FLAVORS OF IDLI

This can be made with fresh or leftover idlies. These are some sample of flavors, which you can make with your leftover or fresh idlies. All tastes yummy.

Tomato Idli
Curry leaves Idli
Lemon Idli

Podi Idli.

Curd/Dahi Idli.

TOMATO IDLI
INGREDIENTS FOR TOMATO IDLI:

Idli - 2 chopped to cubes.
Tomato – 1 medium-sized chopped.
Onion – 1 medium-sized chopped.
Sombu/Saunf/Fennel – ½ tsp.

Chilli powder – ½ tbsp.

Coriander powder – ½ tbsp.

Garlic – 1 pod crushed.

Coriander and curry leaves few chopped.

Spring onion chopped.

Salt.

Oil.

METHOD:

Heat oil in a pan, add sombu and once it splutters, add onions, garlic, then followed by tomato and fry until the tomato turns mushy. Now add chilli powder, coriander powder, salt and add 2 tbsp of water and cook well. Now add chopped coriander and curry leaves and fry for 1 min. Now add the idli and saute well until the masala blends well. Garnish with spring onions.

LEMON IDLI

INGREDIENTS FOR LEMON IDLI:

Idli -- 2 chopped to cubes.

Onion – 1 chopped.

Green chillies – 1 chopped.

Asafoetida/hing – pinch.

Mustard – ½ tsp.

Urid dal – ½ tsp.

Salt.

Coriander leaves – 2 sprig chopped.

Lemon juice – 1 tbsp.

Turmeric powder – 1 tsp.

Oil.

METHOD:

Heat oil in a pan, add mustard and urid dal. Once mustard splutters, add onion, green chillies, asafoetida/hing, turmeric powder and saute them. Now add lemon juice, salt and mix well. Now add the idli, chopped coriander leaves and mix well and fry for 2 mins. Serve hot.

CURRY LEAVES IDLI

INGREDIENTS FOR CURRY LEAVES IDLI:

Idli - 2 chopped to cubes
Curry leaves – ½ cup.
Coconut -- 1 tbsp.
Garlic – 1 pod.

Red chilli - 1
Roasted gram dhal /pottukadalai/daria dal -- 1 tsp.
Cumin seeds – 1 tsp.
Mustard – 1 tsp.

Salt.

Oil.

METHOD:

Grind the curry leaves, coconut, roasted gram dhal, red chilli, cumin seeds, garlic and salt to fine paste. Heat oil in a pan, add mustard and once it splutters, add the paste and saute for sometime until the raw smell disappears. Then add the idli, mix well until the paste blends well and saute for 1 minute. You can add some chopped onions for extra taste.

CURD IDLI
INGREDIENTS FOR CURD/DAHI IDLI:

Idli – 2 chopped to cubes.

Curd – ½ cup.

Salt.

Chat masala powder.

Roasted cumin powder and red chilli powder.

Coriander leaves chopped.

METHOD:

Take a bowl, add curd, to this add salt and beat well with a spoon. Now add the chopped idli and mix well. Then sprinkle chilli powder, cumin powder, chat masala powder and garnish with coriander leaves. This idli will taste like Curd/Dahi vada.

PODI IDLI

INGREDIENTS FOR PODI IDLI:

Idli -- 2 chopped to cubes.
Idli podi/ idli chilli powder.

Ghee/ oil.

METHOD:

To a plate add idli chilli powder, ghee/oil and mix well. To this add the chopped idlis and mix well until the idlies are well coated with the podi.

AVAL UPMA

This is a simple and easy breakfast dish. Aval is nothing but beaten rice. Actually it is rice, which is dehusked and beaten to make small flat flakes. We call Poha in Hindi, Aval in Tamil and Atukulu in Telugu.

INGREDIENTS :

1. Aval -- 1 cup.

2. Mustard Seeds -- 1 tsp.

3. Green chillies -- 3 chopped.

4. Onion -- 1 medium-sized chopped.

5. Potato -- 1 finely chopped.

6. Tumeric -- 1 tsp.

7. Salt to taste.

8. Oil -- 2 tbsp.

9. Curry leaves -- 1 sprig.

10. Coriander -- 5 sprigs chopped.

11. Asofoetida (hing) -- pinch

12. Lime juice – 1 tbsp.

METHOD:

Take aval in a colander (strainer), wash and drain it. Heat oil in a pan and add add mustard seeds, once it splutters, add green chillies, curry leaves, asofoetida (hing) and sauté it. Now add chopped onion and fry till translucent. Then add finely chopped potatoes and fry nicely till it turns golden brown and little crisp. Add tumeric powder and salt. Now add aval and mix gently. Finally add 1 tbsp of lime juice and mix well. Garnish with coriander.

Serve hot with pickle.

EASY TASTY NOODLES

This is a simple, easy and delicious noodle dish.

INGREDIENTS:

1. Noodles -- 1 packet.
2. Onion -- 1 medium-sized chopped.
3. Carrot -- 1 chopped.
4. Capsicum/ pepper – 1/2 chopped.
5. Garlic -- 2 pods chopped.
6. Oil -- 2 tbsp.
7. Spring onion -- 1/2 cup chopped.
8. Salt to taste.
9. Green chillies -- 2 slit
10. Garam masala powder -- 1 tsp.
11. Tomato sauce/ketchup -- 1/4 cup.
12. Chilli sauce -- 1/4 cup.
13. Soya sauce -- 2 tbsp.

METHOD:

1. Boil the noodles, drain them in a strainer and wash with cold water. Toss the boiled noodles with some oil so that they do not become sticky.
2. Heat oil in a pan, saute the onions, chopped garlic, slit green chilies, chopped carrot and capsicum. Now add garam masala powder and mix well.
3. Now add the tomato ketchup, soya sauce, chilli sauce, salt and saute for a minute.
4. Now add the noodles and mix well. Toss the noodles on high heat for about 3 minutes.
5. Garnish with chopped spring onions.

Serve hot.

WHEAT (SAMBA) RAVA IDLI

Rava is otherwise called as semolina or sooji.
Are you bored of same rava upma, try this samba rava idli. Rava idlis are nice alternative to the traditional rice idlis because there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

INGREDIENTS:

1. Wheat rava (samba rava) -- 2 cups.
2. Curd -- 2 cups.
3. Oil -- 1 tbsp.
4. Asofoetida (Hing) – pinch
5. Mustard -- 1 tsp.
6. Channa dal -- 1 tsp.
7. Urid dal -- 1 tsp.
8. Curry Leaves -- 1 sprig
9. Green Chilli -- 1 finely chopped.
10. Coriander -- 5 sprigs, finely chopped.
11. Ginger -- 1 tsp, finely grated.
12. Salt -- 1 tsp (to taste)
13. Water -- 1 cup
14. Cashew -- 10 (fried).

METHOD:

1. Heat 1 tbsp of oil in a pan and add mustard seeds, asofoetida, channa dal, urid dal, grated ginger, curry leaves, green chillies and mix. When channa and urid dals becomes light brown, add the rava and mix well. Keep roasting the rava until a nice aroma arises, then cool the mixture.
2. Now mix curd, coriander and salt in a bowl.
3. Now pour the curd mixture to the rava mixture and mix nicely.
4. Add water and mix well, make sure no lumps are formed. This batter should be in a consistency of usual rice idli batter. Allow the batter to rest for at least 1/2 hour.
5. Now pour the batter into the Idli trays, garnish with fried cashews and steam as usual for 10-15 minutes.

Remove Idlis from the trays and serve hot with chutney or sambar.