Tag Archives: instant breakfast recipe

Instant Poha Idli Recipe / Instant Aval Idli Recipe

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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 –

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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.

Fig Kuzhipaniyaram

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As a foodie, now I am in love with summer, because of the nature’s gift. I had varieties of summer fruits for this summer which was very delicious and also on the other side being a very good coolant for us. Now this post is related with FIG/ATHIPAZHAM.

Last year I got to have fig, but it was not ripen and I too never got to know that it was not ripen, just like that had it, never liked the taste. But this time when I went to purchase fruits, I saw the fig fruits dark red in colour, the vendor told me the one’s in red color are the ripen. He requested me to taste a fig, I was little scared when I remembered the last year experience, but when I had it was heavenly. Also got a ½ kg of ripen fig fruits, kids never had it and so thought of creating a dish. My kids like kuzhipaniyaram to the core so called paddu/unniappam. This resulted in FIG KUZHIPANIYARAM.

It was very delicious, with sweet taste as I induced little palm jaggery syrup and little crunchy because of its texture – that “Naruk Naruk” texture. Give a try as soon as possible, as it’s seasonal fruit and available only in summers.

Health benefits of Fig: Fig helps build stronger bones because of the magnesium, calcium and vitamin K2 in them. They help in maintaining heart healthy and keeps the blood pressure in line. It also helps stabilize and lower blood sugar levels and is good for soothing irritable bowel syndrome (IBS). Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/ and breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/

Preparation Time: 15 mins

Cooking Time: 15 mins

Yields: 28 paniyarams

1 cup: 160 ml (rice cooker cup)

Ingredients:

  • Fig fruits – 5 nos
  • Wheat flour – 1 ½ cups
  • Rice flour – 3 tbsp
  • Cardamom powder – ¼ tsp
  • Palm jaggery syrup (Karuppati paagu) – ¾ cup
  • Baking soda – ¼ tsp
  • Salt to taste

Preparation:

  • Clean, drain the water and transfer the fig fruits to blender and blend them well to a fine paste.
  • Take wheat flour, rice flour, cardamom powder, baking soda, salt and mix all together.
  • Pour in the fig fruit pulp and mix it well (no lumps should be formed).
  • Pour in the palm jaggery syrup little by little at regular intervals, mix them well to a fine paste (no lumps should be formed).
  • Pour in ½ cup of water and mix them well (the batter should be in dosa consistency).
  • Heat oil in the kuzhipaniyaram pan, spoon in the batter till ¾ of each and every mould, cover and cook for 3 mins in medium flame (else it would be burnt).
  • Remove the lid, turn the side and cook for a min.
  • Transfer the paniyaram’s to a plate.

Serve hot.

Note: You can adjust the quantity of palm jaggery as per your sweet tooth.

Rava Idly / Semolina Idly (Instant)

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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/