20 SCHEZWAN IDLI

Schezwan Idli


An other interesting recipe using leftover idlis in Chinese style. Can be had as a meal or snack. This is a slight variation of Idli Manchurian recipe. The addition of schezwan sauce added so much taste and with the all the veggies is very filling.

Idlis - 8 - 10
Onion - small sliced
Capscium - 2 sliced thin
Green Onions - choped 4 tbsp
Cabbage - sliced or grated - 1 cup
Carrot - 1 grated or sliced very thin
Ginger Garlic sauce - 1 tbsp
Chings Schezwan Sauce - 1 - 1 1/2 tbsp
Soya sauce/All purpose sauce or Tomato chilli sauce - 1/2 tbsp
Salt as needed
Oil


Cut each idli into 6 pieces. Shallow fry in oil till golden brown and keep aside.( Frying gives a good taste, if not can just toast on tawa or spray some oil in a aluminium foil and broil it for few minutes in the oven).


Heat 3 tsp of oil( can use sesame seeds oil or olive oil) and add onions and saute for 3 - 4 minutes and add ginger garlic paste and fry for a minute till raw smell leaves. Next add chopped capsicum and saute for 3- 4 minutes and add chopped cabbage and carrot. Fry everything till they are cooked but yet firm and not mushy. Finally add chopped green onions and saute once and then followed by the sauces preferred. Mix well and add salt and the fried idlis. Mix well and serve.

In case you don't have store bought schezwan sauce, then can try making some at home by grinding few red chillies, salt, garlic cloves and vinegar to a fine paste.

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29 SORGHUM / JONNA / JOWAR IDLI

Milo-Sorghum Idli/ Sorghum flour idli/ Jonna Idli/ Jowar(Jwari) Idli/ Cholam Idli


It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.

Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.

Also the flour if more than a month old will not be good for making rottis.( A tip from a friend). Instead can make use of them in recipes like idli/dosa/idiyappam/upma.


Sorghum seeds/ Jonnalu/ Jowar/ Cholam - 2 cups
Urad dhal - 1 cup
Rice flour - 3 - 4 tbsp Or can also use idli rawa
Salt as needed
Cooking soda - 2 pinch

For the veggies:-
Mixed veggies like carrot, beans, peas corn etc
Salt
Chilli and cumin powder - 1/2 tsp each
Sambar powder - 1/2 tsp
Oil - 1 tsp


Soak Sorghum seeds and urad dhal separately for 4 - 5 hours. Grind both seperately and mix in a deep vessel together. To it add salt and rice flour or idli rawa( it is otpional to soak ahead). You can also use sorghum flour for making this idli. Then for this grind the urad dhal. In a vessel mix in sorghum flour and rice flour or rawa with emough water like a batter consistency. Add in urad dhal batter and mix with salt and ferment overnight.


Heat oil and add in the veggies. Mix and fry can also cover with a lid. Stir fry till firm but cooked. Mix in salt and the powders. Remove and cool.

Can make plain idlis or with veggies just like the ones here.

Grease idli plates with oil and mix in veggies with the idli batter and a pinch of soda. Mix gently in one direction only. Pour the batter in idli moulds and steam on high for 15 - 20 mts( or as much it takes for your regular idlis). Check or steam cook for another 5 minutes. Serve with you favourite chutney and enjoy your healthy idlis.

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50 COLORFUL VEGETABLE IDLIS

Colorful Vegetable Idlis

Colour colour what colour which colour do you choose(want). A fun game to play with your kids( Picky eaters) and ask them to choose their choice of color among these colorful idlis. Let's see if they choose all or atleast some.

Recently my mom saw a tv show and gave me the idea of making the idlis this way. Used one of the ideas and rest are of own. Hope this attracts your kids or also you.


Take few ladleful of idli batter as needed for your family in 4 bowls.

You will needed few tbsp of each of these below

1. Carrot chutney
2. Beetroot chutney
3. Tomato chutney
4. Mint(Pudina) and coriander(kothamalli) chutney

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49 SANNAS / IDLI ( MANGALORE STYLE)

Sannas /  Idli ( Mangalore Style)

This recipe is learnt by my mom from our neighbour aunty in Bangalore. She used to make this often at her home and send it to us. This idli is her native speciality which is near Mangalore hence we started to call it as Mangalore Idli. In her place they call it as Sannas. They have a special utensil for making this idli with a long cylinder like containers to pour and steam just like normal idli stands. But my mom does this once in a while so she used to make them in pressure cooker/pan but instead used a glass/tumbler or bowl for pouring and steam.

You can serve as it as or into thick circles. Taste great with just plain coconut chutney. The texture is really soft and it just melts.

Boiled rice - 3 cups
Raw Rice - 2 cups
Thin/paper poha ( avalakki) - 2 cups
Puffed rice/Murmara/mamra/kadala pori - 3 cups
Urad dhal - 1/2 cup
Salt
Yeast - 1 tsp
( You can as well reduce the whole quantity into half according to your need)


Wash dhal, rice and soak together. Wash avalakki(thin/paper poha) gently and add to the soaked rice and dhal along with puffed rice(mamra/murmura) in water for 4 - 5 hours. Grind everything together with little water into a very thick batter. Transfer into a big vessel - use double the size of the container or vessel as the batter will increase or doubles in quantity when fermented. Add salt and yeast and allow it to ferment. SInce yeast is added the fermentation does not take long.( Traditionally toddy was used to ferment, but you can try by adding yeast or also if not comfortable with yeast then can try adding cooking soda).

Heat a pressure cooker/pan with little water. Place a container/vessle provided with the pan for cooking rice/dhal. Grease few bowls and or glass with oil and pour the batter into them until they are 3/4 th filled. Place on top of the container/vessel. Cover and steam for 15 - 18 minutes. Remove and serve as it as or cut into thick round shape with any chutney or simple coconut chutney.

You can also pour direclty into the container/vessel and steam for 20 minutes and later cut into triangular shape and serve. Mom tries both ways and it looks good and tastes too good. Soft and fluffy.

Also received some awards from Prasu. Thanks so much Prasu for sharing them with me.

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24 SAMBAR/MINI IDLI'S

Mini idlis - around 12
Sambar - 2 laddle full
Ghee - 1/2 tsp
Mini idli plates


For idli and sambar recipes click below on the ones needed.
Idli Batter
Sambar


Grease the mini idli plates with oil and with a spoon pour some batter in each holes. Steam in a cooker for 10 - 12 minutes. Transfer mini idlis in a serving bowl and pour in hot sambar. Top it with some ghee and serve delicious sambar/mini idlis.


Reposting this recipe to send it to Divya of Dil Se's Show Me your Breakfast


Also sending it to Srilekha's "EFM Theme - Breakfast Series"

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2 IDLI MANCHURIAN

Left over idlis can be used in many ways like idli fry, idli upma or you can as well eat it just by heating. This is my version of idli Manchurian, you can fry idli pieces in oil or just put it in the oven for 15 - 20 minutes. In my recipe I have toasted it on the oven. I have also done the same way with my recipe for idli Fry.

Idli - 4 or 5
Onion - 1 medium chopped fine
Ginger garlic paste - 1 tbsp
Capsicum - 1 chopped into small pieces
Chilli powder - 1 tsp
Soya sauce - 3 or 4 drops
Tomato sauce/ketchup - 1 tbsp
Chopped cilantro leaves - few
Salt as needed


Cut each idli into small pieces( usually into 9 bits)...preheat oven at 375 degrees ...place the idli bits on a aluminium foil/tray...spray some oil and place them in the oven for 15- 20 minutes( until golden brown and crips)...remove.
Heat 1 tbsp of oil in a kadai/pan and add chopped onions...fry till golden brown...next add ginger garlic paste and fry for a minute...next add chopped capsicum and fry till they are little soft...add chilli powder and the idli pieces... also add salt, soya sauce and tomato ketchup... mix well and garnish with chopped cilantro leaves.
You can also deep fry idli pieces till they are golden brown.

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2 STUFFED IDLI VEGETABLE CAKE

Idli Vegetable Cake/ Stuffed Vegetable Idli in cake style.


A different way of making idlis using vegetable and stuffing them and steaming. The look is superb and one feels like having a savoury cake. Usually idli batter not stay good after initial few days of grinding and even the softness of them reduces. Then this is the best way to make use of them and prepare idlis with vegetables in cake style. The steaming time differs as we add few ladles of batter and it has to cook evenly.

We need:

Idli batter - 6 to 8 ladle full
Mixed vegetable sabji/porial - 1 - 2 cups
A steaming dish

A steaming dish is the one that comes out with the pressure pan/cooker for cooking dhal/rice...the round one( can use any sized one).
You can use any variety of vegetables...or can make use of your vegetable side dish like beans sabji, carrot, capsicum,cabbage..or can make one just for this.


Heat 2 tbsp of oil in a kadai and add 1/2 tsp of jeera/cumin seeds...when they start to splutter up add 1 chopped onions and fry till light brown...next add 1 chopped tomatoes and saute till they are mashed and pulpy...next add 2 cups of chopped mixed vegetables( beans, carrot, capsicum, peas, corn, potatoes)...and saute till they are soft but firm...finally add salt, 1/2 tbsp of chilli powder and 1/2 tbsp of dhaniya powder and mix well.

Grease the steaming dish with oil or spray with pam spray....first spread some mixed vegetables all over( to form a layer kind)....next pour in 3 - 4 ladle full of idli batter( 1/2 to 3/4 inch thickness)...then in the next layer spread some mixed vegetable again..be careful in spreading...so you do not stuff or insert in a lot..... next pour the remaining batter or top to form an other layer ... steam in a pressure cooker for 25 - 35 minutes ( or till done....will take extra time to cook than regular idlis)...prick in the centre to see if it sticks or not...if it does then cook for few more minutes...transfer it to a plate...( that is hold a plate ..just like covering the steaming dish...hold both tight and turn upside down...so the idli cake can fall on the plate....tap gently to transfer...now enjoy your idli vegetable cake.

You can either pour batter as one layer. That is first spread the veggies on the bottom portion and on top pour in few ladle full of batter and spread and steam on medium high.

When done remove and cool and cut like cake slices and serve.

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2 IDLI

My idli's usually come out softer all the times( or can say most of the times). Idli is one dish that my mom makes most often for breakfast at my place when we were kids....
For making idlis we do not use methi seeds... just like my mom I grind the batter for idli and dosa seperately...and I like my idlis to be white.


Boiled rice( Ponni boiled rice) - 4 cups
Urad dhal - 1 cup
Cooked rice - a handful
Salt

Wash and soak rice and dhal seperately. Soak rice for about 6 - 7 hours and urad dhal for 2 - 3 hours ... Grind rice with cooked rice and dhal seperately in a grinder to a smooth paste using little water. Add water in the beginning itself and do not keep adding little by little during the whole grinding process or unless it is necessary that is it has got very thick/stuck and not able to rotate well. After few uses will know how much exactly to add. Mix both together and add salt and mix well ... mix with your hands in the same direction ... allow it to ferment overnight. In the cold seasons .... you can keep the batter inside a oven with lights on...usually I use a stainless steel vessel to ferment my batter and it works good.


Heat 2 cups of water in a pressure cooker/idli cooker...grease the idli plates with oil( or can use a cooking spray like PAM and just spray your idli moulds)...pour a ladle full of idli batter( when you are pouring no need to mix the batter many times...the air bubbles will get released...so just mix lightly once or twice with the ladle and pour the batter). Align the idli moulds just like the picture below ...

That is the hole in the bottom plate should be alligned with the idli hole on the one above that...repeat the same for all plates...place the moulds with the stand and cover and steam cook for 15 - 20 minutes ( also depends on the number of idli moulds..if it is less than 3 plates then steam cook for just 10 - 15 minutes)...when once done take them out and wait for 1 or 2 minutes...then use a wet spoon to remove the idlis...now enjoy your soft idlis with chutney or sambar.

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0 IDLI UPMA

Idli Upma/ Uppittu/uppindi

 

Idli upma is a vry common breakfast in South India especially Tamilnadu, where the leftover idli's transforms to idli upma. This is a very simple dish and also very tasty. Even Non Idli lovers would like this upma when prepared with idli's.


Idli - 5 or 6( usually left over)
Onion - 1 medium finely chopped
(can use small onions for better taste)
Green chillies - 3 chopped fine
Curry leaves - few
Cilantro - few chopped fine
Mustard seeds - few
Urad dhal - few
Asafoetida - few pinch(optional)
Channa dhal - 1 tbsp(optional)
Salt as needed
Oil - 3 tsp


Crumble the idli's into very small pieces using your fingers by mashing and squeezing them..can keep it in the refrigerator and then crumble to make pieces better.


Heat oil in a kadai and add mustard seeds, urad dhal, asafoetida, channa dhal and curry leaves...when the splutter up add onions and fry till transparent...next add green chillies ( at this point can also add some grated ginger) and fry for a minute...finally add idli pieces, salt and chopped cilantro...mix well and enjoy your idli upma.

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2 IDLI FRY

This is a simple dish that can be prepared with left over idli's. My dad first tasted them at a restaurant back in B'lore and came home and was metnioning a lot about it. Then my mom one day started to prepare and served us as a snack. Everyone liked them a lot. You can also cut them in cubes, deep fry and cut in the middle and apply some tomato sauce/ketchup and serve.

Idli - 4 or 5
(Usually left over)
Onion - 1 Big
Peppers - 1 cup
( mixed colours red,green,yellow)
Chilli powder - 1/2 tbsp
Ginger garlic paste - 1/2 tbsp
Jeera - 1/2 tbsp


1. Chop onion and peppers thin and long...
2. Cut each idli's into 6 pieces.
3. Shallow fry idli's in a kadai( can also deep fry).
4. Here I have used oven to toast...Placed the idli pieces in a aluminium foil and sprayed some oil on top and kept it in BROIL for 10 mts...it will become crispy...

Heat oil in a kadai and add jeera + onions ...fry will brown....next add ginger garlic paste and stir...now add all the peppers and saute...keep stirring now and then till they are cooked...finally add the idli's and salt and mix.

Sending in from ARCHIVES to Priya of Priyaeasyntastyrecipes event AFAM- Bell Peppers
a event Started By Maheswari

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