Evergreendishes

Tag: breakfast recipes

  • Easy Poha Idli

    Easy Poha Idli

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    Poha Idli is another easy breakfast recipe to prepare for the busy mornings. They are soft, bright smiling white and  delicious. Serve with coconut chutney. Poha Idli is easy to prepare as no soaking, grinding and fermentation is required.

    Idli is the ideal breakfast for busy mornings. But, grinding the batter needs time and patience. Instant idlis as Rawa Idli and Ragi Idli always come to my rescue. But, when you want to make something different, give a try to this Poha Idli. Poha is flattened rice commonly used in South Indian households. This is easy poha idli recipe is ideal for all.

    Poha and South Indians:

    South Indians love using poha in their daily routine. It is so commonly used,  chiwda is usually present in the kitchen shelves. Tangy  beaten rice is tasty and  usually served for breakfast. And not to mention, on the fasting days, it is a no cook food eaten by most people.

    About the event:

     

     

     

    Poha Idli

    Poha Idli Recipe

    Ingredients:

    • 1 cup poha
    • 1.5 cup idli rawa
    • 2 cup sour yoghurt
    • salt to taste
    • 1/4 teaspoon soda

    Method:

    1. Wash the flattened rice. Soak it for ten minutes.
    2. Mash it with a ladle.
    3. Add curd and idli rawa to it. Put salt and mix it. Keep it aside for twenty minutes.
    4. Heat a idli cooker. Add soda to the batter, mix it and immediately put it in the moulds.
    5. Cook it on moderate heat for twenty to twenty-five minutes.
    6. Once they are done, turn off and keep it aside for sometime. Remove and serve with coconut chutney.

    Take a note:

    • Poha Idli  requires time as the flattened rice needs to be cooked. It is not ready in a jiffy as 1-2-3. Once they are cooked, leave them for sometime. They are too soft.
    • I used the thin variety of flattened rice. You can use any variety.
    idli
    Evergreendishesdev

    Poha Idli

    Poha Idli is another kind of instant idli. They are soft and delicious.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Resting time 10 minutes
    Total Time 1 hour 10 minutes
    Servings: 25 idlis
    Course: Breakfast
    Cuisine: Indian, South Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup poha
    • 1.5 cup idli rawa
    • 2 cup sour yoghurt
    • salt to taste
    • 1/4 teaspoon soda
    • water

    Equipment

    • Idli cooker
    • idli plates
    • ladle
    • bowl

    Method
     

    1. Wash the flattened rice. Soak it for ten minutes.
    2. Mash it with a ladle.
    3. Add curd and idli rawa to it. Put salt and mix it. Keep it aside for twenty minutes.
    4. Heat a idli cooker. Add soda to the batter, mix it and immediately put it in the moulds. Adjust the consistency, by adding water.
    5. Cook it on moderate heat for twenty to twenty-five minutes.
    6. Once they are done, turn off and keep it aside for sometime. Remove and serve with coconut chutney.

    Notes

    It requires time as the flattened rice needs to be cooked. It is not ready in a jiffy as 1-2-3. Once they are cooked, leave them for sometime and later remove and serve.

    Pin it for later:

    Poha Idli is soft and delicious, ideal to serve as breakfast menu. It is easy to prepare as no grinding or fermentation of batter is needed. Site title Title Primary category Separator
    Poha idli

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Aloo matar paratha | Potato and Pea Paratha

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    Aloo Matar Paratha | Potato and pea paratha is a tasty and filling breakfast. The goodness of fresh green peas along with onion and other spices makes it delectable. (more…)

  • Sago Idli | Sabudana Idli | Sabakki Idli

    Sago Idli | Sabudana Idli | Sabakki Idli

    Sago idli is an easy to make recipe, ideal to serve for a quick breakfast. It is another kind of breakfast dish that can be made with a little prior preparation.

    I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It  needs no grinding; thus a boon for us, to prepare something different on daily basis.

    Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

    My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

    Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

    Ingredients:

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5  cup curd
    • 1 cup water
    • salt to taste
    • 1/4 teaspoon soda
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 4 cashew broken
    • a few curry leaves

    Method:

    1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
    2. Add salt to the batter.
    3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
    4. Pour it over the batter.
    5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
    6. Add soda to the batter, mix well and put a ladle full in each cavity.
    7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
    8. Idlis should be well cooked.
    9. Remove the idlis with round edged spoon after sometime.
    10. Serve with chutney, sambar or sago.

    Take a tip:

    • The curds used must be sour.
    • Small sago pearls are usually used for this. But, I have used the regular ones itself.

     

    idli batter
    idli batter

    Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

    seasoning
    seasoning

    Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

    put the seasoning
    put the seasoning

    Put salt to the batter and  add the prepared seasoning.

    and the soda
    and the soda

    Lastly, add a little soda and mix it.

    batter into the idli moulds
    batter into the idli moulds

    Put the batter in the cavity of the idli moulds.

    ready to be steamed
    ready to be steamed

    It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

    Sago idli are ready to serve.

    Sago Idli
    Sago Idli

    You can serve with chutney, sambar or sago.

     

     

     

     

     

    sago idli
    Evergreendishesdev

    Sago Idli

    Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 18 minutes
    Total Time 7 hours 18 minutes
    Servings: 3 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5 cup yoghurt (curd)
    • 1 cup water
    For seasoning:
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 5 cashew broken into pieces
    • 2 green chilly cut into pieces
    • few curry leaves tear them into small bits
    Other ingredients
    • 1/4 teaspoon baking soda
    • salt to taste
    • water ( to adjust the consistency of batter)

    Method
     

    1. Put sago and semolina in a bowl. Wash it and drain the water.
    2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.
    3. Cover it with a lid and keep it to ferment overnight (atleast five hours)
    4. The next day, add salt to it.
    5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
    6. Pour it over the batter. 
    7. Heat the idly steamer.
    8. Grease the plates if you wish. I usually wash them and use right away.
    9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
    10. Put a ladle full of batter in each cavity.
    11. Keep it in the idly cooker and steam for twenty minutes on medium flame.
    12. The idly should be well cooked. 
    13. Remove them after sometime. Serve with chutney, sambar or sago.

    Notes

    • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
    • Yoghurt should be sour.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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    About the event :

    Sending this to Foodies_Redoing Old Post111, a fortnightly event. Here, I have changed the main picture and put pinterest image too. The post was written six years back and it has been edited with a few better pictures.

    sago idli

     

     

     

     

     

     

     

  • Red Onion chutney / how to make onion chutney

    Red Onion chutney / how to make onion chutney

     


    Indian Bloggers

     Chutneys are an integral part of cooking in most South Indian families. They make good accompaniments with lunch. They are also needed for breakfast  dishes as idli and dosa.  Red onion chutney is delicious and pairs up well with any kind of dosa. 

    (more…)