Idli-from-Pesarattu-Dough

#IdliFromPesarattuDough : I prepared pesarattu dough for breakfast. But I felt lazy to make them on a tawa one by one. So I changed my mind and added a variety of chopped vegetables and steam cooked it in an idli maker. The final outcome was a tastier & colorful tiffin and of course healthier too.

Pre Preparation Time            : 2 Hours

Preparation Time                  : 10 - 15 Mins

Cooking Time                       : 10 Mins

No. of Idlies                          :  6 - 8

Ingredients :
To Grind :
1 cup	Green gram split with skin
1 Tbsp	Raw Rice [ Pacharisi ]
1/2 Tsp	Salt
To add with dough :
1/4 cup	Carrot nicely chopped
1/4 Cup	Banana stem nicely chopped
1/4 cup	Capsicum nicely chopped
15 - 20	Curry leaves, tear into pieces
1	Onion, chop nicely
3 Tsp	Coriander chopped
7 - 8	Mint, chop nicely
2 Tsp	Ginger finely chopped
1 Tsp	Green chilly finely chopped
1/2 Tsp	Black pepper crushed
1/4 Tsp	Salt [ Adjust ]

A teaspoon of oil to grease idly plate.

Method :

Soak green gram split with skin and rice in a vessel for 2 hours after cleaning well.

Grind into a smooth dough using a mixer grinder.

Transfer into a big vessel.

 Add salt and Mix well.

Add all the chopped ingredients and mix well.
Adjust salt.

Heat an idly maker on a stove with 3 cups of water.
Grease idly plate or steamer plate with oil.
Divide the dough into equal parts and keep on the greased idly plate.
Steam cook for 8 - 10 minutes or until the dough mix gets cooked.

Check by inserting a clean knife into a cake whether the cake has been cooked at the center.
When you pull out the knife it should come clean without any dough sticking to it.
If dough found sticking to the knife, cook for another 2 to 3 minutes.

This is a tasty and healthy breakfast and also an evening tea time snack.

No need of an accompaniment to relish.

If at all you would like to have with a chutney then Mint dip would be an ideal choice.

You might like to try :

Appam

Ragi spicy adai [ kaezhvaragu adai ]

Pesarattu

Sprouted green gram pancake

Moong dal vada [ green gram vada ]

Sprouted Mothbeans pesarattu

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Idly- Varieties

#Idly [ #Idli ] is an ideal food for everyone from small children to toothless old people as it is steam cooked and easily digestible. Idli is the most nutritious and complete food in the world.

Idli is a nutrient power house. It has carbohydrates, Proteins, Fats, Enzymes, Amino acids and Fiber. A normal idli contains 40 calories and has no saturated fat and no cholesterol. If you take a single idli you will be getting 2 gm of protein, 2 gm  dietary fiber and 8 gm of carbohydrate.

Idli is the traditional dish of Tamil Nadu, India. The main ingredients are Boiled rice [ Idli rice ], black gram and a small amount of fenugreek. The rice and black gram with fenugreek are soaked separately for 2 to 3 hours and ground into a batter using a wet grinder. Then the batter is mixed together adding enough salt and allowed to ferment for 6 to 8 hours or overnight. Then steam cooked to get nice fluffy and soft idlis.

The Hot idlis are served with variety of #Chutney  and #Sambar.

Idli can also be prepared from rawa, broken wheat and millet.

Three important things to be remembered to make soft idlis. They are

• Ratio of rice to urad dhal
• the method of grinding 
• fermentation

Here links to idli recipes are listed.

• Click once on the picture to go to the post

Idli Varieties
Idli maavu [ Idli Batter ]	Idli making [ How to cook Idli ]	Kancheepuram Idli
Cholam Idli [ Sorghum Idli ]	Kambu Idli [ Pearl millet Idli ]	rawa Idli
Rawa buckwheat Idli	Broken wheat Idli	Kuthiraivaali Idli -Barnyard millet idli
Idli upma [ idli stir fry ]	Podi Idli

Steamed Dishes
Idli from Pesarattu dough	Browntop millet Bread	Green gram sprouts cake
Samai spicy masala bread [ Little millet masala bread ]	Samai sweet bread [ Little millet sweet bread ]	Kuthiraivaali vella Sweetbread [ Barnyard millet Sweetbread ]
Kuthiraivaali Spicybread [ Barnyard millet Spicybread ]	Varagu Spicy Bread [ Kodo millet Spicy Bread ]	Browntop Millet Sweet Bread

For accompaniments

Chutney Varieties


Sambar Varieties


For spicy N flavorful powders [ Podi ]

Idli Milagai Podi


Idli Milagai Podi with Flax seeds



For other breakfast/dinner recipes

Tiffin Recipes

Kambu-Idli

#KambuIdli  #BajraIdli : #Kambu is known as #Pearlmillet in English. It is the most widely grown millet in India. Kambu [ #Bajra ] is rich in iron, phosporous, calcium and also high in protein.
Generally broken kambu is used in the preparation of porridge and its flour is used for preparing dosai.
A few days back I prepared tasty idli using whole grain of sorghum [ cholam ] which came out very nicely. The taste was also very good.
That gave me great confidence to try idli with kambu [ bajra ] grain.
Now let me present a recipe to make idli with whole grain of pearl millet [ kambu ].

Approximately 25 - 30 idlies of normal size can be prepared.

Ingredients :
1 cup	Idli Rice
1 cup	Kambu [ Bajra ( Pearl millet ) ]
1/2 cup	Black gram [ urad dhal ]
1 Tsp	Venthayam [ Fenugreek ]
2 Tsp	Salt [ Adjust ]

Method :
Take Idli rice and kambu [ bajra ] in a vessel.
Take Black gram [ urad dhal ] and fenugreek in a separate vessel.
Wash thoroughly and soak for 3 to 4 hours.

After 3 hours wash the grinder.
Then add soaked black gram and fenugreek into the grinder.
Add 1/4 cup of water.
Switch ON the grinder and grind the dhal by sprinkling water frequently.
Grind it till the batter becomes fluffy and turns whitish in color.
Drop a small amount of batter into a vessel containing water.
If the batter floats over the surface then its ready to be taken out.
Turn off the grinder and transfer the batter into a big vessel.

After taking out urad dhal batter add 1/2 cup of water into the grinder.
Switch on the grinder and add soaked rice and kambu a handful at a time.
Continuously monitor the grinder and add water if necessary.
Coarsely grind them [ like rawa ] and the batter should be thick.
Finally add salt and turn off the grinder.
Transfer the ground batter into the same vessel containing urad-fenugreek batter.

Mix well with hand and keep it closed at a warm place.
Allow to ferment for 8 hour or the whole night.
The vessel should have enough space above the batter to raise due to fermentation.

The next day morning or after fermentation the batter is ready to make idli.
Keep Idli maker with 3 cups of water on a stove over high flame.
Grease the pits of idli plate with oil.
Mix the batter with a long ladle and then fill each pit with idli batter.

Place the idli plate inside the idli maker only after the water starts boiling.
Close the lid and steam cook for 8 minutes.
After 8 minutes open the lid and insert a tooth pick through the idli.
If the toothpick comes out clean then the idli is ready to be scooped out.

Sprinkle water around the rims and scoop out using a flat spoon.
Wet the spoon at regular interval to scoop out the idli from the idli plate.
Again grease the idli plate and cook one more set of idlies.

Arrange idlies in a serving bowl.
Enjoy hot n soft kambu idli with spicy tomato chutney 

or coconut chutney 

or sambar.

You might like to try 

Idli Maavu [ Idli Batter ]

Kanjeepuram Idli

Rawa Buckwheat Idli

Sorghum Dosai [ Chola Dosai ]

Sorghum Idli [ Chola Idli ]

For other idli varieties

Idli Recipes

For other tiffins

Tiffin varieties