Recipes Collection: idli

Showing posts with label idli. Show all posts

Tuesday, May 20, 2014

Ghee Idli Sambar

Click here for-> Tiffan Sambar recipe

Idli

Ingredients

Urad Dal/ Ulunthu/ Black gram-1cup

Idli Rice-2cup

Salt and Water required

Method

Wash and Soak Idli rice and Urad dal separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).

Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water.

In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.

While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Tuesday, February 18, 2014

Idli Manchurian Chilli Idli

Ingredients

Leftover idlis- 8 nos( idlis should be at least a day old, fresh idlis are not

suitable for making machurian)

Green chillis( finely chopped)-3

Onion large( diced)-1

Garlic cloves( minced)-3
Curry Leaves- few

Light soy sauce- 2 tsp

Green chilly sauce- 1 tsp

Ajinomoto- 1/4 tsp

Sugar- pinch

Salt- 1/2 tsp

Oil- 2 tbsp

Spring onions/ Green onions( Chopped)- few tbsp( optional to garnish)

For batter

Cornflour- 4 tbsp

Maida- 2 tbsp

Red chilli powder- 1/4 tsp

Red food color- pinch

Salt- less than 1/4 tsp

Oil to deep fry idlis

Method

Cut idlis into equal sized cubes. In a bowl add cornflour, maida, red chilli powder, red food color, salt and required water to make very thin batter. Mix well until smooth and thin batter is formed. Heat enough oil in a pan to deep fry the idlis. When oil is hot, dip idlis in prepared batter and drop it into hot oil. Fry the idlis until golden brown and crispy. Drain the deep fried idlis on paper towel and allow to cool. In another sauce pan heat 2 tbsp oil, when oil is hot add the diced onions, garlic, curry leaves and green chillis. Saute the onions, garlic and green chillis for few mins, now reduce the heat and add the light soy sauce, green chilly sauce, ajinomoto, sugar and salt to the onions. Stir well the mixture and add couple of tbsp of water until a light sauce is formed. Now add the fried idlis to the onion gravy and stir well until the sauce is well coated on all idli pieces. Increase heat and stir fry the idlis until dry and crisp.

Note: do not add to much of water to the onions, add only couple of tbsp of water, otherwise idli may become soggy due to heavy sauce.