Category Archives: Idli Stand

Idli Stand

Instant Rava Idli

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I had not even heard of rava Idlis before marriage. For me, Idlis meant either the regular idlis or sweet/ plain Idlis that we konkanis call mudho. Rava idli came into the picture as I started going to hotels with hubby and I became a huge fan of these unique kind of Idlis.

Little did I know that it would be so easy to make them at home. One try and I have never ordered them in restaurants after that. Almost 9 years later, I can now make these Idlis even in my dreams 😀 and it is in our regular breakfast menu.

I am sure most of you must be knowing the recipe but this is for those like me who did not know about it. Even if it helps one, I will feel it’s worthwhile. Happy cooking!

RECIPE:

Ingredients: (Makes around 8 to 10 Idlis)

1 Cup = 240 ml

1 Cup Rava / Sooji / Semolina

1/2 Cup Curd / Yogurt

1 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds/ Jeera

1/2 tsp split Urad dal

Few Cashews, chopped

Salt to taste

1 tsp Eno fruit salt (Substitute with 1/2 tsp baking soda + 1/2 tsp lemon juice)

Step by step recipe:

1. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, urad dal and cashews. Fry for few seconds.

2. Now add rava and fry on medium flame till it changes colour slightly and turns aromatic.

3. Immediately transfer to a bowl and allow it to cool.

4. Once cooled, add curd, salt and about 1/2 Cup water and mix well.

The consistency of the batter should be slightly thick to make good rava Idlis.

5. Now add eno fruit salt and mix once. Do not mix a lot. Just one even mix will do.

6. Put the batter into greased idli moulds and steam for 20 mins or till done.

7. Serve with a chutney of your choice or sambar.

Notes:

* Don’t make the batter very thick nor thin. For 1 Cup rava, it took me 1/2 Cup curd and 1/2 Cup water to get the perfect batter.

* After adding Eno fruit salt, you must immediately steam the batter. The batter cannot be stored after adding Eno fruit salt.

* You can however fry the rava in the seasoning and store in the fridge or freezer. Add curd, salt, water, Eno fruit salt when making Idlis and steam.

* Allow the fried rava to cool before adding curd. Else it might form lumps.

* As already mentioned above, you can substitute 1 tsp Eno fruit salt with 1/2 tsp Baking soda plus 1/2 tsp lemon juice.

* You can also add grated carrots and coriander leaves to the batter, like I have added here.

Dosa corner, Idli Stand

Mixed dal Idli/ Dosa

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In our house, we live on dosas and Idlis for breakfast. So anyday it’s either of these to kick-start our mornings. My kids love them instead of upma and poha. So I make these seasoned breakfast items only when I have a dosa batter in hand for them.

Mixed dal Idlis are very good for kids who don’t like dals in their “dal” form (like my kids). And it makes things easier when they love Idlis or dosas. High in protein and filled with nutrition, they are so soft and delicious that you will fall in love with them.

And this batter is very versatile. Apart from soft Idlis, you can make soft dosas or crispy dosas, the way your family likes them. That’s why these are my favourite. I grind the batter enough for two days. Make Idlis the first day and dosas the following day.

Hope you all try it too. Happy cooking!

RECIPE:

Ingredients:

1 Cup white Rice

1/2 Cup Urad dal

1/2 Cup Moong dal

1/2 Cup Toor dal

1/2 Cup Chana dal

Salt to taste

Oil to grease the idli stand

Note: Skip any dal if you don’t have. I usually don’t have chana dal. So I add 1 Cup Moong dal and 1/2 Cup Toor dal.

So basically 1 Cup rice. 1/2 Cup Urad dal and 1 1/2 Cups mixed dals.

Step by step recipe:

1. Wash well and soak the rice and dals together for 4 hours.

2. Drain the water and grind along with little water and salt to a fine paste.

3. Ferment this batter by keeping in a warm place for 8 hours or overnight. In cold places, it will take atleast 12 hours to ferment well to make soft Idlis.

The well fermented batter

4. Grease the idli plates very well with oil. Else the Idlis will stick to the pan since it’s a mixed dal Idli. Pour the batter into the plates.

5. Steam for 20 mins or till done.

6. Allow it to cool slightly before you remove the Idlis as else it will stick to the idli plates. Enjoy Idlis with chutney of your choice.

7. If making soft dosas, spread them thick and you will get dosas like these.

8. For making crispy dosas, spread them like regular dosas and cook till the underside turns brown and add ghee or oil to cook till it turns crisp.

See how crispy they turn out. My daughter loves these crispy dosas.

Notes:

* As I mentioned earlier, if you don’t have any particular dal then just skip it and add 1 Cup of the other dal. Like

1 Cup Rice, 1/2 Cup Urad dal, 1 1/2 Cups of mixed dals.

This should be the ratio.

* For dosas, you need not ferment the batter so much. Even 6 hours will suffice but for Idlis, they should ferment really well for soft Idlis.

* I make Idlis the first day. Refrigerate the batter and make dosas the second day. So breakfast for two days sorted.

* Also, grease the idli plates well with oil before steaming and allow to cool a bit before removing the Idlis. Else they will stick to the plates.

Idli Stand

Instant Oats Idli

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Click on the image to PIN the recipe on Pinterest

Ever since I uploaded the Instant Poha Idli recipe, I have been getting messages about the ingredient Rice rava or Idli Rava which is not readily available everywhere now. So I decided to share yet another instant idli recipe which I make on a weekly basis with normal rava and oats. It turns out delicious and my kids love it.

RECIPE: (Learned from Shobana Rao of Cooking with Shobana)

Ingredients: { Makes about 13 idlis }

1 Cup = 240 ml

1 Cup Sooji Rava/ regular upma rava/ Semolina

1 Cup Instant Oats

1 Cup Curd/ Yogurt

Salt to taste

A pinch of pepper powder (optional)

1 sachet of Eno fruit salt (or 1 tsp)

Step by step recipe:

1. Take Sooji Rava in a bowl.

2. Add instant Oats, curd and salt.

3. Mix well adding little water as needed. Don’t make the batter thin nor very thick.

The batter should be slightly thick. Like regular idli batter. Don’t make it thin.

4. Now add eno fruit salt and mix once.

5. Pour into idli molds and steam immediately for 20 mins.

6. Serve hot with chutney of your choice.

Notes:

* Use only instant Oats for this recipe and not rolled oats. No need to powder oats for this recipe. If using rolled oats, powder it before using.

* 1 tsp Eno fruit salt can be substituted with 1/2 tsp Baking soda and 1/2 tsp Lemon juice.

* Also no need to roast the sooji. Mix everything and you are done.

* I don’t add pepper powder ever since I started making for my kids. You can skip it for plain oats Idlis.

* I have served it with Pudina lehsun chutney.

* Here is the compilation of all my Oats recipes – Oats recipes Compilation.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

Click on the image to Pin the recipe on Pinterest

Idli Stand

Instant Poha Idli

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It has been long I have not penned down any recipe on the blog but my husband has been pestering me to not leave this first baby of mine for the next two babies who take up all my time now. So here goes a very easy, simple recipe of Instant Poha idlis.

My 5 year old ( I am sure all kids do that) has this habit of demanding me foods at odd times and not this or that. She’s very clear about her choice. Like one night she came at 8 pm demanding white idlis. No matter how much I explained to her that idlis take soaking, grinding, fermenting, she wanted white idlis as she was having a high craving for them it seems. 😅

So as my mommy brain worked overload, I remembered these Instant Poha idlis by Roopa Bhandary akka. Quickly made it with her favourite chutney and there was a happy girl. My one year old also loved it.

So ever since these idlis have become a regular fare in my kitchen since its a kid approved one (parents know how important that is) and here I am sharing it with all of you.

Hope I can share more recipes. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 13 idlis}

1 Cup = 240 ml

1 1/2 Cup Idli Rava/ Rice Rava

1 Cup thin Poha/ flattened rice

1 Cup Curd/ Yogurt

Salt to taste

Step by step recipe:

1. Take Idli Rava in a mixing bowl.

2. Add thin poha, curd and salt to it.

3. Mix well and add little water if needed to bring the batter to idli batter consistency.

4. Pour the batter in idli moulds and steam for 20 mins or till done. Serve hot with chutney of your choice.

Notes:

* This idli does not taste like regular idlis and the texture is also different but definitely a good option when we need to make something quickly as it needs no soaking , grinding or fermenting.

* Use thin Poha and not thick Poha to make these idlis. If using thick Poha, soak it for about 15 mins in the curd and then blend to a fine paste before adding to the idli rava.

* Serve with a delicious chutney and I am sure your family will love it like mine does.

* Here is my Tomato chutney recipe. Goes really well with these idlis.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!