         1/4 tsp

METHOD

• Cut green chilis, coriander leaves, curry leaves, and ginger to a tiny pieces.
• Heat oil, splutter mustard and fry the dhal, hing, ginger, and curry leaves.
• Pour on idlis, mix well and keep aside for 5 minutes.
• Garnish with coriander leaves and serve with sambar and white chutney.
  

INSTANT RAGI TATTE IDLY

 INGREDIENTS

1. Ragi flour               1 1/2 cups
2. Idly batter               5 cups
3. Water                      1/2 cup
4. Salt                          to taste

METHOD

• Heat a pan and dry roast the ragi flour for 2 minutes on low heat.
• Cool down and mix with to a smooth paste.;
• Add to the batter, add salt if necessary and mix well.
• Keep it aside for 1/2 an hour and steam in an idly cooker.
• Steam for 10 minutes, serve with coriander chutney and tomato chutney.

CORN GRANULES IDLY

 INGREDIENTS

1. Corn granules          1 cup
2. Idly rice                   1 cup
3. Urad dhal                 1 tbsp
4. Salt                          2 tsp
5. Water                       2 cups

METHOD

• Soak corn granules in 1 cup of water separately.
• Soak rice and urad dhal for 5 hours.
• Grind rice, urad dhal to a smooth paste
• Mix the batter and salt to the soaked corn granules.
• Ferment for 11 hours and pour in a idly mould and steam for 15 minutes.
• You will get 12 idlies from this batter.
• Serve with veg kurma, chutney.

WHEAT RAVA IDLY

 INGREDIENTS:-

1. Wheat rava                 1 cup
   
2. Urad dhal                   1/4 cup
3. Salt                             1 tsp
4. Water                          2 cups

METHOD:-

• Soak urad dhal for 2 hours. Soak rava with 2 cups of water.
• Grind dhal to a smooth paste and add to the rava.
• Add salt and mix well, ferment for 12 hours.
• Steam in a idly cooker for 15 minutes.
• Serve with dhal sambar, tomato chutney.

MINI RAVA IDLY

 INGREDIENTS:-

1. Rava                    1 cup
2. Rice flour            1 tbsp
3. Curd                    1 cup
4. Water                   1 cup
5. Salt                      1 tsp
6. Baking soda        1/4 tsp
7. Baking powder   1/2 tsp  

FOR SEASONING:-

1. Mustard seeds      1/2 tsp
2. Urad dhal             1/2 tsp
3. Bengal gram         1 tsp
4. Curry leaves         little
5. Green chilies       5
6. Coriander leaves  little
7. Oil                        1 tbsp

METHOD:-

• Heat oil add seasoning, splutter mustard and fry dhal
• Add cut green chiolies, curry leaves, fry and add rava.
• Fry for 2 minutes on low heat until it changes its color and good aroma comes out.
• Cool and mix with curd, salt, coriander leaves and 1/2 cup water, close a lid and keep it aside for 1/2 an hour.
• Mix baking soda, baking powder in 1/2 cup of water and add to rava mix before 10 minutes to steam.
• Pour the batter in small idly pan and steam for 5 minutes.
• Serve with potato gravy, chutney, ghee.

RICE DHOKLA

 INGREDIENTS:-

1. 
   Urad dhal               1 cup
   
2. Idly rice                 2 cup
3. Salt                         1 tsp
4. Pepper powder       1 tsp
5. Green chilies          5
6. Ginger                    1"
7. Baking soda           1/4 tsp
8. Coconut                  2 tbsps
9. Coriander leaves     handful

FOR SEASONING:-

1.  Oil                      1 tbsp
2.   Mustard seeds    1 tsp

METHOD:-

• Wash and soak rice and urad dhal for 5 hours separately.
• Grind urad dhal to a smooth paste, and rice to a coarse paste.
• Mix both and add soda, salt, ferment for 8 hours or whole night.
• Cut green chilies, coriander leaves, scrape coconut, ginger and mix to the batter.
• Add pepper powder and mix well.
• Steam in the idly cooker by pouring the batter in a plate or in a flat bowl.
• Steam for 10 minutes and cool it and cut into 1" pieces.
• Heat oil in a seasoning pan and crackle and pour on dhoklas.
• Serve hot with mint chutney.      

PAN FRIED IDLIS

 INGREDIENTS:-

1. Idly             3 nos
2. Sambar       1 cup
3. Oil               1 tbsp

METHOD:-

• Heat pan, brush oil and arrange idlis.
• Smear oil and fry on one side.
• Turn the idlis and smear oil and fry till crisp.
• Serve with sambar, this idlis tastes yummy, crispy and crunchy with sambar.

TATTE RAVA IDLY

 INGREDIENTS:-

1. Rava                      3 cups
   
2. Curd                      3 cups
3. Salt                        3 tsp
4. Butter milk            3 cups
5. Ginger                   1"
6. Coriander leaves    handful
7. Green chilies         5
8. Baking soda          1 tsp

FOR SEASONING:-

1. Oil                        2 tbsps
2. Mustard seeds      1 tsp
3. Urad dhal             1 tsp
4. Bengal gram        1 tbsp
5. Curry leaves        handful
6. Hing                     1/4 tsp

METHOD:-

• Grate ginger, cut curry leaves, coriander leaves, and chilies.
• Heat oil in a kadai, add seasoning, crackle mustard seeds, fry dhal.
• Add hing, rava and fry till it changes its color and good aroma comes out.
• Transfer to a plate and cool it. whip curd in a bowl, add rava, coriander leaves, ginger, and salt.
• Mix well and keep it aside for 1/2 an hour.
• Add buttermilk and soda just before cooking.
• Boil water in idly cooker and pour the batter in tatte idly plates.
• Steam for 10 minutes on high heat.
• Serve with sambar, ghee, and chutney.

IDLY GRAVY FRY

 INGREDIENTS:-

1. Idlies                     10
2. Gravy                    1 cup
3. Onion                    1
4. Oil                         3 tbsps
5. Coriander leaves    little

METHOD:-

• Cut idlies into cubes, cut onion, and coriander leaves.
• Heat oil in a pan add onion and saute till light brown.
• Add cut idlies and fry on a low flame till oil coats the idlies.
• Pour hot gravy over the fried idlies, and mix gently.
• Fry till the idlies absorb the gravy and garnish with coriander leaves.
• Serve hot with or without side dish.

KARA KOLUKATTAI

 INGREDIENTS:-

1. Rice flour        1 cup
   
2. Salt                  1/2 tsp
3. Chilly powder  1 tsp
4. Garam masala  1 tsp
5. Turmeric           1/2 tsp
6. Lemon juice      1 tsp
7. Water                1 cup+1 tbsp
8. Oil                     2 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water add chilly powder, turmeric, oil, salt, garam masala, and lemon juice.
• Dry fry the rice flour for 2 minutes.
• Add rice flour and off the stove, mix by a laddle and close a lid.
• Keep it aside for 1 hour, mix and knead to a smooth dough.
• Make small balls and flaten to oval shape.
• Steam in a idly cooker or in a steamer.
• Serve with chutney or tomato sauce.

BALL KOLUKTTAI

INGREDIENTS:-

1. Rice flour     1 cup    
   
2. Salt               1/2 tsp
3. Water            1 cup + 1 tbsp
4. Oil                1 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water with salt and oil.
• Add to the rice flour and mix with a ladle.
• Close a lid and keep it aside for 15 minutes.
• Knead the dough and make small balls.
• Steam the balls in a idly cooker or in a steamer for 10 minutes.
• Arrange in a bowl with coconut milk or jaggery syrup.

DHAL PODI IDLY

INGREDIENTS:-

1. Idlies                               6 nos                                  
2. Dhal chutney powder     2 tbsp
3. Oil  or ghee                    1/4 cup

METHOD:-

• Cut idlies to 1" pieces.
• Mix idly powder and oil thoroughly.
• Add to the idli pieces and mix.
• Serve with chutney, sambar.

IDLY MANCHURIAN

1. Idlies                          6 nos
2. Onion                         1
3. Tomato                       2
4. Ginger-garlic paste    1 tbsp
5. Salt                            1 tsp
6. Chilly powder           1 tsp
7. Green chilies             4
8. Soya sauce                1 tsp
9. Palm sugar                1 tbsp
10. Coriander leaves       little
11. Mint leaves               little
12. Corn flour                 2 tbsp + 1 tsp
13. Water                        1/4 cup
14. Oil                            1 tbsp + frying
15. Red color                 a pinch

METHOD:-

• Cut idlies to 1" pieces, cut onion, tomatoes, coriander, mint leaves, slit chilies.
• Add 2 tbsp of cornflour to idlies and mix evenly.
• Heat oil and fry the idlies to crisp.
• Heat 1 tbsp of oil in a pan, add onion, green chilies and fry.
• Add tomatoes, palm sugar, soya sauce, salt, red color, and fry for a minute.
• Mix cornflour with water and add, boil till thick gravy.
• Finally add fried idlies, coriander, mint leaves, and fry.
• Serve hot with raitha or sauce.
• Vegetables like cabbage, carrot, beans can be added.

INSTANT THATTE IDLY

INGREDIENTS:-

1. Rice Flour           3 cups
2. Curd                    3  cups   
3. Salt                      2 tsp
4. Water                   1 1/2 cups
5. Eno soda              1 tsp

METHOD:-

• Soak rice flour, curd, and salt, for 1 hour.
• Add water and Eno, and make a smooth batter.
• Keep it aside for 15 minutes.
• Boil water in idly vessel, and pour a ladleful batter in plate idly.
• Or Boil water in a Kadai, place a rack and keep a plate over it.
• Take three equal size small plates and pour the batter and arrange on the plate and close a lid.
• Steam for 8 minutes. Serv with instant sambar. 

GREEN GRAM IDLY

 
INGREDIENTS:-

1. Green gram           1 cup
2. Idly rice                 1/4 cup
3. Salt                        1 tsp
4. Water                     1 cup

TO GRIND:-

1. Ginger                   1"
2. Green chilies         5
3. Cumin seeds          1 tsp

METHOD:-

• Wash and soak green gram dhal, and rice for 8 hours.
• Grind rice and green gram, cumin, ginger, chilies, and salt to a smooth batter.
• Add 1/2 cup of water while grinding.
• Wash the grinder with another 1/2 cup of water and pour in the batter, and mix.
• Boil water in idly pour ladleful batter in idly plate and steam for 15 minutes.
• Serve with any sambar, chutney.

IDLY PULIYOGERE

INGREDIENTS

1. Idlies                       4 nos
2. Puliyogere paste      1 tbsp
3. Oil                            2tbsp
4. Mustard seeds         1 /2 tsp
5. Urad dhal                 1/2 tsp
6. Bengal gram dhal     1 tsp
7. Curry leaves             little
8. Red chilies               2 broken
9. Hing                         1/4 tsp

METHOD

• Cut idlies to 1" pieces.
• Mix with puliyogere paste.
• Add seasoning, splutter mustard, fry dhal, curry leaves, red chilies hing and pour over the idlies.
• Mix and serve with chutney.

Methi seeds Idiy

Ingredients

1. Idly rice           5 cups
2. Methi seeds     1/4 cup
3. Urad dal          1/4 cup
4. Castor seeds    20  or
5. Castor Oil        1 tbsp
6. Salt                  5 tsp heap
7. Water               3 cups

Method

• Wash rice, urad dal, methi seeds separately.
• Soak rice separately for 8 hours. Break the castor seeds.
• Soak urad dal and methi seeds together with castor seeds for 8 hours.
• Grind rice to a coarse paste for 40 minutes.
• Grind urad dal and methi seeds for 30 minutes.
• Add the soaked water for grinding.
• Mix grounded rice and methi seeds to a batter adding salt. Add castor oil instead of seeds.
• Ferment for 16 hours. At least for 12 hours.
• Otherwise, the idlies will be hard.
• Boil water in idly vessel pour a ladleful of batter and steam for 15 minutes.
• Serve with coriander chutney and any gravy.

Quinoa idly

Ingredients

1. Quinoa                        1 cup
2. Idly rice                      2 cup
3. Urad dhal                    1/2 cup
4. Fenugreek seeds         1/4 tsp
5. Salt                             2 tsp
6. Carrot                         1 finely chopped
7. Raw peas                    boiled little
8. French beans              4 chopped
9. Coriander leaves        little
10. Cashew nuts               broken

Method

• Wash rice,  urad dhal, fenugreek together for 3 hours.
• Wash and soak Quinoa separately.
• Grind rice to a smooth batter.
• Add salt and Quinoa. Let it ferment for 8 hours.
• Steam as normal Idlies for 10 minutes.
• Serve with ghee, chutney, and sambar.

Rice Rawa Idly

Ingredients

1. Rice Rawa              1 cup
2. Baking soda            1/2 tsp of Eno
3. Curd                        2 cups
4. Salt                          1 tsp
5. Coriander leaves     handful chopped
6. Turmeric powder     1/4 tsp

For seasoning

1. Mustard seeds         1/2 tsp
2. Urad dhal                1/2 tsp
3. Bengal gram           1 tsp
4. Cashew nuts           10 broken
5. Green chilies           2 chopped
6. Curry leaves            2 chopped
7. Asafoetida               a pinch
8. Oil                           1 tbsp

Method

• Heat oil in a Kadai add seasoning saute till mustard seeds splutter.
• Add curry leaves, chilies, cashew nuts, asafoetida, turmeric, and rawa.
• Fry till rawa changes its color.
• Remove and spread on a plate to cool.
• Beat curd, baking soda, and salt till frothy.
• Mix in fried rawa, coriander leaves and keep it aside for 1/2 an hour.
• Steam as idlies for 15 minutes. Serve hot with ghee and veg kurma, and chutney.