Tag Archives: madraasi breakfast recipes

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.

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Adai with leftover rice / Leftover rice recipe / Leftover rice Adai recipe

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Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.

Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…

Do check out my Plain Adai recipe, Murungai Keerai Adai recipe/Moringa Leaves Adai Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

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Preparation Time – 10 mins

Cooking Time – 10 mins

Serves – 3 nos

1 cup – 160 ml

Ingredients:

  • Leftover Rice – 1 cup
  • Besan/Gram Flour/Chickpea Flour – 3 tbsp
  • Rava/Semolina – 1 tbsp
  • Onion – 1 no
  • Chillipowder – ¼ tsp
  • Eno (original flavor) – ¾ tsp
  • Curd/Yogurt – 3 tbsp
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – for frying

Preparation:

  • Mash the leftover rice with your hands, be sure there should be no lumps.
  • Add in rava and besan, mix all these together.
  • Pour in the curd/yogurt and eno powder, mix them well together.
  • Pour in little water, mix it well and bring them to a dosa consistency.
  • Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
  • Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
  • Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
  • Drizzle little oil along the sides and cook until it turns golden brown.

Serve hot with Chutney, Idly chilli powder and Sambar.

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe

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I have shared the recipe for adai/lentil dosa, now its another version of adai with plantain flower. I like plantain flower to the core. I have tried Plantain Flower Fritters and curry but this time I thought of trying it with Adai/Lentil Dosa. “When the fritters comes out delicious, why not the lentil dosa come out?” this resulted in the making of Plantain Flower Lentil Dosa.

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Egg Adai recipe / Mutta Adai.

It was so soft, crispy and delicious but got few more mins to get done when compared to the Lentil Dosa/Adai. Goes out good for breakfast, dinner or snack time with sambhar and chutney. Let us move on to the recipe…

Ingredients:

  • Vazhaipoo / Plantain Flower – 1 no
  • Raw rice – 1 ½ cups
  • Pigeon pea / Toor dal / Tuvaram paruppu – ¼ cup
  • Whole Black Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Split Green Lentil / Moong dal / Paasi paruppu – ¼ cup
  • Split Bengal Lentil / Split Channa dal / Kadalai Paruppu – ¼ cup
  • Butter milk – ½ cup
  • Onions – 2 nos
  • Fennel seeds / Perunjeeragam – 1 tsp
  • Methi seeds – 1/4 tsp
  • Red chilies – 4 nos
  • Garlic – 5 cloves
  • Curry leaves – 3 sprigs
  • Salt to taste

Preparation:

  • Soak rice, methi seeds and all the lentils together in a bowl for almost 4 hours, drain the water and grind it to a coarse paste by adding water.
  • Add in the salt, mix it well and transfer it to a bowl.
  • Clean and soak the plantain flower in butter milk and a cup of water for 10 mins, drain the water and keep it aside.
  • Grind the plantain flower, fennel seeds, garlic, and red chilies to a fine paste by adding little water and pour it to the grounded rice batter.
  • Mix all together and rest it for 10 mins.
  • Peel and finely chop the onions and curry leaves, add it to the batter.
  • Heat a tawa, rub with oil, spoon a batter to the tawa and spread it equally from the centre to the corner of the tawa, with the back side of the ladle.
  • Drizzle few drops of oil along the sides and top of the adai.
  • Wait for few mins or until it starts turning golden brown and now swap the sides of the adai and let it cook for few more mins.
  • Wait until it turns golden brown, transfer it to plate.

Serve hot with Tiffin sambhar and Chutney.

Note: The consistency of the batter should be like the Dosa batter consistency. Soaking the plantain flower in butter milk, helps it from decolurisation.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.