Tag Archives: no rice idli

Jowar Idlis | Idlis with Urad dal and Jowar flour

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Had been wanting to add this recipe on the blog since long and so glad I am finally writing this today. As mentioned in my last couple of blogs, my daughter’s school has started. So after sending her in the morning and finishing breakfast for the rest of us, I get some free time to do what I love to do. ❀️

So I have been making some fun reels on Instagram combining my kids’ videos and pictures with my favorite songs in the background. Love how they come out. ❀️ You can check them in my Insta handle @healthycookingwithmitha if you want. Some cute memories from my life. 😍

After my daughter comes in the afternoon, I get busy with feeding her, helping her with her homework and also taking tuitions for a boy who comes for an hour every evening. Love teaching the boy and I am learning so much new from the current syllabus too. Post that follows my outdoor walks and playtime with the kids which refreshes me a lot. Early dinner and a good 8 hours sleep too which gives the required rest to my body. This is how my day passes nowadays and enjoying it a lot. ❀️

Coming back from my life to these idlis πŸ˜€, after Ragi flour, Jowar flour has been accepted well by my kids and these idlis are what I make regularly for them. They turn out super soft, really tasty and are very nutritious as well. Hope you all try and love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 20 idlis }

1 Cup Urad dal ( I use split ones )

2 Cups Jowar flour/ Sorghum flour

About 1 Cup water to make the batter

Salt to taste

Step by step recipe:

1. Soak 1 Cup Urad dal in enough water for about 4 hours. Drain the soaked water and grind using fresh water to a smooth paste. Add as little water as possible while grinding. Pour into a large preferably steel vessel.

2. Now add 2 Cups Jowar flour into the batter.

3. Now add about 1 Cup water and make a thick batter free from lumps. The amount of water to add depends on the consistency of the Urad dal batter. I make a very thick Urad batter. So it takes me 1 Cup water to bring the batter to thick consistency. Add salt, mix well with hands and keep aside covered for fermentation for atleast 8 hours.

4. After fermentation, pour the batter into greased idli moulds.

5. Steam for 20 mins or till a knife inserted in the center of the idli comes clear.

6. Serve hot with a chutney of your choice.

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Notes:

* I make a simple ginger chutney with these idlis. Grind about 1 Cup Coconut with 3 green chillies, a small piece of ginger, a tsp of tamarind paste, salt and water to a smooth paste. Season mustard seeds and curry leaves in coconut oil and pour over the chutney. Mix well.

* The ratio of Urad to Jowar flour is perfect for me as I grind in mixie. For those of who grind in grinder, you may need a little bit more of the Jowar flour as in grinder, the Urad batter is more.

* An important tip while making these idlis is to NOT add much water both while grinding the Urad dal and also while mixing the Jowar flour. Add water to make a thick batter, thicker than dosa batter. If made a thin batter, the idlis don’t come out as fluffy but you can still make dosas from it.

* This batter can also be used to make dosas.

* I also make Jowar flour dosas. You can check the recipe here – Jowar flour dosas.

* These bhakris from Jowar flour also come out very tasty – Jowar Vegetable Bhakri

* For all Millet recipes – MILLET RECIPES

* For all Idli recipes – VARIETY IDLI RECIPES

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Split Green moong – Urad dal idli | No Rice Idli

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Summer vacations are about to begin here and this is the last week of online classes for my daughter. Many people we know are travelling to India and even though I am happy for them, it is making me homesick. Sometimes no matter how much you explain to your mind and heart, it fails to listen. Missing people you love is the worst kind of heartache which does not go away until you meet them.

My Amma has been telling me how safe I am here and I truly accept that. But on days when I am down, all I want is to go to Amma, sleep on her lap and just listen to her talk. That’s the most comfortable place on Earth and I really miss it. ❀️

With all this going on, blogging was the last thing on my mind, but today morning I had a heart to heart talk with my best friend, Sunanda who suggested me to focus on the blog for some relief. Talking to her really brought peace in me and I decided to think only about positives as much as possible. Really blessed to have her in my life, who is with me in all my ups and downs in life since many years. As is said, you don’t need the whole world, just handful of friends who support and love you is more than enough. ❀️

After this emotional talk, here’s sharing my kids’ “green idlis”. πŸ˜€ For them, Mallige Idli is “white idli” , Ragi Idli is “chocolate idli”, Pumpkin idli is “yellow idli” and so on.. so these are their green idlis as it’s made of green moong even though it’s a mix of green and brown in colour. The idlis come out soft and delicious with the flavour of moong in it. Do try for a change and I am sure you will like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { 13 idlis and about 6 dosas }

1 Cup Split green gram / green moong dal with skin

1/2 Cup Split Urad dal

Salt to taste

Step by step recipe:

1. Take Urad dal and Moong dal separately in two vessels.

2. Wash atleast couple of times till water turns clear. Now soak in enough water for atleast 2 to 4 hours. Look at how much moong gets increased in size on soaking.

3. Now, first grind Urad dal with little water to a smooth paste. Pour in a vessel.

4. Now grind moong dal with little water to a smooth paste. Pour into the same bowl as Urad dal paste. Mix well adding salt.

5. Ferment overnight or for atleast 6 hours. Look at how well the batter ferments.

6. Mix well and add into greased idli moulds.

7. Steam in idli steamer for about 20 mins till a knife inserted in the center of the idli comes out clear.

8. Allow it to cool slightly. Remove and serve with a chutney of your choice.

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Notes:

* I have served them with my Amma’s style Tomato chutney and it makes a great combination.

* Dosas from this batter comes out very crispy. Here is the picture.

* You can also make these idlis with regular yellow moong dal like I make these Urad Moong dal idlis.

* I also make whole moong idlis. You can check the recipe here – Whole moong idlis.

* You can check all my idli recipes here – Idli recipes.

* My last blog was with split green moong too – Split Moong Curry

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.

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* 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.

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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.