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Showing posts with label IDLI VARIETIES. Show all posts
Showing posts with label IDLI VARIETIES. Show all posts

November 14, 2017

Instant Quinoa Idli Recipe – Quinoa Recipes Indian

Instant Quinoa idli recipe with semolina/rava/sooji and curd. This is my very first post using quinoa. Quinoa is a super natural grain which is gluten-free, high in protein , fiber, vitamins and minerals. Quinoa is not called as thinai in Tamil. There is no proper Tamil word for quinoa (Keen-wah). But many of us think quinoa is very similar to our Indian Foxtail millet (thinai in Tamil). It is not. There are slight differences between quinoa and thinai mainly in their amino acid profile. Quinoa has high protein when compared with other millets. Both are gluten free, high in fiber that helps for weight loss and control diabetes. Both takes the same quantity of water for cooking pulao, upma, porridge and soup. Similar in Calories too. But cost wise quinoa is not affordable and its not easily available in all the stores in India like millets.You can find it in very few organic shops in big cities Or you can buy from online stores like Amazon. I bought it from an Organic shop in Gandhi bazaar, Bangalore. Quinoa is most popular in US and other foreign countries.
Many of my abroad readers asked me to share quinoa recipes years ago. At that time, I was not aware of this grain. I did not even know how to pronounce it. Then I came to know from Shalini that it should be pronounced as “keen-wah”. Some people also call it as Kinua. People usually consume this healthy grain for weight loss and to control diabetes. To begin with quinoa recipes, I felt Idli would be ideal for me. Being a South Indian, Idli is the staple food in my family. I like to consume millets and other super natural foods in the form of idli more than upma, kichdi, pulao or porridge. I can eat it 24x7 if its an idli with some spicy chutney or sambar. So this morning, I prepared instant quinoa idli with semolina/rava/sooji and curd just like our usual rava idli for our breakfast & refrigerated the remaining batter for dinner. Quinoa idli came out great with soft and spongy texture. I was very happy with the results. Color of the idli was grey otherwise there is no particular difference in taste between this idli and rava idli. Sendhil and myself enjoyed it with spicy coconut chutney and idli podi. Personally I love instant idli recipes with tangy tomato chutney or tomato thokku. You can make the side dish as per your preference.You can make this instant quinoa idli in the next 15 minutes if you have quinoa, semolina and some curd in hand. Friends, do try this healthy, yummy quinoa idli and share your feedback with me. Ok, lets see how to make quinoa idli without fermentation with step by step pictures and video.


Instant quinoa idli recipe - Quinoa recipes Indian

Instant quinoa idli recipe - Quinoa recipes Indian

How to make quinoa idli instantly with semolina and curd for breakfast and dinner

Cuisine: Indian
Category: Breakfast
Serves: 14 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


To Grind (1 cup - 250ml)
  • Quinoa - 1 cup
To saute in oil
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds - 1/4 tsp
  • Green chilli - 1 no ( Finely chopped)
  • Ginger - 1/2 inch ( Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - 2 tbsp (Finely chopped)
  • Semolina / Sooji / Rava – 1/2 cup (Coarse upma rava)
  • Sour curd - 1 cup
  • Salt & water - as needed ( I used nearly 3/4 cup water)
  • Baking soda - 1/2 tsp 


  1. Take Quinoa and grind to a fine powder.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
  3. Saute green chillies, ginger, curry leaves, coriander leaves.
  4. Add semolina and roast for 2 minutes. Then add quinoa powder and roast for 2 more minutes.
  5. Let it cool down. Then add salt, curd and mix well.
  6. Add water to make thick spoon able batter. Add baking soda,mix well.Rest for 5 minutes.
  7. Pour in greased idli plate and steam it for 10 minutes.
  8. Remove after one minute and enjoy Instant quinoa idli with chutney or sambar !


  • Grind Quinoa to a fine powder in a big mixie jar. Keep aside.
  • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute till dals turn golden. Add finely chopped green chillies, ginger, curry leaves and coriander leaves. Saute for a minute.
  • Add rava and roast in medium flame for 2 minutes. Add ground quinoa and roast for 2 more minutes till nice aroma arises. Remove the kadai, transfer the roasted items to a bowl and let it cool down.
  • Add curd, required salt and mix well. Add water gradually and make thick batter. I used 3/4 cup of water approximately. Batter should be thick and spoonable. Add baking soda, mix well and keep the batter aside for 5 minutes.
  • Grease idli plate with oil and pour the batter till 1/2 of the mould. Steam for 10 minutes.Check with a toothpick or back of spoon. If it comes out clean, idli is done.
  • Remove the idli plate and rest for 2 minutes. Take the idli using a spoon. Serve hot with coconut chutney or tomato chutney for best taste ! You cannot make dosa with this batter.
    Enjoy !


  • For variations you can add oats too.
  • Sour curd is better.
  • Adding soda helps to make the idli soft and spongy. You can also add ENO instead of soda. 
  • Do not add more water to the batter. Idli becomes flat and sticky.  
  • If you wish, you can skip the tempering part and make plain idli.
Try this healthy, instant quinoa idli for breakfast/ dinner and enjoy !
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October 27, 2017

Kambu Idli Dosai – Bajra Idli Dosa - Pearl Millet Idli Dosa Recipe

Pearl millet idli, dosa recipe without rice ( Kambu idli dosai in Tamil, Bajra Idli dosa in Hindi, Sajjalu Idli dosa in Telugu, Sajje idli dosa in Kannada, Kambam Idli in Malayalam) with step by step pictures and video. After a long time, I am happy to share a millet recipe in my website.I love to consume millets in the form of idli, dosa, adai or upma at least once in week either for breakfast or dinner. But I haven’t blogged many of the recipes I make in my kitchen. So I thought of sharing them one by one from this week.
This is not going to be a millet series. I will try to post the Indian style millet recipes whenever I can. To begin with here is a healthy, super soft pearl millet idli without using rice. Pearl millet is one of the wonder grain millets that helps to control diabetes, reduces cholesterol and aids for weight loss. I adapted my Mixie idli,dosa batter recipe and prepared this idli using bajra/kambu. We can grind this kambu idli batter easily using Indian mixie. It came out very well and I am completely satisfied with the results. I made soft idli on the first day with the fermented batter and crispy dosa for the next day dinner. Both were good in taste when consumed hot. But idli looks grey in color and smells like millet as it has no rice. Tomato chutney or coconut chutney is a good side dish for this Kambu idli and dosai. Do try this healthy bajra idli at home and share your feedback with me. Ok, lets check how to make Kambu idli/ Pearl millet idli with step by step pictures and video !

Do check out my other MILLET RECIPES too.

Pearl millet idli

Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe

Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe

Healthy Pearl millet idli and dosa recipe without using rice

Cuisine: Indian
Category: Millet recipes
Serves: 20 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


1 cup - 250ml
  • Pearl millet / Kambu / Bajra - 2 cups
  • White,round urad dal - 1/2 cup
  • Poha / Aval / rice flakes - 1/4 cup ( I used thick poha)
  • Methi seeds / Fenugreek seeds - 1/2 tsp (Optional)
  • Salt & Water - As needed


  1. Wash and soak pearl millet, methi seeds and poha together for 5 hours.
  2. Wash and soak urad dal separately in another bowl for 2 hours.
  3. Grind urad dal to a smooth paste adding the soaked water.
  4. Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.
  5. Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.
  6. Enjoy with tomato chutney or coconut chutney !


  • Wash the pearl millet twice to remove the debris , add poha, methi seeds, wash again and soak it in enough water for 5 to 6 hours. Wash and soak urad dal separately in another bowl for 2 hours.
    Kambu idli
  • First grind urad dal in a mixie to a thick, smooth batter adding enough water. I used the soaked water for grinding. You can also use ice cold water. Then grind the soaked pearl millet + Poha to a smooth batter adding required water. Do not make the batter watery.

  • Mix both the batter well with your hands and allow it to ferment overnight or 12 hours based on the weather in your place. The next morning, batter would have raised well. Its consistency should be like regular idli batter.
    Kambu idli
  • Mix well and make idli in a greased idli plate. Steam it for 10 to 15 minutes. Remove after it becomes warm. It tastes super soft when hot with the flavor of pearl millet. Serve hot to enjoy its best taste !
    Kambu idli
    Kambu idli

    Enjoy !


  • Do not grind the batter too watery. Add only the required water.
  • Urad dal should be soaked and grind separately to get soft idli.
  • If you soak them together, you need to add more urad dal and poha. You may have to use 3:1 ratio of millet and dal if soaking them together.
  • You can also use Kuthiravali/ barnyard millet or Thinai/Foxtail millet instead of pearl millet.
Try this healthy Kambu idli & dosai with your favorite chutney or sambar !
Kambu dosai
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July 27, 2017

Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice

Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw rice idli recipe
Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe.  Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !

Check out my 15+ Idli varieties recipesSponge dosa using raw riceIdiyappam using raw rice floursweet pidi kozhukattaikara kozhukattai using store bought rice flour.

Pacharisi idli recipe
Idli using Raw Rice

Raw Rice Idli / Pacharisi Idli Recipe

Raw rice idli recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli

South Indian
Festival recipes
12 nos

Ingredients (1 cup - 250ml)

  • Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
  • Urad dal - 1/2 cup
  • Methi seeds - 1/4 tsp
  • Poha / Thick Aval - 1.5 tbsp (optional)
  • Salt - as needed
  • Water - as required ( I used 1.25 cups)
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
  2. Grind to a smooth paste adding ice cold water.
  3. Collect the batter in a bowl. Ferment for 12 to 15 hours.
  4. This batter won't double in quantity but rise slightly.
  5. The next morning,mix the batter well and make idli.
  6. Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

  • Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
    Raw rice idli | Pacharisi idli
  • Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
  • Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
    Raw rice idli | Pacharisi idli recipe
  • The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
  • Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
    Raw rice idli | Pacharisi idli recipe


  • Adding poha is optional. You can skip it.
  • You can grind the batter in a grinder. Idli comes out even more soft.
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.

Try this raw rice idli for festivals and offer God. Enjoy with your favorite chutney, sambar

Raw rice idli
Pacharisi idli recipe

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July 17, 2017

Masala Idli Recipe – How To Make Masala Idli Fry – Leftover Idli Recipes

Masala idli fry is an easy, kids friendly recipe that can be made using leftover idli.We can prepare this idli fry with fresh mini idli too. It can be served as breakfast, dinner or as an evening snack for kids. Usually I make South Indian, Tamilnadu style masala idli fry. This time I prepared it in North Indian style adding Pav bhaji masala powder.Actually speaking, recipe of masala idli varies from place to place.It can also be prepared in a simple way adding garam masala powder or fennel powder.

masala idli recipe
As this is my first attempt in North Indian style, I followed this recipe from Spice up the curry & Red Chilly and tried for our breakfast. I adjusted the spice level as per my family’s taste. It came out really well.  Sendhil & myself loved it a lot. I hope Raksha will like it too. If making for kids, you can try the same with deep fried idli pieces. This recipe is a great way to use the leftover idli. You can also add vegetables like finely chopped carrot, cooked peas along with capsicum  to make this dish more healthy and colorful ! Now lets see how to make Indian style masala idli at home using leftover idli with step by step photos & video.

Do check out my other leftover idli recipes like Chilli Idi, Idli manchurian, South Indian style masala idli, Pepper idli and Idli upma recipe.

How to make masala idli

Masala idli - How to make masala idli - Leftover Idli recipes

Masala idli / how to make masala idli

How to make masala idli recipe using leftover idli




Ingredients  (1 cup = 250ml)

  • Idli – 5 nos
  • Big onion - 1 no (Finely chopped)
  • Capsicum - 1/4 no (Finely chopped)
  • Ginger - 1/2 tsp (-do-)
  • Garlic - 1/2 tsp (-do-)
  • Ripe tomato - 2 nos
  • Salt & water - as needed
  • Cooking oil – 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red Chilli Powder - 1/2 tsp
  • Pav bhaji masala powder - 3/4 tsp to 1 tsp
  • Coriander leaves - to garnish
  • Lemon juice - If needed
  • Sugar - a pinch (optional)
  • Ghee - 2 tsp

How to make the recipe

  1. Chop the leftover idli into big cubes.
  2. Heat oil in a kadai. Temper cumin seeds. Saute onion, ginger, garlic and tomato.
  3. Add all the spice powders, salt and mix well.
  4. Add 1/4 cup of water to the masala and boil for a minute.
  5. Lastly add the idli cubes, mix gently to coat the masala.
  6. Garnish with coriander leaves. Sprinkle ghee & lemon juice if needed.Serve hot !

Masala idli recipe - How to make masala idli fry - Step by step pictures

  • Take the leftover idli and chop into big cubes. You can chop each idli into 8 or 9 pieces.Set aside.
    Masala idli recipe
  • Heat oil in a kadai. Splutter cumin seeds. Saute onion, capsicum, garlic and ginger pieces. After onion becomes transparent,add tomato and saute for a minute.
    Masala idli recipe
  • Add turmeric powder, red chilli powder, pav bhaji masala powder, sugar and mix well. Saute till tomato becomes mushy. Add 1/4 cup of water and boil for 2 minutes till masala becomes semi dry.
    masala idli recipe
  • Lastly add the idli cubes, mix gently without breaking.Coat the idli with masala. If masala has more water content, idli will break. So make sure masala is almost dry. Mix idli & cook for a minute.Switch off the flame. Garnish with chopped coriander leaves, few tsp of ghee and sprinkle some lemon juice. Mix well and serve hot!
    Masala idli recipe
  • Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.


  • Adjust the quantity of pav bhaji masala powder as per your spice level.
  • Make sure the tomato masala mixture is semi dry before adding idli pieces.

Try this easy, kids friendly recipe at home and enjoy :)
Masala idli recipe

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May 2, 2017

Instant Poha Idli Recipe - Aval Idli – Instant Idli Recipe Without Urad dal

Instant poha idli
Instant poha idli with idli rava or upma rava(Semolina, sooji) / aval idli without urad dal is a quick fix, instant recipe for my idli cravings. After a long time, I am sharing an instant Idli recipe in my blog. Being a South Indian, Idli dosa batter is a must in my home. So I grind the idli batter at least once in a week and use it for 3 to 4 days.And I used to explore varieties of idli recipes as a result of which you could find 15+ idli varieties in my blog. Myself & Sendhil can manage food without idli dosa for one to two weeks. But Raksha can’t. As she is in Salem, I did not make idli,dosa batter for the past two weeks and managing our breakfast & dinner with upma, instant dosa varieties, paratha recipes etc. Yesterday all of a sudden I got the craving to have idli for our dinner. As I had bookmarked this Instant, no fermentation poha idli recipe from Smitha’s blog years ago, I thought of trying it. It came out really well. I relished it with easy tomato thokku. Yes, I made an easy tomato thokku recipe in pressure cooker. It was tasting great for this idli. Recipe posted HERE.

Even though this aval idli came out very soft, I won’t say it tastes equally well to our usual fermented, soft and spongy idli made with rice & urad dal.As this is an instant version, the natural sour taste & flavor from fermented idli batter would be missing in this idli. So I feel only a tangy side dish like tomato thokku or tomato chutney would be the best side dish for this idli. But this is sure a keeper recipe for people who wants to make quick yet healthy steamed food using poha(Flattened rice/Pressed rice in English, Aval in tamil, Avalakki in Kannada). Its ideal for bachelors and working women. Its good for our tummy as well because curd, poha and idli rava are the major ingredients for this idli recipe. Cooking soda is not essential for this recipe still I used meagre quantity. If you like this idli recipe, you can make many variations like adding grated vegetables, season it like rava idli.  Do try this easy, quick instant idli recipe if you run short of our usual idli batter. You will like it for sure. I have shared all the possible tips for making this idli perfect. So lets check out how to make super soft, instant poha idli with step by step pictures and a video !


Instant poha idli

Poha Idli - Instant Poha Idli Recipe - Easy Aval Idli

Poha Idli - Instant Poha Idli Recipe - Easy Aval Idli How to make instant idli recipe using poha & idli rava
Cuisine: Indian
Category: Breakfast
Serves: 15 to 20nos
Prep time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes

1 cup - 250ml
  • Thin Poha/ Paper Aval - 1 cup (Thin Pressed rice/ Flattened rice)
  • Idli Rava / Idli Sooji OR Roasted semolina/sooji - 1.5 cups
  • Sour Curd - 1 cup ( Semi solid)
  • Water - 1.5 to 1.75 cups in total
  • Salt - as needed
  • Baking soda - 1/8 tsp (Optional) Add 1/2 tsp ENO if using semolina

  • Wash the poha once or twice in water. Drain it. It will be soft. Now add 1 cup of curd to it.Mix well and soak for 10 minutes.
    poha idli recipe - Instant idli recipe
  • Mash the poha after soaking. Add 1.5 cups of idli rava or roasted semolina (upma rava) and mix well. Idli rava absorbs all the water content.So add 1 cup water, mix well and let the mixture soak for 10 minutes. ( Update : You can also use roasted upma rava/sooji at room temperature instead of idli rava.)
    poha idli recipe - Instant idli recipe
    poha idli recipe - Instant idli recipe
  • After soaking, mix well and add 1/2 to 3/4 cup water. Mix well to bring thick idli batter consistency. Add water carefully, make thick, pourable batter. Thin batter makes flat,sticky idli. Add salt & baking soda, mix well. Make idli immediately. (Update: If using semolina, add 1/2 tsp ENO or 1/4 tsp baking soda. )
    poha idli recipe - Instant idli recipe
  • Grease idli plates with oil. Pour the batter. Roll boil water in an idli pot. Keep the idli plates only after the water starts to roll boil. Close & steam it for 12 to 15 minutes. You will get nice cooked smell of idli. It looks slightly flat after steaming.Don’t worry.
    poha idli recipe - Instant idli recipe
    poha idli recipe - Instant idli recipe
  • Remove the idli plate and rest it for 5 minutes. Unmold it with a small flat ladle or spoon.This idli may be sticky, very soft & breaks when removed hot. So remove it after the idli becomes warm to get the perfect shape.It stays soft for few hours.
    poha idli recipe - Instant idli recipe
  • Enjoy with some tangy side dishes. I personally liked with tangy tomato thokkku & tomato chutney more than coconut chutney or sambar. Choice is yours !
    Note : If you make the batter in the morning, you can use the leftover batter for making idli in dinner. You can refrigerate the leftover batter or keep it outside which helps for fermentation.

  • Most important point to note is idli batter consistency.It should not be thin. No problem even if its too thick. You can add little more water anytime, mix and make idli.So add water carefully while mixing.
  • Cooking soda is not essential if you leave the batter for 30 minutes to 1 hour resting time.
  • Unmold the idli only after 5 minutes of steaming. Idli may break when you unmold it immediately. Give a resting time of 5 minutes.
  • If you are using thick poha, grind to a coarse powder in a mixie. Then wash and soak it. I hope it works.
  • ENO can be used in place of soda but use only 1/8 tsp if making with idli rava. If you use upma rava, you should add 1/2 tsp of ENO or 1/4 tsp of cooking soda. 

Enjoy this instant poha idli with tangy side dish like tomato thokku or tomato chutney ! You will love it for sure !
Aval idli recipe
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January 21, 2016

Red Rice Idli Dosa Recipe – Healthy Idli Recipes

Red rice idli recipe

We all know Red rice has amazing health benefits when compared with our usual white rice.So i always think to include it in my regular diet. Last week I made this healthy red rice(Kerala Rosematta) idli recipe for the first time. I have tried varieties of idli recipes using millets,brown rice,oats and even with barley. When I saw 1/2 kg of Kerala red rice in my pantry which I bought for my Onam sadya, red rice idli & dosa flashed in my mind.I browsed through many recipes and watched some youtube video recipes too.Finally i came up with this version. Idli came out super soft and dosa was very flavorful except the color was dull white.I was very happy with the result and including this in my Idli varieties collection.Sorry,I am not able to post this recipe with stepwise pictures as they got deleted by mistake.Please find the picture of red rice I used in this recipe. Lets see how to make this healthy, soft idli recipe using Kerala Red rice Happy.

Check out my Idli varities collection HERE

Red rice

Red rice idli,dosa

Red rice idli,dosa recipe

Red rice idli,dosa recipe Red rice idli,dosa recipe - Healthy breakfast ideas
Cuisine: Indian
Category: Breakfast
Serves: 25 idli
Prep time: 18 Hours
Cook time: 15 Minutes
Total time: 18Hrs15Min

1 cup = 200ml
  • Red rice - 2 cups ( I used Kerala Red Rice)
  • Salem Idli rice - 1/2 cup
  • White round urad dal - 1/2 cup
  • Thick Poha/Aval – 1 tbsp
  • Methi seeds - 1/4 tsp
  • Salt & water - as needed
  • Wash and soak Red rice + Idli rice + poha together for 2-3 hours.Wash & soak urad dal + Methi seeds for 2 hours.
  • Grind the soaked urad dal first adding water little by little in regular intervals.I used nearly 1 to 1.25 cups of water. Make a smooth,fluffy batter.Remove in a bowl.
  • Grind the rice to a smooth paste adding required salt & water.Remove the batter and mix with urad dal batter.Use your hands and mix it well. Allow the batter to ferment for 15 hours or overnight.
  • The next day morning,batter would have raised a bit with sour smell.Batter din’t double for me.Mix the batter well and make idlis.Heat idli pot with water.Grease the idli plate with little oil and pour the batter.Steam the idlis for 10 to 15 minutes till the back of spoon comes out clean. Remove the idlis and serve hot with chutney & sambar.
  • For making dosa,mix the batter well.Add little water if its very thick.Heat dosa pan,pour a ladleful of batter and spread it thin.Drizzle a tsp of oil around the dosa.Cook both the sides and remove.Enjoy !
I served it with  Chidambaram kathirikai gothsu and tomato chutney.

  • Here i have used 5:1 ratio of rice & dal.You can use 4:1 if you use red rice alone.
  • I used a small portion of white rice just for the taste.You can skip it if you wish.

Enjoy this healthy,super soft red rice idli recipe for your breakfast & dinner !!

I served it with  Chidambaram kathirikai gothsu and tomato chutney.

Red rice idli,dosa
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