Quick Avalakki Idli ( Without Urid Dal).

When you crave to eat idli in the moring, when you do not have fermented idli batter, when your urid dal stock finished, you have no patience to soak and grind idli batter I think you can try and enjoy this Quick Avalakki Idli. ( with out Urid dal).

Here I have tried Avalakki Idli and it has no urid dal or no fermentation either. Just used rice rava, curd and avalakki/poha/aval/atukalu.

Idli is one of the best breakfast food that every one agrees I think. I do love idli and prepare varieties of idli for breakfast/snack time or even dinner. I do prefer idli because it is steamed and very little oil/ghee is used in the whole process. (Just to apply for idli plates ghee/oil is used).
Varieties of idli can be prepared namely, urid idli, dal idli, pumpkin idli, jack fruit idly, mango idli and so many varieties and so many shapes.

Let us see this idli recipe now :

Things you need :

Idli Rava/Akki Idli Rava : 2 Cups

Thick variety of Avalakkii /Beaten rice/Poha/ Aval/Atukulu : 1 Cup

Curd : 1 Cup 

Salt : As required 

Eno Salt : 1 Teaspoon

Ghee/Oil : 1 Teaspoon

Idli plates /Any cooker container

Idli cooker /Pressure cooker ( I have used Pressure Cooker).

Method :

1. Wash and soak Avalakki/Beaten rice in thick curd for 10 to 15 minutes.

2. Wash rice rava and drain all the water and let it rest.

3. Now grind avalakki till it turn paste or rava consistency.

4. Remove from the mixi jar and put it in a big bowl.

5. Add rice rava with ground avalakki, add salt and leave it for 5 to 10 minutes.

6. Put little water in the pressure cooker and keep it on fire.

7. Wash idli plates and apply ghee/oil to each mould in idli plate. Keep them ready.

8.  Now add a teaspoon of Eno salt to rice rava, avalakki, curd mixture and mix it well.

9.  Add a teaspoon of Eno Salt and stir the batter nicely. Mix it again and take a ladle and pour idli batter to each idli mould.

10. Arrange the idli plates with idli batter and keep it in a pressure cooker/idli cooker.

11. Cover the lid and cook for 10 minutes. Put off the gas.

12. Remove cooked idli from the cooker. Let it cool for a minute.

13. Remove soft, fluffy idli from each idli plate with a help of spoon or knife edge.

14. Put all the idli in a serving dish and serve with chutney /sambar/pickle or any other side dish.

15. Add a spoon of ghee just before serving.

Note :

Idli batter should be loose, add water if required. ( Do not make the batter watery, idli may not turn as fluffy).
Add Eno salt at last just before you put idli batter in idli plate. No need to rest the batter after adding Eno Salt. ( They might turn hard and will not be fluffy if you allow the batter to rest after adding Eno salt).

Adding thin avalakki is optional. Use thick curd to mix then use butter milk to dilute the batter. It should be like normal idli batter. (Urid + Rice idli batter). Washing idli rava is optional. 

Time : Preparation : 20 Minutes + Cooking time : 10 Minutes = Total time = 30 minutes.

20 idli can be prepared. ( According to the size ).

ಅವಲಕ್ಕಿ ಇಡ್ಲಿ ಮಾಡೋ ವಿಧಾನ ..ಸಂಕ್ಹೀಪ್ತವಾಗಿ 

ಅಕ್ಕಿ ರವೆ  : 2 ಲೋಟ

ದಪ್ಪ ಅವಲಕ್ಕಿ : 1 ಲೋಟ

ಗಟ್ಟಿ ಮೊಸರು : 1 ಲೋಟ

ಉಪ್ಪು: ರುಚಿಗೆ ತಕ್ಕಷ್ಟು 

ಇನೋ ಸಾಲ್ಟ್ :  1 ಸಣ್ಣ ಚಮಚ 

: ಮಾಡುವ ವಿಧಾನ :

ಅವಲಕ್ಕಿಯನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆದು ಮೊಸರಿನಲ್ಲಿ ಕಲಸಿ ೧೦ ನಿಮಿಷ ಹಾಗೆ ಇಡಿ.

೧೦ ನಿಮಿಷದ ನಂತರ ನೆನೆಸಿದ ಅವಲಕ್ಕಿಯನ್ನು ಮಿಕ್ಷಿ ಮಾಡಿ ದೊಡ್ಡ ಪಾತ್ರೆಗೆ ತೆಗೆಯಿರಿ.

ಅರೆದ ಅವಲಕ್ಕಿ ಮೊಸರಿಗೆ ಅಕ್ಕಿ ರವೆಯನ್ನು ತೊಳೆದು ಬೆರೆಸಿ. 5 ನಿಮಿಷ ಹಾಗೆ ಬಿಡಿ.

ಈಗ ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಚೂರು ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ ಸವರಿ. ಇಡ್ಲಿ ಕುಕ್ಕರ್ ಅಥವಾ ಪ್ರೆಸರ ಕುಕ್ಕರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಒಲೆಯ ಮೇಲಿಡಿ 

ಇಡ್ಲಿ ಹಿಟ್ಟಿಗೆ ಇನೋ ಸಾಲ್ಟ್ ಹಾಕಿ ಚೆನ್ನ್ನಾಗಿ ಕಲೆಸಿ, ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆಗೆ ಹಾಕಿ ಇಡ್ಲಿ ತಟ್ಟೆಗಳನ್ನು ಒಂದೊಂದಾಗಿ ಜೋಡಿಸಿ ಕುಕ್ಕರ್ ನಲ್ಲಿಡಿ. ಕುಕರ್ ನ ಮುಚ್ಚಳ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷಕಾಲ ಬೇಯಿಸಿ . ( ಪ್ರೆಶರ ಕುಕ್ಕರ್ ಆದಲ್ಲಿ ಅದರ ವೆಯಿಟ್ ಇಡಬೇಡಿ.

ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು )

ರುಚಿ ರುಚಿಯಾದ ಮೃದುವಾದ ಇಡ್ಲಿ ಸವಿಯಲು ಸಿದ್ದ . 

ಓದಿ, ಮಾಡಿ ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ ...

Simple Carrots Bread Roll

Simple bread roll needs no preparation. What ever the dry curry you have or just grate some vegetables or panner /Indian cottage cheese, place it inside the bread slice and roll it and then you can shallow fry, dry roast, add little oil and then roast or deep fry it in oil.

I do not like to deep fry bread because it absorbs lots of oil and definitely is not good for health. (Purely my opionion)
Anyways here is one such roasted bread roll on tava and I have used carrots dry curry which was done for lunch as one of the side dish,
You can use any type of bread and I have used wheat bread for this Carrot Bread Roll. As I said it is very easy and quick and you can give it to children when they are back from school. Elders love it because it is crispy but not oily. Easy to digest because carrots are stuffed inside. Tasty because carrots have some simple spices.
Try with your own desired filling and Enjoy.
Let us see the recipe now :

Things Needed :

Carrots Dry Curry : 1 Cup
Bread Slices : 6 to 8
Oil / Ghee /Butter : 3 to 4 Tablespoons

Method :

1. Roll the bread slice with the help of chapati roller. ( Let it be completely flat).
2. Place 1 to 2 tablespoons of carrots dry curry and roll the bread covering the curry.

3. Keep a dosa pan on the fire and let it heat. Add a teaspoon of oil and place the bread roll.
4. Sprinkle a teaspoon of oil around and let it roast on low flame till golden brown.

5. Turn the other side and roast that side.
6. Simple and quick Bread Roll is ready to serve.

7. Spread some ketch up on the top or serve with your desired side dish. (Chutney, any other dip of your choice).

Note :

I have used carrots dry curry which was prepared for lunch. Not much of oil in it and it is mild spicy.
Filling any other ingredients is optional. (You can fill potatoes, beans and peas, paneer or honey or jam.
Use of more oil/butter/ghee is optional.
Use of more / less chilly is optional.
Time : 20 Minutes
Serves : 2 to 3.

Chiku - Nendra Banana- Dates Milk Shake

The summer is usually hot and we need to take care of our body and mind from screeching hot. One should drink sufficient water to escape from dehydration. We can also have some fruit juice, milkshake, fresh cool drinks like tender coconut, jeera water or butte milk, eat mild food. etc.

Here is a Chiku/Sapota, Nendra Banana and a few soft dates and  fresh milk.

I have used above said ingredients and very little honey to add sweet.

Let us see some benefits of having Chiku/Sapota fruit in our diet.

Chiku / Sapota is rich in Vitamin A and C. Vitamin A is helps to take care of eye health and Vitamin C helps to keep us strong, take care of our skin in good condition and prevents heart disorders etc. Chiku/ Sapota helps as energy booster. It is rich in tannin. A good natural anti-inflammation curer. It is rich in fiber and good for easy digestion and good for people who suffer from irritable bowel syndrom. It helps to ease constipation problems. The fruit is good for pregnant women and good and helps to build strong bones. Sapota is good for our skin and hair also.

Instead of sugar I have added dates and honey.

Things Needed :

Chikku/Sapota : 2 to 3 (Medium sized)
Nendra Banana /Nendra bale : 1
Fresh boiled and cooled milk : 2 cups/Glasses
Cashew nuts : 2 to 3
Dates : 6 to 8
Honey : 1 Tablespoon

Method :

1. Remove pods from dates and cut into small pieces.
2. Remove banana skin and cut the fruit into small pieces.
3. Remove the outer layer of chiku fruits and remove the pods.

4. Now put all the ingredients to a mixi jar. Add a cup of milk and grind it into nice paste consistency.

5. Add another cup of milk and churn for a minute.
6. Put the ready milk shake to a bowl.

7. Add a tablespoon of honey and mix it well.

8. Put to the serving glass and serve.

9. Adding ice cubes just before serving is purely optional. (I have not added).

Note : 

Adding more water /milk to dilute the milk shake is optional. If you do add little more honey. Adding jaggery /sugar instead of honey and dates is optional. Adding more chiku fruits is optional.
Time : 10 Minutes 
Serves : 2 to 3 .

Onion - Avalakki Uppugari

Avalakki Uppugari/Quick Avalakki is one of the very famous dish from Udupi and Dakshina Kannada region. Any time you can prepare this Avalakki and enjoy. 

I remember those days I spent in Udyavara near Udupi. My doddamma and doddappa had paddy field and they used to grow paddy, cow peas, horse gram, urid etc, etc,  etc. There were some workers staying in near by our house. My doddamma was  kind hearted woman who used to prepare breakfast for all the workers who come in the early morning for work. This Avalakki Uppugari is very famous and every one's favourite. My doddamma never used onions and instead of that she used to add more coconut. 

Avalakki Uppugari and a cup of Chai goes hand in hand at any time of the day.

Wherever you go or in many Konkani Hotels this type of Avalakki chat is available even now. (Even in small villages).

 I have used onions and little fried shavige (Sev). Thin Avalakki, coconut, jaggery and coconut oil's seasoning is added and that gives a yummy taste to Avalakki Uppugari.

Let us see the recipe now :

Things Needed :

Thin variety Avalakki : 2 Cups ( 2 Handful)

Coconut :  3 to 4 Tablespoons

Jaggery : 2 Teaspoons

Salt : A little ( As required )

Rasam Powder : 1 Teaspoon

Thin variety of Sev : 1/2 Cup/5 to 6 Tablespoons

Seasoning :

Coconut Oil : 2 Teaspoons

Urid dal : 1/2 Teaspoon

Mustard Seeds : 1 Teaspoon

Red chilly ( Byadagi ) : 1 

Curry Leaves : 6 to 8 or little more leaves 

Method :

1. Clean thin Avalakki/Poha/ Aval and keep it aside.

2.Grate fresh coconut and keep it aside.

3. Remove the outer layer of onion and cut into small pieces.

4. Take a big bowl, add grated coconut, cut onions, rasam powder, salt and jaggery. 

5. Mix all the ingredients and add avalakki and mix it well.

6. Keep a pan add coconut oil, mustard seeds and urid dal. Cut red chilly into 2 to pieces and add.

7. Let mustard seeds splutter. Add curry leaves and put off the fire.

8. Add this seasoning to ready Avalakki mixture. Mix it well nicely with hand.

9. Put it in a serving dish and add little Sev on the top and serve.

Note :

This Avalakki should be served as soon as you prepare it. Or it turns soft and onion added avalakki is not good for health. Adding onion is optional. It adds to the taste. Adding grated carrots is optional. I have not added. You should use fresh coconut. It adds to aroma and softens the avalakki. Adding Sev is optional. You can add roasted groundnuts. 

Time : 10 Minutes 

Serves : 2 to 3.

Millet - Wheat Coriander Chapati

Millet/Sorghum and Wheat flour chapati is good for dinner, breakfast and as evening snack.
I have used millet flour, wheat flour, coriander leaves and little spices

Let us see the recipe now :

Things needed :

Wheat flour : 1/2 Cup
Millet/Jola/Sorghum flour (Fresh) : 2 Cups
Rice flour : 1/4 Cup
Salt : As required
Hot water : 1/2 Cup
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Coriander leaves : 3 to 4 Tablespoons
Curd :1 Tablespoon
Oil / Ghee : 2 to 3 Tablespoons

Method :

1. Put millet flour, wheat flour, rice flour, salt, garam masala, chilly powder and curd in a big bowl.
2. Wash and cut coriander leaves and add it to the flour bowl.
3.Add a teaspoon of ghee and hot water. let it cool a little.
4. Mix it well and add required water. Prepare soft chapati dough.

5. Divide them in to small portion. Roll them as round balls.
6. Keep little dry wheat flour in a small bowl.

7. Now dip a small portion of the dough and roll them as chapati.
8. Keep a pan on the fire and heat. Put rolled chapati and cook on both sides. Add little oil/ghee while cooking.

9. Millet - Wheat Coriander Chapati is ready to serve.

10. Serve with a cup of curd, pickle or any curry of your choice.

11. Repeat the same and prepare the remaining chapatis.
12. Add little ghee on the top of hot Coriander chapati just before serving.

Note :

The flour should be fresh or it is difficult to roll. Add more wheat flour if you find difficult to roll the chapati. Adding any other spices is optional. Adding more/less ghee/oil is optional.
Time : 30 Min
Serves : 2 to 3 .