Tag Archives: no rice idli

Barnyard Millet idli | No rice Idli recipe

What does breakfast mean to you? I am sure we have our own choices when it comes to breakfast dishes. For some, it may mean just to have a cup of tea or coffee with toast or a bowl of cornflakes with milk or even just fruits to start the day while for some it may be a typical Indian style breakfast (guess for who? πŸ˜¬πŸ˜†). I realized the importance of breakfast during our trip to Singapore and Thailand few years back.

The hotels we were staying had an amazing in-house restaurant serving “free” buffet breakfast (make my trip deals πŸ˜„) every morning of our stay. The first couple of days, I was super excited looking at the magnificent spread of assorted breads, freshly baked aromatic cinnamon buns and raisin rolls (fav fav ❀️❀️), croissants lathered with butter, tasty mashed potatoes with kidney beans, variety of fresh fruits and juices along with a live counter of the most delicious waffles. These were among the vegetarian options and I remember, I was more excited than my daughter to see the goodies. 😍😬

But that excitement lasted exactly for two days and after that, I started craving for my idli – dosa – chutney – poori – bhaji – upma – poha and that made me realize where my food roots belong too. For me, breakfast meant this and I could never survive on continental style of breakfast for long (unless it was the only option to stay alive of course πŸ˜‚πŸ˜‚). We were lucky that both Singapore and Thailand had many Indian options available and we would have a second “proper breakfast” there daily. Some fun memories those are! πŸ˜„

Coming to today’s post, this is what my kind of breakfast looks like. Idlis made with Barnyard millet and Urad dal with coriander leaves chutney. Filling, healthy and so so delicious. Once we eat it, we get fueled up for the day and there are no snack pangs in between which is very necessary not only for weight loss but also to avoid junk food binge.

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I learned this combination from my dearest Vinaya Prabhu Akka who is an inspiration for me. Her site is a treasure trove of amazing vegetarian recipes and I am so happy to have tried this idli and chutney from her recipe collection. She is not only very talented but also encourages all of us so well that we are indebted to her for her love and support. ❀️❀️

The food group that we belong to, whose admin Vinayakka is, turns 1 and we are dedicating a day to her recipes. So this is my contribution, a tribute to her for being such a wonderful person and managing the group so well. We are one big family now and it’s all due to her. Hope you like my post, Akka. ❀️

These idlis come out so soft that you cannot say it does not have rice at all. My kids loved them so much that on their request, I made them on 2 consecutive days last week. Such is the flavour combo of this idli- chutney.

Do try them and you will surely love it. Happy and healthy cooking! ❀️

Thank you so much Vinaya Prabhu Akka for the recipe. πŸ™

RECIPE:

Adapted from: Vinaya’s Culinary Delights

Ingredients: { Makes about 26 idlis }

1 Cup Urad dal (I used split ones)

1 1/2 Cups Barnyard Millet

Salt to taste

{ Barnyard Millet is called Varai in Konkani, Kuthiraivali in Tamil, Sanwa in Hindi and Kavadupullu in Malayalam }

Step by step recipe:

1. Soak Urad dal and Barnyard millet separately after washing them well for about 3 hours.

2. Now drain water from the Urad dal completely and grind with about 1 cup water to a smooth paste. Add drained Barnyard millet to it.

3. Grind to a slightly coarse paste. Add to a bowl along with salt. Keep for fermentation at room temperature for about 8 hours or overnight.

4. While making idlis, pour into greased idli moulds. Please note that the batter does not rise much like regular idli batter but idlis do come out soft. So don’t worry if the batter has not risen after fermentation.

5. Steam in idli steamer for 15 to 20 mins or till done. A knife inserted in the center of the idli should come out clear and free from wet batter.

6. Allow it to cool slightly and then remove from the moulds using a knife or back of a spoon. Serve with a chutney of your choice.

Notes:

* I served them with Roasted gram dal and coriander leaves chutney. Tastes amazing with this chutney.

Click on the image for the recipe.

* Do not grind the Barnyard millet smoothly. Just keep it slightly coarse to get perfect texture of the idlis.

* The fermented batter does not rise much. But don’t worry about it. The idlis will still be soft.

* The original recipe of idlis were made in grinder while I made in mixer. But still the ratio of Urad to Barnyard millet gave me very soft texture of idlis.

* I used Manna brand of Barnyard millet as it is readily available here in Qatar. For readers living here, I buy them from Lulu hypermarket or Grand hypermarket in Wakra.

Click on the image to Pin the recipe on Pinterest.

Here is my Compilation of all my no rice dosa recipes.

Urad – Rava Idli | No rice idlis

When I was thinking about more varieties of idlis after Broken Wheat Idlis, I was reminded of these Rava idlis using Urad dal which is made at my husband’s place on Pooja days as it does not contain rice (rice is avoided for breakfast during Pooja or fasting days). I realized how I had forgotten to blog about these basic and most made idlis in Konkani households.

So as I am sharing this recipe with all of you, my son is sleeping in my arms completing his evening sleep. This boy who is only 2 years old brings so much joy in my life that I feel so blessed. πŸ™ During evenings, when the husband is at work and my daughter goes out to play, he and me have some “us” time. We have our discussions with him sitting on my lap, about birds and kids playing outside. (He has got my bird love genes 😍). He looks at me with his gleaming bright eyes, smiling and pulls my cheeks saying “Amma, mogu mogu” (meaning love you, love you 😍😍) and showers me with kisses. πŸ˜„

I had never imagined a child can be so expressive in love and so attached. My daughter was never this way but this boy is very different. I think it’s God’s blessings so that I don’t feel lonely being at home most of the time. He does not leave me alone at all and even sits with me when I cook. Loves hugging me and I sometimes feel I need that hug more than him. 😍 Thus is my love story with my son. ❀️

Here’s sharing his favorite idlis or Iddi like he calls it. Hope our love remains always and fills my heart like this. ❀️ Some motherhood touch to this blog today with teary eyes (can’t stop being emotional 😬). Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Rava / Semolina / Sooji

1 Cup Urad dal (I use split ones)

Salt to taste

Oil to grease the idli plates

Step by step recipe:

1. Wash well and soak the Urad dal in enough water for about 4 hours. Drain and using about 1 Cup water, grind to a smooth paste. I grind in my mixie, not grinder.

2. Dry roast the semolina till it turns hot. No need to brown it. Just roast till it turns hot and aromatic. Keep aside to cool.

3. Add this to the Urad dal batter and mix well with hands to ensure a lump free batter. Also add about 1 and half cups water along with salt to bring it to idli batter consistency (thick yet free falling).

4. Ferment for about 8 hours or overnight by keeping the batter at room temperature. Might take longer in cold weathers. When the batter ferments, it might become thick as semolina absorbs a lot of water. Add about 1 or 2 spoons of water to make it little loose if it’s very thick.

5. Steam for 20 to 25 mins or till a knife inserted in the center of the idlis come out clear.

6. Remove and serve with a chutney of your choice.

Notes:

* These idlis take slightly longer to steam than regular idlis. So steam really well. Else it will be lumpy inside.

* I use mixie to grind. Hence used 1:2 ratio of Urad dal to rava. If using grinder, use 2 and 1/2 Cups Rava for 1 Cup Urad dal.

* No need to brown the rava while roasting. Just fry till it turns aromatic. Cool well and then mix.

* It took me total 2 and 1/2 Cups water while making the batter and 2 spoons of water the next day to get perfect idlis. In these idlis, water is very important as semolina absorbs a lot of water. Make sure the batter is loose and not very thick, else you will get hard idlis.

* I served these idlis with Hing Chutney. Just grind 1 Cup Coconut with a pinch of Hing powder, 4 long red chillies, 1 tsp Tamarind paste, salt and water to a smooth paste. You can season the chutney using mustard seeds and curry leaves if needed.