PERFECT & SPONGY IDLI WITH KUGANS IDLI RICE COLLECTION!

PERFECT SPONGY IDLI

Ingredients

1 cup Urad dal, white
3 cups Idli rice or idli rava
1 tsp Fenugreek seeds
¼ cup Poha
2 tsp Sea salt
2¾ cups Ice-cold water

 

Method

1. Wash and soak urad dal and rice separately in water for about 6 hours.
2. If you are using fenugreek seeds, soak it along with dal. If using beaten poha, soak it separately after washing it. Don't use both of them together.
3. Now drain the water and blend soaked dal with fenugreek seeds along with some cold water till the dal is completely blended and looks frothy. Don’t make it too runny.
4. Now blend the soaked rice with very little cold water till blended but not too fine.
5. Mix the rice with dal and mix with your hands.
6. Keep in a warm place to ferment it. Depending upon the weather, it may ferment overnight or may take many more hours.
7. Once fermented, it will almost double in volume.
8. Gently stir but not too much else all the air will go out from the batter.
9. Steam Idlis.
10. Heat water in an idly steamer or pressure cooker. Now oil the idli molds with some oil and put a ladle full of batter in each mold.
11. Steam for 10 minutes and turn off the gas.
12. Allow to cool for 2-3 minutes. Open and demold.
13. Your soft, spongy idlis are ready to serve.
14. Have them hot with sambar and chutney.

PANNER VEGETABLE IDLI

Ingredients

1 cup Idly rava
3 tsp Oil
1 tsp Mustard
2 Chilli, finely chopped
1-inch Ginger, finely chopped
5 Cashew, chopped
½ Carrot, finely chopped
2 tabs Peas
¼ tsp Turmeric
1 tsp Salt   
¾ cup Curd / yogurt
½ cup Paneer
½ cup Water
½ tsp Baking soda
1 tbsp Coriander

 

Method

1. Heat 3 tsp oil and splutter 1 tsp mustard in pan.
2. Add chilli, 1-inch ginger and 5 cashews. sauté until golden brown.
3. Then add ½ carrot and 2 tbsp peas.
4. Sauté for 2 minutes or vegetables shrink slightly, further add ¼ tsp turmeric and 1 tsp salt. saute slightly.
5. Now add 1 cup semolina and roast on low flame.
6. Semolina turns aromatic after 5-7 minutes.
7. cool the semolina mixture and transfer to the bowl.
8. In bowl add curd and ½ cup water and panner mix well forming a smooth batter.
9. Rest for 20 minutes or until the semolina absorbs water.
10. Mix well and add water as required, to form an idli batter consistency batter.
11. Grease the idli plate with oil.
12. Just before steaming add a pinch of baking soda.
13. Pour the batter immediately into the idli plate. do not rest the batter.
14. Steam the idli for 15 minutes on medium flame.
15. Finally, serve instant panner vegetable idli with coconut chutney and sambar.

CHILLI IDLI

Ingredients

6 Leftover Idli
Oil for frying
3 Green Chilis
1 pcs Ginger
3 Garlic cloves
½ cup Onion
½ cup Capsicum
Salt and Pepper as needed
6 tsp Tomato ketchup
1 tsp Soy Sauce
3 tsp Chili sauce

 

Method

1. Cut idli into 4 pieces, then refrigerate for an hour.
2. In a large bowl, put chopped idli, add corn flour and coat well.
3. Heat oil for deep frying on medium heat until idlis get a slightly crisp layer on its top.
4. Remove from pan. Fry remaining batches of Idlis.
5. Heat Cooking Oil in a pan, add chopped ginger and garlic and fry on high heat until garlic becomes brown at its edges.
6. Add sliced chilies and chopped onions and fry for 30 seconds on high heat.
7. Add chopped capsicum and fry on high heat for a minute.
8. Cover and cook on medium heat.
9. Now, add red chili sauce, soy sauce and tomato ketchup. Mix well.
10. Stir fry for a min. Now, add fried idlis and mix well. Add crushed peppercorns, salt to taste and mix well.
11. Add Vinegar and give it a quick stir. Remove from heat.
12. Serve hot with ketchup.