Idli 65 | Chilli Idli | Fried Idli | How to Make Idli 65 With Leftover ...

Ingredients

Idli – 5 to 6

Ginger garlic paste
– 1 tsp

Chilli powder – 2 tsp

Cumin powder – 1 tsp

All purpose flour –
¼ cup

Yogurt – 1 ½ tbl.sp

Juice of half lemon

Food color – optional

Salt as per taste

Few curry leaves
for tempering

Method

Cut idli into 4
pieces.

In another bowl,
add all the ingredients given. Mix well by adding little water. Add this idli
pieces to it and mix it well. Let it marinate for half an hour.

Deep fry in hot oil
and remove in tissue paper.

Temper it with
curry leaves and serve hot.

Tri Color Idli

Ingredients
rice - 1 cup
parboiled rice - 1 cup
urad dal,black gram dal - 1/2 cup
fenugreek seed - 1 tsp
salt - 1 tsp
cooked rice - 1 cup
carrot - 1
red chilli - 1
spinach leaves - 8 to 1
green chilli - 1


Method
Soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours. Blend this to a fine paste along with cooked rice. Let it ferment for 8 to 10 hours or overnight.
Take two bowls and put little batter in each bowl. Make a paste of carrot and red chilli and mix in one batter for orange color. Make a paste of spinach leaves and green chilli and add to the other. Mix it well for green color. Now take idli mould. Grease it with oil and pour different color batter in each mould. When cooked you will get idli in three colors green, orange and white. Serve hot with chutney.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

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

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Masala Idli Recipe

Ingredients
idli - 12
onion - 1
capsicum - 1/2 
ginger green chilli paste - 1 tsp
asafoetida - a pinch
mustard seed - 1 tsp
urad dal - 1 tsp
few curry leaves
sambar powder - 1 tsp
red chilli - 2
half of lemon
corriander leaves for garnishing

Method
Cut idlis into small pieces.
Heat oil in a pan and add mustard seeds, urad dal, when it splutters add few curry leaves, red chilli  and saute for a minute. Add ginger and green chilli paste and saute till the raw smell goes and then add onions and saute till it becomes soft.  Add asafoetida, sambar powder, capsicum and stir fry for few seconds. Add idli pieces and mix well till all the idlis are coated well.
Sprinkle lemon juice on it and garnish with corriander leaves.

Idli 65 Recipe

Ingredients
cooked idlis - 12
all purpose flour - 1 cup
corn flour - 2 tbl.sp
salt and pepper as per taste
soya sauce - 1 tsp
tomato ketchup - 2 tbl.sp
green chilli as per taste
one small piece of ginger
food color

Method
Cut idlis into small pieces.

First make a batter of all purpose flour, corn flour, salt and pepper and food color by adding water. Make a smooth batter.

Dip idli pieces into it and deep fry in oil. Remov e and keep aside.

Heat oil in a pan, add green chilli and ginger and cook for a minute, then add soya sauce and tomato ketchup and add all the fried idlis. Mix well and serve.

Chilli Idli

Ingredients

Few Idlis 

Onion – 1 chopped

Ginger – 1 tsp

Garlic – 1 tsp

Soya sauce – 1 tsp

Green Chilli sauce – 1 tsp

Tomato ketchup – 3 tbl.sp

Capsicum – 1 chopped

Corn flour – 2 tsp

Salt and pepper as per taste

Spring onion leaves for garnishing

Method

Dissolve cornflour in cold water.

Deep fry idli in oil till golden brown in colour.

In another pan, heat  1 tbl. Of oil, add chopped ginger and garlic and sauté for few seconds and then add onions and fry for a minute, then add soya sauce, green chilli sauce, tomato ketchup, salt and pepper.

Add 1 cup of water or vegetable stock and bring it to boil.

Add cornflour paste to it to make it little thick and again stir and cook for a minute.

When it starts boiling,  remove from fire.

In a bowl, place this fried idlis and pour this gravy on it and garnish with spring onion leaves and serve.

Rava Idli