Idli is another very Popular, Healthy, Delicious and Quick Breakfast recipe. Idli is made in all south Indian homes. This is a very quick and tasty with sambhar and chuteny.
Traditional method of making IDLI takes at least two days to ferment the batter. While some people buy the ready-made IDLI mix available in the market and prepare to make a healthy and tasty IDLI.
However, I've discovered a new method of making a very quick, healthy and tasty IDLI at home with the easily available ingredients at Home. My main purpose of creating this blog is to discover the healthy recipe that can be prepared quickly and without putting extra effort.
Here, with the help of semolina/sooji and curd, we'll make a very healthy, tasty and very quick IDLI.
IDLI has its origins from Karnataka and usually served along with coconut or groundnut chutney or with Sambhar. But my favorite is IDLI with coconut chuteny.
Ingredients
Rava/Semolina/Sooji (white) - 1 cup (I used un-roasted)
Curd - 1/2 cup
Water - 1/2 cup or more to form thick batter
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Salt - as required
Oil - to temper - 2 tsp
Baking soda/ Fruit salt - 1/2 tsp
Method
1. In a kadhahi or wok or a non-stick pan heat little oil, add the mustard seed, wait for them to splutter, now add the chana dal, urad dal and curry leaves. Once this mixture turns color add the sooji/ rava and roast for 4 minutes (under medium-low flame) until a nice aroma comes.
2. Now, keep this mixture aside and let it cool down a bit. In the mean time prepare the idly patter by greasing with oil and in the idly vessel boil water.
3. Now, add the curd to the samolina/sooji mixture, salt and mix this mixture well. In the meantime gradually add water to form a thick batter and leave for at least 10 minutes.
4. Now, add a pint of fruit salt/ baking soda to the batter and mix well the batter to make a soft IDLI. and mix well.
5. Now, pour in the idly platter and place in the hot vessel to cook.
6. Wait until all the idlies puff up and cook completely. You can insert a knife/ toothpick in the center of the idly to check if its done.
7. Once done using a spoon scrape the idlies to a plate
8. Now, serve hot along with coconut chutney/ tomato chutney/ groundnut chutney/Sambhar
- IDLI is a great source of carbohydrates and proteins.
- The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.
- As it is steamed, fat content is low and it is easily digestible.
- Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
I hope you would like this recipe and will give a try at your home and I am sure that you would definitely like it.
Your suggestions and feedback are most welcome.
THANKS!!
Traditional method of making IDLI takes at least two days to ferment the batter. While some people buy the ready-made IDLI mix available in the market and prepare to make a healthy and tasty IDLI.
However, I've discovered a new method of making a very quick, healthy and tasty IDLI at home with the easily available ingredients at Home. My main purpose of creating this blog is to discover the healthy recipe that can be prepared quickly and without putting extra effort.
Here, with the help of semolina/sooji and curd, we'll make a very healthy, tasty and very quick IDLI.
IDLI has its origins from Karnataka and usually served along with coconut or groundnut chutney or with Sambhar. But my favorite is IDLI with coconut chuteny.
Ingredients
Rava/Semolina/Sooji (white) - 1 cup (I used un-roasted)
Curd - 1/2 cup
Water - 1/2 cup or more to form thick batter
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Salt - as required
Oil - to temper - 2 tsp
Baking soda/ Fruit salt - 1/2 tsp
Method
1. In a kadhahi or wok or a non-stick pan heat little oil, add the mustard seed, wait for them to splutter, now add the chana dal, urad dal and curry leaves. Once this mixture turns color add the sooji/ rava and roast for 4 minutes (under medium-low flame) until a nice aroma comes.
2. Now, keep this mixture aside and let it cool down a bit. In the mean time prepare the idly patter by greasing with oil and in the idly vessel boil water.
3. Now, add the curd to the samolina/sooji mixture, salt and mix this mixture well. In the meantime gradually add water to form a thick batter and leave for at least 10 minutes.
4. Now, add a pint of fruit salt/ baking soda to the batter and mix well the batter to make a soft IDLI. and mix well.
5. Now, pour in the idly platter and place in the hot vessel to cook.
6. Wait until all the idlies puff up and cook completely. You can insert a knife/ toothpick in the center of the idly to check if its done.
7. Once done using a spoon scrape the idlies to a plate
8. Now, serve hot along with coconut chutney/ tomato chutney/ groundnut chutney/Sambhar
Health benefits of IDLI:
- IDLI is a great source of carbohydrates and proteins.
- The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.
- As it is steamed, fat content is low and it is easily digestible.
- Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
I hope you would like this recipe and will give a try at your home and I am sure that you would definitely like it.
Your suggestions and feedback are most welcome.
THANKS!!
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