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

Kuthiraivaali Idly

#BarnyardmilletIdly - #KuthiraivaaliIdly :

#Kuthiraivaali is called #Barnyardmillet in English.
Kuthiraivaali is one of the millet whose fiber content is more than rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

Kuthiraivaali - Barnyard Millet

English                                : Barnyard Millet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea
Source : Echinochloa , Barnyard Millet 

To know on Millets

The taste of Kuthiraivaali is better than varagu or samai and more or less equal to raw rice.
Here comes the recipe to make idly with this millet.

Ingredients :
1 cup                                 Barnyard millet [ kuthiraivaali ]
1/3 cup                              Black gram flour
1 Tsp                                 Salt
1/2 cup                              Curd
1 packet                            Eno Fruit Salt

Method :
Wash barnyard millet once and drain water completely.
Now grind just for 2 or three rounds [ just for a second ] so that the grains break up like sooji.
Transfer into a vessel.
Add black gram flour [ urad flour ], curd and salt.
Mix well and add some water to get dosai batter consistency so that when millet get soaked up will attain idly batter consistency.
Close it with a lid and allow to stand for 2 hours or until barnyard millet gets soaked.

After it gets soaked up keep an idly maker with water on a stove over HIGH flame.
Add eno fruit salt to the batter and mix well.
The batter foams and raises.

Grease the pits of the idly plate and fill the pits with batter.
Keep inside the idly maker and  steam cook for 8 - 10 minutes.

Check before scooping out idlies with a tooth pick or knife edge.

Again grease the pits with oil and fill with batter.
Steam cook for 5 to 6 minutes.
[ Subsequent batches take lesser time to cook than the first batch. ]

Enjoy hot idlies with chutney 

or sambar.




Other related recipes you might like to try

Kuthiraivaali Venthaya Kanji

Kuthiraivaali Sundal

Kuthiraivaali Upma [ Barnyardmillet Upma]

rawa Idli

Rawa buckwheat Idli

Ideas for Breakfast/Dinner

Tiffin Varieties

Accompaniments for tiffins

Chutney Recipes

Idly Stir Fry

#IdlyStirfry : If the morning breakfast is Idly then definitely some leftover idlies will be there. Commonly these leftover idlies are crumbled like bread crumbs and upma is prepared with onion & other condiments.
But in Raipur, CG where I am living now proper idly rice is not available. I have found out a combination of locally available boiled rice, raw rice and steamed rice to make tasty & soft idlies. But the problem is these idlies do not crumble but become a sticky mass. So it has been a very very long time since I made a tasty idly upma.
This time I decided to cut these idlies into cubes and then to prepare idly stir fry with vegetables and mushroom. I named this tiffin as Idly Stirfry since its not done with crumbled idlies but with idly cubes.
I haven't used onions since its little bit costly.
So let me present the recipe to make idly stirfry without onions.

Ingredients :
4                                      Idlies
1/2 cup                             Cabbage, shredded thinly
1/4 cup                             Capsicum, chopped nicely
1/4 cup                             Carrot grated
10                                     Curry leaves
1/4 cup                             Coriander leaves chopped nicely
6 - 7                                 Spinach, nicely chop
2                                       Green chilly, slit lengthwise
3                                       Button mushroom, chopped nicely
1 Tsp                                Salt [ adjust ]

To Temper :
1/2 Tsp                             Mustard seeds
1/2 Tsp                             Cumin seeds
1/2 Tsp                             Black Cumin seeds
1/4 Tsp                             Asafoetida Powder
1/4 Tsp                             Turmeric Powder
1 Tsp                                Black gram dal
3 Tsp                                Oil

Method :
Cut idlies into equal sized cubes using a bread cutting knife.
Lubricate knife with water to avoid sticking to it.
Keep aside.

Heat a kadai with oil on a stove over medium flame.
Splutter mustard seeds, cumin seeds and black cumin seeds.
Then add asafoetida and turmeric powder.
Immediately add coriander leaves, curry leaves, green chilly, cabbage and just enough salt for it.
Saute for a minute, sprinkle little water and close with a lid.
Cook until three fourth done.

Now add capsicum, carrot and little salt.
Saute for 2 minutes.

Then add mushroom and spinach and saute over high flame for a minute.

Now add idly cubes and salt.
At this stage if you would like it to be more spicy add green chilly sauce or red chilly powder.
Stir well for 2 to 3 minutes or until all blend together well.

Turn off the stove and transfer into a serving bowl topping it with coriander and curry leaves.

Enjoy!!! This tiffin does not need an accompaniment.
If at all necessary have it with tomato sauce.

Other recipes you might like to try

Idli maavu

How to cook Idli

Kancheepuram Idli

Podi dosai

Varagarisi neer dosai

Ideas for Breakfast/Dinner

Tiffin Varieties

Accompaniments for tiffins

Chutney Recipes