Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss. I have been making this idli for years and somehow I have not posted this in my blog. Oats pongal and Oats idli are the recipes I make very often in my kitchen whenever myself and Sendhil opt for diet recipes.

Usually I nake this Instant idli along with tomato mint chutney for his lunch. It stays soft for hours and it is his favourite lunch box recipe too. I must thank Sharmilee from whom I got this idea of using wheat rava. Earlier I used to make it using white rava like rava idli. I have used Quaker brand Indian Oats here. Ok, Lets see how to make healthy Oats Idli recipe..

Instant Oats idli

Instant oats idli with wheat rava and vegetables

Cuisine: Indian

Category: Breakfast

Serves: 8-9 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml

To roast and grind Quaker Oats - 1 cup To make batter Wheat rava - 1/2 cup Curd - 1/2 cup Grated carrots - 3 tbsp Grated cabbage – 1.5 tbsp Green peas - 2 tbsp Salt - as needed Water - 3/4 - 1 cup (adjust) Ginger - 1 inch piece Green chillies - 1-2 nos (finely chopped) Pepper corns - 1/2 tsp Lemon juice - few drops Eno fruit salt –3/4 tsp Coriander leaves - 2 tbsp (finely chopped) To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing - a pinch

METHOD

Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely. In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes. Then add curd,water and make a thick batter like idli batter. Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter. Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon. Remove and enjoy eating hot.

Serve with coconut chutney or tomato chutney

Enjoy eating hot !!

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Idli Dosa Batter Using Mixie | Breakfast Recipes

After 3 successful attempts, I am posting this recipe for idli batter using mixie. Most of us use grinder for making soft idli , crispy dosa batter. It yields more quantity, good texture and softness. But there are situations we may need to use mixie. Whenever I want to grind the idli batter in small quantity ( for two days use ) I use my Preethi Indian mixer. The problem in using mixie is we need to add more dal to get soft idli . But for grinder we use 6:1 ratio, sometimes 8:1 too. I wanted to make soft idlies with less dal . So I used aval /poha to replace dal and tried it. It does the magic here. One more issue with mixie is , the jar gets heated up very soon. So I used ice cold water for grinding the batter. This post may be boring to the experts, but for beginners and for people in abroad who don’t own a grinder, this post would be useful. Experts, do leave your suggestions and tips. 

Basically idli batter proportion is 4:1 of rice & urad dal. If you have good quality urad dal , you can use 5:1. I used the same proportion of ingredients mentioned below, otherwise make it 4:1 of rice and dal and try for the first time. Based on the result , change the quantity. Please go through the “Notes” section for variations & tips for fermentation. For people who live in cold countries I have made a separate post for fermentation of idli batter with stepwise pictures. Please check this link. Lets see how to make soft idli & crispy dosa batter at home using mixie !

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Idli dosa batter using mixie

How to make soft idli and crispy dosa using mixie

Cuisine: Indian

Category: Breakfast

Serves: 25 nos

Prep time: 24 Hours

Cook time: 10 Minutes

Total time: 24H10M

INGREDIENTS

1 cup = 250 ml Idli rice / salem rice – 2 cups ( I used 2.5 cups as my dal is good) Round white Urad dal – 1/2 cup Thick Aval / poha – 1/4 cup Methi seeds – 1/2 tsp Salt & water – As needed

METHOD

Wash the rice twice and soak it in a bowl for minimum 2 hours. You can soak upto 4 hours. Wash (once) & soak the dal, aval/poha, methi seeds together in a bowl for 1-2 hours. Drain the soaked water completely and take the dal mixture in a mixie jar. Add 1/2 cup of  ice cold water and grind for 2 minutes. Again open the lid and add 1/4 cup of water & grind for another minute. It will become a smooth paste. Remove the dal & keep it in a big vessel. U can see micro bubbles in dal. This shows the correct consistency. Choose a big vessel to hold double the quantity of batter. The color of the batter may be slightly yellow. Don’t panic, its because of the methi seeds. Leave the jar for 10 minutes. Let it take rest. Drain the water from the soaked rice and add to the jar. Add the required salt, 1/2 cup ice cold water and grind for 2-3 minutes. Now open the lid and add more water in regular intervals till u get a smooth batter. Make sure rice is not coarse or grainy. In total, this batter takes 1.5 – 2 cups of water in total for rice+dal. Now remove the batter & mix with urad dal batter. Mix it well using your hands (This helps for fermentation). Keep the batter covered and let it ferment over night or 12 hours. The next morning , the batter would be raised well. Mix it well using a ladle and make idlies in idli plate. Idli may bulge after steaming, so add batter till 3/4th of the mould to get small sized idlies. Steam it for 10 minutes. It will be very soft to touch and non sticky. Serve hot with chutney or sambar ! Enjoy !

Note

As I mentioned use less dal only if the quality is good . Otherwise use 1/2 cup of dal for 2 cups of rice. ie rice n dal should be 4:1. Adding methi seeds gives a nice flavour to dosa. Don’t avoid it. U can add more urad dal to get the softest idlies ie  use 4:1 rice n dal. Here I used 5: 1. U can also replace aval with cooked rice. Addition of aval gives you the golden brown colored crispy dosa like you see in the above picture. Soaking time of minimum 2 hours is a must. Maximum 4 hours will be sufficient.  For making dosa , take the required batter in a separate bowl , add little water ( 1/4 cup ) . Then make dosa. For crispy dosa , heat the tawa. Drizzle some water & check if its hot. Wipe the dosa tawa. Now reduce the flame and take a ladle ful of batter. Pour & spread it well to make it thin. Pour some oil around the dosa after its half cooked on top. Now increase the flame to medium and let it cook till the sides lift. By this time , the open side will also be cooked. So no need to flip & cook. Fold the dosa and serve hot !

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TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for you.

• First recommended thing for batter fermentation is to mix the batter using your hands. Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best!
• A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
• When u grind the batter , pre heat the oven in 90c for 10 minutes and switch off the oven. Now keep the batter covered inside the oven and turn the oven lights on.. It helps ..
• Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..
• Allow at least 8 - 12 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
• If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation..
• Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine. For people who live in cold countries I have made a separate post for fermentation of idli batter with stepwise pictures. Please check this link.

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Pepper Idli Recipe - Leftover Idli Recipes

I tasted this pepper idli in Salem “Lakshmi hotel” . They served mini idli flavored with pepper masala. It was served with onion raita. As my husband is fond of pepper recipes , we ordered this recipe to try. It was very simple and yet very tasty. Though the idlies are not deep fried , I felt it was too oily. I tried the same recipe at home with moderate quantity of oil and it was a success . If  yu have left over idli batter at home , you can try this recipe.This recipe is a nice replacement for kaima idli and chilli idli..If  you r a pepper lover,do try this .. U’ll love its flavour for sure .. Even if you can’t make button idli, you can use the left over idli by cutting them into bite sized cubes and try the same. Recently my MIL told me after reading a magazine that eating 10 pepper corns per day helps better digestion , prevents stroke and heart attack.. So friends lets try to eat the whole pepper corns in ven pongal and include more pepper powder in our cooking .

INGREDIENTS

Mini idli / button idli ( small idli) – 15 nos Big onion – 1 no Tomato – 1 no ( I used Bangalore tomato) Garlic cloves – 8 nos Curry leaves – few Coarsely ground pepper powder – 1.5 tsp (adjust) Salt – As needed Cooking oil – 2 tbsp Coriander leaves – To garnish Ghee - 1 tsp ( to garnish)

METHOD

Make mini idli ( small idli) and keep in a separate plate.Let it cool down. Grind the pepper corns coarsely and set aside. Chop the tomato into big cubes. Its better if  you use bangalore tomatoes ( less pulpy ones) .. Slice half of the big onion and finely chop the remaining half . Chop the garlic cloves finely in round shape.. In a wide kadai  , heat oil and add the big onions , garlic cloves and whole curry leaves.. Saute till curry leaves turn crispy. Saute well and then add the tomato pieces.Saute for a minute.Tomato should not turn mushy.It should be visible. Finally add the pepper powder & salt. Mix well and then add the idli pieces.Give a quick mix and make sure the pepper powder coats the idli well. Sprinkle coriander leaves, drizzle a tsp of ghee and serve hot immediately !!

Technorati Tags: Pepper idli recipe,Pepper idli,hotel style,kids snacks recipes,evening snacks,idli varieties

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Idli Using Idli Rava | Idli, dosa batter with Idli rava

In this post, lets see how to make soft idli and crispy dosa batter 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 you grind for long time , no need to worry)  Mix both the batter using your 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 your 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 you want,  you 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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Brown Rice Idli Recipe - How To Make Soft Idli, Dosa With Brown Rice

Brown rice idli is a healthy idli variety which I started making at home recently. We all know the amazing health benefits of brown rice but we don’t use it in our regular cooking. So I wanted to start with idli. There is no much difference between this idli and our usual white rice idli. Colour of this idli will be slightly yellow. Do try this recipe , you’ll love for its softness..I also made dosa the next day which tasted good. The only thing which I feel bad is that the batter becomes sour very soon even refrigerated. So we have to make in lesser quantities & keep it for one day. 

Try the quantity I mentioned here. This will be enough for three to four people. U can make idli for breakfast & dinner the same day and dosa the next morning. I used poha to reduce the quantity of urad dal. U can make this idli more healthy by adding oats along with the other ingredients. Brown rice has lot of health benefits. Do try this idli recipe. If you are interested, have a look at this oats barley idly recipe as well. Lets see how to make this healthy brown rice idli dosa recipe.

Brown rice idli recipe

Brown rice idli - Healthy breakfast recipe to kick start ur day :)

Cuisine: Indian

Category: Breakfast

Serves: 4

Prep time: 4 hours

Cook time: 20 Minutes

Total time: 4h20m

INGREDIENTS

1 cup = 250ml Brown rice - 2.5 cups Urad dal - 1/2 cup Aval/poha-1/4 cup Methi seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE BROWN RICE IDLI - METHOD

Wash the brown rice 2-3 times to remove the debris.Soak rice, urad dal,methi seeds,poha together for 5 hours. Now drain the water and grind them in the grinder adding salt & water. Add water in regular intervals. This takes nearly 20-25 minutes for grinding. It too 2.5 – 3 cups of water ..Remove the batter and allow it to ferment for 8 hours or overnight. The next day, batter would have raised well. Mix the batter and make idlis.. It takes around 15-18 mins to cook. Check with the spoon or wet your finger and make a hole in the center of the idli , if your finger comes out clean, idli is cooked..Serve hot with chutney or sambar !!

Note

Please wash the rice 2-3 times. Otherwise the color of idlis will be brown .. If you are planning to use mixie to grind the batter, use ice cold water. Use 2 cups of idli rice else softness may be less. Do not make the batter too thick or too thin. The consistency should be like our usual idli batter.  For making dosas, add little water,  dilute the batter to get crispy dosas.

A picture of dosa I made with this batter. 

Technorati Tags: Brown rice recipes,Brown rice idli recipe,Brown rice health benefits,idli recipe,idli varieties,South indian breakfast recipes

Very good recipes Tags: Brown rice recipes, Brown rice, idli recipe, South indian breakfast recipe, Breakfast recipes

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Kushboo Idli Recipe | குஷ்பூ இட்லி

I came to know about this Kushboo idli recipe in my marriage feast. It is known as mallige idli/sponge idli in Karnataka. This idli was named after a popular South Indian actress Kushbhu as it looks super white, soft and spongy in texture. For the past one year , I have been trying several recipes with various combinations but the results were not satisfactory. My friends and relatives told me there is a secret ingredient behind this idli and so we cannot prepare this at home. Somehow I found the secret ingredients as sago / javvarisi / sabudana and Castor seeds / kottai muthu/ aamanakku vidhai. I have tried using castor seeds and it came out well. But I missed that recipe. Soon i’ll post that too.

Recently when I saw this post in "Priya's Feast" without using castor seeds, I tried immediately on the same day. This version uses sago / Javvarisi.  I halved the original recipe and prepared the batter in mixie. I used ice water to grind the batter in mixie. The result was so good. If you grind the batter in grinder, you will get perfect idli. I got comparatively bigger idli than my usual idli, white colored, fluffy and soft idli. Please use a cloth (thuni , cotton cloth) while you steam this idli to get best reults. Thuni idli comes out super soft, spongy and helps in giving a plumpy idli.

In this recipe, I have not used castor seeds or baking soda. So make sure batter consistency is not be too thick or too thin. It should be like regular idli batter and it should be fermented properly. Fermentation time varies from 8 to 15 hours based on the weather in your place. Follow all these steps else idli comes out hard. I’ve given a picture in the end to see the difference between our usual idli and this idli. Now I can confidently try this recipe for my guests. Thanks a lot priya.

I have updated the recipe and the pictures with video. Please follow this recipe, I am sure you’ll get bigger and soft idli than our regular idli. You will be happy with the results !

Kushboo Idli Recipe

Tamil nadu special, spongy Kushboo idli recipe with sago / javvarisi and without using castor seeds.

Cuisine: Tamilnadu

Category: Main course

Serves: 20

Prep time: 16 Hours

Cook time: 10 Minutes

Total time: 16H10Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml or 200ml (use same cup to measure all ingredients) Idli rice / Salem rice / parboiled rice – 2 cups Urad dal – 1/2 cup Sago / Javvarisi / sabudana – 1/4 cup ( White big ones, not the crystal nylon variety ) Salt and water – As needed. (Use ice water if using mixie to grind batter)

HOW TO MAKE KUSHBOO IDLI

1. Wash and soak idli rice, sago and urad dal separately in sufficient water.
2. Soak for minimum 4 hours. First grind the urad dal to a smooth, thick paste adding little ice water in a mixie or grinder.
3. Collect the batter in a bowl. Grind rice + sago together adding required ice water.
4. Mix rice batter and urad dal batter with your hand. Ferment over night or 15 hours.
5. The next morning, batter would have raised. Add salt and mix well.
6. Spread wet cotton cloth over idli plate. Pour the batter in each hole.
7. Roll boil water in an idli pot. Place the idli plate and steam for 10 minutes.
8. Remove the idli plate and invert it over another plate. Sprinkle water all over the cloth.
9. Now you can easily remove the cloth. Hot, fluffy, spongy, white Kushboo idli is ready !

METHOD - STEP BY STEP PICTURES

Wash the idli rice thrice and soak in enough water. Washing the rice properly helps to give white colored idli. Wash the urad dal once and soak it. Wash the sago once and soak it. Soak everything separately for minimum 4 hours. Take a big sized mixie jar. You can grind in grinder too. Firstly grind the soaked urad dal to a smooth paste adding little ice water. Collect the batter in a big bowl. Next grind the soaked rice and sago together in 2 batches. Grind to a smooth batter adding sufficient ice water.  Do not use more water. Mix urad dal batter and rice, sago batter using your hand. Cover and allow the batter to ferment overnight or minimum 15 hours based on the weather in your place. The next morning, batter would have raised well. Add required salt and mix well. Consistency of batter should be like our regular idli dosa batter. It should be thick and pourable. Now take an idli plate and spread a wet cloth over it. Pour ladleful of batter in each hole. Roll boil water in an idli pot. Place the idli plate over it. Cover and steam the idli for 10 minutes. Dip your forefinger in water and make a hole in one of the idli. If your finger comes out clean, idli is cooked. If your finger is sticky, cook for few more minutes. Switch off the flame and rest the idli inside the pot for few minutes. To remove the idli, take the idli plate and invert it over another empty plate. Sprinkle water over the wet cloth and remove the cloth gently. Idli comes out smooth and super soft. Enjoy with your favorite chutney or sambar!

Note

I have not used castor seeds or baking soda in this recipe. Both are completely optional. Do not make the batter too thick or too thin. So add water carefully while grinding the batter. If you live in cold place, do not add salt while grinding the batter because salt curbs the fermentation. Proper fermentation is important for this idli batter. So leave it for 8 to 15 hours based on the weather condition. Last but not the least, use a cloth to make these idli. It makes a big difference in texture and looks.

Here is a picture of my usual idli and Kushboo idli, just for comparision.

 

Hope you can see the difference !!

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Instant Stuffed Idli Recipe - Idli Stuffed With Vegetables

I am making this stuffed idli recipe for the third time. Whenever I get bored of usual idli sambar , I make this dish. This is one of the best ways to incorporate vegetables into idli. My daughter never eats the vegetables I add in idli sambar. But she likes this stuufed idli a lot. U can just play around with different combinations of stuffing in it. I’ve given my method of making the filling. Do try this and leave your feedback.

INGREDIENTS 
1 cup :250ml

Idli batter – 2 cups Water – little to dilute For stuffing Carrot – 2 nos Beans – 6 nos Potato – 1 no Green peas – 1/4 cup Big onion – 1 no Cooking oil – 1 tbsp Turmeric powder – a pinch Salt – As needed Red chilly powder – 3/4 tsp Garam masala powder – 1/4 tsp To grind Cinnamon – 1 inch piecee Cloves – 1 no Fennel seeds – 1/2 tsp Grated coconut – 1 tbsp Dalia / Fried gram dal – 1 tsp Ginger – small piece & garlic – 6 cloves or GG paste – 1/2 tsp To garnish Coriander leaves – a few Lime juice -  As needed.

METHOD

• Heat a kadai with a tbsp of oil and add the onion pieces.
• Saute till it turns transparent. Now add the ground masala paste.
• Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
• Add the required water and boil well till the  stuffing thickens.
• Finally  add the lime juice and garnish with coriander leaves.
• In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
• Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
• Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney  or tomato chutney !!

Here is a picture of stuffed idiyappam which I made the next day with the left over stuffing.


Note:

• U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder. But avoid using garam masala pwd, red chilly powder and ground masala paste. Hope you all know this. Sometimes I make like this too.
• If you dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
• While making for kids , add a tsp of ghee over the stuffing in each idly. That gives an additional flavor..

Technorati Tags: Stuffed idly,vegetable idly,stuffed idiyappam,vegetable idiyapam,idly varieties.

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