BEETROOT IDDLI


This needs no recipe if you know how to make

iddli batter,and the preparation is minutes

away.

I made this with leftover iddli batter and

beetroot ground to a paste with a few spices .

I have posted many iddli recipes . Do check

those posts too and prepare varieties of Idlis.

Kids will love colourful idlis.This iddli is not

only colourful but healthy too.

So,do try this recipe for breakfast or dinner .

If you are going to serve kids you could add

cheese or paneer before steaming.

INGREDIENTS

2 cups iddli batter

1 beetroot puréed

1/2 tsp cumin seed powder

1 tsp chilli flakes or coarse pepper powder

Few curry leaves

METHOD

Mix all together . Pour into iddli moulds and

steam till done .

Note: If your batter is watery,add a little

semolina to the batter.

RAGI/KURAKKAN IDDLI


I’m posting this recipe after a very long time.I had an accident in February and

was not able to use my left arm .Many  months I was a stranger in my kitchen.

Now I am travailing to be in full charge by trying to prepare some dish whenever I can.

I tried this Ragi iddli and it turned to be super soft and tasty.(tasted equal to the normal

iddli).So do try this healthy recipe and send in your comments.

Variation:You could add finely chopped vegetables of your choice after pouring the

batter in the moulds.(as the batter should not be stirred well after fermentation)

INGREDIENTS

3 cups whole ragi / kurukkan ( not powder)

3/4 cup urad dal (ulundhu)

1/2 cup aval( rice flakes)

1 cup idli rice

1 tsp salt or to taste.

METHOD

Soak the ragi and idli rice together.

Soak the urad dal separately.

Soak the aval for few minutes (just before you start to grind urad dal.)

After 5-6 hours of soaking, first grind the urad dal to a fine paste.

Now grind the rice,ragi and aval to a coarse paste ( like rawa) with salt.

Mix both the flours together and allow to ferment overnight (maximum 8 hours).

After the batter is fermented,pour the batter (without stirring) into moulds  and steam

till done .

Serve with chutneys of your choice.

You could make Ragi dosas from the same batter.

When making Dosa I suggest you temper with onions/ spring onions,green chillies

or few grated veggies and add to batter before making dosas for added taste.

 

VENDHAYA IDDLI (FENUGREEK IDDLI)


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

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