VARIETY IDLIS

KANCHI IDLI

Ingradients: Par-boiled rice - 200g, Raw rice - 200g, Urud dal - 200g.

METHOD: Soak the dal and rice separately for 2 hours in the evenings.
Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour. Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove and serve hot with ghee.

RAWA IDLI

Ingradients: Rawa - 2 Cups, Urud Dal 1/2 cup, sour curd.

Method: Soak 2 cups of rawa in sour curd for 2 hours. Soak 1/2 cup urud dal for 1 - 11/2 hours and grind nicely. Mix the soaked rave and the ground urud dal , add salt and leave it for 1/2 hour. Take Idli plates and place a drop of oil in each idli mould and spread it over the entire mould.Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover the cooker with lid without weight. Heat in high for about 15 to 20 minutes.Remove the plates from the vessel and remove the idlis. Pour 2 tsp of sesame oil or ghee while serving. Side dish - Sambar, Idli power/Ginger & Tamarind churtney/Coconut chutney. While using pressure cooker for making idlis, the steam hole should not be covered by adding the cooker weight. Steam should escape freely.

INSTANT IDLIS

Ingredients: Rice flour- 2 1/2 ups, Urad dall - 1 cup, Yeast- I pinch, luke warm water- 2 tablespoons, salt - 1 teaspoon.

Method: First soak the urad dall in hot water for 45 Minutes and then grind it as a fine paste. Then Mix 2 1/2 cups of Rice flour in water to get the batter consistency and then add the urad dall paste and salt and the yeast soaked in luke warm water mix it well and keep it aside for 1 hour.

Take Idli plates and place a drop of oil in each idli mould and spread it over the entire mould.Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover the cooker with lid without weight. Heat in high for about 15 to 20 minutes.Remove the plates from the vessel and remove the idlis. Pour 2 tsp of sesame oil or ghee while serving. While using pressure cooker for making idlis, the steam hole should not be covered by adding the cooker weight. Steam should escape freely.

RAVVA IDLI

Ingredients: Ravva(soji)- 1 cup, curd (sour)- 1 cup, ghee- 1 tbl spoon, green chillies- 3 nos finely shopped, channa dal- 1 tea spoon, udad dal- 1 tea spoon.

Method: Fry Ravva till it is golden brown and remove from fire and then add ghee and set aside. In another pan add one spoon of oil then season it with mustard, urad dal, channa dhal, curry leaves and green chillies and little hing powder then pour this to ravva mixture when it cools down add salt and curd and set aside for 1 hour. This is the idli batter. Grease idli steamming plate add desired amount of batter and cook like ordinary idlis. Coconut chutney will be good with this idlis.