Idiyappam

Today's recipe is specially for kitchen beginners, Basic Idiyappam recipe. Softness and taste of Idiyappam depends only on the rice flour which we are using. Click this for Idiyappam flour preparation, How to prepare Idiyappam flour?.

You can prepare healthy, tasty Idiyappam in less than 20 minutes. The recipe follows..

Yields : Around 8 Idiyappam

Preparation Time : 20 minutes

Ingredients:

Rice Flour          - 1 cup

Salt                    - As required

Water                 - As required

Procedure:

• Take rice flour in a bowl. Boil 3/4th cup of water in a pan. Add needed salt for flour to it. When the water is hot, add it to the flour and mix it with a ladle. After it has cooled down, bind it to a soft dough with your hands. Add water while kneading if needed. 
• Take a muruku press with Idiyappam holes plate. Add dough to the press and Start pressing the dough. 
• If the idiyappam strings are breaking , it means dough needs some water. So add water to the dough and bind again.
• If the idiyappam strings are not coming in perfect shape, it means more water has been added to the dough. So add some more flour and bind again.
• Press it on Greased Idli plates..
• Steam it for about 10 minutes.
• Serve it hot with Coconut Milk or Vegetable Stew.

Chola Dosai (Jowar Dosai)

Cholam (Jowar)  crop requires only one fourth of the water required by rice crop and half of the water required by wheat crop. So when you are eating Cholam, you are also doing good to the planet..

Cholam is rich in Phosphorus which is essential for the development of bones. It also helps to burn fat and sugar, hence it helps in good functioning of heart and kidneys.

Today's recipe is tasty Dosai recipe with  healthy Cholam.. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Cholam              - 1 cup  (Jowar)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Cholam,,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

Rice Flour For Kozhukattai / Idiyappam

Vinayagar Chathurthi is around the corner.. Hws preparations going on??? Have you prepared Rice flour for kozhukattai?? Yes!! Kozhukattai rice flour is different from that of Muruku, seedai rice flour. This post gives an insight on two types of rice flour. You can easily prepare both rice flours at home, where ever you are and what ever your weather is!!

For preparing rice flour for Idiyappam/Kozhukattai, etc:

• Soak Raw Rice (Pacharisi) in enough water for 10 minutes. 
• Drain excess water and hang it in a Muslin cloth for 1 to 2 hours. This is done to absorb excess water from rice.
• Grind it to a powder. You can use even Mixer-Grinder to grind the rice. 
• Sieve the flour well.
• Place the flour in a cloth,close it and steam it in a Idli -plate for 10 minutes.
• Let the flour cool in shades and use accordingly.

Foods taste ultimate, when all the ingredients are homemade.. Start preparing Rice flour for  preparing authentic, hygienic and tasty Kozhukattai..

Pasi Payaru Idli (Green Gram Idli)

Today's recipe is an exciting Idli recipe with Pasi Payaru (Green Gram). Another way to include pasi payaru in our diet rather than sundal.

Pasi payaru is loaded fully with Goodies. It really helps to lower blood sugar and blood cholesterol levels. And one more good news is that, it really helps to shed weight. Interesting isn't it?? I have added grated carrots also to these pasi payaru idlis , hence making it much more healthier..

Such recipe follows..

Yields : Around 35 Idlis

Preparation Time : 10 minutes +Soaking Time+ Grinding Time + Fermenting Time

Ingredients:

Green Gram             - 3 cups (Pasi Payaru)
Urad Dal                  - 1 cup
Mustard Seeds         - 1/2 tsp
Urad Dal                  - 1/2 tsp
Channa Dal              - 1/2 tsp
Chopped Ginger      - 2 tsp
Green Chili              - 2
Carrot                       - 2
Curry Leaves            - few
Salt                            - As required
Oil                             - For seasoning

Procedure:

• Soak Green gram and Urad dal togther for 2 - 3 hours. After that grind them together along with enough salt. Let the batter ferment over night.
• In the morning, finely chop ginger ,green chili and curry leaves. Grate carrots. Heat oil in a pan. Add mustard seeds, urad dal and channa dal to it. When they splutter add grated carrots, chopped ginger, green chili and curry leaves to it.
• Saute for 2 -3 minutes, so that its cooked and after that add it to the batter. Add some more salt for carrots. Mix everything well.
• Grease the Idli plates. Steam Idlis for 10 minutes. Enjoy your hot steaming Pasi Payaru idlis with Sambar and Chutney of your choice.

Idli Podi

When ever i want to treat myself a toothsome and yet easy breakfast , its always Variety Dosais. Within a few minutes i can enjoy my treat. This is the best thing about having variety dosais for breakfast. 

Out of those dosais, my favourite is Podi Dosai. Corasely ground Idli podi is sprinkled over Uthapam style Dosai. Have you ever tried adding Idli podi to Onion uthapam??? You will surely love its taste. 

Here is such fascinating Idli podi recipe..

Preparation Time : 15 minutes

Ingredients:

Urad Dal                        - 1/2 cup (Ulundam Parupu)
Channa Dal                    - 1/4 cup (Kadalai Parupu)
Dry Red Chili                - 20 (Milagai Vathal)
White Sesame Seeds      - 1 tsp (Vellai Ellu)
Asafoetida                      - 1/4 tsp (Perungayam)
Grated Coconut              - 1 tbsp
Salt                                 - As required
Oil                                   - 2 tsp

Procedure:

• Roast everything except coconut in oil.
• Roast separately coconut in oil.  Wait till both cools off.
• Take a blender. Grind Dry red chili and salt for a while and then grind  coarsely remaining other things. Grinding podi coarsely gives nice texture to podi. Your Idli podi is ready!!

Thinai Arisi Dosai (Foxtail Millet Dosai)

I have been receiving a number of queries from our Blog followers regarding Millet recipes. I am hearing that Many of their family members didn't prefer to eat millets and they requested me to help on it. The basic reason why most of the people don't like  Millets is because of its peculiar taste; I would suggest to include the millets  in the form of  Dosai, Idli , Uthapam or Paniyaram instead of preparing pongal or variety rice with it.  This method has worked for us and I bet your family members too will  love it.

Last week i had prepared Batter for Rice Idli ; The batter looked very odd and whitish to me. I was worried what went wrong and suddenly it came to my mind that its been a long time I had prepared Rice Idli batter. Since everyone in our home including my kid started liking millets, I never thought  of Rice Idli or Dosai. Millets Idli and Dosai have replaced our Rice Idli and Dosai Try this method... It is one of the best ways to include millets in your diet.

Today's recipe is tasty Thinai Arisi Dosai..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Thinai Arisi        - 1 cup  (Foxtail Millet)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Thinai arisi,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Tomato Thokku.

Vazhai Poo Parupu Usili

We very well know the health benefits of  Vazhai Poo (Banana Flower).  Today's recipe is Vazhai poo parupu usili, which goes well with Puli kuzhambu / Kara Kuzambu. Though the dish preparation requires some time, its worth doing it. Toor Dal and Channa Dal are soaked together and they are ground together to a batter. Later which is steamed and added to cooked Vazhai poo.  A tasty dish which is very healthy too. You can check my other posts on vazhai poo here. Vazhai Poo Kuzhambu , Vazhai Poo Kola Urundai.

Interesting Vazhai Poo parupu usili recipe follows..

Recipe For : 2

Preparation Time : 20 minutes + soaking time & grinding time

Ingredients:

Vazhai Poo                - 2 handsful (Banana Flower)
Toor dal                     - a handful (Thuvaram Parupu)
Channa Dal                - a handful (Kadalai Parupu)
Red Chili                   - 2
Salt                            - As required
Turmeric Powder      - a pinch
Mustard Seeds          - 1/4 tsp
Asafoetida                - a pinch
Curry Leaves           - few
Oil                            - 1 tbsp

Procedure:

• Wash and Chop Vazhai poo. Don't' chop it finely. Wash and Soak Toor Dal and Channa Dal for 2 hours. After that grind them together into a smooth batter along with salt and red chili.
• Take a sauce pan. Add chopped Vazhai poo ,enough salt and turmeric powder to it. Add very little water just to immerse vazhai poo and cook it until its soft.
• Now steam dal batter in an Idli plate for 10 minutes. After steaming it crumble it with your hands or using a Blender.
• Heat oil in a pan. Add mustard seeds to it. When they splutter, add hing and curry leaves to it.
• Add crumbled dal to the pan. Add also cooked Vazhaipoo.
• Mix everything well and switch off the flame in another 2 minutes.
• Enjoy your vazhai poo parupu usili with Kulambu of your choice.

Carrot Dosai

Today's recipe is kids friendly, healthy and tasty Carrot Dosai.. You needn't worry about kids not eating carrots any more.. And this Dosai batter doesn't need any fermentation. You need time just for soaking Rice and Dal. Here comes that exciting recipe..

Yields : Around 15 Dosai

Preparation Time : 15 minutes + 2 hours soaking time

Ingredients:

Idli Rice        - 1 cup (Idli Arisi)
Raw Rice      - 1/2 cup (Pacharisi)
Toor Dal       - 1/4 cup (Thuvaram Parupu)
Channa Dal   - 1 tbsp (Kadalai Parupu)
Carrot            - 2
Red Chili       - 3
Black Pepper - 6 to 8 (Milagu)
Cumin Seeds  - 1/2 tsp (Seeragam)
Garlic pods     - 4
Big Onion       - 2

Procedure:

• Grate carrots. Chop finely Big onion.
• Soak Idli Rice, Raw Rice, Toor Dal and channa Dal together for 2 to 3 hours. 
• After that, take a blender. Grind Red chili, Black Pepper, Cumin seeds and Garlic pods for a while and after that add everything which we soaked before to blender. Add also grated carrots and enough salt. Grind everything together. Now our Dosai batter is ready.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Mint Tomato chutney.

Sooji Dhokla (Rava Dhokla)

This Dhokla recipe uses Rava for variation. I used to prepare this for dinner. It tastes so good with spicy chutneys. We had it with Garlic Chutney. Give a try to this Rava Dhokla once,when you are about to prepare Rava Idli...Both uses more or less same ingredients only..

The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients:

Sooji                     - 1 cup (Rava)
Yogurt                  - 1 cup (Curd)
Water                    - 1 cup
Chopped Ginger   - 1 tsp
Baking Soda         - 1 tsp
Salt                       - As required

For Tampering Dhoklas:

Mustard Seeds    - 1/4 tsp
Green Chili         - 2
Lemon                 - 1/2
Coriander Leaves- few
Curry Leaves       - few
Sugar                    - a pinch
Salt                       - As required
Water                   - 1/4 cup
Oil                        - 2 tsp

Procedure:

• Take a bowl, Add Rava, yogurt and water to it. Add also Baking soda, chopped Ginger, enough salt and mix everything well. Set it aside for 30 minutes. You can also use Eno salt instead of Baking soda. It is added to make Dhoklas fluff.
• Take another bowl. Add water,lemon juice, salt,sugar , coriander leaves and curry leaves to it. Saute Mustard seeds and Green chili in oil and add it to the bowl .Now tampering for our Dhokla is ready.
• After 30 minutes, take a deep pan. I used cake pan for this. Place Banana leaf in the pan and add batter to it. steam it for about 20 minutes. You can also use Baking Paper instead or you can grease the pan very well with Oil. You can check whether its cooked  by inserting a tooth pick in the Dhokla. Steam Dhoklas in high flame for first 5 minutes and then steam it in medium flame for remaining time.
• After Dhokla is cooked, cut into shape you wish. Add the seasoning water over Dhokla.
• Enjoy Dhoklas hot!!!

Garlic Chutney

This is the spiciest chutney which goes well with Idli , Uthapam And Dhokla. The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Garlic Pods        - 1/4 cup

Red Chili           - 3

Urad Dal            - 1 tsp

Tamarind           - 1 tsp

Salt                    - As required

Oil                     - 1 tsp

Procedure:

• Heat oil in a pan. Add Urad Dal and Red chili to it,
• When they turn golden brown add Garlic pods. Saute till its cooked.
• After its cooked, Switch off the flame and add Tamarind. After it is cooled down, grind everything along with salt.
• Enjoy your spicy chutney!!

Kara Vadai

This is our native special vadai.. There are two types of Kara vadai. One is prepared using Gram Flour, onion and spices powder and another one is prepared with Rice , Lentils and spices batter.. This recipe uses second method.

A Very much flavourful, crispy and tasty vadai.. Here goes the recipe..

Yields : around 25 vadai

Preparation Time : 15 minutes + Time for soaking & Grinding

Ingredients:

Channa Dal          - 1 cup (Kadalai Parupu)
Raw Rice             - 1/2 cup (Paccharisi)
Idli Rice               - 1/2 cup (Idli Arisi)
Urad Dal              - 1/2 cup (Uluntham Parupu)
Red Chili             - 3
Garlic Pods          - 5
Big Onion            - 1 (big)
Curry Leaves       - few
Salt                       - As required
Oil                        - for deep frying

Procedure:

• Wash and soak Channa Dal, Urad Dal, Raw Rice and Idli Rice together for 2 hours.
• After that, grind them to a smooth batter along with Red Chilies and Garlic. Be careful, when you grind the batter. Don't add too much water as vadai will absorb more oil if the batter is watery.
• Chop Big onion and crush curry leaves. Add it to the batter, Add also enough salt and mix the batter well.
• Heat the oil in a frying pan. When the oil is hot, take the batter in a small laddle and add to it.
• When the vadai is cooked on one side, slowly turn it to the other side.
• Take out the vadai, after its done on both the sides. Drain excess oil and serve the vadai hot.

Seppan Kizhangu Varuval (Taro root Shallow fry)

This is my mom's special recipe.. She used to prepare this often, when we were kids. She used to deep fry, boiled seppan kizhangu in oil. After that she will toss it with some salt and chili powder. Very simple isn't it?? But it will be very much tasty too..

 In order to make this recipe healthy, after boiling seppankizhangu i am sauteing it in less oil with added spices.. By doing so we can enjoy seppankizhangu varuval in a healthier way.. And I always steam the kizhangu instead of boiling to prevent nutrients loss.

And one more thing about seppan kizhangu is that it possess more calories than that of potato itself. So its better not to include it in our diet often.. We can have it during celebrations...

Here is seppan kizhangu roast in healthier way..

Recipe For: 2

Preparation Time : 45 minutes

Ingredients:

Seppan Kizhangu           - 250 gm (Taro Root)
Salt                                 - As required
Turmeric Powder           - a pinch
Chili Powder                  - 1/2 tsp
Cumin Powder               - 1/4 tsp
Garam Masala Powder  - 1/4 tsp
Oil                                  - 2 tbsp

Procedure:

• Boil seppan kizhangu. Add enough water, just to soak it and cook for 5 continuous whistles. You can also steam seppan kizhangu in Idli plate for about 15 minutes.
• After boiling or steaming, remove the skin and chop it into two if its big.
• Heat oil in a pan. I would suggest a Non- Stick pan. since it helps to get seppan kizhangu roasted, without adding much oil.
• When the oil is hot, add chopped seppan kizhangu to the pan. Add also salt, turmeric powder and chili powder. Toss it well so that masala sticks well on to it.
• Cover with a lid and cook it in low flame. Saute till it gets roasted. Toss in between to prevent it from getting burnt.
• After its roasted well, switch off the flame and add Garam Masala Powder . Enjoy your seppan kizhangu varuval!!!

Varagu Arisi Idli (Kodo Millet Idli)

Idli has always been one of the best Breakfast recipes... Just give a try to this Varagu Arisi Idli, instead of regular Idli. Similar to regular idli, this idli will also be very soft. Have this Varagu Idli with Sambar and chutney for a complete Breakfast.

Varagu Arisi is fully loaded with vitamins and minerals and its gluten free too.. It helps with lowering Blood Sugar level and Cholesterol..

Eating healthy food, really protects us from illness. The recipe follows..

Yields       : 25 idlis

Preparation Time : 15 minutes + time for Grinding & Fermentation

Ingredients:

Varagu Arisi            - 3 cups (Kodo Millet)
Urad Dal                  - 3/4 cup
Fenugreek Seeds      - 2 tsp
salt                            - As required

Procedure:

1. Soak Varagu Arisi and Fenugreek seeds for atleast 3 hours. Soak Urad Dal separately for an hour.
2. Grind separately varagu arisi  and Urad Dal.
3. Mix both well and add also enough salt.
4. Let it ferment for 1 whole night.
5. The next morning, Grease the idli plates.. Pour in batter and steam idlis.
6. Enjoy your hot steaming Idlis with Chutney Of Your Choice.

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...

Garlic Chutney

This spicy chutney goes well with Idli , Dosa or even with paniyaram. Here is the spicy chutney recipe..

Ingredients:

Garlic  Pods                 - 10

Chopped Coconut        - 1/4 cup

Tomato                         - 1

Red Chilli                      - 2

Oil                                 - As required

For Sesoning:

Mustard Seeds      - Few

Urad Dal               - Few

Curry Leaves        - Few

Procedure:

1. Heat oil in a pan. Add garlic and red chillies..
2. After they are roasted, add chopped tomato.. Saute till tomato gets cooked well.
3. Switch off the flame and let it cool.
4. Take a blender.. Grind coconut for a while and add the above mixture.
5. Add salt ,enough water and grind it smooth.
6. Do the seasoning and serve it.. 

Fish Puttu (Scrambled Fish)

Coming here is the healthy and tasty Fish puttu.  You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Marinated fish is steamed, scrambled and cooked with spices.. Best alternative for Fish Fry.. Here is the delicious Fish puttu recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Marination:

Fish                           - 250 gm

Salt                           - As required

Chili Powder             - 1 tsp

Turmeric Powder      - a pinch

For Puttu:

Big Onion                      - 1

Garlic pods                    - 3

Green Chili                    - 1

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder        - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Mustard Seeds              - 1/4 tsp

Urad Dal                        - 1/4 tsp

Curry Leaves                 - few

Oil                                  - 2 tbsp

Procedure:

• Chop finely Big onion, Garlic, Green Chili and Curry leaves.
• Marinate fish in salt, Turmeric powder and Chili Powder for 1-2 hours. After marinating, steam the fish using a Idli plate. 
• Steam the fish for 10 minutes. After that scramble the steamed fish. Don't waste the water which has come from fish.  Add to Fish kulambu. 
• Heat oil in a pan. Add mustard seeds and urad dal. When they splutter add chopped onions,  garlic and Curry leaves.
• When the onions are translucent, add scrambled fish, salt, turmeric powder, chili powder and coriander powder.
• Saute them well for five minutes. Switch off the flame after all the masala sticks to the scrambled fish. Add Garam masala powder and your puttu is ready!!!
• Enjoy your fish puttu!!!

Idli Uppuma

Idli Uppuma

Another delicious recipe with Left-over Idli.. Idli Uppuma.. This has been my favorite, since childhood. You can prepare it very easily. Here  is the recipe..

Ingredients:

Idli                            - 2

Big Onion                 - 1

Choppped Ginger     - 1 tsp

Green Chilli              - 1

Curry Leaves            - few

Mustard Seeds          - 1/4 tsp

Urad Dal                   - 1/4 tsp

Channa Dal               -1/4 tsp

Red Chilli                  - 1

Salt                            - As required

Oil                             - As required

Procedure:

• Smash Idli with hands. Add enough salt  and mix well. This is done for even distribution of salt.
• Chop finely Big onion, Ginger and Green chilli. You can skip adding Green chilli also.
• Heat oil in a pan. Add mustard seeds, Urad dal ,channa dal and Red Chilli.
• When they splutter, add chopped onions, ginger, green chilli and curry leaves.
• Add little salt and saute well.
• After the onions are translucent, add smashed idli.
• Saute for two to three minutes and switch off the flame.
• Serve uppuma hot!!!

Oats - Samba Rava Vegetable Idli

Oats - Samba Rava Vegetable Idli

Weekend is over..  What for Breakfast tomorrow?? Will tell you very much healthy Idli, which doesn't need any fermentation.

Yes its Oats Idli.. I have added also Samba Rava and Vegetables. Thus its a nutrition packed Idli.. It does n't need any fermentation. You can prepare this Idli in less than 20 minutes.

Here is that nutrition packed Idli..

Ingredients: (Recipe For 6 Idlis)

Oats                       - 1/2 cup

Samba Rava          - 1/2 cup

Yogurt                   - 3 tbsp

Chopped Carrot    -  few

Chopped Cabbage- few

Chopped Beans    - few

Mustard Seeds      - 1/4 tsp

Urad Dal               - 1/4 tsp

Channa Dal           - 1/4 tsp

Red Chilli             - 1

Cashew Nuts        - 3 (Optional)

Curry Leaves       - few

Salt                      - As required

Procedure:

• Powder Oats and Samba Rava in a Mixie and take out in a bowl.
• Add salt, yogurt and enough water to the bowl and mix to idli batter consistency.
• Take oil in a pan.  Add mustard seeds, Urad dal, channa dal, cashew nuts, red chilli and curry leaves.
• When they splutter, add all the chopped vegetables to the pan. Saute well.
• Add enough salt and add to the idli batter.
• Grease the idli moulds. Add batter to the mould and steam the idlis.
• Serve it hot. Serve with Chutney Of Your Choice.
• I am serving it with Sambar and Mint-Coconut Chutney.

Mint Coconut Chutney

Mint Coconut Chutney

Here is the exciting recipe of Mint-Coconut Chutney..

Ingredients:

Mint Leaves                 -  1cup

Chopped Coconut       - 1/4 cup

Garlic  Cloves              - 2

Urad Dal                      - 2 tsp

Red Chillies                 - 2

Tamarind                     - Very Little

Salt                               - As required

Oil                                - 3 tsp

For Seasoning:

Oil                              - As required

Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - Few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add washed mint leaves.
4.  when mint leaves are cooked., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut. Do the seasoning and add it to the chutney
6. Tastes good with Idli and Dosa.

Masala Idli

Masala Idli

This is my kid's favorite recipe... When ever i prepare Idli for Breakfast, will  cook 2 more Idlis together.  Will prepare this Masala Idli with those Idlis  for dinner. My kid just loves this idli. You can easily prepare this dish with the left-over idlis. 

Idli is such a healthy Breakfast. You can try giving this dish to those who don't even like idli also.. The masalas and vegetables added, enhance the taste of this idli.

Here is the recipe..

Ingredients: (Recipe For 1)

Idli                            - 3

Big Onion                 - 1

Carrot                        - 1 (small)

Chopped Cabbage     - a handful

Green Peas                 - a handful

Capsicum                   - 1/2

Tomato                       - 1

Ginger-Garlic Paste   - 1 tbsp

Salt                             - As required

Turmeric Powder       - a pinch

Chilli Powder             - 1/2 tsp

Garam Masala            - 1/2 tsp

Curry Leaves              - few

Procedure:

• Boil Green Peas. Chop Big onion, Carrot and capsicum finely.
• Cut idli into chunks.
• Heat oil in a pan. Add chopped onion and curry leaves.
• After the onions are translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off. After that add all the chopped vegetables except tomato.
• After some time, add chopped tomatoes.
• Add salt, turmeric and chilli powder to the pan.
• Mix well the masala with the vegetables and add Idli chunks.
• Mix everything well together  and cook for another 15 minutes.
• Add Garam Masala  Powder and serve immediately.
• Serve with Chutney Of Your Choice.