Idli Using Idli Rava | Idli, dosa with Idli rava

In this post, lets see how to make soft idli and crispy dosa using idli rava in mixie with step by step pictures and video. I must thank my neigbour for introducing idli rava to me. I din't know that there is something called idli rava until she told me. She used to tell me to try idli, dosa using idli rava but I was hesitant because idli is our staple food. I dint want to take risk using idli rava. Then she gave me some to taste and after that I started making it in my kitchen. Now I am very much comfortable with this idli rava idli. Not only soft idli, we can make crispy dosas too. U could have tasted this type of idli in Karnataka hotels/ restaurant. But in this method, idli wont be crumbly or coarse like in hotel. First thing I liked in this method is very less soaking time , just 45 mins is sufficient..It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 - 15 hrs of fermentation time depending on the weather in your place. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is I grind the batter in mixie ( NO grinder cleaning). I have shared a Full video recipe on how to make these idlis. Please have a look.

People usually don’t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli. So I grind the idli rava along with urad dal batter at the end till it becomes slightly coarse. Even then I felt the idli was slightly sticky while eating.I changed the ratio of dal & idli rava , I soaked it together and grind in mixie adding ice cold water. Now Iam getting the best idli out of it. I am very happy with the result. Earlier my husband used to scold me whenever I prepare idli with idli rava. Nowadays he couldn’t find any difference in the texture and he is eating silently. There is no much difference in the cost of idli rava & idly rice. Friends, try this idli for a change and you’ll start making it often like me.. Lets see how to make soft idli and crispy dosa using Idli Rava.

 Idli using Idli Rava - Video Recipe !

Idli using Idli Rava

How to make Idli using Idli rava easily at home. Not just soft idli, you can make crispy dosa too. 

Cuisine: Indian

Category: Breakfast recipes

Serves: -

Prep time: 15Min+8Hrs

Cook time: 10 Minutes

Total time: 8hrs25Min

INGREDIENTS

1 cup - 250ml Idli rava – 2 cups White round urad dal – 1/2 cup ( If you follow the video recipe, please use 1/3 cup) Water – 1-1.25 cups ( Use Ice cold water) Salt – As needed

METHOD

Wash and soak the Idli rava and urad dal together in a bowl for 45 minutes. Drain the soaked water completely before grinding.( In the video I have mentioned to soak them & grind separately. Add 1/3 cup of urad dal in that case. This method needs less urad dal. ) Grind half of its amount in mixie adding 1/2 cup of ice cold water & the required salt for 3-5 minutes.After 2 mins , open the lid ,wipe the sides & grind again.Add little more water if its necessary. Again grind the remaining mixture adding 1/2 cup of water.( Note : Batter will be slightly coarse even if u grind for long time , no need to worry) Mix both the batter using ur hand (Mixing by hand helps for fermentation)..Keep the bowl closed & allow the batter to ferment for 8- 15 hrs based on the weather in your place. The next morning , batter would have raised well . Mix it well before making idlies. Pour the batter in idli plate , steam it for 6-8 mins & enjoy with ur favourite chutney !! Enjoy !

Note

The maximum amount of water it consumes while grinding is 1.25 –1.5 cups.. Adjust as per ur mixer.I used ice cold water to avoid the mixer getting heated. Plain water can also be used.. Fermentation is very important to get soft, non-sticky idlies. People suggest idli rava & dal ratio as 3:1. But 4:1 is enough for soft idlies. If u want , u can add  a tsp of soaked fenugreek seeds too to make it healthy. U can also make crispy dosa using the same batter.

Enjoy this easy Idli recipe for your breakfast !

Here is a picture of Crispy dosa made using the same batter.

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SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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Dahi Vada Step By Step Recipe - Dahi Bhalla Recipe

I wanted to try North Indian dahi vada/dahi bhalla , a famous north indian street food for long time. I love thayir vada. I thought both are same but then I came to know dahi vada is similar to curd vada and in addition they add chaat chutneys, also the shape will be round like bonda.I got this recipe from a chaat book and I tried in a weekend. We all loved it. I made a batch in vada shape for my hubby and the remaining in round shape.So i’ve mentioned both in step by step pictures. Do try any based on ur liking. It tastes great

INGREDIENTS

 1 cup -- 200ml

White round urad dal – 1 cup Green chillies – 2 nos Ginger – 1 inch piece Fresh Curd – 2 - 3 cups ( mild sourness is OK) Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly) Ginger pieces – 1 tbsp ( finely chopped) Red chilli powder – 1 tsp ( to sprinkle) Dry Roasted Cumin powder – 1 tsp (to sprinkle) Chaat masala powder – 1 tsp (to sprinkle- optional) Warm water – 1 bowl (to dip the vadas) Coriander leaves – To garnish

METHOD

Wash and soak the urad dal for 30 mins.Drain all the water and grind it to a smooth paste adding chillies , ginger , salt &1/4 cup of water. If necessary add 1-2 tbsp of water to make it very smooth. Keep the warm water ready in a bowl.Heat oil in a kadai and take a tbsp of batter and drop in the oil. OR u can take a small ball shaped batter and drop in the oil.U can make it in vada shape too. Deep fry in both sides till golden brown. Remove and add it immediately to the warm water bowl. Let it soak for 5-10 minutes.Meanwhile beat the curd adding salt & very less water if the curd is too thick.Please do not add water if it is already slightly watery. Take the vada in ur palm & squeeze the water without changing its shape and add it to the curd. Let it soak in the curd for 10 minutes.By this time , finish the remaining batches of vada & follow the same procedure. In a serving plate , arrange 4-5 balls and pour the curd over them.Now put 1/2 tsp of  green chutney & 1 tsp of sweet chutney over each ball. Sprinkle the red chiili powder , cumin powder and finally sprinkle the ginger bits,coriander leaves & if desired oma podi.. Serve & mix & eat immediately !!

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HOW TO MAKE CHUTNEY FOR CHAAT - 3 CHAAT CHUTNEY RECIPES

I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days ..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort ..Do try these chutneys , u’ll love it..

GREEN CHUNTEY

INGREDIENTS
1 cup - 200ml

Coriander leaves – 1 cup Mint leaves – 1/3 cup Green chillies – 3-4 nos Lime juice – 1 tbsp Jeera / cumin seeds – 1/2 tsp Turmeric powder – A pinch Garlic – 2 pods Ginger – 1/2 inch Salt & water – As needed

METHOD

Take all the ingredients in the mixer & grind all the ingredients to a smooth paste adding salt & water. Store in an air-tight box, refrigerate it. Dilute the chutney when use.

RED CHUTNEY/ GARLIC CHUTNEY

INGREDIENTS

Garlic cloves – 7 cloves Red chillies – 4- 5 nos Salt & water – As needed Tamarind – Small piece (optional)

METHOD

Grind all the ingredients to a smooth , thick paste.Store, refrigerate n use!.This chutney can be used as a dip for momos and it can be applied in masala dosa !

SWEET CHUTNEY/DATES CHUTNEY

INGREDIENTS

Dates – 6-8 nos Grated Jaggery – 1/4 cup Tamarind – Big gooseberry size Water – As needed ( 1/2 cup) Salt – a pinch Red chilli powder – 1 tsp Cumin powder – 1/2 tsp Chaat masala powder – 1/2 tsp

METHOD

In a pan , add water , dates , jaggery , tamarind & allow it to boil. Close it with lid and allow the dates to cook & jaggery to melt completely. By the time the dates get cooked , the water will be reduced to half..Switch off the flame .Drain the excess water & allow the mixture to cool down. Grind it to a smooth paste.Again boil the paste adding the drained water. Add the red chilli powder , cumin powder & chaat masala powder. Boil for sometime till the mixture thickens. Store in an-air tight box , refrigerate and dilute it while use !

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Rava Upma Recipe - Sooji Upma | Easy Breakfast Recipes

Rava upma is one of the most popular South Indian breakfast/dinner recipes.It’s a bachelor friendly dish as it is fast to cook and easy to make.I am not a big fan of rava recipes but Sendhil loves anything made with rava/semolina.He likes rava upma if its fluffy( uthir uthiraa) whereas I love it with small lumps here and there (Undaium urulaiumaa).The consistency of this upma is completely dependent on the quantity of water.Before marriage,my mom makes rava upma only in weekends.My dad & sis enjoy it adding grated coconut. I hate that combo. So my mom makes dosa especially for me by reserving some batter,how sweet. Now i crave for my mom’s rava upma and coconut combo.So this time I added some grated coconut in my upma plate and enjoyed a lot.After marriage tables turned .I am making rava upma or kichadi at least once in a week for Sendhil’s breakfast as it is his most favorite. My MIL makes different types of upma and she is a pro in making rava upma. When I was new to cooking,I struggled a lot to get soft & flavourful upma. Usually i don’t roast rava properly and the end result would be a sticky, hard upma . I have even tried with store bought roasted rava.But it was also a super flop show.Then Sendhil taught me how to roast rava properly,quantity of oil,water etc.When he was a bachelor,he used to prepare this rava upma very often and he is an expert too.Now after many successful attempts, i thought of posting the recipe here. Of course making rava upma is not a big deal for most of u.But for beginners, its always a night mare and most of the time it will be with lumps.This post is purely for beginners and bachelors .We love to have rava upma with sugar, so i don’t make chutney or sambar.It makes my job very simple.This upma stays soft for some hours. So i pack it for my hubby’s breakfast when he leaves to office early from home.But it tastes the best when served hot . U can make rava upma in microwave and add some vegetables like carrot,potato and peas to make it healthy.Sometimes I add tomato too as u see in the above picture.Soon I will share wheat rava upma.
Check out my Rava Kichadi , Khara bath, Masala Rava kichadi ,Rava Dosa recipes too !

Here is a full video of making rava upma :))

Rava upma recipe

Rava upma/Semolina upma - Easy South Indian breakfast recipe !

Cuisine: South Indian

Category: Breakfast/Dinner

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 200 ml Semolina / Rava – 1 cup Water – 2.5 cups ( Add 2.25 cups for fluffy upma) Salt – As needed To temper & saute Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Big onion – 1 no ( slice cut) OR Small onions – 1/2 cup ( chopped roughly) Tomato - 1 small ( optional) Green chillies – 4 nos ( for less spice,add 2 nos) Curry leaves – few Ginger – 1 inch piece Coconut oil – 1 tbsp ( Must add)

METHOD

Dry roast the rava in a kadai in very low flame for 5-7 minutes without changing the colour. Keep on mixing well to avoid discoloration in certain areas.Remove & keep it in a plate. In the same kadai ,heat oil , splutter mustard seeds , urad & channa dal . After the dals turn golden brown , add the sliced onions ,green chillies, curry leaves & ginger bits. Saute well till onion turns transparent .Add tomato and saute till mushy(Optional step).Finally add the required water , salt. Cover it and allow it to roll boil for 5 mins. Now simmer the flame completely and add the rava in one hand and mix well with a ladle using other hand ( Use a whisk to mix if u have). This step is very important to avoid lumps. Stir till the mixture becomes thick and all the water is absorbed by the rava. Close the kadai with a lid for 5 minutes. Open the lid and mix well and again close it for 2 minutes. Rava will be well cooked , switch off the flame & add the coconut oil.. Mix well and serve hot immediately!! Check out my Rava Kichadi , Khara bath, Masala Rava kichadi ,Rava Dosa recipes too ! NOTE Adding small onions instead of big onions gives a nice flavour & taste. The amount of oil mentioned here should be added to get the softness & flavour. Roasting rava without changing color is very important to get a white colored upma. Otherwise it will be slightly yellow.Upma looks yellow even if you add tomatoes. Please add more water if u want mushy upma. If u r afraid of getting lumps , this step can be followed. ie , switch off the flame after the water starts to roll boil. Remove the kadai  , add the rava little by little by stirring in one hand slowly . Mix well and make sure there are no lumps. Then again keep it on the stove and mix well till all the water is absorbed. This method can be followed for making sweet kesari too.  My FIL likes to have this upma adding little lemon juice.It also tastes great.U can also add lots of grated coconut before eating to make it more rich & tasty. My sister loves this combo a lot : ))

Enjoy this easy breakfast/dinner recipe with coconut chutney or sugar !

Today I relished it adding grated coconut.It was yum !

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IDLI MILAGAI PODI WITH GARLIC | IDLI PODI RECIPE WITH GARLIC

This is my mom's idli milagai podi recipe with garlic. I love this idli podi. I like the one with sesame seeds as well. But my husband & my daughter likes idli podi with garlic. I learnt this recipe from my mom.When I was in school and college, I used to carry mostly idli or dosa with this podi for lunch . I love to eat this more than rice varieties. My doter is also the same like me . I’ll soon post my favourite sesame seeds/ Ellu version with dal . Please refer notes section for variations..

INGREDIENTS
1 cup - 250ml

White round urad dal – 1/2 cup Chana dal – 1/4 cup Red chillies – 15-20 nos Hing/Asafetida – 1/4 tsp Garlic cloves – 12 nos (Peel the skin & chop into small pieces) Curry leaves - few Salt – As needed Cooking oil – 2 tsp

METHOD

Heat a kadai with 2 tsp of oil and roast the dals adding hing till u get a nice golden color & aroma.Add few curry leaves at the end and saute well. Remove the dals in a plate. In the same kadai , roast the red chillies. in medium flame till it becomes crispy. Make sure you don’t burn them. Once everything cools down, grind it to a coarse powder running twice. Then add the salt & peeled ,chopped garlic pieces.Grind it again to make a slightly coarse or fine powder as you like. Store in an air-tight box and enjoy with idli/dosa ! It stays good for 2 weeks with nice garlic flavor.

Garlic flavoured idli podi is ready !! Add sesame oil while serving.

NOTE

• Adjust the amount of red chillies based on ur taste.
• Garlic pieces will be ground well even when u add at the end. If u want, u can add it along with dals & red chillies.
• My mil makes the same podi adding hing alone. It also tastes good. Try for variation.Add more hing when u try this version.
• Sometimes I add few curry leaves while frying the dals which gives a nice flavour.

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Sweet Pongal Recipe In Pot - How To Make Sakkarai Pongal in Traditional Method

Hope u all had a great pongal celebration. I too had a good time in my in-laws house and we celebrated very well .. I wanted to post sakkarai pongal recipe in pot ( Pongal paanai) for a long time. This is our traditional method of making sweet pongal for Pongal festival. I think this is the right time to post this recipe along with some pictures of pongal celebration in my house.This year my sweet pongal turned out very tasty , flavourful and soft..It tasted great even the next day after reheating. I’ve given the step by step pictures for making pongal traditionally in a pot / venkala paanai. U can do the pongal in pressure cooker. The quantity of ingredients i’ve given is the same for both except water quantity. The amount of water may vary for cooking in aluminium or brass pot and the cooking time also differs. In pressure cooker, u can make it fast..In Tamil Nadu, we get pongal arisi and paagu vellam during this time and we used to buy that for making pongal. In bangalore , i buy good quality sona masuri raw rice and i make sure to buy dark colored jaggery to get a nice color of pongal. So the color of pongal may vary depending the color of jaggery u use. The water quantity may also vary depending on the quality of rice. I’ve tried to approximate the water quantity as per the rice varieties i used.Lets see the Tamil nadu traditional method of making sweet pongal in a pot !

INGREDIENTS
1 cup - 200ml

Raw rice/ Sona masoori – 1 cup Yellow Moong dal – 3 tbsp Raw Milk – 1/2 cup ( Unboiled , fresh milk) Water – 4-5 cups Salt – A pinch Jaggery – 1-1.25 cups (based on the sweetness) Ghee – 4 tbsp Cashews – few nos Elachi/ cardamom seeds– 3-4 nos Cloves – 3 nos Edible camphor – A pinch Jaathikai -  A pinch ( take a small piece , roast in ghee and crush it before adding)

METHOD

In a kadai , dry roast moong dal for few minutes till u get a nice aroma and golden brown in color.Mix the rice and roasted dal. Wash , drain the water. Add milk and water to the aluminium or brass vessel.When it starts boiling over and after it raises to the rim of the pot, Shout out "Pongalo Pongal". Simmer the flame and add the washed rice,dal mixture & a pinch of salt. Remove the excess water and keep it in a bowl.Add this water whenever needed.Cover the vessel with a lid and cook the rice in medium flame OR if using Pressure cooker,cook for 4-5 whistles till it rice is cooked well. In the mean time , grate the jaggery and keep it ready. After rice is cooked well, open the cooker/vessel ,mash it well & add the jaggery and mix well till the jaggery melts and allow it to boil in low flame..Add a tbsp of ghee to avoid the pongal sticking to the bottom ..Make sure it doesn’t get burnt..Give a nice boil. Keep mixing. After the raw smell of jaggery emanates,switch off the flame. Please make sure the pongal has slight moisture content when u switch off. ( ie it should be slightly watery n mushy. Don’t make it very thick .) This is very important .. Once it cools down , the consistency will be correct else it will  become very hard. If you feel , all the water is absorbed and if it looks dry , add little boiled milk or coconut milk , Mix well and switch off the flame. In a frying pan , add a drop of ghee and roast the cloves & cardamom seeds, jaathikai.Crush it & add to pongal.Mix well.Again heat 3 tbsp of ghee in the pan and roast the cashews till golden brown. Add it to the pongal with ghee.Add a pinch of edible camphor powder. All these ingredients helps to give temple style sweet pongal flavor. Mix well before serving.Yummy , flavourful pongal is ready !!

NOTE

Adding milk is optional. U can make only adding water. If u want Milk version, add only milk instead of water. Make sure the rice and dal is cooked perfectly( should be mushy) before adding jaggery else rice will be visible and separate. Adding more ghee makes it more rich n tasty. Adding nutmeg & edible camphor is purely optional. But adding them enhances the flavour for sure and gives a temple touch.

Last but not the least , here are some pictures of pongal celebration in our house .

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