#idli recipes

[hebbarskitchen]

rava idli recipe | how to make rava idli | instant semolina idli with step by step photo and video recipe. south indian recipes are generally popular for their steamed and clean breakfast recipes. it is either dosa or idli which covers the most of the breakfast recipes offerings. one such easy and simple idli recipe is rava idli recipe which is not only tasty, but also quick and easy to make it.

[foodieghuppi1]

Idli sambar healthy food

[suchananewsblog]

Shilpa Shetty Goes South Indian For Breakfast; Some Idli Recipes Inside

All that we need to kick-start the day is some wholesome food. And, what can be better than indulging in some South Indian dish in the morning? Among all breakfast options, foods like idli and dosa offer the most lip-smacking flavours. They not only make you full but are nutritious too. For most of us, paratha, toast or oats is the preferred breakfast but when some idlis are on the table, hardly…

[kushi-s]

(via 5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi)

[taajrecipes]

South Indian Rava idli Dish

Rava Idli is a popular dish of South Indian cuisine, which represents a modern twist on the traditional idli. It uses semolina (rava), which is mixed with yogurt and vegetables in the idli batter. This idli is prepared in steam and is typically served with coconut chutney or sambar. The texture of Rava Idli is soft and its preparation time is also less as compared to traditional Idli.

[parveens-kitchen]

Slow cooker Tiffin Sambar

Delightful Slow Cooker Tiffin Sambar Recipe.South Indian cuisine boasts a vibrant tapestry of flavors, and one dish that truly represents this culinary richness is Tiffin Sambar. This dish is a perfect complement to a variety of tiffin items like dosa, idli, and vada. The best part? You can now prepare it effortlessly in a slow cooker. Today, we’ll guide you through the steps to create a…

[snn-foods]

SNN Sambar Powder: Your Sambar's Secret Ingredient!

www.snnfoods.com

[cupidsbower]

Idli & Dosa recipe

Next week I'm going to post my long-promised Indian Film Fest 2024, complete with recommendation lists of my fave films. As an appetiser, here's one of the things I've been working on that was inspired by my love of Indian film.

Idli and dosa are Indian side dishes that I recently discovered and fell in love with. Idli are delicious savory steamed cakes meant to be eaten in place of bread or rice, and dosa are crispy pancakes. The same batter can be used to make either.

You can buy inexpensive idli steamers to fit into pots you already own, but there are also fancy all-in-one numbers. The trays are shown below.

Dosa are generally made very thin and crispy - basically a pancake - but can also be made a bit thicker and fluffier, depending on your preference.

The traditional Indian recipe for idli and dosa starts with uncooked rice and dried urad dal beans. They are soaked and then ground and mixed together. The batter is left overnight to develop natural yeast, which makes the idli and dosa fluffy when cooked. However, none of this is very practical. I figured there had to be another way to make them at home without buying a grinder, and did a bit of research. Sure enough, there are instant mixes on the market. I ordered one from a specialty shop and it was nice, and the ingredients were pretty much what I’d guessed they’d be – mainly rice and dal flour (although many instant mixes add semolina, so beware if you’re gluten free), and to make the batter you add in yoghurt to replace the natural yeast.

I’ve done some experiments and found a way to make something that’s close to the idlis I’ve eaten at restaurants. My dosas made with this batter aren’t as thin and crispy (still nice though). My recipe is made with ingredients that should be available locally at most supermarkets – I found these ingredients at both Woolworths and Coles in Australia.

Batter ingredients

White rice flour, not too finely ground (don’t use rice starch).  Mckenzie's Rice Flour works well

Donna Hay* plain or self-raising flour OR equal parts sorghum flour mixed with brown rice flour

Besan flour** OR urad dal flour

Plain yoghurt (not lite). I use Greek yoghurt

A little xanthan gum or psyllium husks if you need to make the batter stickier

Salt

Baking powder

Water

* The Donna Hay flour is a mix of brown rice flour, glutinous rice flour and sorghum flour, and also has a high proportion of xanthan gum. Unfortunately, you can’t just use this as the only source of flour, or your batter will turn into glue when you attempt to cook it because of the xanthan. Ask me how I know. ☹

** Besan flour is not traditional, but urad dal flour is not available locally. Besan isn’t quite as neutral in flavour, but has a nice taste and works well as a substitute.

Making the batter

Measure out the ingredients in the following proportions:

2 white rice flour – 1 Donna Hay flour – 1 besan flour – 2 yoghurt

OR

1 white rice flour – 1 sorghum flour – 1 brown rice flour – 1 besan flour – 2 yoghurt

Put all the ingredients into a large bowl. Then add the following:

Salt – about ¼ tsp per cup of flour, or to taste.

Optional xanthan gum – this is not needed if you’ve used the Donna Hay flour. If you’ve made your own mix of flours a small amount of xanthan gum will help the batter stick together while cooking, especially if you make dosa. About ½ tsp per cup of flour. I prefer the taste and texture of psyllium husks which isn't quite as sticky but have a similar effect. About 1 tsp per cup of flour.

Water – enough to make a thick pancake batter, start with about the same quantity as the total number of cups of flour, but mix it in bit by bit.

Mix batter until smooth and set aside to rest for at least 10 minutes.

Right before cooking, add:

Baking powder – about 2 tsps per cup of flour.

If you have leftover batter, you can store it covered in the fridge. Before cooking, you may need to add a small amount of extra baking powder.

I tested both of the above proportional batter options, and they both worked, although the second option was a bit crumbly for making dosa without some xanthan gum or psyllium added. When I trialled the Donna Hay option, I used their self-raising flour, but the batter still needed baking powder – without it, the idli were solid, chewy lumps. They should be fluffy clouds!

If you use ½ cup white rice flour, ¼ cup Donna Hay flour, ¼ cup besan flour, ½ cup yoghurt, it will make about 12 to 15 idli.

My favourite combination is ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum flour, ¼ cup besan, ½ cup yoghurt, around 1 scant cup water, pinch salt.

Steaming idli

Prepare the steamer. Follow the instructions for the idli steamer you buy, but generally, you need to lightly oil the idli cups, and spoon in about 1 Tblspn batter to each.

Idlis take about 10 minutes to steam, and are ready when you can slide a knife in and it comes out clean. To remove from the idli pan, just slide the knife around each idli, and they will pop out. Serve on a plate that’s covered in a paper towel or cotton napkin or clean tea-towel.

Good with curries and soups, or anything you’d eat with rice, but also lovely as a breakfast dish in place of toast, with baked beans, omelette, or jam. They are nicest when fresh, but warm up well in the microwave the next day.

Frying dosa

Dosa are best cooked on either a cast iron pan or a non-stick pan. Warm the pan and spray or wipe on some oil. Spoon batter in a thin layer and shake the pan to even it out. Put a lid on the pan for about five to ten minutes, depending on the thickness of your dosa (I like my dosa slightly thicker than crepe-thin and find that the little bit of steam caused by putting the lid on makes it cook more evenly).

Once the bottom is brown, take the lid off and flip the dosa, and finish cooking without the lid. It’s done when cooked through and crispy on the outside.

Serve as you would a pancake, chapati or other flatbread.

If you end up trying these, I'd love to hear about it. :)

Enjoy!

[livenews24x7hindi]

बच्चों के लिए बनाएं मूंग दाल इडली की ये रेसिपी, स्वाद के साथ पोषक तत्वों से भी भरपूर है डिश

अगर आपका बच्चा भी इडली खाकर बोर हो गया है तो आपको अपने बच्चे के लिए मूंग दाल इडली की यह रेसिपी जरूर ट्राई करनी चाहिए। आइए जानते हैं मूंग दाल इडली बनाने की विधि के बारे में। क्या आप भी अपने बच्चे के लिए लंच में कुछ स्वादिष्ट और हेल्दी डिश बनाना चाहते हैं? अगर हां, तो मूंग दाल इडली की रेसिपी आपके लिए एक बेहतरीन विकल्प साबित हो सकती है। मूंग दाल इडली खाने से आपके बच्चे दिनभर एनर्जेटिक महसूस करेंगे।…

[hebbarskitchen]

ragi idli recipe | instant raagi idli recipe | finger millet idlli recipe with step by step photo and video recipe. ragi is a staple food of karnataka and largest cultivation with around 58% share. raagi is popularly known as ragi / finger millet / kezhvaragu. this idli is prepared with just 3 main ingredients: semolina, raagi and curd. not to forget to add baking soda, as it helps idli to make extra fluffy and soft. furthermore, you can also prepare ragi idli more healthy by mixing ragi flour with prepared idli batter and ferment overnight.

[naadbramha]

The Ultimate Guide to Perfecting Idli: Tips and Tricks for Restaurant Success

In this blog, we explore the journey of idli from its roots in South India to its widespread popularity on global palates, and how restaurants can effectively market this beloved delicacy in the modern culinary landscape.

[suchananewsblog]

Weight Loss Diet: How To Make Lauki Idli To Shed Extra Kilos

Idli is undoubtedly one of the most popular South Indian delicacies. This savoury cake is typically made by steaming a batter of fermented rice and lentils. They are super light, fluffy and taste best when paired with a bowl of piping hot sambar and coconut chutney. Not only this, idli is also one of the most preferred options for those who are on a weight loss journey. A plate of idli is a…

[sankalppackagedfood1]

Buy Ready to cook Rava Instant Idli mix. Our readymade Idli powder, a perfect combination of health & taste. Serve instant Idli with sambar & molgapodi chutney.

[shokherrannaghorbysalma]

Making Bangladeshi Bhapa Pitha Recipe!