Mallige Idlis/ Jasmine Idlis

When I was researching idlis the other day (I know that sounds strange but I can be that many times) on Wikipedia, for the first time I read about Mallige Idlis! Now in case you do not know Kannada then Mallige is jasmine and this is what I had in mind.

Courtesy Google 

Flower in idlis? What? This was my reaction!

So I searched the net and landed here.

The recipe I read compelled me to try these idlis.

I made a total of 40 idlis from the measures below, the pictures I have here are what I did on the first day but I wish I had the time to click the pictures of the idlis I made the next day! They were awesome, soft and so light not to mention delicious!

So what are you waiting for get your ingredients out to make these yum yum yum idlis!

Mallige Idli/ Jasmine Idlis

Recipe Source: Savi Ruchi

Ingredients:

• 1 cup urid dal / split black lentils, dehusked
• 1 cup beaten rice /poha /avalakki
• 2 cups rice (I used sona masuri)
• 1/4 cup curd should not be very sour
• salt to taste

Method:

• Soak the urid dal and the rice at least 3-4 hours.
• Soak the poha at least 2 hours before grinding.
• After it is soaked, make a fine paste of urid dal.
• Grind the rice into a coarse paste then half way through add the soaked poha and grind. It should be rough paste. Use minimum water.
• Add the curds (see notes below) and mix the two pastes.  Your batter must be a little thicker than normal idli batter.
• Let it ferment overnight.
• Next day add salt and mix the batter well.
• Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the pressure cooker for 20 minutes.
•  In the case of this idli use a big tablespoon full of batter only. They fluff up so much!

Notes:

• The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.  If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night itself as I did not fancy waking up one hour early just to mix the curd!

Other idlis you may be interested in are 

• Idli/ Steamed Rice Cakes.
•  Butter idli 
• Mixed Daal Idli 
•  Jowar Rava Idli 
•  Spicy Corn and Cabbage Rava Idli
• Khushboo Idli

The basic idli can be magically transformed! How? 

•  Hot Cross Idli
•  idli chilli
•  Old wine new bottle

Linking to Come join us for breakfast.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Khushboo Idli

Khushboo Idli

As a part of the Blogging Marathon groups we chat plus there are various recipes discussed, well you cannot be a foodie without that can you?

 In one such chats there were various idlis discussed. One of the  idlis discussed was was Khushboo Idli!  Now Khushboo means a pleasant smell in Hindi, so at the back of my mind I kept wondering what an aroma it must be having.

So imagine my surprise when I was told that the idli was named after Khushboo, the actress!! She was and is so famous is something that I was not aware of. Well my GK in the subject of movies is has always been questionable. J

Idli/ Steamed Rice Cakes

 Idli/ Steamed Rice Cakes

I do not believe it. I have no basic idli recipe on my blog?

 The variation is regular idli, yes but the humble everyday idli has no place? 

How has that been possible?

Well let’s have breakfast. Being from Dharwad, a small town in Northern Karnataka where food is the centre of the Universe we shall have breakfast. 

Breakfast in Dharwad never varies, Upit, Avalaki or Poha not the KandaPoha or Batata Poha like we have in Maharashtra but the full bodied Hachid Avalaki, Dosa, idli or Chapatti, bhakri!  At the most we will have poori!!

Hot Cross Idli

My husband is a great fan of cheese.

 Any cheese is okay with him in fact if there is no cheese, no let me rephrase it there have to be minimum 2 kinds  of cheese at home else I am a bad manager.L

Now he constantly after me to make cheese idli, his preferred breakfast or snack is idli or oats in buttermilk by the way, I have been scoffing at the idea all the time. Finally I could take it no more I made it here are the “Hot Cross Idlis”!

I must say they tasted good especially the ones in which I added the pumpkin peel chutney.

Idli Chilli Fry

There is place in Panaji that serves Idli Chilli Fry and we used to make tracks there just to eat this one dish!

The name however evokes mixed reactions from the two kids the elder one drools and the younger runs off. The reason being the word “Chilli”! Chilli Chicken is not pungent no sir, very tasty but Idli Chilli Fry “So spicy…”!

Anyway I make it when ever I mood strikes me and I am left with idlis that I need to finish off.

Ingredients:

10 Idlis , cut into long batons and then split in 2

2 tblspn oil

7-8 garlic flakes, chopped fine

4 chillies, slit

3 onions, sliced

1 capsicum, sliced

1 tblspn Soya sauce

1 tblspn chilli sauce

2 tblspn tomato sauce

Spring onion greens (optional)

Method:

1.       Heat the oil in a non- stick pan and drop the garlic and chillies.

2.       When the garlic turns brown add the onion and fry till translucent.

3.       Add the sauces and stir well.

4.       Drop the idli batons and capsicum stir on a high flame.

5.       Serve immediately when all the idli pieces are coated with the sauce.

6.       Serve immediately.

P.S. :

In the original recipe in the restaurant the idli was fried golden and then make into this dish. The pieces hold shape well when you fry them. But as I am cutting down on oil I make this dish in this way. It does not taste bad in fact my kid does not know that I am not following the recipe to the T.

Linking this to Ekat's Kitchen

Priya's Now Serving

Mixed Daal Idli

Mixed Daal Idli

 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15^th Feb, the last day for submitting my entry I seem to lapse in a lethargy.

I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.

A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 

Only next time I am adding more onion and coriander and chillies too.

Ingredients:

2 cups urid daal

1 cup chana daal

1 cup moong daal

½ cup toor daal

1 cup rice

 Onion, chopped fine

Coriander

Method:

1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.

2.       Grind fine all the soaked items and let the batter ferment.

3.       The batter ferments in 6 hours and is yellowish.

4.       Add chopped onions coriander and steam for 20 minutes.

5.       Serve hot with chutney.

I am sending this idli to Satya's Twist the Traditional Idli. 

EKat's Kitchen

http://bellavita-bellasblog.blogspot.com/2011/02/fresh-clean-and-pure-friday-seasonal.html

BUTTER IDLIS

This was my MIL’s recipe I have tried it once. The idli tastes yummmmmmm!

Ingredients:

4 cups rice
2 cups poha
1½ cups butter

Method:
Soak rice in sufficient water for minimum 12 hours
For 10-15 minutes soak poha.
Grind to a fine paste.
Add butter and mix well.
Ferment for at least 1 day (it is all bubbly), like a mild soda.
I ground my batter at around 10 am and it was all done by about 5.30pm, for its hot now. In winter it will need some more time.
Add salt & stir
now grease an idli mould and fill with batter about a ladle is enough, but you could also use a vessel like I have used, in this case pour about ¼ ‘ height or a little about the width of your finger.

Put in a pressure cooker and steam for 15-20 minutes. During steaming do not use the weight.