Sagoo Idlies

Sagoo Idlies - Vidya Pai

Ingredients:

Idli Rice Rava - 1 cup
Sago / Javvarisi / Sabudhana - 1 cup
Yogurt - 2 1/2 cups(preferably soar)
water - 1 1/4 cups
Grated carrot - 2 tbsp
G.chillies - 2-3 finely chopped
Eno ( Fruit Salt) - 1 1/2 tsp
Salt - 3 tsp ( or as needed)
Curry leaves - 1 spring finely chopped
Oil - 1 tbsp
look at the sago pearls appearance in the Idli.


Method:
First soak together rice rava, sago with salt in yogurt and water. Mix well and set it to ferment for minimum 6-8 hours
After the set time check for the batter consistency. If it is very thick and solid, add some more water to make pouring Idli Batter consistency.( Do not add more water, otherwise Idly won't puff up like Kushboo Idli).
Heat oil in a fry pan. Add chopped green chilli, curry leaves and fry for a minute. Pour this oil seasoning to the batter. Stir well.
Now heat the Idli Steamer with a cup of water at the bottom and let it boil. Mean while add eno(fruit salt) to the batter and stir faster to make batter fluffy.
Grease the Idli Moulds with oil and pour a laddle of the batter in each mould and steam cook for 10 - 12 minutes on high flame.
If you don't have idli steamer. Use a tray of about 2 " height. Grease and pour batter. Steam cook in pressure cooker for the same time.
Give a stand by time before you remove Idli from moulds.( this step will help Idli to come out perfectly without sticking / losing its shape) Dish out the Piping hot Sago Idli. Serve with Idli Milagai Podi.
Other serving accompaniment is Sambar / Chutney.

Idli Chilli

Idli Chilli - Prathima Bhandary

For The Batter:
1/4 cup corn flour
1/4 cup plain flour (maida)
Salt to taste
Other Ingredients:
1 tsp grated ginger 2 tsp garlic
2 to 3 green chilies
Onion
Capsicum
Soy sauce
Tomato sauce
Oil
Salt to taste
Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water. Coat the idli pieces with the batter and deep fry in hot oil over a high flame till the idli is golden brown .Heat the oil and add the ginger, garlic and green chilies and sauté over a high flame for 1 to 2 minutes. Add the onion, capsicum and sauté for a few more seconds. Add the soya sauce, Tomato sauce and salt and allow it to come to a boil. Toss in the fried idli and mix well and garnished with the spring onion greens.

Poha Idly WIth Cucumber

Poha Idly With Cucumber - Nandini Kini

                                          http://kiniskitchen.blogspot.in/.../cucumber-poha-idli.html

Idly Without Rice

Idly Without Rice - Vidya Baindur

Recipe

soak 1 &1/4cup white udid dal,& 1cup yellow moong dal together for 4-5 hours.. then grind it with water..add salt ..make thick batter like usual idlis batter..then keep for fermentation for 8-9 hours( I KEPT FOR WHOLE NIGHT) ..then grind roughly green chillies, without water..add it in batter jst before steaming..add 1tsp whole jeera, hing, .. mix it nicely.. add 3/4 tsp eno ..mix it properly.steam idlis in idli patra. ..no need of rice at all.

Instant Poha Idlis

Instant Poha Idlis - Vidya Baindur

Recipe:

wash 1 n1/2 cup idli rawa.keep it aside.soak 1 cup thin poha in 1cup of dahi.keep it for 3 minutes,then mash it nicely with hands.then add idli rawa ,salt and some water ,n make batter as thick as regular idli batter.keep this batter for 10 to 15 minutes.then steam it in idli patra,n serve with chutney.

Moong dal And Suji Idlis

Moong dal And Suji Idlis - Vidya Nayak

Recipe:
In the mixer grind 1cup soaked moongdal to smooth batter....keep it aside for 2hrs.
To 1cup suji add greenchillis....salt...a pinch soda and water mix well ...
keep for 2-3 minutes to set....add this to moongdal batter......make it to normal idli batter consistency.
Grease idli moulds pour the battert and steam for 15 minutes (u can add poha for softness)

2nd method using only moong dal
Add green peas....carrots...coriander leaves crushed greenchillies nd ginger to moong dal batter ....steam

Idli Chilli

Idli Chilli - Prathima Bhandary

For The Batter:
1/4 cup corn flour
1/4 cup plain flour (maida)
Salt to taste
Other Ingredients:
1 tsp grated ginger 2 tsp garlic
2 to 3 green chilies
Onion
Capsicum
Soy sauce
Tomato sauce
Oil
Salt to taste
Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water. Coat the idli pieces with the batter and deep fry in hot oil over a high flame till the idli is golden brown .Heat the oil and add the ginger, garlic and green chilies and sauté over a high flame for 1 to 2 minutes. Add the onion, capsicum and sauté for a few more seconds. Add the soya sauce, Tomato sauce and salt and allow it to come to a boil. Toss in the fried idli and mix well and garnished with the spring onion greens.

Ponsa Idli (Jackfruit Idli)

Ponsa Idli (Jackfruit Idli) - Prathima Bhandary

Recipe :
Ingredients :

• Chopped Jack fruit- 2cups, 
• Idli rava- 1cup,
• Coconut grated-1cup, 
• Jaggery- Depending upon the sweetness of the fruit, 
• Salt-A pinch, 
• Cardamom powder- A pinch

Method : 

• Grind Chopped jack fruit+ coconut+Jaggery in the mixer to a smooth consistency without adding water.
• Transfer ground mix to a bowl and mix rava, salt & cardamom powder. 
• Grease idli moulds with gee & fill in the idli mix & steam for 20 mins till done.

Disguised idli paneer (with left over idlis)

Disguised idli paneer (with left over idlis) - Maya Bhat

Recipe :

• Cut left over idlis into beautiful cubes and keep aside..
• Heat oil in pan. Add jeera, greenchillies, finely chopped ginger and garlic. Then add finely chopped onions and saute till colour changes. Now add finely chopped tomatoes. Saute till tomato becomes mashy..
• Add red chilly powder, turmeric powder and pav bhaji masala.add little water and mix well.squeeze little lemon juice to it. Add salt and sprinkle finely chopped corriander leaves ..
• Let it cook for few seconds..now finally mix the idli cubes with the masala..garnish with fresh coriander leaves. Add little pepper powder from the top..
• Now it will look like a paneer dish at sight..
• Disguised idli paneer is ready..

Urad + Whole green moong + Rava Idly with Amla radish chutney

Urad + Whole green moong + Rava Idly with Amla radish chutney - Gayatri Pai

For the recipe, Please follow this link, http://gayathrifoodbytes.blogspot.in/2015/01/urad-dal-whole-moong-rulav-idly.html#more

Multigrain oats + Rava Idly with tomato onion bhaji and coriander chutney

Multigrain oats + Rava Idly with tomato onion bhaji and coriander chutney - Gayatri Pai

For the recipe, Please follow this link, http://gayathrifoodbytes.blogspot.in/2015/01/urad-dal-whole-moong-rulav-idly.html#more

Idly Manchurian

Idly Manchurian - Prathima Bhandary

Method :
Prepare little thick like batter out of ginger + garlic paste, salt, maida, red chilli pd,, dip the idli pieces n deep fry,till crisp,, In another kadai , heat oil add the chopped onion heat it till light brown add garlic + ginger + green chilli n fry, add soya sauce n tomato Ketchup fry till the water evaporates n syrup becomes thick now mix the fried idli’s, garnish with coriander leaves & spring onion.

Kancheepuram Idlies with red chutney

Kancheepuram Idlies with red chutney - Savithri Shenoy K

Raw rice-1 cup, Boiled rice-1 cup, 
Urad dal-1 cup, 
fenugreek seeds-1tsp. 

For seasoning: 

mustard-1/2 tsp, urad dal-1 tsp., chana dal-1tsp., green chillies-3, finely chopped ginger, oil.Method:
soak urad dal & fengreek seeds tog...& grind...soak raw rice & boiled rice tog.grind these both rice coarsely..mix both the batter, add salt, season with mustard, urad dal, g.chillies, chana dal & ginger & ferment overnight..

Urad And Moong Dal Idly

Urad And Moong Dal Idly - Savithri Shenoy K

Recipe:3/4cup of black gram dal(Urad) +3/4 cup Moong dal..soak both together for 4-5hrs..
Grind & add salt at night, next day cut green chillies (5-6) & ginger ( small piece) into pieces & add to the batter, mix well & grease the idli vessel with oil & cook till done.

Dudhi sannan/ Godd idli

Dudhi sannan/ Godd idli - Savithri Shenoy K

Recipe:

1 pav raw rice,2 pav-poha,2 big pieces jaggery,8-10 cashew nuts,1 coconut,5tbps-milk,2tsp-curds, raisins-10-12, salt-little, elaichi-4..

Flower Idly(Mallige Idly)

Flower Idly(Mallige Idly) - Vinutha Kiran

INGREDIENTS:

250 gms (1 pav) Dosa rice
1 tbsp Urazd Dal
1/2 tsp Meethi seeds
1 cup Cooked Rice
1/2 tsp Yeast (diluted in little warm water)
1.5 tsp salt

PROOCEDURE:

Soak Dosa rice, urad dal and meethi seeds for 4 hrs.
Grind this with 1 cup of cooked rice to a fine batter.
Add the yeast diluted in water.
Keep over night for Fermentation ( 6-7 hrs )
Before spreading the Dosa, add salt to the batter.
The dosa need not be turned over while cooking it.
You can serve this with any spicy gravy or chutney.

Recipe Courtesy: Vatsala Kamath

Fried Egg colourful Masala Idli Sandwich

Fried Egg colourful Masala Idli Sandwich - Prasad Naik.

The process : 

1) Added Beetroot colour in Idli Batter 

2) Tava fried Egg with Black Papper, Salt, Red Chilli Powder 

3) Added Haldi & Red chili Powder in Idli Batter.

Greese Deep Bowl, add Beetroot batter, steam it in Idli Steamer till half done. Place Tava Fried Egg on it and add Haldi Red chilli powder batter on it and steam it for 20 min in Idli steamer. Let it get cooled a bit and remove. Garnish with fresh coriander and Tomato Ketchup. Your fried Egg colourful Masala Idli Sandwich is ready to serve.

Sago And Rice Idlies

Sago And Rice Idlies - Shobana Rao

Click The below Link for the detailed recipe:

http://www.cookingwithshobana.com/2014/11/sago-rice-idli.html

Sweet Pumpkin Idlies

Sweet Pumpkin Idlies - Sandhya N Kamath

Recipe..

Mix together 1 cup grated pumpkin, 1 cup grated coconut, 1 cup grated jaggery, 1 cup fine Rava,(local rava) a pinch of salt, a pinch of Cardamom pwd and cashewnuts and raisins. Mix well and add little water if it is too dry. Keep it aside for 15 mins and make idlies. Serve with ghee.

Soya Bean Idlies

Soya Bean Idlies - Vidya Pai
Ingredients:
2 Cups Rice
1/2 Cup Urad Dal/ Skinned split Black Gram
1/2 Cup Soybean/ Soya Bean
1 tsp Fenugreek seeds/Methi
Salt to taste

Recipe:
1. Wash the urad dal and soybean together well and soak with sufficient water for around 5-6 hours..2. Wash the rice and methi seeds together and soak with sufficient water for around 5-6 hours..
3. Grind the dal + soyabean with little water to form a smooth paste..
4.Grind the rice+ methi into rava consistency and add to the urad soya batter..
5.Mix both together well with clean hands to kick start fermentation..
6.Cover and keep in a warm place overnight or for at least 8 hours..