Tag Archives: idli

Instant Rava Idli recipe / Instant Semolina Idly recipe

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The very first time when I tasted Rava Idly in Adiga’s, Bangalore. I have been a great fan for it till today, so was hunting for this recipe long time back itself. But just now got to know this recipe and there was no late in the morning and prepared it the very next day morning.

Idly tasted delicious, as the same as that of Adiga’s. I have used Eno, for instant recipe and so it’s ready in minutes. Good to pack in lunch box for kids, also a big boon for working people. Goes out well for both breakfast and dinner when served with chutney, saagu and tiffin sambar. But since I as in hurry burry I couldn’t prepare saagu, will update the recipe of saagu soon. Let us move on to the recipe…

Ingredients:

  • Rava / Semolina – 2 ½ cups
  • Curd/Yogurt – 1 ¼ cup
  • Green chilies – 1 no
  • Coriander leaves – two handsful
  • Ginger – 2 “inch stick
  • Asafoetida – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Channa dal / Bengal gram / Kadalai paruppu – ½ tsp
  • Cashew nuts – 10 nos
  • Curry leaves – a sprig
  • Eno powder – 2 tsp
  • Turmeric powder – ¼ tsp (optional)
  • Ghee/Clarified Butter – 2 tsp
  • Salt to taste

Making of Instant Rava Idly –

Preparation:

  • In a kadai, dry roast rava/semolina until it turns golden brown. Transfer it to a bowl and let it cool.
  • Heat clarified butter/ghee in a tadka, add in the mustard seeds, split blackgram, channa dal/bengalgram, curry leaves and wait until they crackle.
  • Broke the cashewnuts into pieces and add in the tadka, cook until it turns golden brown. Pour it to rawa/semolina.
  • Wash and finely chop the coriander leaves into fine pieces and peel and grate or finely chop the ginger and green chilies.
  • Add the chopped coriander leaves, ginger, green chilies, salt, asafoetida, turmeric powder and curd/yogurt. Mix it well.
  • Add in the eno powder and pour in a cup of water, give a stir, it starts bubbling.
  • The batter should be in dosa consistency, wait for 5 mins.
  • Now pour a spoonful of batter in the idly mould and steam for 5 mins or until the idly is done.

Serve hot with saagu, any chutney and tiffin sambar. I have accompanied with coriander chutney and tiffin sambar.

Note: Turmeric powder is optional. For more breakfast recipe, check out this link: https://madraasi.com/recipes/breakfast-dinner/

 

Idly Upma Recipe / Idli Upma from Leftover Idli – Leftover recipes

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Idli Upma is a soft, spongy and melt in mouth breakfast or tea-time dish made with leftover Idli. Idli upma is commonly made among all south Indian families and particularly after the movie(tamil) “Suriyavamasam”, it has became most familiar among all Tamilians.

CLICK HERE for more Breakfast recipes.

Also, a best way to re-use the leftover Idli’s from Breakfast, usually this will be our dinner. It tastes yum when served with sambar, chutney or sugar.

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Idli upma recipe / Idly upma from leftover Idli

Ingredients:

  • Idli – 3 nos
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Bengal gram / Kadala paruppu – ¼ tsp
  • Onion – 1 no
  • Red chillies – 3 nos(pinched)
  • Curry leaves – a String
  • Asafoetida – a pinch
  • Oil – 3 tsp
  • Salt to taste

Preparation:

  • Finely chop the onions. Crush the idli into small pieces with your hands.
  • Heat oil in a kadai. Put mustard, blackgram, bengal gram, curryleaves and red chillies. Saute them till they splatter.
  • Put the onions and fry till they are transparent. Sprinkle asafetida.
  • Put the crushed idli and keep on stirring, till it turns golden brown and becomes little crunchy and let the pieces separate.
  • Transfer it to bowl.

Serve hot with sugar or chutney or Idli chilli powder.

 

Garlic chutney

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Garlic is packed with antioxiadants and is very good for health. It helps to lower cholesterol. It is considered to be effective at preventing and treating the common cold. Garlic has innumerable health benefits. So I have planned to use garlic atleast once in a week.

Garlic chutney

Garlic chutney

Ingredients:

  • Garlic (peeled) – 15 cloves
  • Tomato (big size) – 1 no
  • Tamarind – a pea sized
  • Red chillies – 6 nos
  • Curry leaves – two strands
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste

Preparation:

  • Heat kadai. Dry red chillies and let it cool.
  • In the same kadai, pour 1 tsp of oil and fry garlic till golden brown. Let it cool.
  • Then fry tamarind and curry leaves. Let it cool.
  • Now fry tomato all the sides till the colour of the skin changes. Let it cool.
  • Now grind all these together to a smooth paste with little water.
  • Pour in a bowl.
  • Heat oil in a kadai. Put mustard and blackgram wait till it crackle.
  • Pour it to the chutney.

Serve hot with Idli and Dosa.