Recent days I started to include some organic traditional rice varieties like Kaatuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.
Kaatuyanam rice (காட்டுயானம் அரிசி) is a traditional rice variety of Tamil Nadu which is used to be a forest yield. It is a 7 Ft tall 210 days yield which is common in tropical land mass. It can provide bone strength equivalent to a “Forest Elephant” . Also the height of this Kattuyanam plant can hide an elephant. That’s why it is named as “Kaatu Yanam”.
Nowadays many people have started using these organic rice varieties in their daily cooking due to their amazing health benefits. They are low in Glycaemic index, rich in fibre and anthocyanin which is a natural detoxifier when compared with our regular white rice. Its also a good source of Vitamin B, Zinc, Calcium and Manganese. So It helps to reverse diabetes, boost immunity, delays aging, reduces cholesterol and lose weight. This Kaatuyanam rice in Tamil, as its name suggests, it strengthens the body like a wild elephant. Its also called as Kattudai Oonan in Tamil.
Now lets see how to make Kaatuyanam rice idli, dosa batter recipe with step by step pictures and video.
Wash the rice several times till the water runs clear.
Take in a wide bowl. Add urad dal and fenugreek seeds.
Wash it once and soak in enough water for minimum 5 hours.
Grind them to a smooth paste adding required water. You can use a mixie or grinder.
Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
The next day, batter would have raised well. Add salt and mix it.
Boil water in an idli pot. Pour the batter in a greased idli plate.
Steam the idli for 15 minutes or till the tooth pick comes out clean.
Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.
METHOD - STEP BY STEP PICTURES
In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once.
Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately.
After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it.
Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well.
Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes.
Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar.
Enjoy !
Note
I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure.
The ratio of rice and dal is 4:1. You can use 5:1 ratio too.
Do not skip methi seeds as it gives a nice flavor for this idli.
You can use and store this batter for 2 to 3 days.
Try this healthy Idli recipe and enjoy with your favourite chutney, sambar !
Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.
Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.
I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.
Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.
Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
Switch off the flame and add the washed keerai. Saute for a minute.
Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
Check for consistency and add little water if needed. Heat dosa tawa.
Spread thin or thick dosa, drizzle oil, flip and cook both sides.
Remove and serve hot with chutney !
METHOD - STEP BY STEP PICTURES
Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside.
Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame.
Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai. Flame should be off. Keerai shrinks in quantity. Remove and cool down.
Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed.
Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !
Note
This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here.
Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!
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.
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.
Wash the bamboo rice thrice till water runs clear.
Add the idli rice, urad dal, poha and methi seeds. Wash everything.
Soak it for 5 hours. Grind to smooth paste adding required salt and water.
Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
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.
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.
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.
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.
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
Wash the Bamboo rice well till water runs clear because it has dust and debris.
Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa.
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.
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.
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.
Dry roast rava/ semolina in a hot kadai in low flame for 5 minutes without changing its color.
Transfer to a bowl. Heat oil in the kadai. Splutter mustard seeds, urad dal, chana dal, green chilli, curry leaves, ginger.
Saute till dal turns golden. Add to the roasted rava. Add salt and mix well.
Add curd and mix well to make thick and pourable batter. Add little water if necessary.
Grease idli plate with oil and pour the batter. Steam in idli pot for 15 minutes or till tooth pick comes out clean.
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.
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.
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.
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.
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 !
This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.
Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste.
Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures and a video.
To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours.
In another bowl, wash and soak sago and poha for 4 hours.
Grind everything together till it turns to smooth paste.
Collect the batter in a big bowl and close it with a lid. \
Ferment the batter over night or 12 hours. The next morning, mix the batter well.
Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
Steam it for 15 minutes till idli is non sticky to touch.
Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
METHOD - STEP BY STEP PICTURES
Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.
In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding.
Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.
Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.
The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.
Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
Note
For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
Idli should be steamed for 15 to 20 minutes to cook well.
If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.
Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.
I make Sago recipes / Sabudana recipes (Javvarisi in Tamil) very rarely in my kitchen as my family is not fond of it. Even If I make it, I usually make javvarisi upma or add it while making Kushboo idli. Recently I came across this Instant sago idli recipe. I used white, big sago in this recipe. So I soaked it for nearly 5 hours to make this idli.
Unlike our regular idli recipe, this idli batter doesn’t need overnight fermentation. You can make idli instantly as soon as you make the batter. If you have pre soaked sabudana in hand, this sabudana idli can be prepared under 10 minutes. Though its my first attempt, It came out so well. You can use Nylon javvarisi instead of big ones.
I served it with Karnataka style Kempu chutney / Red coconut chutney by following the recipe from Sudha’s kitchen YouTube channel. Surprisingly Raksha and Sendhil loved it very much. Friends, do try this instant sabudana idli / Javvarisi idli at home and enjoy !
Soaked red chilli – 2 to 4 (Use byadgi chilli for bright red color)
Tamarind – small piece
Garlic – 5
Ginger – small piece
Curry leaves – 5
Cumin seeds- 1/4 tsp
Salt & water – as needed
To temper the chutney
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves - few
HOW TO MAKE SABUDANA IDLI
Wash and soak sabudana / sago in enough water for 4 hours.
Mash it well and add rava, curd, salt, chopped coriander leaves and water.
Mix well. Lastly add baking soda or ENO. Mix well and rest for 10 minutes.
Fill the idli mould with batter.
Boil water in idli pot. Steam idli for 20 minutes.
Remove the idli plate and rest for 5 minutes.
Remove the idli and serve with chutney.
METHOD - STEP BY STEP PICTURES
Wash and soak sabudana/ sago in enough water for 4 hours. Mash it.
Add the rava / Sooji, curd, salt, chopped coriander leaves and water. Mix well. Lastly add baking soda or ENO and mix well. Rest the batter for 10 minutes.
Boil water in idli pot. Take a greased idli plate. Pour the batter and fill the mould till 3/4th.
Steam it for 20 minutes. Open the lid and check if the idli is done. Remove the idli plate and rest it for 5 minutes.
Remove the idli and serve hot with red coconut chutney or tomato chutney. Enjoy !
Note
You can use nylon javvarisi instead of white, big ones. In that case, you can soak it for 1 to 2 hours. Soak in hot water for quick soaking.
.JPG "Kattuyanam rice")
