Evergreendishes

Tag: idli variety

  • Instant Ragi Idli

    Instant Ragi Idli

    finger millet idli | instant ragi idli |millet recipes | breakfast recipes | healthy recipes

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    Instant Ragi Idli is tasty, healthy and easy to make. It is a good option for breakfast, evening snack or dinner. You can serve it for people with diabetics.

    The summer is at it’s peak, nothing is more soothing than a glass of cold water. One needs to eat simple food that is tasty and nourishing for the body. Idli is ideal during summer. Here is another version of Idli.

    Ragi or finger millet is regularly used at home these days. It is gluten free and good source of protein. It is rich in calcium, good carbohydrates and proteins. It helps to control diabetes and blood sugar. It is ideal for weight watchers. It helps in controlling anxiety and depression.

    Moreover, it is ideal food for summer. It has cooling properties which helps the body to combat stress. A few other idli recipes that I have shared earlier :Chennai Idli, Sago Idli,

    I had earlier shared the fermented version of ragi idli. But, I find this to be more simple and handy. One hardly require ten minutes for all the preparation, keep it aside for half an hour and later put it in the mould and steam.

    A few pointers before I proceed to the recipe. Curds or yoghurt must be sour. Addition of veggies is optional, you can make without it. Once the baking soda is added, immediately put it in the moulds and keep it to steam.

    instant ragi idli
    instant ragi idli

    Ragi Flour : Always use fresh flour. The best way to keep a track of all the groceries is to bring them in a required quantity. For a family of four, one kilogram of ragi atta is sufficient. There is no need to buy two kilograms and keep as a reserve for the future. We tend to use different ingredients on a rotational basis.

    Semolina : The semolina used here is bombay rawa. 

    Sour curd ; The curd should be sour but should not have a foul smell. It 

    Vegetables ; Vegetables used here are onion, carrot, green chilli and coriander. You may use green peas and capsicum. Using of onion is                            optional. 

    Baking Soda : As the idli is an instant version, baking soda is essential. You can use eno instead. 

    Water : It is needed to bring in the desired consistency.  You also need water for steaming.

    Seasoning : All the ingredients of seasoning are needed. You may add a few curry leaves. Cashews give a good taste.

     

     

    instant ragi idli
    Evergreendishesdev

    Instant Ragi Idli

    5 from 4 votes
    Instant ragi idli is tasty, healthy and easy to make breakfast option for the busy mornings. One can make it for evening snack or dinner too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Servings: 20 idli
    Course: Breakfast, dinner ideas, evening snacks
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup finger miller flour
    • 1 cup sour curd
    • 1 carrot
    • 1 onion
    • fresh coriander
    • salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    For seasoning
    • 1 tablespoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 4 cashewnut

    Method
     

    2. Take a wide bowl, add ragi flour and semolina to it. Put salt and curd to it. Mix it well, keep the batter aside for half an hour.
    3. Chop the onion finely and grate the carrot.
    4. Make seasoning, take oil in a small pan, add mustard seeds, as it crackles, put cumin, cashew pieces, broken chilli, a few curry leaves, pour it over the batter.Add veggies and chopped coriander. Adjust the consistency by adding some water.
    5. Put water in the idli pan and heat in on a low flame.Meanwhile, put the soda powder to the batter, mix it and put it to the moulds.
    6. Steam it for fifteen minutes on moderate flame., then on low heat for five to ten minutes. Check if it is done. Switch off. Unmould after sometime.Serve with coconut chutney.

    Notes

    • Sour curds is mandatory. 
    • Addition of veggies is optional.
    • Once the baking soda is added, immediately put it in moulds and steam it.
    • Eno may be used instead of baking soda.
    • Serve hot. 

    This post is part of the Healthy Wellthy Cuisines with the theme “Steamed Dishes”, do check out the other recipes by co-bloggers:

    If you have liked this post, pin it for later. Do share with your family and friends. If you ever make it, take a picture and tag us on Facebook or @foodiejayashree on Instagram, we would be happy to see your creation.

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    instant ragi idli
    instant ragi idli

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  • 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

     

     

     

     

     

     

     

  • Idli Recipe | idli with homemade idli batter

    Idli Recipe | idli with homemade idli batter

    Idli is a popular breakfast from South India. It is the healthiest breakfast that we can serve to our family.

    Idli is a steamed cake made from the batter of lentil and rice or rava. It is ideal for people of all age groups from babies to old grand parents.

    Idli is prepared in two ways by using rice along with lentil or rava with lentil. Today, I am sharing the second kind of recipe here.

    The making of idli involves three steps:

    1. Soaking of lentil
    2. Grinding of lentil
    3. Mixing of cream of wheat
    4. Fermentation
    5. Preparation

    Soaking of lentil : Wash the urad dal and soak it in water for two to four hours.

    Grinding of lentil: You can either grind it in a mixer or wet grinder.

    Mixing of cream of wheat : It is soaked for half an hour and later mixed in the lentil batter.

    Fermentation: It should be kept in a wide vessel in a warm place to ferment  for five to six hours, preferably overnight.

    Preparation: The next day, mix salt in the batter and prepare the idlis.

    About the Idli Cooker and Idli Maker :

    Different brands of Idli Cooker and Idli Maker are available in the market. Idlis can be made in pressure cooker too but do not use the whistle. Idli can be made in different shapes too. Plate Idli (Thatte Idli), Glass Idli ( lota idli), button idli. Do you know that they are also made in moulds made of jackfruit leaves and banana leaves ?  It gives a good aroma to idli.

    idli
    idli

    I have many idli recipes on the blog. Some of them are Chennai Idli, Ragi Idli, Instant Ragi Idli and Sago Idli.

    About the event:

    This is an old post which I had written in the beginning, when I started blogging. Now I have redone with better pictures and text, sending this to Foodies_Redoing OldPost 24. This is a fortnightly event where we work on one old post regularly.

    How to make Idli

    Ingredients:

    • 1 bowl of urad dal
    • 2 bowl of idli rava for batter made in wet grinder ( 1 bowl of idli rawa for mixer)
    • water
    • salt to taste

    Method:

    1. Wash the urad dal and soak in water for one and a half hour.
    2. Grind into a fine paste by using adequate amount of water.
    3. Soak the semolina in water for fifteen minutes. Addition of semolina depends on the mode of making the batter. If you use the wet grinder, mix two bowl of idli rawa as the quantity of batter is adequate here. In case of mixer jar, you can use only one cup of idli rawa.
    4. Squeeze the water out from the semolina and mix it in the batter.
    5. Keep it for fermentation in a warm place for five to six hours, preferably overnight.
    6. The next day, add salt to the batter and mix it . If the consistency is thick, add some water.
    7. Pour the batter into idli moulds and cook it in a idli  pan or pressure cooker. If using pressure cooker, do not use the whistle.
    8. For the first ten minutes, steam it on high flame, later reduce it. De mould them slowly after a few minutes. You need 15 -20 minutes to make a batch of idlis.
    9. Serve hot with chutney and sambar.

    Take a tip:

    • Fermentation time varies from region to region. It is quicker during summer and takes longer during winter.
    • Mix the batter using hand, the heat of the human body gives a good texture.
    • Idli Rava is made from rice. It is slightly coarse in texture. This is different from Bombay Rava that is used for upma.

     

    idli
    Evergreendishesdev

    Idli

    Idli is an ideal breakfast to serve any day. It is steamed, easy to prepare and filling. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    6 6 hours
    Total Time 6 hours 50 minutes
    Servings: 6 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup urad dal
    • 2 cup semolina
    • water
    • salt

    Method
     

    1. Wash the urad dal and soak it for two hours.
    2. Grind it to a smooth batter. 
    3. Soak the semolina in water for ten minutes. Mix into the batter, close and keep it in a warm place to ferment. 
    4. Next day, add salt to it. Heat a idli maker, grease the moulds (not necessary) and put batter in the cavity. 
    5. Steam it for fifteen to twenty minutes. 
    6. Serve with chutney and sambar.

    Pin it for later: 

    IdliIdli

    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.

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