(1) :- Sprouts Idli Recipe (English)😋
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Ingredients:
Mixed sprouts (mung bean, chickpeas, etc.) – 1 cup
Semolina (sooji) – ½ cup
Curd (yogurt) – ½ cup
Water – as needed
Eno fruit salt – 1 tsp
Ginger – 1 tsp (grated)
Green chili – 1 (finely chopped, optional)
Salt – to taste
Chopped coriander – 1 tbsp
Oil – for greasing idli molds
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Instructions:
1. Prepare sprouts paste:
Blend the sprouts into a coarse paste using a little water.
2. Make the batter:
In a bowl, combine the sprouts paste, semolina, curd, salt, ginger, green chili, and coriander. Add water gradually to make a thick batter. Let it rest for 10–15 minutes.
3. Add Eno:
Just before steaming, add eno fruit salt and mix gently. The batter will become slightly bubbly and airy.
4. Steam the idlis:
Pour the batter into greased idli molds and steam in a steamer or idli cooker for 10–12 minutes on medium heat.
5. Check doneness:
Insert a toothpick or knife—if it comes out clean, idlis are ready.
6. Serve:
Remove from molds and serve hot with coconut chutney or green chutney.
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Tips:
You can use only mung bean sprouts or a mix (mung, black chana, etc.).
Add finely chopped veggies like carrots or spinach for more nutrition.
Use lemon juice if you don’t have eno, but texture may vary slightly.
(2) :- Beetroot Idli Recipe (English)😋
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Ingredients:
Idli rice – 1 cup
Urad dal (split black gram) – ¼ cup
Grated beetroot – ½ cup
Fenugreek seeds – ½ tsp
Salt – to taste
Water – as needed
Eno fruit salt – 1 tsp (optional, if fermenting isn't possible)
Oil – for greasing idli molds
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Instructions:
1. Soak rice and dal:
Soak idli rice and urad dal with fenugreek seeds separately for 4–6 hours.
2. Grind the batter:
Grind soaked urad dal to a fluffy paste. Then grind rice coarsely. Mix both with salt and let the batter ferment overnight or 8–10 hours in a warm place.
3. Prepare beetroot mix:
Lightly steam or sauté grated beetroot just to soften (optional). Cool it and blend to a smooth or coarse paste.
4. Combine batter and beetroot:
Add the beetroot paste to the fermented idli batter and mix gently until evenly colored.
5. Add Eno (optional):
If the batter is not fermented, add eno fruit salt just before steaming and mix lightly.
6. Steam the idlis:
Pour batter into greased idli molds and steam for 10–12 minutes on medium heat.
7. Serve:
Remove from molds and serve hot with coconut chutney, mint chutney, or sambar.
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Tips:
For added nutrition, mix in grated carrots or chopped spinach.
Beetroot adds natural color and sweetness—great for kids and festive meals.
You can use idli rava instead of idli rice for quicker preparation.
(3) :- Oats Idli Recipe (English)😋
Ingredients:
Rolled oats – 1 cup
Semolina (sooji/rava) – ½ cup
Curd (yogurt) – 1 cup
Water – as needed
Eno fruit salt – 1 tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Chana dal – 1 tsp
Curry leaves – 5–6
Grated carrot – ¼ cup (optional)
Chopped coriander – 1 tbsp
Green chili – 1 (finely chopped, optional)
Ginger – 1 tsp (grated)
Salt – to taste
Oil – 1 tsp (for tempering)
Oil – for greasing idli molds
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Instructions:
1. Dry roast oats:
Roast the oats in a pan for 2–3 minutes until slightly golden. Cool and grind into a coarse powder.
2. Roast semolina:
In the same pan, lightly roast semolina and set aside.
3. Prepare tempering:
Heat 1 tsp oil in a pan. Add mustard seeds, urad dal, chana dal, curry leaves, green chili, and ginger. Sauté for a minute.
4. Make batter:
In a bowl, mix powdered oats, semolina, curd, tempering, grated carrot, coriander, and salt. Add enough water to make a thick batter. Let it rest for 10–15 minutes.
5. Add Eno:
Just before steaming, add eno fruit salt and mix gently. The batter will become fluffy.
6. Steam the idlis:
Pour batter into greased idli molds and steam for 10–12 minutes on medium heat.
7. Serve hot:
Remove from molds and serve warm with coconut chutney or mint chutney.
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Tips:
You can replace Eno with ½ tsp baking soda
These idlis are ideal for breakfast or lunchbox meals—light, healthy, and filling.
(4) :- Poha Idli Recipe (English)😋
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Ingredients:
Poha (flattened rice) – 1 cup
Semolina (sooji) – ½ cup
Curd (yogurt) – 1 cup
Water – as needed
Eno fruit salt – 1 tsp
Salt – to taste
Grated carrot – ¼ cup (optional)
Chopped coriander – 1 tbsp
Ginger – 1 tsp (grated)
Green chili – 1 (finely chopped, optional)
Oil – for greasing idli molds
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Instructions:
1. Rinse and soak poha:
Wash poha and soak it in water for 5–7 minutes until soft. Drain excess water.
2. Mash and mix:
Mash the soaked poha and mix it with semolina, curd, salt, ginger, green chili, and grated carrot. Add a little water to make a thick batter.
3. Rest the batter:
Let the batter rest for 10–15 minutes so the semolina absorbs moisture.
4. Add Eno:
Just before steaming, add Eno fruit salt and mix gently. The batter will turn fluffy.
5. Steam the idlis:
Pour the batter into greased idli molds and steam for 10–12 minutes on medium heat.
6. Check doneness:
Insert a toothpick—if it comes out clean, the idlis are done.
7. Serve hot:
Remove from molds and serve with coconut chutney, mint chutney, or sambar.
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Tips:
You can use red or white poha.
Add chopped spinach or peas for extra nutrition.
Perfect for quick, no-fermentation breakfast recipes.
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