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Showing posts with label DINNER RECIPES. Show all posts
Showing posts with label DINNER RECIPES. Show all posts

February 6, 2022

Bamboo Rice Idli dosa Recipe | Moongil Arisi Idli Dosa

Bamboo rice idli

Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.

Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.

There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.

Moongil arisi dosa

Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.

Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here. 

Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.

Bamboo rice idli

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe


Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe


 
Cuisine: Indian
Category: Main course
Serves: 30
Prep time: 18 Hours
Cook time: 20 Minutes
Total time: 18H 20 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Bamboo rice / Moongil arisi - 1 cup
  • Idli rice - 1 cup
  • Urad dal - 1/2 cup
  • Thick poha / Rice flakes - 1/4 cup
  • Fenugreek seeds / Methi seeds - 1/2 tsp
  • Salt & water - as needed
HOW TO MAKE BAMBOO RICE IDLI DOSA
  1. Wash the bamboo rice thrice till water runs clear. 
  2. Add the idli rice, urad dal, poha and methi seeds. Wash everything.
  3. Soak it for 5 hours. Grind to smooth paste adding required salt and water.
  4. Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
  5. Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
  6. Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
  7. To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
  8. Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours.
    • Bamboo rice idli
  • Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate.
  • Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently.
  • Bmboo rice idli
  • Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar. 
    • Bmboo rice idli
  • To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar.


Enjoy !

Note

    1. Wash the Bamboo rice well till water runs clear because it has dust and debris.
    2. Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa.
    3. This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.

      
      Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.

    Bamboo rice dosa


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    January 27, 2022

    Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

    Kayi dosa

    Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

    Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

    Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

     coconut dosa


    Coconut dosa - Kayi dosa | Thengai dosai recipe


    Coconut dosa - Kayi dosa | Thengai dosai recipe

    Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.


     
    Cuisine: Indian
    Category: Main course
    Serves: 20
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Dosa rice / Raw rice -2 cups
    • Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha)
    • Grated coconut - 1 cup
    • Fenugreek seeds / methi seeds - 1/4 tsp
    • Salt & water - as needed
    HOW TO MAKE COCONUT DOSA
    1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
    2. Grind everything together adding grated coconut and required water.
    3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
    4. The next day morning, batter would have raised well. Add required salt and mix well.
    5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
    6. Let it be small and thick. Cover and cook in medium flame for few minutes.
    7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
    8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 
    METHOD - STEP BY STEP PICTURES
    • Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.

    • Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.

    • Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
    • The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.

    • Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.

    • Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney.


    • Enjoy !

    Note

    • Do not make the batter thin. Grind it semi thick like dosa batter consistency.
    • No need to use cooking soda / baking soda or Eno to the batter.


    Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

    coconut dosa recipe


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    January 4, 2022

    Rava Idli Without ENO, Baking Soda - Instant Suji Ki Idli Without Eno

    rava idli without eno and baking soda


    Instant Rava idli without ENO, baking soda was in my try list for years (Suji ki idli in Hindi). Some of my readers and friends were also asking me to try and share this recipe in my blog. After so many trial and errors, I am hooked up with this recipe. Usually rava idli batter without ENO, Baking soda needs to be fermented at least for 1 to 4 hours to get soft idli. It may be helpful for people living in hot places. For me, being in Bangalore, this trick never worked. I always end up making hard idli even after resting the batter for few hours.

    Usually we use rava and curd in same quantity. Once I tried adding the leftover sour curd which is double the quantity of rava. i.e I used 2 cups of sour curd for 1 cup of roasted rava. Voila ! Idli came out super soft and fluffy. We all loved it. From then, this instant rava idli recipe without using ENO and baking soda has become my go to recipe. I make this idli at least once in a week for our dinner. 

    rava idli without eno and baking soda

    Bachelors and working women can make it easily. As its ENO and Soda free, we can have it without any guilt. To me coconut chutney is the best side dish for rava idli. You can also have it with tomato chutney or sambar if you like. Friends, do try this easy, yummy, instant Rava idli recipe without ENO, baking soda and enjoy! Check out the video below. 

    Do check out my other Idli varieties too. 

     rava idli without eno and baking soda



    Rava idli without ENO, baking soda


    Rava idli without ENO, baking soda

    Rava idli without ENO, baking soda - sooji idli without ENO, baking soda


     
    Cuisine: Indian
    Category: Main course
    Serves: 10 to 12
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Dry roasted rava / Semolina / Suji - 1 cup
    • Sour curd - 2 cups
    • Salt - as needed
    To temper
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Green chilli - 1
    • Ginger - 1 inch piece
    • Curry leaves - few
    • Coriander leaves - 1 tbsp (optional)
    • Cashew nuts - to decorate (optional)
    HOW TO MAKE RAVA IDLI WITHOUT ENO
    1. Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
    2. Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
    3. Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
    4. Add curd and mix well to make thick and pourable batter. Add little water if necessary.
    5. Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
    6. Remove the idli plate and rest for 2 minutes. Scoop out the idli and serve hot with coconut chutney.
    METHOD - STEP BY STEP PICTURES
    • Heat a kadai and dry roast rava in low flame for 5 minutes without changing its color. Transfer to a bowl.rava idli without eno and baking soda
    • Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves, finely chopped green chilli, ginger(optional) and saute well till dals turn golden brown in color.
    • rava idli without eno and baking soda
    • Add this to roasted rava. Add required salt and 2 cups of sour curd. Mix well to make thick and pourable batter. If necessary add little water based on the thickness of curd.
    • rava idli without eno and baking soda
    • Grease idli mould with little oil. Pour the batter. Boil water in idli pot and steam the idli for 15 minutes or till inserted tooth pick comes out clean.
    • rava idli without eno and baking soda
    • Switch off the flame and remove the idli plate. Rest for 5 minutes. Scoop out the idli and serve hot with coconut chutney.

      Enjoy !

    Note

    • Use sour curd for best results.

    • Steam it for 10 to 15 minutes based on the size of mould. Make sure water starts to roll boil before you place idli plate.

    Try this easy, healthy, instant rava idli without Eno and baking soda. Enjoy !

    rava idli without eno and baking soda


     
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    May 4, 2021

    Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

    Veg Kizhi Parotta recipe

    I am a big big fan of Parotta based recipes. Recently I came across this Kerala special Kizhi parotta recipe in my Instagram feed. It was chicken kizhi parotta recipe from a Kerala hotel. I got tempted to try and looking for a vegetarian version. Then I found this veg kizhi parotta recipe in a YouTube channel where the host showed the making of vegetarian kizhi parotta with mushroom and paneer from a small hotel in Chennai.

    I was so happy to see that video and tried it immediately with some store bought parotta. To layer this kizhi parotta, I made my hotel style plain salna, a dry curry with mushroom and paneer, some grated paneer and coriander leaves to garnish. I layered everything over the roasted banana leaf and cooked in a dosa tawa. You can also steam it for few minutes just like podhi soru.

    The flavor of banana leaf over the cooked parotta was awesome. Moreover the parotta was so soft to eat. So you don’t have to tear it and soak in salna to eat. This kizhi parotta is already soaked and cooked in salna. So it was so soft and yummy. We all loved it.

    Friends, if you are a parotta lover like me, you must try this kizhi parotta. You will love it for sure. You can also use mixed vegetables or cauliflower in salna for variations. Non-vegetarians, you can make it with chicken salna and chicken curry or prawns masala just like the one I saw in the video.

    Ok, lets see how to make veg kizhi parotta recipe with step by step pictures and video !

    Check out my Veg Kothu parotta recipe 

    Chilli parotta 

    Veg kizhi parotta

    Veg Kizhi Parotta Recipe


    Veg Kizhi Parotta Recipe

    Veg Kizhi Parotta Recipe - Kerala style kizhi parotta in vegetarian version using mushroom and paneer.


     
    Cuisine: South Indian
    Category: Main course
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    For layering kizhi parotta
    • Parotta - 4 ( Homemade or readymade)
    • Plain salna / Empty salna or Veg salna - 3 cups
    • Mushroom, paneer dry curry
    • Grated paneer - 1/2 cup
    • Coriander leaves - to garnish
    • Banana leaf - 3
    • Cooking oil - to drizzle
    For dry curry
    • Mushroom - 10 (Slice thinly)
    • Paneer - 20 small cubes
    • Red chilli powder - 1/2 tsp
    • Garam masala powder - 1/2 tsp
    • Turmeric powder - 1/4 tsp
    • Salt - as needed
    • Cooking oil - 2 tbsp
    HOW TO MAKE VEG KIZHI PAROTTA RECIPE
    1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.
    2. Make Salna and keep it ready.
    3. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.
    4. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.
    5. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.
    6. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.
    7. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.
    8. Heat a banana leaf in low flame for few seconds.
    9. Add a tsp of ghee. Place one parotta, pour salna to cover it.
    10. Spread the mushroom masala. Now layer it another parotta, pour salna.
    11. Spread the grated paneer and garnish with coriander leaves.
    12. Fold the banana leaf all the sides and tie it with the thread.
    13. Heat dosa tawa and drizzle oil. Place the folded banana leaf.
    14. Cook in low flame for a minute. Flip and cook the other side too.
    15. Remove and serve with onion raita and salna. Enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna.

    • Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready.

    • Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl.

    • I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate.
    • Veg kizhi parotta recipeVeg kizhi parotta recipe
    • Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable.
    • Veg kizhi parotta recipe
    • Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta.
    • Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf. 
    • Veg kizhi parotta recipeVeg kizhi parotta recipe
    • Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !Veg kizhi parotta recipe

    Note

    • You can make plain salna or vegetable salna as per your choice.
    • I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too.
    • Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily.
    • Instead of mushroom and paneer, you can use cauliflower.


    Easy and yummy, hotel style Veg kizhi parotta is ready to enjoy with onion raita and salna !

    Kerala Kizhi parotta

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    January 23, 2021

    Vazhaithandu dosai – How to make Banana stem dosa / Plantain stem dosa

    Vazhaithandu dosai recipe

    I started making vazhaithandu dosai/ banana stem dosa / plantain stem dosa after tasting in a restaurant.  I make it by stuffing vazhaithandu masala in the center of dosa like our regular masala dosa. But Raksha is not a big fan of it. She doesn’t like to eat banana stem as poriyal, pachadi too. So I was thinking on how to include this healthy vegetable in her regular diet.

    Suddenly this vazhaithandu dosai recipe by grinding and adding banana stem paste to regular idli batter flashed in my mind. I googled and found an easy and yummy dosa recipe in Chettinad samayal YouTube channel. It was an instant hit at home. As I expected, Raksha loved it very much and had more dosa. I am so happy that I got a perfect dish to make my daughter eat Vazhaithandu.

    Friends, do try this version of vazhaithandu dosai. I am sure its a great way to make the fussy eaters consume this healthy vegetable. Ok, lets see how to make banana stem dosa with step by step pictures and video.



    Check out my other vazhaithandu recipes too


    Vazhaithandu dosai recipe

    Vazhaithandu dosai - Banana stem dosa recipe


    Vazhaithandu dosai - Banana stem dosa recipe

    Vazhaithandu dosai - Banana stem dosa recipe


     
    Cuisine: Tamil nadu
    Category: Main course
    Serves: 15
    Prep time: 10 Minutes
    Cook time: 5 Minutes
    Total time: 15 Minutes
     


    INGREDIENTS
    1 up = 250ml
    • Idli batter – 4 cups (5 cups idli rice, 1 cup urad dal)
    • Raw banana stem – 1
    • Big onion – 1 OR Small onion - 6
    • Green chilli – 2
    • Ginger – 1/2 inch piece
    • Cumin seeds – 1/2 tsp
    • Curry leaves – Few
    • Salt – 1/4 tsp (If required)
    • Cooking Oil - To drizzle over dosa
    • Water - to grind banana stem
    HOW TO MAKE BANANA STEM DOSA / VAZHAITHANDU DOSAI
    1. Wash and slice the banana stem into rings. Immerse in buttermilk till use.
    2. Grind onion, green chilli, ginger, curry leaves and cumin seeds coarsely.
    3. Add chopped banana stem, add little water and grind to smooth paste.
    4. Do not add more water. Grind to a thick but smooth paste.
    5. Take thick idli batter and add this paste. Mix well and check for salt.
    6. Add water to adjust consistency. Heat dosa tawa. Pour a ladleful of batter.
    7. Spread it thin or thick. Drizzle oil around the dosa. Flip and cook the other side too.
    8. Serve hot with coconut chutney, tomato chutney or sambar !
    METHOD - STEP BY STEP PICTURES
    • Peel the outer stem part/ bark part and wash the inner ring. Chop into thin slices and keep immersed in buttermilk till use.
    • Vazhaithandu dosai recipe
        Vazhaithandu dosai recipe

    • Take a big mixie jar. Add onion, green chilli, ginger, cumin seeds and curry leaves. Grind coarsely without water.

    • Now add in the batch of chopped banana stem slices by squeezing the buttermilk. Grind coarsely without adding water. Then add little water and grind to a smooth paste. Do not add more water. Firstly add 1/4 cup water. Try to grind to smooth paste by wiping the sides.

    • Open the mixie jar and add the remaining banana stem pieces too. Now grind again to a smooth paste. Add little water if required. As banana stem is a watery vegetable, it doesn’t need more water to grind. After grinding, paste looks dark grey or black in color. Its completely normal. Don’t panic. 

    • Take 4 cups of our regular idli batter in a wide bowl. Add this banana stem paste to the batter and mix well. Batter turns light grey in color after mixing. Check for taste and add salt if required. Add some water if required. Addition of water depends on the consistency of idli batter and the paste. So use water carefully.
    • Vazhaithandu dosai recipe

    • Heat a dosa tawa. Spread a ladleful of batter to make a thin or thick dosa. Let it cook in medium flame till 50%. Now drizzle oil all over the dosa. Flip and cook the other side OR remove once the bottom turns golden and top looks completely cooked. Fold and remove. Serve hot with chutney or sambar !
    • Vazhaithandu dosai recipe

      Enjoy !

    Note

    • For variations, you can use red chilli instead of green chilli while grinding.
    • You can make this dosa thin or thick as you like.
    • No fermentation is required as we are using fermented idli dosa batter.
    • Make sure idli batter is not too thin or watery. After adding paste, the batter will become even more thin.
    • You can refrigerate this batter and use it for one day.


    Try this healthy banana stem dosa/ vazhaithandu dosai for a change.

    I am sure everyone will love it ! I made uthappam kind for me. 

    Banana stem dosa


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    January 6, 2021

    Jowar Idli recipe without rice / Cholam Idli Recipe / Sorghum Idli Recipe

    Cholam idli recipe

    After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi.

    There are two varieties of Jowar in India. One is white in color and other one is red jowar which is called as Irumbu cholam/ Irungu cholam in Tamil and Malayalam. I have used white variety in this recipe.

    For all millet idli recipes, I use a combination of millet, urad dal and poha / aval / pressed rice to replace rice. It comes out well and soft every time. Not only idli, you can also make crispy dosa with the same batter. But the only problem I face with all the millet idli batter is, you cannot refrigerate and store the batter for more days like our regular idli dosa batter. Millet idli dosa batter should be used within 2 days for best taste. 

    This Jowar idli dosa batter is also the same like other millet idli batter recipes. You have to consume it within a day or two even under refrigeration. Other than this factor, you will not find much difference in taste, flavor from our regular idli dosa. I am sure you will love its spongy and soft texture. 

    Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with tomato thokku and idli podi. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

    Check out my foxtail millet idli

    Kodo millet idli

    Ragi idli 

    Pearl millet idli

    Pearl millet dosa

    Jowar idli without rice

    Jowar idli / Sorghum idli/ Jonna idli without rice


    Jowar idli / Sorghum idli/ Jonna idli without rice

    Jowar idli / Sorghum idli/ Jonna idli dosa batter recipe without rice


     
    Cuisine: Indian
    Category: Main course
    Serves: 15
    Prep time:5Hours
    Cook time:10Minutes
    Total time:5 Hours 10 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Jowar / Sorghum / Cholam - 2 cups
    • White, round urad dal - 1/2 cup
    • Poha / Pressed rice / Aval - 1/2 cup
    • Methi seeds / Fenugreek seeds - 1/2 tsp
    • Salt & Water - as needed
    HOW TO MAKE JOWAR IDLI
    1. Wash the jowar and poha till you get clear water.
    2. Soak in enough water for 5 hours.
    3. Wash and soak urad dal and methi seeds for 2 hours.
    4. First grind urad dal to a smooth, thick batter. Transfer to a big bowl.
    5. Then grind soaked jowar to a smooth paste. Add to urad dal batter.
    6. Mix well with hands. Cover and ferment the batter over night or 12 hours.
    7. The next morning, add salt and mix the batter with a ladle.
    8. Pour in a greased idli plate and steam in a pot for 10 minutes.
    9. Remove and rest for a minute. Then scoop out and enjoy with chutney, sambar !
    METHOD - STEP BY STEP PICTURES
    • Wash the jowar, poha together for 3 to 4 times to remove the dust. Wash till you see clear water. Add enough water and soak it for 5 hours.

    • Wash the urad dal + methi seeds together for 2 times and enough water to soak it for 2 hours.
    • Jowar idli without rice
    • First grind urad dal to a smooth, thick batter adding required water. If you are grinding the batter in wet grinder, add water gradually and grind to a smooth, thick paste like butter. If you are using mixie, use ice water to grind the batter. Collect the urad dal batter in a big, wide bowl with space for fermentation. 

    • Now grind the soaked jowar + poha to a smooth, thick paste adding required water. Add the jowar batter to urad dal batter and mix well with your hands to aid fermentation. Cover the batter and ferment it overnight or 12 hours based on the weather in your place. 
    • Jowar idli recipe without rice
    • The next morning, batter would have raised well. Add required salt and mix well. Take idli plate and grease with gingely oil.

    • Roll boil water in an idli pot. Place the idli plate and steam cook for 10 minutes. Check with a tooth pick or with a wet finger. If it comes out clean, idli is done. Remove the idli plate and wait for 2 minutes. Then scoop it with a flat spoon and serve in a plate. Enjoy with sambar or chutney !Jowar idli recipe without rice 

    Note

    • You can use cooked rice instead of poha.
    • You can use thick or thin poha/aval for this idli
    • If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar.
    • Soak jowar and dal separately and grind them separately.
    • If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. i.e use 1.5 cups jowar and 1/2 cup urad dal. 


    Try this easy, yummy and healthy Jowar idli for your breakfast / dinner !

    I served it with tomato thokku and idli podi. 

     Jowar idli recipe


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