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Showing posts with label Idlis. Show all posts
Showing posts with label Idlis. Show all posts

Friday, November 25, 2011

Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.
  • Idlis – 6 nos
  • Oil – 3 tbsp
  • Onion – 2
  • Salt to taste
  • Chilli Powder – 2 tbsp
  • Curry leaves
  • Mustard Seeds – 1 tsp
  • Urad Dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Turmeric – 1 tsp
  1. After heating the oil in kadai, add mustard seeds and leave it to splutter
  2. Add curry leaves, urad dhal, channa dhal
  3. Add onion and fry them till golden brown
  4. Add salt and mix the ingredients well
  5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
  6. Fry them and leave them till they turn brown
  7. Add turmeric and mix them well and allow them to get fried
  8. Add chilli powder and again fry them
  9. Once you feel it’s completely crispy, turn off the stove and serve it.
This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.


Idli is one of the South Indian breakfast which is made either from Raw Rice and urad dhal or from rice soji and urad dhal.

Rice Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad dhal.

Preparation of Idli Batter:

Method – 1: Raw rice and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.
  • Soak Urad dhal for about 8 hours along with Raw Rice.
  • Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
  • Add salt and leave it to ferment in the night.

Method – 2: Rice Soji and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.
  • Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
  • Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
  • Add salt and leave it to ferment in the night.

To make idlis:
  • Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
  • Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
  • Take out the idlis in a hot case.
  • Serve it hot with chutney and sambar.

Friday, June 12, 2009

Interesting Puffed Cakes (Idlis)

  • 1 1/4 cups semolina
  • 2 cups buttermilk
  • 1/4 cup chopped, boiled vegetables (carrots, french beans, peas, corn, etc)
  • 2 tsp. ginger paste
  • 1 1/2 tsp. Eno's fruit salt
  • 1 tbsp. oil
  • salt to taste
  • oil for greasing
For Seasoning
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • a pinch asafoetida
  • some oil
  1. Mix the semolina, buttermilk, vegetables, ginger paste, oil and salt in a bowl to make a smooth batter. Keep aside for half an hour.
  2. Add the fruit salt, mix well and pour the batter into a greased (idli) pancake mould. Steam for 8 to 10 minutes.
  3. Prepare the seasoning by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
  4. Pour over the prepared pancakes.
  5. Cut into pieces and serve hot.