IDLY VARIETIES

1. SOFT IDLY

Ingredients
Boiled Rice-5 cups
Whole white Urad dal-3/4 cup
Methi seeds-1 tsp
Salt

Method
Soak rice for 4 hrs.
Soak dhal and methi seeds for 1 hr and keep in fridge to get extra fluffiness.
Grind uraddal and keep in fridge.
Grind rice and mix altogether with salt.
Allow it to ferment.

Do idly.


2. FENUGREEK IDLY

Ingredients
Rice-4 cups
Methi seeds-4 tsp
Urad dal-1 tbsp
Salt

Method
Soak rice, dal and fenugreek together for 4 hrs.
Grind to batter and add salt.
Allow it to ferment.

While doing idly, dissolve a pinch of soda salt in little water and add in batter.
Do idly asusual.

This idly accompanies with coconut chatney, tomato mashed chutney and raw onion chutney.


3. RAVA IDLY

Ingredients
White rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts

Method
Dry roast rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add in curd.
Mix well.

Add this curd with rava, add salt .
Mix altogether to thick batter.

Do idly.



4. SPICY RICE IDLY

Ingredients
Rice- 1 cup
Salt
Oil
Mustard seeds
Urad dal
Chillies (butter milk chilly-soak and dried)-5
Corianders leaves and curry leaves

Method
Soak the rice and grind it, add salt and ferment lightly.

In oil season mustard seeds, urad dal curry leaves, chillies and mix well.
Add rice batter and mix without lumps till it is cooked.(till unstuck level)

Put this cooked rice idly in a tray to little thickness, sprinkle chopped coriander leaves and lightly press it.
Allow it to cool lightly, set it, cut it and serve.


5. DAL IDLY

Ingredients
Rawrice-1 cup
Channa dal-1/2 cup
Curd-1 cup
Coconut scrapped-1/2 cup
Oil-75 ml
Asafoetida
Mustard seeds, urad dal, jeera, pepper-each ¾ tsp
Dry chillies-8 and curry leaves

Method
Soak rice and dal together and grind coarsely with salt and asafoetida.
Add coconut and curd.
Add required water and mix all well.

Season mustard seeds, urad dal, jeera, pepper, dry chillies-8 and curry leaves with oil.
Add batter and mix well.
When it is thickened, apply oil at the sides of the vessel, close lid and cook in simmer.
When one side is cooked, its base will be well roasted.
Turn to other side, close lid and cook.
The outer layer will be roasted and center will be a spongy idly.


6. IDLY TITBITS

Ingredients
Idly-6
Chillypowder-1/2 tsp
Ginger garlic paste-1/2 tsp
Salt
Pepper powder-1/4 tsp
Corn flour
Lemon-1/2

Method
Except idly mix all the ingredients to paste.

Cut the idly to 4 pieces.
Marinate with the paste for 15 mts.
Deep fry in oil.

Option: can marinate idly powder or pickles and even any chutneys u like and follow the same procedure.


7. GARLIC IDLY

Ingredients
Idly-5
Drychilly-3-6
Garlic-10 flakes
Chopped coriander leaves-few
Salt
Oil-1 tbsp

Method
Grind chilly and garlic to paste with salt.
Cut the idly to cubes.
Marinate with that masala and coriander leaves.

Heat the oil, add idly and sauté in low flame till it gets crispy.



8. VEGETABLE RAVA IDLY

Ingredients
White rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts
Chopped carrot, beans, peas-1/2 cup

Method
Dry roast rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add vegetables, sauted well.
Add in curd.
Mix well.

Add this curd with rava, add salt.
Mix altogether to thick batter.

Do idly.


9. SEMIA RAVA IDLY


Ingredients
Semia and rava-3/4 cup
Fermented curd-1 cup
Ginger, green chilly chopped-few
Mustard seeds, urad dal, channa dal, curry leaves, coriander leaves
Oil
Salt
Cashew nuts

Method
Dry roast semia and rava and keep aside.

Season mustard seeds, urad dal, channa dal, curry leaves, coriander leaves, cashew nuts, ginger, green chilly and add in curd.
Mix well.

Add this curd with semia and rava, add salt.
Mix altogether to thick batter.

Do idly.


10. SOYA IDLY

Ingredients
Soya bean-1 cup
Moong dal splitted-1/2 cup
Jeera -1/4 tsp
Salt
Fruit salt -1 tsp

Method
Soak soya bean for 3 hrs.
Soak dal for 1 hr.
Grind soya, dal and jeera to batter.
Add salt and allow it to ferment.
While cooking add dissolved fruit salt to batter and make idly.


11. MOONG IDLY

Ingredients
Moong dal-2 cup
Raw rice-1 cup
Salt

Method
Soak rice and dal and grind to thick batter.
Add salt and make idlies.

Cut the idly to small pieces.
Season mustard seeds, urad dal, curry leaves, dry chillies in oil.
Add idly cubes and sauté in low flame for 2 mts.
Add chopped coriander leaves and mix for 2 mts.


12. IDLY PODIMMAS

Ingredients
Boiled Rice-5 cups
Whole white Urad dal-3/4 cup
Methi seeds-1 tsp
Salt
Oil
Mustard seeds, urad dal, channa dal, curry leaves, dry chillies
Chopped onion-depends on idly qty use more onion, chillies and oil.

Method
Soak rice for 4 hrs.
Soak dal and methi seeds for 1 hr and keep in fridge to get extra fluffiness.
Grind uraddal and keep in fridge.
Grind rice and mix altogether with salt.
Allow it to ferment.

Do idly .allow it to cool.
Crush the idly.

Season Mustard seeds, urad dal, channa dal, curry leaves, dry chillies in oil.
Add chopped onions and sauted well.
Add idly podimmas and sauté for 5 mts in medium flame.
Sprinkle coriander leaves.


13. MASALA CHILLY IDLY

Ingredients
Mini idly-1 cup or cut the regular idlies to cubes
Onion-1
Sambar powder-1 tsp
Turmeric powder-1/4 tsp
Jeera powder-1/4 tsp
Dhaniya powder-1 tsp
Tomato-1
Salt
Sugar-little
Oil
Mustard seeds, urad dal and curry leaves
Coriander leaves

Method
Season mustard seeds, urad dal and curry leaves in oil.
Add onion, tomato and sauté for 5 mts.
Add all powders, sugar, salt and mix evenly.
Sprinkle water, coriander leaves and mix 1 mt.
Add idly and allow to cook in simmer till masala coated in idlies.


14. SPICY CHILLY IDLY

Ingredients
Idly-6

To grind:
Onion-1
Tomato-1
Ginger, garlic-few
Garam masala-2 tsp
Dry chilly-4
Coconut-1 tbsp

Oil
Mustard seeds, curry leaves
Coriander leaves

Method
Cut the idlies to cubes.
Season mustard seeds, curry leaves in oil.
Add grinded paste and mix till raw smell goes.
Add salt, coriander leaves and mix 2 mts.
Add idly and cook in medium heat till masala coats in idly.

15. CHILLY IDLY

Ingredients
Idly-5

To grind:
Ginger, garlic-few
Pepper-1/2 tsp
Dry chillies-2

Tempering:

Oil
Salt
Diced onion-1/2 cup
Green chillis-2
Capsicum-1/4 cup
Tomato ketch up-1 tbsp
Coriander leaves

Method
Cut the idly to cubes.
Marinate idly pieces with the grinded paste for 15 mts.
Deep fry in oil.

Sauté onion, green chilly and capsicum with oil.
Add tomato ketch up, salt and mix lightly.
Add fried idlies and mix well.
Sprinkle coriander leaves and serve.


16 .STUFFED IDLY

Ingredients
Idly batter-2 cup

Mixed vegetables-1/2 cup
Chopped onion-1
Chopped tomato-1
Coconut Ginger garlic chilly paste-2 tbsp
Salt
Garam masala powder-1 tsp (my masala powder)
Oil

Method
Sauté the onion in oil for 2 mts.
Add tomato and sauté for 2 mts.
Add coconut gingergarlicchilly paste, garam masala powder and salt.
Mix till raw smell goes.
Add tiny chopped and vegetables, sauté for 2 mts.
Add water and cook till dry.
Sprinkle coriander leaves and mix.

Heat the water in idly cooker.
On the idly plate with cloth, pour ½ ladle batter.
Keep some masal in centre.
Again pour ¼ ladle batter on top.
Like wise do for all and make idly.

17.CORIANDER IDLY

Ingredients

Oil
Mustard seeds,urad dal,curry leaves,dry chilly
Idly pieces

Do chutney:
Coriander leaves-1/2 bundle
Coconut-1/2 cup
Green chilly-4
Tamarind
Salt

Method
Marinate idly pieces with chutney.

Heat oil,season with mustard seeds,urad dal,curry leaves,dry chilly
Add marinated idlies and sauté well in low flame.

Option : can add chutney in batter and do idly naming as NILGIRI IDLY.