Tag Archives: instant idly 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.

Instant Oats Idly

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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.

Jack Fruit Idly

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Jack fruit is one among the special fruits of summer. I use to have jack fruit, not to very often or I am not a fan of Jack fruit. But my daughter likes to the core, when she finds Jack fruit in the market, she urges to get it. Yesterday as of my daughter’s wanting and for a ritual as offering my hubby got Jack fruit. He got more the quantity of Jack Fruit, she had little and I kept the other in refrigerator.

Today morning when I saw the Jack Fruit, I thought of trying some recipe with Jack fruit and had a chat with my friend about this, she told me that her aunty prepares Jack Fruit Idly which would be yummy and also she guaranteed that not only kids even we would finish it in minutes. So I wanted to try it immediately.

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner.

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

A very easy, simple, no fermentation and ready in minutes, finger licking Idlies – JACK FRUIT IDLY. A perfect time to give a try, never miss it else you need to wait till the next summer.

As of vacation, my hall will be filled with kids (my kids friends) most of the time, these girls came to kitchen screaming Aunty what are you making, as a food blogger, I requested them to wait for few minutes until my photo shoot is over 😛

Also I made few quantity of Idly using the mini idly mould and the rest in regular idly mould. These girls had those mini idlies and told me awesome and a completely different idly. I was happy, what would a mother need than this and now my kids want to have JACK FRUIT Idly atleast once in a week for breakfast and snack time 🙂 . Let me share the recipe…

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

Preparation Time – 30 mins

Cooking Time – 20 mins

Yields – 15 regular Idlies and 30 mini Idlies

1 cup = 160 ml (rice cooker cup)

Ingredients:

  • Jack Fruit – 7 nos
  • Rava / Semolina – 1 cup
  • Palm jaggery (crushed) – 3 tbsp
  • Coconut (pieces or shredded) – a handful
  • Cardamom powder – ½ tsp
  • Salt to taste

Preparation:

  • Take rava/semolina in a kadai, add dry roast them until it start turning golden brown in color.
  • Remove the roasted rava/semolina to a plate, keep it aside.
  • Take the coconut pieces or shredded ones in a blender and blend them well.
  • Deseed the jack fruit and add in the jack fruit along with the grounded coconut, Blend them again.
  • Add in 3 tbsp of palm jaggery and blend them all together to a fine paste or coarse paste as you desire.
  • Add in the grounded mixture to the rava along with the required amount of salt and cardamom powder.
  • Mix them well, it with a spoon (no lumps should be formed).
  • Add in ½ cup of water, mix it well and rest for 20 mins.
  • Now grease the idly mould with oil or ghee and spoon in the batter.
  • Gently place it in the idly steamer and cook in medium flame for 20 mins.
  • Remove the idly mould from the steamer and remove the idly to the plate.

Platting:  Deseed a jack fruit and finely chop them into tiny pieces, sprinkle those pieces over the idlies along with powdered palm jaggery.

Serve hot.