Red Rice Idly Version 2

This is slightly different from previous version.We add little oats here while making the idly batter:Click to see Red Rice Idly Version 2

Ingredients

• Parboiled red rice - 3 cups
• Urad dhal - 1 cup
• Methi seeds - 2 teaspoons
• Oats - 1/4 cup
• Crystal salt - 1 teaspoon

Method
Step 1 - Soaking

• Wash red rice, urad dhall thoroughly.Soak them along with oats and methi seeds for 8 hours

Step - 2: Grinding and Fermenting

• Take soaked items little by little in a mixer.Grind it to a smooth batter using little cold water
• Make sure to add water little by little at regular intervals and mix well with the spatula that comes along with mixer.The batter must be fluffy
• Once done take it out and transfer it to a big vessel
• Put salt and mix well using your palms

• Allow it to ferment for atleast 6 hours.The batter level will be raised

Step 3 - Making idlis

• Grease idly plates and fill each of them with 3/4th full of batter

• Steam cook for 20 minutes.This idly takes more time than regular ones

• Once done remove it carefully using a wet spoon

Serve hot with Mint Coriander Chutney

Red Rice Idly Version 1

As the name says this idly is made out of parboiled red rice which is easily available in market.Very healthy option indeed.It is slightly pinkish in colour
Look out for a similar recipe @ Red Rice Idly Version 2

Ingredients

• Parboiled red rice - 31/2 cups
• Urad dhal - 1 cup
• Methi seeds - 1 teaspoon
• Poha - fistful
• Crystal salt - 1 teaspoon

"Parboiled Red Rice" looks like this

Method
Step 1 - Soaking

• Wash red rice thoroughly and soak it in water for 12 hours

• Wash urad dhall thoroughly.Add methi seeds to it.Soak for 6 hours

• Wash and soak poha just for 10 minutes prior to grinding

Step - 2: Grinding and Fermenting

• Take soaked urad dhal and methi seeds in a mixer.Grind it to a smooth batter using little cold water.Once done take it out and transfer it to a big vessel
• Now in the same mixer jar put the soaked rice and poha.Grind it to smooth batter using cold water.Make sure to add water little by little at regular intervals and mix well with the spatula that comes along with mixer.The batter must be fluffy
• Once done add it to the urad dhal batter

• Put salt and mix well using your palms
• Allow it to ferment for atleast 8 hours
• The batter will be pale pink in colour

Step 3 - Making idlis

• Grease idly plates and fill each of them with 3/4th full of batter

• Steam cook for 20 minutes.This idly takes more time than regular ones

• Once done remove it carefully using a spoon

Serve with Kothamalli Chutney

வாழைப்பழ இட்லி / Banana Wheat Pudding

I got this recipe from a Cookery Show in Jaya TV  6 months ago.
"Steamed Banana Pudding" is the original name but I renamed it as "Banana Idly" since I used "Idly Cooker" for steaming it.So no need to hunt for an oven.
Also plain flour/maida was shown in the original version but I replaced it with wheat hence another name "Banana Wheat Pudding" which makes it an absolutely healthy tiffin / snack for kids

Ingredients
Part 1- Mashing Items

• Ripe banana - 1 (big size)
• Banana essence or Vanilla essence - 2 teaspoons 

(alternatively you can add 1 teaspoon of banana essence and 1 teaspoon of vanilla essence as shown in the original recipe)

Part 2 - Beating

• Condensed milk - 1 tin
• Butter (unsalted) - 100 g
• Powdered sugar - 60 g

Part 3 - Sieving / Sifting

• Wheat - 250 g
• Baking powder - 2 teaspoons
• Cooking soda - 1 teaspoon

Part 4 - Others

• Warm milk - 1/2 cup or as required

Method
Step 1 - Mashing

• In a mixing bowl mash banana using a masher.Add banana essence and mash it once again.Keep it aside

Step 2 - Beating

• In a another wide bowl take the items given under "Part 2"
• Beat well with a spatula or an electric / manual beater

• Add the mashed banana and blend them well using a beater again

Step 3 - "Sifting and mixing"

• Take wheat, baking powder and cooking soda together
• Sift them using a sieve
• Now add these sifted/ sieved items to the blended items in "Step 2" and beat it once again with the beater

• Pour warm milk gradually and mix well with your hands
• The consistency should be of thick dosa batter / dropping consistency

Step 4 - Steaming / Baking

• Grease and dust idly mold / baking tray with butter and wheat flour respectively
• Pour the  batter carefully into the dusted molds / baking tray.Make sure it is half filled only to give some space for raising

• Place it in a idly cooker / steamer.Steam it for 20 minutes and switch off the stove

• Open the lid only after 5 minutes.Insert a tooth pick / knife into the steamed pudding and check whether it comes out clean.If the pudding sticks on to the toothpick / knife steam it for some more time

• Once done take out the tray and invert it on a clean plate / dish.If you are using idly mold take it out using a spoon

• Cut it into small pieces and serve

"Banana Idly / Banana Wheat Pudding" is ready.You can serve it hot / cold
Top it with "Hot Chocolate Sauce" / "Vanilla Custard" if desired

Bajra / Kambu Idly

A very healthy and diabetic friendly recipe. Bajra also helps in weight management.The method is similar to Bajra Barley Idly which I had demonstrated it before in the following page

With the left over batter Kambu Paniyaram can be prepared and refer the following link for the same Kambu Paniyaram

Ingredients

• Powdered Bajra - 21/2 cups
• Urad Dhal -  1 cup
• Methi Seeds - 1 teaspoon
• Salt - 1 tablespoon

Method
Soaking

• Wash and soak Urad dhal along with methi seeds for 4 hours
• Pour hot water over powdered bajra and mix well

Grinding

• Drain water from urad dhal.Keep it aside
• Put little of it in the mixer and grind them to a smooth paste
• Add the remaining dhal and run the mixer.Keep adding ice water now and then and push the dhals on the walls of the mixer jar using spatula.The batter should be fluffy
• Do not take it out.Add the bajra paste and run the mixer once more
• Transfer it to a big container.You may use little water (drained from dhals) to rinse the batter sticking on to the mixer jar
• Add salt and mix well
• Allow it to ferment overnight

Making Idlies

• Grease Idly plates / molds with little oil
• Take a ladle of batter and fill it in each and every mould
• Pour little water in Idly cooker / Pressure cooker.Boil it and place the idly stand
• Cover it and steam cook for 15 minutes
• Switch off the stove and do not open the lid for 5 minutes
• Now open the lid and insert a tooth pick/ fork inside the idly.It should come out clean

Serve with Milagai Podi / Parupu Podi and chutney and Sambar

Barley Idly

An exclusive recipe for weight loss / pregnant women / diabetic people

Ingredients

• Whole Barley - 2 cups
• Urad Dhal - 1 cup
• Methi Seeds - 1 teaspoon
• Salt - 1 tablespoon

Method

Soaking

• Clean barley under running water and soak it overnight

• Wash and soak urad dhal along with methi seeds for 4 hours

Grinding

• Drain water from urad dhal.Keep it aside
• Put little of it in the mixer and grind them to a smooth paste
• Add the remaining dhal and run the mixer.Keep adding ice water now and then and push the dhals on the walls of the mixer jar using spatula.The batter should be fluffy
• Do not take it out.Put drained barley.Grind again into a smooth paste
• Transfer it to a big container.You may use little water (drained from dhals) to rinse the batter sticking on to the mixer jar
• 
  

Allow it to ferment for 6 hours

Making Idlies

• Grease Idly plates / moulds with little oil
• Take a ladle of batter and fill it in each and every mould

• Pour little water in Idly cooker / Pressure cooker.Boil it and place the idly stand
• Cover it and steam cook for 15 minutes
• Switch off the stove and do not open the lid for 5 minutes
• Now open the lid and insert a tooth pick/ fork inside the idly.It should come out clean

Serve with Milagai Podi / Parupu Podi and chutney and Sambar

Ragi Vermicelli and Dalia Idly

Ingredients

• Ragi Vermicelli - 4 cups
• Dalai / Samba Wheat Rava - 3 cups
• Curd and water

Seasoning

• Green chilies - 4 nos (finely chopped)
• Curry leaves - few
• Mustard seeds - 1 teaspoon
• Hing - little
• Oil - 1 teaspoon
• Salt - as needed

Others 

• Eno or any fruit salt - /4 teaspoon
• Finely chopped coriander leaves - little

Method

• Dry roast dalia in low flame for about 5 minutes.Keep it aside
• Roast Ragi vermicelli in little oil for sometime

• Mix the above roasted items together

• Add curd and water (I did not mention the quantity) and mix well.The consistency should be similar to Idly batter
• In a separate pan heat little oil and splutter mustard followed by hing, green chilies and curry leaves
• Pour it over idly batter and add salt.Mix the batter very well and leave it for an hour
• Add finely chopped coriander leaves and eno salt just before making idlies. Again mix well
• Pour it in greased idly moulds and steam it for 12 minutes

Open the lid after 5 minutes

Take it out and serve it with Chutney / Sambar /Milagai Podi