A - Z Idli series ~ Z for Zucchini Idli

Here is the final post of the idli series that I have been posting since February. The final 'Z' post would have been tricky if not for the vegetable zucchini and a traditional, cucumber idli recipe from the south Indian state of Karnataka. It was easy to substitute zucchini for cucumber in the recipe since they are similar in texture and ooze water when grated. These idlis are one way to incorporate zucchini in Indian cooking.

So far in this series,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

Y for Yellow Moong Dal Idli

The preparation of zucchini idlis is quite simple since all one needs to do is just mix the ingredients, let it sit for a while and use the mixture to make idlis. These are instant variety idlis that are are made with idli rava or cream of rice. Grated zucchini and coconut are stirred into the rava, which together would lend enough moisture for the mixture to hold the shape to prepare idlis. The usual steps of soaking the ingredients, grinding them or fermenting the batter is not needed here which makes it a fuss-free option. These idlis are of course gluten-free and lacto-vegetarian. These idlis are a great way to ease into idli making if one is intimidated about the preparation of the standard rice and black gram version. They taste great when served with coconut chutney.

Ingredients: (Yield - 6 idlis)

3/4 cup idli rava / cream of rice

Salt to taste
3/4 cup grated zucchini
1/2 cup grated fresh coconut

1 green chili finely minced

1 or 2 tbsp. chopped cilantro
1/4 cup yogurt
1/4 cup water

Directions:
1. Add idli rava and salt to a bowl and mix to combine.

2. Next add grated zucchini and shredded coconut to the bowl.

3. Stir the ingredients well with a spoon to combine.

4. Add green chili, cilantro, yogurt and water to to the bowl.

5. Stir the mixture well and cover the bowl. Let it rest for an hour.

* Check the consistency of the batter after the resting period. The mixture should look thick but if you squeeze it, some water should come out of it.  If the mixture appears too thick, 1 or 2 tbsp. of water can be added.

6. Grease the idli plates and fill the molds with batter and press them with fingers to shape them. 

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

7. On low medium flame, steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. 

* Turn off the stove and let it sit for about 10 minutes.

8. Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

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A - Z Idli series ~ Y for Yellow Moong Idlis

Readers who follow my blog might have noticed that I am posting recipes as part of 'A - Z' Idli series these past few months. I am concluding the series this week and am going to post a recap of the whole series on Friday. Alphabet of the penultimate day happens to be 'Y'. Today's idlis are made only using yellow colored moong dal which are skinned mung beans (green ones). Moong dal is rich in protein like any other lentil and is easily digestible. These idlis are obviously healthy and protein rich, besides being diabetic friendly as well. These are gluten free and the recipe can be easily veganized by skipping yogurt. These idlis when served with a chutney and sambar make a wholesome meal.

The dal idlis I posted earlier in the series used both moong dal and black gram. These idlis need just moong dal as I mentioned above and do not need either rice or skinned black gram as the standard version idlis do. This idli preparation involves soaking but doesn't need fermentation of the batter, making these idlis a quick fix variety. Moong dal soak quickly and it takes about a couple of hours soaking. The dal can be soaked overnight to cut time, ground in the morning and idlis would be ready in less than an hour. I added carrots and peas to the batter for extra nutrition. Yogurt was added to lend a bit of tanginess to idlis. I added Eno's fruit salt to instantly ferment the batter as this idli batter was being used without any fermentation. 

Ingredients: (Yield - 8 idlis)
3/4 cup moong dal (Skinned mung beans / yellow colored one)

1.5 tsp. salt or to taste

2 tbsp. yogurt

1 tbsp. oil

1 tbsp. cashew pieces

1 tsp. mustard seeds

1 tsp. Bengal gram / chana dal

1 tsp. cumin seeds

1/2 tsp. grated ginger

1 small green chili, finely minced

1 sprig of curry leaves

2 tbsp. yogurt

3 tbsp. grated carrot

1 to 2 tbsp. frozen / fresh peas

1 tbsp. finely minced cilantro

2 tbsp. water (optional)

1/2 Eno's packet

Directions:

1. Rinse moong dal with water twice and drain. Soak moong dal in enough water for about 2 hours and drain the water completely.

2. Grind together the soaked moong dal, salt and yogurt in a blender to a smooth consistency. Add a little quantity of water if needed to grind the batter. Transfer the ground batter to a bowl.

3. Heat oil in  a pan and add cashews. Toast them until golden brown, by turning them once. Transfer them into a small bowl with a slotted spoon.

* Add Bengal gram, mustard and cumin seeds to the same oil. When the lentils start to turn reddish brown, add ginger, green chilis and curry leaves. Sauté for about a minute and turn off the stove. 

* Transfer the above sautéed tempering, cashews, grated carrot, peas and minced cilantro to the bowl.

4. Mix well and cover the bowl. Keep it aside for about 30 minutes.

Stir the mixture well after the resting period. Add water if the mixture appears too thick at this point. 

* Grease the idli moulds with oil / ghee. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

5. Add Eno's fruit salt to the batter just before making idlis.

6. Sprinkle a tbsp. of water over the fruit salt and mix well. 

7. Ladle the batter into the idli moulds. Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed. 

So far in this eries,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

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A - Z Idli Recipes ~ X for Xacuti Masala Aloo Stuffed Idlis

These idlis are inspired by these stuffed idlis, I posted a couple of years ago. A spicy potato filling stuffed inside idlis makes an interesting and tasty variation to the standard idlis. All one needs to make this variety idlis are fermented idli batter, and a curry which is kept on a dry side, making it suitable for stuffing. A watery or gravy curry is not going to work to use as stuffing here. Idli recipe can be found here. I prepared regular potato curry, replacing green chilis with xacuti masala to suit my 'X' post in this idli series. 

So far in this eries,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

Ingredients: (Yield - 16 idlis)
Fermented idli batter

Potato curry using xacuti masala

Ghee to grease the idli plates

Directions:

* Heat water in a steamer or a idli cooker or a cooker base.

1. Stir the fermented batter well with a ladle. 

2. Prepare the curry on a dry side and keep it aside.
3. Grease the idli moulds and pour batter into a mould, filling up  only half of it. Take a big lemon sized portion of curry and roughly pat into a disc shape. Place it at the center of the idli mould and pour extra batter over it, enough to fill the mould.
* Repeat the steps with the remaining batter and the curry.
* Place the idli stand in the steamer, cover the lid and cook on low flame until done. (If using pressure cooker, don't put on the whistle). Add extra water to the steamer if water evaporates in the middle of steaming, taking care not to pour over the cooking idlis. 

4. Steam them on low flame until they are done. (One way to figure out if the idlis are done is to touch the idlis with moist fingers. If they don't stick then idlis are done. If they are sticking then they need more steaming. I usually steam for about 20 minutes on low flame while making idlis.)

* Turn off the stove and let them sit for about 5 - 10 minutes before removing them from moulds.
* Enjoy the stuffed idlis with chutney and/or sambhar.

Comments

A - Z Idli Series ~ V for Vendhaya Idli

It's time for the idli series again. For those uninitiated, here is a detailed post about idlis and tips for the preparation. So far in this series, I have posted -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

The standard version idlis are prepared with skinned black gram and idli rice, that usually go in a ratio of 1:2 or 1:3. However there are a few exceptions like my previous post in this series, uddina idli which was made using skinned black gram / urad dal alone. Here is one more which is prepared using idli rice alone, called vendhaya idli from Tamil Nadu. I accidentally came across these idlis on a YouTube video and the recipe intrigued me enough to try them later. These idlis are made with just two ingredients, namely idli rice and fenugreek seeds. Fenugreek seeds are called 'vendhayam' in Tamil and hence the name of the idlis. The traditional version also contains castor seeds and prepared during summer to combat heat.

Idli rice and fenugreek seeds are soaked, ground and the batter is fermented. Fenugreek seeds which are bitter by taste do not lend any bitterness to idlis and are a healthy addition to idlis here. The fenugreek seeds when soaked turn soft and yields fluffiness to the ground batter. Eno's fruit salt or baking soda is added to the fermented batter just before making the idlis. In fact, adding Eno's fruit salt is a crucial step in the preparation. It helps in yielding a soft, fluffy texture to idlis, even without the addition of black gram / urad dal. Omitting Eno's fruit salt would yield rock hard idlis that are fit to trash. I prefer Eno's fruit salt over baking soda, whenever a idli recipe requires it but if using baking soda, make sure that it is still within expiry date. Otherwise baking soda yields a weird smell to idlis, ruining the taste.

Ingredients:

2 cups idli rice
1.5 to 2 tbsp. fenugreek seeds

Salt to taste

1/2 tsp. Eno's fruit salt *

* Baking soda can be added instead of Eno's fruit salt but make sure that it is not beyond expiry date.

Directions:

1. Rinse idli rice, and fenugreek seeds together with water and drain. Repeat the step one more time. Soak them together in water in a bowl for about 4 hours and drain the water used to soak completely.

2. Grind them together adding salt and water as needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

3. Transfer the batter to a container that is big enough to allow the batter to raise during fermentation. Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

4. The fermented batter should rise well and be fluffy but not turn sour.  . 

5. Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

6. Grease the idli moulds with ghee / oil. 

7. Gently stir the batter a couple of times with a ladle. Add Eno's fruit salt to the batter and sprinkle a tbsp. of water over it. Immediately stir the batter well until it starts to turn frothy. 

8. Ladle the batter into the idli plates carefully without spilling.

9. Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

10. Steam the idlis on medium heat setting for about 15 - 20 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis from idli stand. Remove the idlis by running a spoon around the edges.

How to serve idlis:

Drizzle some melted ghee over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with Kumbakonam Kadappa and sambhar.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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A - Z Idli Series ~ U for Uddina Idli

Uddina bele is black gram / urad dal in Kannada. The idlis I am posting today are made with skinned black gram and hence the name. Like many of the idlis I have posted in this series, these delicious idlis also come from the south Indian state of Karnataka. They are popular in Mysore region and are instant kind idlis though grinding is involved. These idlis can be made without any advance planning as no fermentation is required though the ingredients need to be soaked for a couple of hours.

Black gram and idli rava are soaked and ground and are instantly made into idlis without fermenting the batter. The idlis are flavored with the addition of coconut, chilis and dill leaves to the batter. Minced onions can also be added if preferred. The idlis come out soft even without the addition of any leavening agents or fermentation.

These vegan and gluten-free idlis don't need any elaborate side dishes. A simple coconut chutney will be a perfect accompaniment or they are eaten even plain when made spicier. The leftovers can be refrigerated. They freeze well and when needed, just remove them from the freezer and microwave them covered in a glass bowl for few minutes and you will have hot piping idlis to serve.

Ingredients: (Yield about 12 idlis)

1/2 cup skinned black gram / urad dal

1 cup idli rava / cream of rice

2 to 3 tbsp. split chickpeas / chanadal / Bengal gram

Salt to taste

A handful of minced dill leaves (I didn't use it.)

2 tbsp. minced cilantro

1 tbsp. minced curry leaves

3/4 grated fresh coconut 
1 or 2 spicy green chili, finely chopped 

Oil to grease idli plates

(Minced onions can be added if preferred.)

Directions:

1. Wash black gram / urad dal thoroughly with water by rubbing  between fingers and drain. Soak it in water for a couple of hours.

* Rinse and soak idli rava in water in another bowl.

* Soak Bengal gram in water for a couple of hours or until dal can be broken when pressed between thumb and forefinger. Drain the water used to soak the Bengal gram. (One can soak the ingredients the previous night and refrigerate to use it in the morning.)

2. Drain the water used to soak the black gram. 

3. Grind it in a blender adding water as needed to form a thick, smooth batter. 

4. Squeeze out all the water from the idli rava completely and add it to a bowl. 

5. Add the ground black gram batter to the soaked idli rava.

6. Also add the soaked Bengal gram, coconut, salt, minced dill, cilantro, chopped curry leaves and green chili to the batter.

7. Mix the batter well with a ladle. (Add a tbsp. or two of water to the bowl if the mixture appears too thick).

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

8. Grease the idli plates and spoon the batter into the molds.

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, steam for about 15 - 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. 

* Turn off the stove and let it sit for about 10 minutes.

* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

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T for Thatte Idli / Bidadi Thatte Idli

For the uninitiated, idli happens to be a traditional and popular breakfast item from south India. Idlis are basically steamed dumplings prepared using a fermented batter that uses rice and black gram. The batter is poured into special molds meant for the purpose called an idli stand, that can hold up to 2 dozen idlis. The commercial versions at eateries and restaurants across the region of course are meant to handle on a larger scale. The traditional, eco- friendly versions in some parts of the state of Karnataka have been leaves of banana, jack fruit, teak, or turmeric trees that are fashioned into pockets to hold the batter. 

Today's version thatte idli comes from the south Indian state of Karnataka, thatte referring to the plates that are used to steam the idlis. This locally popular idli variety has it's origins in Bidadi, an industrial suburb outside of Bangalore enroute Mysore. The route which is also famous for Maddur vade has eateries through out to dish out these thatte idli for the hungry travelers and the locals. The plates yield bigger size idlis than the standard concave shaped ones and almost equal to three of the regular idlis. Eating one idli would almost make you full and so these plate idlis in a way save your time in terms of cooking and cleaning. 

The plates used at eateries are similar to the one shown above though usually larger. It is hard to stack if using these kind of plates at home and I use the plate idli stand shown in the pictures.We add flattened rice to our regular idli recipe to make these thatte idli which come out super soft and easily breakable kind. Some use sago / sabbakki instead. I have seen videos where Bidadi eatery owners mentioning that they use only kusubalakki (parboiled rice) and uddina bele (skinned black gram) in 4:1 ratio, which hasn't worked for me and I stick to our recipe for these idlis. These idlis are vegan, gluten free and guilt free and make a wholesome, filling breakfast / brunch. They are usually served with a dollop of butter, along with chutney and sambhar. The butter can be skipped if vegan.

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

Ingredients: (Yield - 8 idlis)
2 cups idli rice / Selam akki
1/2 cup / skinned black gram / urad dal / uddina bele
3/4 cup flattened rice / poha / avalakki
Water to grind (I used about 1 & 1/4 cups.)
2 tsp. salt or to taste

Directions:

1. Rinse idli rice, skinned black gram, and flattened rice together and drain. Repeat the step one more time. Soak them together in water in a bowl for about 3 to 4 hours and drain the water used to soak completely.

2. Grind them together adding salt and water as needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

3. Transfer the batter to a container that is big enough to allow the batter to raise during fermentation. (Compare the pictures 3 and 4 to see the volume of the batter increasing after fermentation). Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

4. The fermented batter should rise well and be fluffy but not turn sour.

* The fermented batter looks like above in the picture - thicker than when grounded, airy, and slightly sour smelling. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Grease the idli moulds with ghee / oil. 

* Gently stir the batter a couple of times with a ladle. 

5 & 6. Ladle the batter into the idli plates carefully without spilling.

 Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on medium heat setting for about 15 - 20 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis from idli stand. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle butter over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with roasted gram chutney and sambhar.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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A - Z Idli Series ~ S for Sabbakki Idli / Sabudana Idli / Saggubiyyam Idli / Sago Idli

There is an instant version sabbakki / tapioca pearls idli in Karnataka cuisine which is made with the tiny sized tapioca pearls soaked in yogurt. The idlis prepared with the batter are usually thinner than the standard version that are made with skinned black gram and rice. The idea to these idlis came after a conversation with my mother where we wondered whether tapioca pearls can be added to the regular idli batter. I experimented adding them to idli batter, without changing the proportions of rice and black gram. I found those idlis slightly on the dry side and so replaced a portion of rice with tapioca pearls instead. 

These soft and fluffy idli look cute with the tapioca pearls studded like tiny pearls through out. They make a great breakfast or brunch item when served with chutney and / or sambhar. These idlis are obviously vegan, gluten free and also are fatfree. 

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

Ingredients: (Yield - 16 idlis)

1 cup idli rice / idli rava

1/2 cup skinned black gram / urad dal
1/2 cup sago / tapioca pearls / sabudana / sabbakki
2 tsp. salt
3/4 cup water

Ghee / oil to grease the idli moulds

Directions:

1. Add black gram and idli rice to a bowl.  

2. Rinse idli rice and skinned black gram with water, rubbing between fingers and drain. Soak them together in water for about 4 - 5 hours. (If using idli rava instead of idli rice, soak it and black gram separately). 

3 & 4. Rinse and soak tapioca pearls in water in another bowl.

5. Drain the water from rice - black gram mixture and add them to a grinder / blender. Grind the mixture adding salt and enough water to a smooth and thick batter with pourable consistency. (Grind black gram first if using idli rava. Then add the soaked and drained idli rava and mix well. There is no need to grind the idli rava. Salt can be added just before making idlis if the local weather is warmer. )

* Transfer the mixture to a container, big enough to allow some space for the batter to rise during fermentation. 

6. Drain the water that was used to soak tapioca pearls as well, squeezing them gently if needed. Add these tapioca pearls to the ground batter and mix well. 

7. Cover and leave the mixture to ferment overnight, in a warm place especially if the weather is cooler. 

8. The batter may take anywhere between 8 to 16 hours to ferment, depending upon the local weather. 

* Grease the idli moulds with ghee / oil.  Fill the moulds with batter.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on low heat setting until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with peanut chutney and sambhar.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

Comment

Ragi - Rave Idli / Finger Millet - Semolina Idli / Ragi - Rava Idli

Rave idli aka semolina idli was created by MTR during second world war when rice was in short supply. This idli was a variation to the standard idli recipe which of course needed rice. Semolina idlis are a quick version idlis which need no grinding or fermenting and a popular one at restaurants and homes across the south Indian state of Karnataka. 

A few years ago, MTR came up with a spin off of this version called ragi - rava idli / semolina and finger millet idlis. The addition of finger millet flour to semolina idlis obviously make it healthier and guilt-free. This is my attempt to recreate that version at home. I have used semolina and finger millet flour in equal proportions here though semolina quantity can be increased if one is skeptical about finger millet. We are used to finger millet and so we found the idlis delicious. 

These idlis are not gluten-free or vegan as most of the idli recipes I posted in the series so far. They are intsant version idlis and need no grinding or fermenting. However both semolina and finger millet flour are soaked in yogurt for at least 30 minutes. Grated carrot, peas, or coconut can be added to make them more nutritious and tasty. Or one can even stick to the basic version. I found that these idlis need to be steamed longer compared to the standard version. These idlis make a healthy breakfast / brunch item and is diabetic friendly. It makes a wholesome dish when served with side dishes like vegetable saagu, sambhar or chutney.

Ingredients: (Yield - 18 idli)
1 tbsp. oil

1 tbsp. cashews

1/2 tsp. mustard seeds

1/2 tsp. skinned black gram / urad dal

1 sprig of curry leaves

1 cup semolina / rava 
1 cup finger millet flour / ragi flour

Salt to taste 

1 cup yogurt

1/2 cup grated carrot
2 tbsp. minced cilantro

3/4 cup water + extra only if needed 

1/4 tsp. Eno's fruit salt

Directions:

* Heat oil in a pan and toast cashews until golden brown. Remove them with a slotted spoon and keep them aside. To the same pan, add mustard, and black gram. Sauté until the black gram turns golden brown and add curry leaves. Toast for few seconds and add semolina. On medium flame, toast semolina until it starts to change color slightly and start to smell the aroma of it. Turn off the stove and let the mixture cool down. This step can be done in advance and the toasted semolina can be stored in a container.

2. Add finger millet flour / ragi flour and salt to the semolina bowl.

3. Add salt, yogurt, carrot and cilantro to the semolina - flour mixture and mix well. Add water as needed to prepare a thick, pourable consistency batter. Cover and allow it to rest for about 30 minutes.

4. Check the consistency of the batter after the resting period. Add extra water only if the mixture appears dry. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

5. Add 1/4 tsp. of Eno's fruit salt to the batter and sprinkle a tsp. of water over it. (or add a pinch of baking soda instead of fruit salt.) Gently stir the batter with a ladle until the mixture turns frothy.

6. Grease the idli moulds with ghee / oil. Place a toasted cashew at the center of each mould. (Or cashews can be added directly to the batter.) Fill the moulds with batter.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on low heat setting until done. (The idlis should not stick when touched with moist fingers. It takes longer to steam these idlis compared to the standard rice - urad dal version.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with roasted gram chutney and sambhar.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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