Masala Idli

Ingredients
2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander
mint leaves
(for garnishing)

Method
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped
onions and stir for few minutes till they turn golden brown.
Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.

Rice Idli Batter

Ingredients
2 cups rice semolina
1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept
overnight).

Method
Soak semolina for 2 hours.
Wash well by draining top water 2-3 time till it is white.
Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
Do not keep the batter too thin.
Proceed as for idlis in idli steamer

Aamiri Khaman From Idlis

Ingredients
cold steamed idlis
1/4 tsp. turmeric powder
1/4 tsp. sugar powdered
1/2 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 stalk curry leaves
1/2'" piece ginger grated
1 green chilli finely chopped
salt to taste
1 tbsp. oil

Other ingredients:
1 onion finely chopped
1 tomato finely chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. green all purpose chutney
2-3 tbsp.sweet tamarind chutney
1/2 cup fine sev (optional)

Method
1. Warm idlis slightly over boiling water in a colander. Pass idli through large holed sieve, till
it looks like bread crumbs.
2. Add salt,sugar, keep aside. Heat oil in small pan, add seeds, allow to splutter. Add curry
leaves, asafoetida, chilli, ginger.
3. Pour over idli crumbs, add to sieved idli. Toss gently with hands, till well mixed.

Idli Pakoda

Ingredients
left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying

Method
1. In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid
consistency.
2. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and
put it in the medium hot oil till golden brown.
3. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce

Idli Burger

Ingredients:
2 - idilis
1 - boiled and mashed potato
1 cup - soaked soya granules
1 cup - paneer, grated(optional)
2 tbsp - chopped corainder leaves
1 - green chilly, chopped
2 tsp - cornflour
1 tsp - red chilly powder(optional)
1 tsp - amchur powder
salt to taste
1 tsp - oil
2 slices - tomato, cucumber, onion
3 tsp - tomato sauce
1 - cherry
1 - tooth pick

Method:
1. Deep fry both the idlis till golden brown.
2. Combine mashed potato, soaked soya bean, paneer, cornflour, chilly powder, amchur powder, salt mix well and shape it in the form of tikki that of the size if idli.
3. Add 1 tsp oil in a pan and put the tikki..cook both sides of tikki till golden brown,drain on a paper towl.
4. Take one idli apply tomato sauce to one side of it place the tikki on it now place cucumber, tomato and onion silces cover it with another idli whose side should also be applied with tomato sauce.
5. Take a cherry, pin it with a tooth pick and insert it into the idli burger.
6. Wrap the delicious idli burger in a aluminium foil and pack it into your childs tiffin along with potato chips and tomato sauce.

Idli Upma

Ingredients
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method
1. Break idlis into crumbs using hand.
2. If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
3. Chop onion and chilli into small pieces
4. Heat oil and add the dhals. Fry till they turn golden in color
5. Add onion and chilli and saute.
6. Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few
seconds.
7. Serve hot with chutney. It'll taste really great

Idli

Ingredients
Urad Flour 1 cup
Rice flour 1 cup
Idli rava 1 cup
Salt to taste
Pinch of rapid rise yeast
water to mix

Method
1. Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
2. Next morning use the batter in exactly the same way regular idli batter is used. If the batter
is too thick add a little water to bring it a thick pouring consistency.
3. Grease the idli moulds and spoon the batter into them.
4. Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
5. Take out from the fire and let cool for a while and then remove the idlis from the moulds.
6. Serve hot with chutney, sambar or both.
7. This makes about 12 idlis. It is a fantastic method as it involves no soaking and no
grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.

Note:
If you are using the pressure cooker, do not use the weight while making idlis.