1. Simple idli
Ingredients :

  • Urad dal – 1 cupRice rava / cream of rice – 2cupSalt – 1 tspOil – to grease

Directions :

  • In a large bowl soak 1 cup urad dal for 3-4 hoursDrain the water off and transfer it to a blenderAdd water as required and blend it for smooth and fluffy batterTransfer the batter in a large bowlTake another bowl, pour 2 cup rice ravaRinse the rice rava with enough water and then drain off the waterRepeat it for 2-3 minutes until the water runs cleanThen pour rice rava in a bowl and mix it wid urad dal batter and mix them wellNow cover and rest in warm place for 8-10 hoursAfter 8 hours, batter doubles indicating well fermented with air pockets presentNow add 1tsp of salt to the batter and mix gentlyScoop the batter into a idli plate and greased with oil so that the batter doesn’t stick to the plateNow plate in streamer for 10 minutes with medium flameAnd check if its done and ready to serve

2. Fried masala idli
Ingredients :

  • Idli – 10Tomato (chopped) – 3Onion (chopped) – 2Capsicum (chopped) – 2Mustard seeds – ½ tspChilli flakes – 2 pinchesRefined oil – 2 tbsTomato ketchup – 2Salt – 1 tspWhite cabbage (chopped) – 1 ½ 

Directions :

  • On a non-stick pan, add oil and heat it over medium flame then put some mustard seeds in the pan and wait for them to splutterOnce the seeds are spluttering, add onions and saute until they are light brownNow add tomato, cabbage, capsicum and saute for a minute over medium light flameNow sprinkle some salt and ketchup on themTake the idlis, and cut them into small pieces and add into the mixtureMix them well, garnish them with green coriander. 

3. Rice and coconut pancake
Ingredients :

  • Rice – 1 cupCoconut (desiccated) -2 cupsSugar – 3 tbspYeast – ½ tspSalt – as per taste

Directions :

  • Soak rice and desiccated coconut in water for about 6 hours and check for rice to turn softAdd them in a blender with sugar and saltGrind for atleast 5-7 minutesAdd yeast and blend again for 2 minutesHeat a saucepan, pour ladle full of batter. Twist the pan to get your desired shape and cook until it turn light brown (for about 3-4 minutes)Serve and enjoy it!

4. Crispy onion rava dosa

Ingredients :

  • Rava (semolina) – 1 cupRice flour – 1 cupGreen chillies – 3 (chopped)Ginger – ½ inchBlack Pepper – ½ tspCumin seeds – ¼ tspAsafoetida – a pinchOnion – 3 (chopped)Cashew nuts – 2 tsp (roasted)Salt – as per tasteOil

Directions :

  • Mix the rice flour and rava with some water and mix wellAdd the asafoetida, cumin seeds and saltKeep it in a warm place covered for ferment a few hoursNow mix the copped onions, ginger, green chillies, cashew nuts and black pepper in a bowl and keep it asideHeat a pan and grease it with some oil and add water in the dosa batter to make it thinPour ½ cup of the batter in the pan then sprinkle some onion- green chilli mixture on top, dot the edges with the little oil and cool until it is golden brownNow fold the dosa carefully and put it on a plateserve it with a hot chutneys or sambhar

5. Medu vada
Ingredients :

  • Urad dal – 1 cupGreen chillies – 1 tbspPeppercorns – 4Curry leaves – 8-10Ginger- 1 tspSalt – to tasteOil – for deep-fryingCoconut chutneySambhar

Directions :

  • Wash and soak the urad dal in water for atleast 2 hoursDrain water and add the green chillies, peppercorns, curry leaves , ginger and ¼ cup of water and blend them all to make a smooth batterPour the batter in a bowl and add salt, mix wellNow take a portion of the mixture in your hand, make a hole in the centre with your thumbHeat oil in a deep non-stick skillet and drop the vada in hot oilDeep-fry them until it become golden brownRepeat with the remaining batter and deep-fry themNow you can serve them immediately with coconut chutney and sambhar

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