FRIED PODI IDLI

Here is a tasty any time snack /starter which can be prepared effortlessly....

It is a nice way to use up your leftover idlis too...

In fact,refrigerated idlis are better if used for this dish as they tend to by dry and they absorb less  oil when fried...

Do you know...now a days ,these are served as starters in dinner banquets and these are more sought after than other fancy ones...


INGREDIENTS

• REFRIGERATED IDLIS(preferably mini idlis) 
• IDLI MILAGAAI PODI
• OIL FOR FRYING 
• SALT TO TASTE( OPTIONAL)

METHOD

• You can use mini idlis to get  neat bite sized pieces of starters or you can cut regular ones into small pieces.
• Heat the oil in a pan.
• Deep fry the idlis till golden brown.
• Keep the milagaai podi in a shallow dish .Add some salt  if needed.
• Now toss the fried idlis in the podi till they are coated well.
• Serve as starters with a dip of coconut chutney or they can be had as they are as they are well coated with idli milagaai podi.

Linking to...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

IDLI /SOUTH INDIAN IDLI

No South Indian breakfast is complete without

a couple or more of soft,spongy ,fluffy hot idlis...

In fact, Idlis -served with a combination of 

coconut chutney and vegetable sambar makes 

it one of the best ,nutritionally balanced, low fat 

breakfast in the world... 

Making of the idli is one of the easiest thing for 

any South Indian but the same simple recipe

poses a great challenge to people from 

the Northern parts of the country...

If you follow the steps meticulously, then making Idlis 

is a cakewalk to you too...

INGREDIENTS

• IDLI RICE -4 CUPS
• DEHUSKED URAD DHAL-1 CUP
• FENUGREEK  SEEDS(optional)-1 TEASPOON
• SALT TO TASTE

PREPARING THE BATTER

• Soak the rice and urad dhal in seperate containers with enough water. Soak the fenugreek seeds along with the urad dhal.
• Let them soak for 4-5 hours .
• Drain and wash them well with lots of water.
• Now add the drained urad dhal and fenugreek to a  grinder and grind well adding little water at a time.(Some add a lot of water at one go and switch on the grinder and let in run for a long time-that does not give the desired result)
• As the grinding goes on,you get a smooth, light and fluffy batter. 
• Take a little blob of this batter and drop it in a bowl of water. If the batter floats as a ball,then you can be sure that the urad dhal is well ground.
• Now remove this batter from the grinder and transfer it to a large vessel.
• Next ,add the drained and cleaned  soaked rice to the grinder and grind well with enough water.
• Let the rice be very slightly grainy in texture when ground.(too smooth batter spoils the lightness and softness)
• Now mix both the ground batters and add salt to taste.
• Ferment well for 6-8 hours(depending on the weather- in hot Indian summer months,you need just 5-6 hours for the batter to ferment and rise while colder days need longer hours ,Sometimes even a day)
• When the batter has risen well, mix slightly.
• Leaving it in  the fridge helps you make soft idlis for a few days  but storing them outside the fridge lets the batter turn sour...but the sour batter is great for dosas,utthappams,kara appams/paniyarams etc.
• So,once you master the batter making,you can use your creativity and turn out a number of breakfast and dinner recipes...

TO MAKE IDLIS...

• Grease the plates of an Idli mould/idli thattu.
• Pour a ladle of batter in every depression in the mould.
• Set the moulds in the stand and steam them in an idli cooker or pressure cooker  (without weight) for 8 - 10 minutes.
• To test if they are well cooked,insert a sharp knife into one idle.If it comes out clean ,then they are done.

Serve hot with coconut chutney,coriander /mint/tomato chutney and sambar.

Another easily available side dish for idlis are Idli Milagaai Podi and Sesame oil...

Linking to...
http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

IDLI UPMA

Wondering what to do with a bowl full of left over idlis ?

Relax....Just leave them in you fridge and use them up to make 

this absolutely delicious Idli Upma....according to me this is one 

of the healthiest and tastiest form of leftover cookery ...and 

what more-  you can have this without any side dish too!

INGREDIENTS

• LEFTOVER IDLIS-10 -12

(crumble then well with your fingers)

• CHOPPED ONIONS-2 CUPS
• CHOPPED GREEN CHILLIES-4
• CURRY LEAVES -FEW
• SESAME OIL 1/2 CUP
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL -1 TEASPOON
• IDLI CHILLI POWDER - 1/3 CUP
• ASAFOETIDA POWDER - 2 PINCHES
• SALT TO TASTE

METHOD

1. Crumble the idlis into a lump free mixture.(It is easier to crumble refrigerated idlis into a lump free mixture)
2. Heat oil in  a pan.
3. Sputter the mustard seeds,dhals,green chillies and curry leaves.
4. Add the onions and fry till transparent. 
5. Add the salt.
6. Now add the crumbled idlies and toss well. add the idli chilli powder and asafoetida powder.Mix well . 
7. Remove from heat after a minute or two.
8. Serve hot .

This is not only a good breakfast but also a tasty lunchbox recipe.