Kanchipuram Idli

Ingredients

Rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram
dal – 1 cup

Poha/rice flakes – ½
cup

Fenugreek seed – ½ tsp

Salt as per taste

Ginger – 1 tsp

Turmeric powder – ½
tsp

For tempering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Chana dal – 2 tsp

Urad dal – 2 salt

Cumin seed – 1 tsp

Whole pepper – 2 tsp

Asafoetida – ¼ tsp

Few curry leaves

Method

Wash and soak rice,
par boiled rice and urad dal in water for 3 to 4 hours. Soak rice flakes in
water for half an hour.

Blend it in a
blender along with rice flakes. Cover
and let it ferment for 10 to 12 hours.

Next day to it add
ginger powder, turmeric powder and salt. Mix it well and temper it with the
ingredients given.

Take idli mould. Grease
it with oil and pout the batter. Steam it for 10 to 12 minutes. Serve hot with
coconut chutney.

Instant Rava Idli | Suji Idli | Soft and Spongy Semolina Idli

Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp

For tempering
Mustard seed- 1 tsp
Gree chilli- 1 chopped
Urad dal - 1 tsp
Black pepper crushed - 1 tsp
Few curry leaves

Method
Heat oil and temper with the ingredients given. Then add semolina and roast for few seconds.
Remoe in a bowl and to it add yogurt, baking soda and salt and little water. Mix well.
Let it rest for 10 to 15 minutes. In the meanwhile, if it becomes thick add little more water.
Grease idli mould with oil and pour the batter.
Steam for 10 to 12 minutes and remove and serve hot with chutney.

How To Make Soft Idli With Chutney Recipe

Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp


For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves

Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.

Cover and let it ferment for 8 to 10 hours or overnight.

When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.

Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.

Serve with idli.

Ragi Idli (Millet Flour Idli)

Ingredients
ragi flour - 1 cup
idli rawa - 1 cup
black gram dal/urad dal - 1/2 cup
fenugreek seed - 1/4 tsp
baking soda - 1/4 tsp
salt - as per taste

Method

Soak idli rawa in water for an hour. Soak urad dal in water for 3 to 4 hours along with fenugreek seeds. Blend urad dal into a fine paste and mix with ragi flour and idli rawa. Leave it to ferment for 8 to 10 hours.
Add baking soda and salt and mix well. Grease idli maker with oil and pour this batter. Cook for 10 minutes and remove and serve hot with chutney.