teachingemails

Sandwich Idlies

Ingredients

Note: All ingredient quantities are approx.Ingredients: Left-over idly batter or fresh idly batter
1 Onion choppedCilantro chopped (desired quantity)
2 green chillies finely chopped
1 tsp mustard seeds
2 tbsp oil
2 tsp urad dhal
pinch of asafeotida

Method

1. Mix chopped onion, cilantro, green chillies with idly batter.
2. Season it with mustard seeds (fried in oil) urad dhal and asafeotida.
3. Mix all ingredients well and pour it into the sandwich maker till the rim.
4. If desired ghee could be applied on the sandwich maker before pouring the batter.
5. Usually gets done in about 10 mins or wait till turns golden brown (not necessarily crispy).
6. Serve it with south Indian dosai chilli powder.


Try it out.
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Dahi-Idli

Ingredients

7-8 Left over or fresh made Idlis.
1/2 cup Curd.
1/2 tsp Mustard seeds.
Coriander leaves.
2 tsp Oil.

Method :

1. Cut the Idlis into small pieces.
2. Fry till becomes brown on both sides.
3. Add curd to the fried idlis and mix well.
4. Season with mustard seeds and coriander leaves.


Can serve it either cold or just as it is.
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Rava Idli

Ingredients

Idli Rava
3 cupsUrid Dal
1 cup

Method

1. Soak Idli Rava and Urid Dal separately for 5 hours
2. Grind urid dal
3. Drain the water from the Idli Rava
4. Mix urid dal and idli rava
5. Add water to idli consistency. Let it stay overnight.


Next day you can have soft Idlis.
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Special Idly

Ingredients

Idli Rice (boiled)-5 cups
Whole Urad Dhal - 1 cup
Fenugreek seeds - 2 tsp
Salt to taste

For Seasoning:

Chopped Green Chillies
Ginger
Curry leaves
Cashewnuts
3 tsp Coconut grated
3 tsps Soaked Channa Dhal
2 tsp Hing (powder)
2 tsps Black Pepper Corn

Method:

1. Soak rice overnight separately.
2. Soak urad dhal and fenugreek in the morning for 3 hours.
3. Grind soaked rice separetly to a coarse consistency (rava consistency).
4. Grind urad dhal to a fine paste till fluffy and soft.
5. Mix both the dough together along with required amount of salt. Keep it for 5-6 hours for fermentation.
6. Mix all the seasoning ingredients to the dough prepared. Pour this dough in the idli mould and steam it for 7 -8 minutes.
7. Serve with any chutney.
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Idli

Ingredients

4 cups (heaped) - raw long grain rice
1 cup (heaped) and 1/2 cup - split urud dhal (even the split white variety serves the purpose)salt to taste.

Method

1. Pressure cook (With the weight on)the rice without adding water in the rice for 5 minutes.
2. Allow the pressure to subside on its own.
3. Then add lukewarm water to the rice and soak it for 4 hours.
4. Just an hour before grinding, wash and soak the urud dal.
5. First grind the urud dal in the mixie.
6. Then grind the rice to a fine consitency. Not too fine as a paste of course.
7. Mix the two and add the required salt.
8. Mix thoroughly.
9. The final batter should not be too thick or too watery.
10. Allow the batter to ferment for atleast 12 hours.
11. Then prepare the idli in the usual manner and really soft idlis will be got.
12. This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice.