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Idli is a common breakfast for all South Indians. There are many types of idli's such as rice idli, quick rava idli, ragi idli and much more. I decided to make this wonderful and nutritious version of idli for my son today. Broken wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. Wheat is always healthier as compared to rice. It is also a good source of iron, magnesium and phosphorus. On the other hand, oats is considered to be good at heart, since it helps in reducing cholesterol. It has high soluble fiber than any other grains. Oats are rich in iron, magnesium and proteins. These idli's are very good for diabetic people as they are advised to have as little rice as possible.This is one idli I enjoy making and eating the most. These idli's are really yummy, simple and quick to make. Very healthy for kids especially for those kids who run away from roti's and paratha's. Perfect for kid's lunch box.
Ingredients:-
- ½ cup oats
- ½ cup dalia (broken wheat)
- ½ cup whole urad dal (black gram dal)
- 1 tsp salt
Method:-
- Dry roast oats and grind to a fine powder.
- Soak dalia and urad dal separately for ½ an hour.
- Grind urad dal to a very fine paste adding as little water as required.
- Strain the dalia well and grind it along with urad dal.
- In a vessel, mix ground dal and dalia batter along with oats pdr and salt.
- Mix well and keep aside to ferment for 3-4 hours.
- Lightly grease the idli plates with oil.
- Pour the ladleful batter in each plate and cook without weight for 8-10 minutes.
- Remove idli's and keep aside to cool.
- Serve hot with chutney of your choice.
Notes:-
- You may add in grated carrots, finely chopped onions or green chillies just before putting the idlis in the plates.
- You may also temper idli's with mustard seeds, peppercorns and curry leaves if you like.
- You may make plain broken wheat idli's or plain oats idli's the same way. Just add 1 cup of oats or dalia instead of half.
Happy Cooking!!
Idli is a common breakfast for all South Indians. Although idli's do take a preparation process of a day in advance, rava idlis are quick to prepare. Rava idli is a specialty of Karnataka and my favorite too. I usually always buy MTR rava idli mix and make as per the packet instructions. But this time, on my visit to Mysore, I learnt this recipe from my MIL. Loved these idlis and now I decided no more rava idli mix. From now onwards, I will prepare rava idli at home.The best part of making these rava idlis is that there is no soaking, grinding or fermenting process. In fact, you can just prepare these in a whim. They are quick and easy to prepare. These idlis are really a life-saver especially during the hustles of early morning breakfasts.
Ingredients:-
- 1 cup rava / semolina
- 1 cup yogurt / curds
- 1½ tsp oil
- 1 tsp chana dal / bengal gram (soaked in water)
- ½ tsp mustard seeds
- ½ tsp eno fruit salt
- 10-12 curry leaves (chopped)
- 2 cashews (chopped)
- 1 green chilli (finely chopped)
- few coriander leaves (finely chopped)
- salt to taste
Method:-
- Dry roast the rava on slow flame until a nice aroma comes.
- In a pan, heat oil, add chana dal. Saute and remove when color changes.
- In the same oil, add cashew and remove when slight golden.
- Then add curry leaves and remove
- Lastly add mustard seeds and let them splutter.
- Add all this to the rava along with the remaining oil.
- Add coriander leaves and green chillies.
- Add yogurt and mix well.
- Add salt and eno fruit salt and mix well.
- Immediately pour the batter into greased idli moulds.
- Steam for 10-12 minutes.
- Serve hot along with coconut chutney.
Notes:-
- If you find the batter is too thick, add 1 or 2 tbsp of water.
- You may also add grated cabbage or carrots to the batter.
Happy Cooking!!
Sending this entry to:- Love For Mum & Jagrutis Celebrate Love For Mum and Foodelicious Cook Like Mom Event
Today I made idlis for breakfast. Idlis are a common breakfast in most of the South Indian homes. I learnt this recipe from my MIL. She makes the softest idlis I've ever had. Although most of us here know how to make idli, I wanted to share this recipe for some of my friends who are beginner's in cooking or North Indians and stay away from home or in hostels.
Ingredients:-
- 1½ cups parboiled rice
- ½ cup black gram dal / whole urad dal
- 1 tsp fenugreek seeds
- salt to taste
- oil (for greasing)
- water (for grinding)
Method:-
- Wash the rice couple of times and soak separately. Keep aside.
- Wash the fenugreek seeds and dal well. Soak together for at least 5 - 6 hours.
- Grind the rice well adding as little water as required.
- Grind the dal to a very fine paste adding as little water as required.
- In a vessel, mix the ground rice and dal together.
- Add salt and keep to ferment for 8-10 hours.
- Then, beat the batter well with a ladle.
- If the batter is too thick, you can add some water.
- Lightly grease the idli plates with oil.
- Pour a ladleful of batter in each plate and pressure cook without weight for 6-8 minutes.
- Remove idlis and cool.
- Serve hot with sambar and chutney.
Notes:-
- You may store leftover batter in the refrigerator for almost 10 days.
- Do not omit fenugreek seeds as adding it makes the idlis soft.
- If you do not have a pressure cooker or steamer, you may use any
vessel which is big enough the fit the idli stand you are using.
Add enough water to the vessel.
Place the stand inside the vessel and close it with a lid. Insert a toothpick or a
knife in the center of the idli to check if done and if it comes out clean the idlis are
ready. Or else cover the lid again and seam for another 2 -3 minutes.
- If the temperature is not warm enough, then place the batter in oven for at least 12-14 hours.
Last week, I posted the recipe for Ragi Dosa and also mentioned its nutritional value. Ragi, also known as the poor man's food has become the 6th most popular grain in the world. It is the most healthiest breakfast one can have as it is rich in proteins and low in carbohydrates.
It is good for diabetic patients as well as for diet purposes. It is the best option for people with iron deficiencies. It is also known for lowering blood cholesterol levels. Ragi idlis are very soft and fluffy.
Ingredients:-
- ½ cup rice
- ½ cup urad dal
- 1 cup ragi flour
- 1 tsp fenugreek seeds
- salt to taste
- pinch of soda bi carbonate
Method:-
- Wash and soak urad dal, rice and fenugreek seeds in enough water for at least 3 hours.
- Grind them to a smooth paste using very little water.
- Mix in ragi flour and whisk the batter well.
- Keep the batter to ferment for at least 8 hours.
- Add salt and soda bi carbonate to the batter. Mix well.
- Pour the batter into greased idli moulds.
- Steam for 10-12 minutes till done.
- Serve with chutney of your choice.
Notes:-
- To check if the idlis are done, insert a toothpick. If the toothpick comes out clean the idlis are ready. If not, steam for another 2-3 minutes.
- You may use 1½ cups of ragi grains instead of ragi flour. Soak them along with the urad dal, rice and fenugreek seeds. Grind altogether and use.
- You may also mix some ragi flour in leftover idli batter.
Happy Cooking!!
