Showing posts with label idli. Show all posts
Showing posts with label idli. Show all posts

Thursday, July 5, 2018

Boiled Rice Idli ( ಕೊಚ್ಚಕ್ಕಿ ಗಿಡ್ಡೆ )

Boiled rice idli is one of the traditional dish of South Canara.
We call this idli as Kochige Gidde. Boiled rice idlis are good for breakfast and Snack in the evenings. No need of urid dal or fermentation for this type of idli.


I have used only boiled rice (boiled rice from South Canara), fresh grated coconut.
Kochige gidde can be prepared using raw rice and boiled rice also.
It is always better to soak boiled rice in boiling water, so that the rice will be well soaked and grinding becomes very easy. Fresh coconut adds to the taste and gidde taste yummy.
Let us see the recipe now :

Things  Needed

Boiled Rice : 2 Cups
Coconut : 1 Full cup ( 1/2 Coconut )
Salt : To taste

 Method :

1. Wash and soak boiled rice in boiling water for over night or 5 to 6 hours.

2. Grate coconut and keep it aside.
3. Drain all the water from soaked rice and grind it with grated coconut.Let it be like medium size rava consistency. Add required water while grinding.

 4. Remove the batter from the mixi jar and add salt. Mix it well.

5. Wash idli plates and apply oil/ghee to each idli mould.
6. Mix the batter nicely and pour a ladle of idli batter to each idli mould.
7. Keep a pressure cooker/idli cooker on the fire. Put some water. Let it get heated.
8. Arrange the idli plates and keep it in the cooker and cook for 20 to 25 minutes.
9. Remove the idlis from the idli plates and put it in a serving dish.


10.Serve hot boiled rice idli with ghee/coconut oil and jaggery/any side dish of your choice.

 Note :

 The batter need not be fermented. No need to use any urid dal. You can grind the batter at night and keep it in the fridge. Use of more coconut not only adds to the taste, it also helps the idli to be soft. These idlis are not that soft as normal urdi dal idlis.
Time :  5 to 6 Hours to soak the rice + 5 minutes to grind (Mixi jar) + 25 minutes to cook
Serves : 3 to 4 .

Wednesday, June 6, 2018

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 ...

Thursday, June 5, 2014

Capsicum topped Rava idli & Mango Chutney

 Rava idli is a healthy snack. Idli can be eaten for breakfast, as snack in the evening or at night for dinner. This time I wanted to give a twist to  rawa idli . Instead of idly plates  I used deep round plates to steam idli. Little changes in the dough too.

 Lets see some benefits of Rava (Semolina) and capsicum.
Rava is made from durum wheat and it contain iron and potassium. It is a good source of two vital vitamins E and the B group. Both the vitamins are essential for good immunity from disease. Semolina contain minerals like phophoorus, zinc and magnesium which are essential for bones and nervous system.
Capsicum is rich in vitamins and an effective cure for many disease. Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains Vitamin A which is good for eyes and helps to prevent eye diseases. Capsicum helps in treating pain related diseases. Eating capsicum helps to burn calories. It reduces the weight. It prevents indigestion. Capsicum helps to regulates blood pressure and lowers cholesterol.
Here is a recipe of Capsicum topped Rava
 Idli with Mango Chutney .

 Ingredients :

Medium size Rava : 3 Cups.
Sour Curd : 2 To 3 Cups.
Coriander leaves : 2 to 3 Table spoons.
Curry leaves : 6 to 8
Green Chilly : 1 
Capsicum :1
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Salt : According to taste
Eno Salt : 1 Tea spoon (full)


Method : 

1. Dry roast rawa on medium flame till the raw smell disappear and leave it for cooling.

2. Wash green chilly, coriander leaves, curry leaves. Wash capsicum and cut it into very small pieces.

3. Take a big bowl and put cooled rave. Put 2 glasses of curd and salt. Mix it well.


4.Grind green chilly, curry leaves and coriander leaves with little water .
5. Add ground mixture to the dough prepared.


6. Mix it nicely and leave it for 5 minutes. Add some more curd or butter milk if needed.

7. Now grease round plates with ghee or oil. and keep it aside.
8. Put some water in idli cooker or pressure cooker and keep it ready.

9. Now add Eno salt to the rava idli dough and mix it well and pour it to the greased plates.

10. Keep these idli plates in the pressure cooker and cover the lid.
 11. Steam idli for 15 to 20 minutes and put off the gas.

12.Keep a pan on the fire and put oil and heat.
13. Put cut capsicum to the hot oil and fry till they turn crispy.

14. Now take out steamed idli from the cooker and keep it out.
15. Pour fried capsicum on the top and spread it round on the idly base.


16. Cut them and place them on serving plate and serve with any chutney or side dish you prepared.

Note :

You must roast rava nicely to get better idli. You can use grated carrots instead of capsicum. Add sour curd to get good idli. You can add cooking soda instead of Eno. 1/4 tea spoon soda will be perfect.  You can add coconut.

Totapuri raw Mango and Copra (dry Coconut) chutney.
Wash and cut tothapuri mango. Grate coconut or cut it into pieces. Now add 2 green chilly, little coriander leaves, ingh and salt along with mango pieces and copra and grind it nicely. Shift this chutney to a serving bowl. Serve Rava idli with Mango chutney.





Time : 40 Minutes (including roasting, steaming).
Serves : 6 People

Friday, February 21, 2014

Oats - Rava Idli with Ground Nut Chutney

Oats Rava idli is a main course dish and it is prepared using Oats, Rave (Semolina) and curd. Rava idli is a variation of the popular South Indian breakfast item "idli". Idli is prepared with medium size rava normally.

Rava idli is a speciality of the state of Karnataka in India and mainly popular dish in Udupi restaurants. The story behind the invention of Rave Idli is very interesting. One of Bengalooru's famous hotels, Mavalli Tiffin Rooms (MTR) claims to have invented this Rava Idli. According to Mavalli Tiffin Rooms, during World War 2, when rice, which is the main ingredient used in idli was scarce, these hotels used semolina instead of rice and that was a great success. Even now Mavalli Tiffin Rooms Rava Idli is very famous and maintains the same good standard.

Rava is a popular ingredient in Asian cuisine and popular in Western Cusine too. Semolina is made from durum wheat and its high gluten content. It is digested slowly and helps us from over eating.
Some of the benefits of Rava are that

  • Rava contains potassium and improves kidney function. 
  • Semolina is a good source of two vitamins (E and B). 
  • Semolina helps us to lead an active lifestyle. 
  • Semolina is a quick and nourshing source of enegry. 
  • Semolina contain phosphorus, zinc and magnesium are beneficial for the bones and nervous system.

Oats are source of dietary fiber - A few important points about Oats are

  • This fiber contains a mixture of about half soluble and half insoluble fibers. 
  • Soluble fiber helps in lowering the blood cholesterol. 
  • Oats also contain iron, magnesium and vitamin B1. 
  • Oats enhance immune response to infection. It stabilizes the blood sugar.


Here is a recipe of Oats Rava idly 
Oats adds softness to rava idly and in this way we can use oats and get the benefits from it. Oats Rava idli is soft and tasty. It can be prepared for breakfast, as snack or even for dinner too. You can have Oats Rava idli with Sambar or Sagu (thick vegetable curry with spices), or any kind of chutney, chutney powder or even pickle.

I am sure all age groups will definitely enjoy eating this idli.

Ingredients :

Rava (Semolina) : 2 Cups
Oats : 2 Cups
Curd : 1 Cup
Salt : to taste
Eno Salt: 1 Tea spoon
Curry leaves : 1 handful
Coriander leaves : 2 to 3 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid dal : 1 Tea spoon
Oil : 1 Tea spoon
Green chilly : 1
Water : Required
Coconut:  2 Table spoons (optional)
Carrot : 1


Method

  1. Wash and cut green chilly, curry leaves and coriander leaves. Grate carrot.
  1. Dry roast Oats for 3 to 4 minutes and allow it to cool and dry grind it.

  1. Now keep a pan on the fire and heat.
  2. Add oil, mustard seeds and urid dal.Add curry leaves and green chilly.
  3. Add rava and fry for 3 to 4 minutes.

4. Put all the ingredients (green chilly, coriander leaves, carrot, curry leaves) together and add salt.

5. Add ground oats, roasted rava and salt, mix it well.



6.  Add Curd or Butter milk 




7.  Wash and apply oil to all the idly plates.
8.  Keep a pressure cooker or Idly cooker on the fire and put 2 glasses of water. 

9  Now add a tea spoon of Eno to the rava idly dough and mix it nicely. 



10. Put a spoon of idli batter to all the idly plate immediately and cook idli for 8 to10 minutes.
 


Serve hot idli with the favorite Chutney or Sambar you have prepared.

Put a spoon ghee on HOT OATS-RAVA IDLI before serving (optional).

Note :

Must roast the rava till the raw smell disappear. Roast on medium flame and be careful not to burn the rava. The curd should be savour to get the best result. Do not use lot of water to dilute the curd. You can also use coconut, grated carrots and peas. Mix it at the end and put the batter to the plate.Do not keep the batter after adding Eno salt. (Idli turns hard).

Serves :  4 to 5
Time : 20 minutes

  Ground Nut Chutney :

Roast 2 to 3 table spoons of ground nuts and green chillies and leave it for cooling. Grate coconut (1 cup) and mix roasted ground nuts, green chilly, a small marble size tamarind and 2 green chilly. Use little water and grind it nicely till paste. Shift the chutney to a serving bowl. You can also add spurt mustard and curry leaves to the chutney.
Note : Do not remove the outer skin of ground nut after roasting. Adding more chilly is your option.
Adding coconut is also left to the option. You can also use coriander leaves and curry leaves while grinding.

Time : 5 minutes.
Serving : 4 to 5 

Roasted Ground Nuts and Green Chilly

Fresh Coconut and tamarind

Ready to Serve Chutney

Here are some of the other recipes for Chutneys