South Indian regular breakfast is Idly, nowadays a lot of innovation can be seen in our menu list with this simple idlies, Sambar Idly, chili, Idly Pepper Idly and Podi Idly. This simple recipe of Podi Idly can be taken in a box while traveling our tour, home food is better than outside food, this Podi Idli stays fresh for nearly 10 to 12 hours.No need of any side dish is another advantage to pack, mild and healthy without any side effect. This Podi Idly can be served along with Karuppatti coffee, again it stays fresh for a long time because there is no milk added in it.
Recipe for Idly Dal Podi: Buy both Curry leaves podi and Idli kara podi at http://www.chettinadsnacksonline.com
Curry Leaves/Kadi patha Podi, Healthy recipe, this also added in mini Idlies gives you attractive color:
Mini Idlies-1 cup
Curry leaves-1 tbsp chopped
Idly Podi-3 tsp heaped
Get the recipe for Idly Podi here: http://wp.me/p1o34t-6s
Pepper powder-1/2 tsp
Heat Oil 2 teaspoon cooking oil and one teaspoon gingely or sesame oil in a wide Pan, low flame is fine to prepare this dish,add cumin and pepper crushed powder and curry leaves ,add Idly podi and mini idlies in oil, immediately otherwise there are chances for the mix added in oil to burn quickly.
Stir well for one minute in low flame.
Now mini Idly with podi mix is ready to serve.
Serve with Karuppatti Coffee.
Kambu Idly/Pearl millet:
Kambu Idly is very healthy breakfast, soft and tasty with Pudhina or Kadamba chutney.We know normally Kambu we use for Kanji,Puttu and served as cooked rice.Instigate your day with this healthy breakfast.
Understandably, the staple for most of our ancestors was Millets and it was probably after the green revolution we drained these Miracle grains in favor Rice, wheat, obesity, diabetes and malnutrition. Bajra / Kambu is full of vitamins, minerals and amino acids
The whole grain supports weight loss.
The grain is easily digestible and has the lowest probability of causing allergic reactions.
Being rich in fiber content, kambu works very well in diabetes.
Bajra helps maintain cardiovascular health and helps reduce acidity problems.
It is a good source of iron, which helps formation of haemoglobin in blood thus preventing anaemia.
Kambu is gluten free, high in magnesium hence good for heart, blood pressure, good for diabetics, weight loss too.
Pearl Millet (Hindi: Bajra, Tamil: Kambu, Telugu: Gantilu, Kannada: Sajje)
Pearl millet/kambu – 3 cup(heap top measurement)
Rice – 1 cup(heap top)
Urad dal – 1 cup(flat top)
Fenugreek seeds – one teaspoon
Salt – 3 tsp
Method to Prepare:
1.Soak Urad and methi ,Rice and Kambu seperatly .
2.Grind Urad and methi ,Rice and Kambu( Bajra),Mix both batter to thick consistency as we do for normal Idly.
3.Allow it to ferment for 6 hours,make Idlies in Idly pot,serve with Pudhina Chutney or Kadhamba chutney
If you are adding store bajra /kambu flour follow below measurement
Kambu flour-4 cup /Bajra
Urad -3/4 cup
Methi seeds-1 tsp
Soak Rice Urad and methi seeds for 2 hours.Grind in to a thick batter add salt and Kambu flour mix well without any lumps, allow it to ferment for 6 hours.
Wheat Rava Idly:
Rava Idly: Courtesy L.j. Meenakshi
Broken wheat 2 cups,
Laban (Curd) 250 ml minimum if required we can add more
Little idly batter say some 3 to 4 Kuzhi karandi,
Black pepper,1/2 spoon
Uruad dal1/2 spoon
Channa dal1/2 spoon
Broken cashews few
Red chilly-4 cut in to 3 pieces
Curry leaves 2 -arc chopped
Asodofeita -1/4 tsp
1. Keep empty pan or kadai in the stove fry the broken wheat till it’s raw smell goes then switch of the stove.
2. Add idly batter, Laban and fried broken wheat mix it well.
3. Add Asodofeita powder and salt.
4.Heat the pan again with one tsp of oil Season with the ingredients mentioned above
5.The batter has to be thick,to bring it to idly batter add some more Laban or water as you wish and keep aside for 4 to 5 hours to ferment till it comes up like our normal idly batter.
6.Grease the Idli plates with oil, place one fried cashews in the middle of each idly mould pour one ladle of rava Idly mix on it steam cook for 15 minutes.
It will be nice with spicy chutneys and all chicken and mutton gravy’s
If we take 4 to 5 idly normally but with this idly we will satisfy with 2 to 3 and feel filled it is healthy and reduces the intake.
Note:You can add grated carrots and chopped vegetables as you prefer.
We all know Idly is the topmost South Indian Traditional dish. First thing that comes to our mind is its Softness. No other dish can be compared for Idli softness. People often refer softness and colour of Idli to Jasmine flower. Soft idlies can be made by adding good quality of boiled rice and urud dal in proper ratio. Here is the simple ratio to make idlies. This same batter can be used for Dosa and Kuzhi paniyaram too.
Ratio to make Idli:
Boiled rice (In Tamilnadu we call it as Vellakkar arisi) -4 cups heap top
Urad Dal Whole white urud dal -1cup flat top
Salt -3 1/2 tsp
1. Wash and Soak separately for 2 hours.
2. Grind urad and Methi together by sprinkling water often so that it will become fluffy, grind for 25 minutes.
3.Grind rice for 25 minutes to become smooth paste.
4.Finally add Salt and mix well both batter together by hand.(Do not use grinder for mixing)
5.Allow it to ferment at least 6 hours.
6.Refrigerate it can be used for a week.