Wednesday, July 16, 2008

South Indian Tiffins - Idli, Idli Upma

urad powder 1 cup
rice flour 1 cup
idli rava 1 cup
salt to taste
pinch of rapid rise yeast
water to mix

Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency.
Grease the idli moulds and spoon the batter into them.
Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
Take out from the fire and let cool for a while and then remove the idlis from the moulds.
Serve hot with chutney, sambar or both.
This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.
If you are using the pressure cooker, do not use the weight while making idlis.

Idli Upma
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds.
Serve hot with chutney. It'll taste really great.



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