Showing posts with label idli. Show all posts
Showing posts with label idli. Show all posts

Tuesday, 8 July 2014


Idli is a traditional breakfast in South Indian households, especially in Tamil Nadu, Karnataka and Kerala too where it is a popular breakfast.  It is a savory cake that is made out of rice and dehusked black gram i.e. urid dal famous in India and neighbouring countries like Sri Lanka. The batter  is fermented and is put into the mould, then steam cooked. Served along with sambhar and coconut chutney.  The fermentation process breaks down the starches so that they are more readily metabolised by the body.

This dish can be served as breakfast, and at dinner time too. In fact it is any time favourite of Indians.

You can grind the rice and dal once in a week and keep in fridge for 3 -  4  days consumption.

The first day, Idli is prepared and second day, it becomes dosa, third day if the batter is remaining, then it becomes uttappa or kuzhipaniyaram.  While preparing dosa, you can add little bit of rice flour and water  to adjust the consistency.

Since all are familiar with this dish, I am not explaining much about it and let us straight away look at the recipe now:

Other idli varieites:  Kanjeevaram Idli, tuvar dal idli, idli fry, chinese idli,
How to preserve idli batter in natural way:

Sunday, 30 March 2014


Idli is basically made with rice and urid dal.  It is a South Indian dish, however, made all over the world now.  It is served normally with coconut chutney, sambar, milagai podi.  It is a very tasty and healthy dish as the doctors recommend to give the patients this for breakfast as it does not do any harm since  it is steamed and no oil.  However, I have been advised not to eat this since I have some stomach related issues as fermented food does not suit me.  I used to take proportion 3:1 or 4:1 depending upon the combination of rice. If I am using only raw rice I used to put 3:1 and boiled rice 3 cups boiled rice, 1 cup raw rice and 1 cup urid dal.

Tuesday, 3 September 2013


Chinese items are favourite of all children including adults.  Somehow, I never tasted  the noodles and the Chinese items it till such time my daughter forced me to eat this in a party.  There were Chinese noodles, fried rice and Manchurian.  Since she was forcing me to eat, I happened to taste the noodles.  I always prefer to eat the food hot hot so I liked it.  Then she was forcing me to eat the fried rice and the Manchurian.  On her insistence, I tasted that too on that day and that was the beginning of making fried rice, Manchurian and hakka noodles at home by me.

Sunday, 28 July 2013




Idli fry or fried idli  is very  simple, easy to make dish.  It can be made with left over idlis too.  What you need is idlis, gun powder or chilli powder, grated coconut etc.  Easy to make and serve hot.  You do not need chutney or sambar for this as with gun powder or chilli powder, it tastes awesome with garnishing of coriander leaves.

Preparation time: 5 minutes
cooking time: 5 minutes
serves: 1


4 Idlis cut into 6-8 pieces
2 tbsp gun powder
1 tsp oil + 1 tsp ghee
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a pinch of asafoetida

chopped coriander leaves for ganrishing

Cut the idlis into 6-8 pieces and keep aside.
In a kadai, heat the oil and ghee, add the mustard seeds, urid dal, curry leaves, when it splutters add the idli pieces, gun powder, asafoetida  and mix well. saute for 2-3 minutes. serve hot.

a very easy, simple and tasty dish.


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