Tag Archives: idly recipe

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Instant Poha Idli Recipe / Instant Aval Idli Recipe

Instant Poha Idli Recipe / Instant Aval Idli Recipe

Usually idlies consumes time due to fermentation, but there are few varieties of instant Idlies, that can be prepared without fermentation. I have already shared Instant Rava Idli / Instant Semolina Idly which is very easy and quick to prepare, but in this Instant poha idli / Aval Idli, we don’t need to ferment but here comes the 2 hrs of soaking time. I came across this recipe, through one of my foodie friend – Meenakshi Ramesh, much thanks to her, we all liked the idli to the core.

Instant Poha Idli / Instant Aval Idli is a common breakfast among all south Indian families which is served with chutney, sambar and podi. This idli can be consumed for dinner also, a best for babies below 12 months and above 7 months.

Instant Poha Idli / Instant Avali idli is easy and simple to prepare, also it is very soft, fluffy and spongy and so this can be served for anyone from a 7 months old baby till an elder person. I have paired this idli with Kara Chutney / spicy Chutney and Idli milgai podi. Let me share the recipe …

Making of Instant Poha Idli / Instant Aval Idli –

CLICK HERE for more breakfast recipes.

Ingredients:

  • Poha / Aval / Flattened Rice – 1 cup
  • Idly Rava / Rice Rava / Rice in the form of semolina – 1 ½ cups
  • Sour curd / Yogurt – ¾ cup
  • Eno / Cooking soda / Soda uppu – 1 tbsp
  • Salt to taste

Preparation:

  • Soak the idly rava for 4 hours, I have soaked for just 2 hrs.
  • Wash the aval/poha and soak it for 2 hrs.
  • Drain the water from the idly rava and aval/poha, mash the soaked poha with the backside of your spoon.
  • Mix both the idly rava and aval/poha, pour in the sour curd followed by eno/cooking soda and salt.
  • Mix it well, let it rest until you ready the idli steamer.
  • Pour water in the idli steamer, cover and bring it to boil.
  • Scoop the batter to the idli mould, place it in the steamer, cover and cook until the idli is steamed. (insert a spoon in the center of the idli, if the spoon comes out clean the idli is perfectly steamed).
  • Remove it from the idli mould and transfer it to a bowl.

Serve hot with any chutney. I have serve it with Spicy chutney / Kara Chutney.

Instant Oats Idly

Instant Oats Idly

Usually I and my hubby use to have oats for breakfast. It would be in the form of porridge with milk and some fruits, but it was getting bored and so thought of trying out a new dish. May be a idly everyone including kids would like to have it.

Oats idly was soft, spongy and delicious, also it was very simple, easy and prepared in minutes. No worries of fermenting the batter, everything in minutes. Let me share the recipe…

For my other breakfast recipes, click here.

Ingredients:

  • Oats – 2 cups
  • Rava/Semolina – 1 cup
  • Ginger – 1” inch stick – 1 no
  • Green chilli – 1 no
  • Split Black gram – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves –  a stalk
  • Asafoetida – ¼ tsp
  • Eno – 2 tsp
  • Yogurt/Curd – 1 cup
  • Clarified butter / Ghee – 1 tbsp
  • Coriander leaves – 3 stalks
  • Salt to taste

Preparation:

  • Roast oats with ½ tsp of ghee, until it starts turning brown. Remove from fire, transfer it to a plate and bring it to room temperature.
  • Roast rava/semolina with ½ tsp of ghee, until it turns golden brown. Remove from fire, transfer it to a wide mouth bowl and bring it to room temperature.
  • Grind the roasted oats to a fine powder, sieve the powder and add it to rava.
  • Add all the chopped ingredients (coriander, chillies and ginger) to rava and mix it.
  • Pour in the curd along with ½ cup of water, stir it well.
  • Add in the Eno salt to the batter and mix well.
  • Heat a tbsp. of ghee/clarified butter in a kadai, add in the mustard, split black gram, split Bengal gram, ginger, green chillies and curry leaves and cook until it splutters.
  • Pour it to the rava mixture and mix well, Let it rest for 10 mins.
  • Mix well the batter, it should not be too thick nor too thin (Idly batter Consistency).
  • Pour it to the mould and steam it for 10 mins or until the spoon inserted in the idly comes ouot clean.

Serve hot with sambar and chutney.