Bottle Gourd (Lauki) Idli

 

          Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant and healthy Bottle Gourd Idli and introduce something new to your family. There is no fermenting as Eno fruit salt does the magic. Besides breakfast, you can serve these yummy idlis for brunch, lunch, dinner or pack for a lunch box meal. It is also apt for fussy kids. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 1/2 cup semolina / rava / sooji
• 1/2 cup grated bottle gourd along with the peel
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (Black gram lentil)
• 1 sprig curry leaves
• 1 dry red chili, broken
• salt to taste
• 1/3 cup yoghurt
• 1/3 cup coriander leaves, chopped
• 1-2 green chilies, chopped
• required quantity of water
• 1 tsp. eno fruit salt

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, dry red chili and curry leaves. Sauté for a few seconds.

          Add the semolina and sauté till it turns slightly brown in colour. Keep aside to cool down.

          In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies and chopped coriander leaves. Mix together.

          Add the yoghurt and salt to taste. Give it a mix. Then add required quantity of water. cover and keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

          Just before steaming, add the eno fruit to the batter. Sprinkle some water over it and gently mix together.

          Spoon a ladleful of the batter into greased idli moulds. Steam in a pressure cooker (without the vent) or steamer for 15 minutes.

             When it slightly cools down, demould them and serve with any chutney of your choice for a wholesome healthy meal. 

Heat oil & temper with mustard seeds, cumin seeds, urad dal, dry red chili & curry leaves. Sauté for a few seconds.

Add the semolina & sauté till it turns slightly brown in colour. Keep aside to cool down.

                     Grate the bottle gourd along with the peel. 

In a large mixing bowl, add the semolina mix, grated bottle gourd, green chilies & chopped coriander leaves. Mix together.

Add the yoghurt & salt to taste. Give it a mix. Add required quantity of water. cover & keep aside for 10-15 minutes. Then adjust the consistency of the batter by adding more water if needed.  

Just before steaming, add the eno fruit to the batter. Sprinkle some water over it & gently mix together.

           Spoon a ladleful of the batter into greased idli moulds. 

Steam in a pressure cooker (without the vent) or steamer for 15 minutes. When it slightly cools down, demould them.

       Serve with any chutney of your choice for a wholesome healthy meal. 

Ghee Podi Idli

 

             Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favorite idli in a new avatar with some idli podi sprinkled over it. Serve these soft and fluffy treats in this appealing and appetizing manner. They just tastes awesome. I added some Andhra special Nalla Karam Podi. However, you can use any other idli podi of your choice. 

             The star ingredients in this recipe are the idli podi and ghee that adds a distinct flavour to this dish and takes it to the next level. You may substitute ghee for butter according to individual preference.

          It is a very quick and a simple snack item to satiate your hunger pangs. This ghee podi idli is perfect as a tea-time snack or as an appetizer with or without any chutney. So check out the step by step pictorial recipe to prepare this comforting fusion dish.

• 3-4 idlis
• 1-2 tbsp. ghee
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 tbsp. idli podi
• 1 tbsp. coriander leaves, chopped

           Dice the idlis into pieces. Keep aside. 

          Heat oil in a pan. Temper with dry red chilies and mustard seeds. Allow it to splutter.

          Add the urad dal and curry leaves. Sauté for a few seconds. Then add the diced idlis and stir fry for 2 minutes.

          Add the podi masala and mix well so that the idlis are well coated with the spice. 

          Switch off the flame and garnish with chopped coriander leaves. Serve as a tea time snack.

          

                  Dice the idlis into pieces. Keep aside.

  Heat oil in a pan. Temper with dry red chilies & mustard seeds. Allow it to splutter.

                   Add urad dal & curry leaves. Sauté for a few seconds.

                   Add the diced idlis & stir fry for 2 minutes.

Add the podi masala & mix well so that the idlis are well coated with the spice.

                      Garnish with chopped coriander leaves. 

                    Serve as a tea time snack.

Sabudana (Sago) Millet Idli (Instant Version)

 

             Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. You can also add grated veggies of your choice to the batter to make them more nutritious. Both ways they tastes just amazing. 

               Sabudana Idli is very popular in Karnataka where it is called Sabakki Idli, prepared with sabudana-semolina combo. So check out a quick step by step pictorial recipe to prepare my version of this healthy comforting meal. 

            Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal. This is an instant version where there is no  fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

           Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. 

           Foxtail millet, on the other hand, is a great substitute to rice. It is diabetic friendly, healthy and nutritious. These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium. So add this new variety of idli to your list of daily breakfast menu.

• 1/2 cup sabudana (sago / sabbaki)
• 1/2 cup Foxtail Millet
• 1/2 cup yoghurt, whisked
• water as required
• 1 tsp. eno fruit salt 
• salt to taste
• oil to grease 

           Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.

           Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well. 

       

           In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt and water. 

           Mix well and keep aside for 30 minutes. The batter should not be too thick or too watery. Then add eno fruit salt. Sprinkle some water and mix the batter well. 

            Grease few tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler. 

            Cover with a lid and steam for 20 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers. Keep aside to cool down before opening the lid.

             Then demould with the help of a knife dipped in water and transfer to a serving plate. Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

 

                                Dry roast the Foxtail millet for 2 minutes. Set aside to cool. 

                                 Then grind into a slightly coarse powder. 

                              Wash the sabudana twice & soak it in enough water overnight. 

                                 Next morning, the sago will be double in size. Drain well. 

                               In a large mixing bowl, add the soaked sabudana,

                                  ground millet, 

                                   yoghurt, salt

                                 and water. 

                                  Mix well and keep aside for 30 minutes.

                                 Then add eno fruit salt. 

                                Sprinkle some water.

                                  Mix the batter well. 

                        Grease few tumblers / small containers & ladle the batter into it.

                        Fill only 3/4 of the tumbler. 

               Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean. 

                            Keep aside to cool down before opening the lid.

                           Demould carefully & transfer to a serving plate.

                      Serve them hot with coconut chutney & sambar for a healthy, 

                      sumptuous breakfast.

Proso Millet Spot Idli (Hyderabadi Fusion style)

 

          Spot Idli is a very popular Hyderabadi street food that is very interesting. It is not prepared in an idli stand and is not steamed either. Idli is generally prepared with a batter of rice and urad dal combo. But in this recipe, I have made use of Proso millet to prepare this unique style of Idli. So it is both diabetic and heart friendly as rice has been replaced with this wonder grain. 

          As Spot Idli is not steamed, it is prepared instantly on a pan / tawa on the spot on a bed of onion-tomato masala. I guess, hence the name. Butter is used generously along with idli podi. You can enjoy as it is or with coconut chutney. 

          In spite of replacing rice with millet, I will not term it as a healthy alternative as it is loaded with butter and spices. However, it can be relished on weekends for a great comfort meal. So check out the step by step pictorial recipe to prepare this yummy street snack. 

        

• 1 cup Proso millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 1 tbsp. oil
• 3 tbsp. butter
• 1 onion, chopped
• 1/2 capsicum, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. idli podi

            Soak the millet, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste and keep in a warm place to ferment overnight. 

            Heat oil and 1 tbsp. butter in a pan / tawa and sauté the onion, ginger, garlic, green chilies and capsicum followed by salt to taste, turmeric powder and red chili powder.

           Then add the tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. butter. Sauté till tender. (Do not mash it completely). 

            Divide this masala into three portions on the pan. Now pour a ladle of the millet batter over each portion of the masala. Sprinkle some idli podi and coriander leaves. Cover and cook for 5-6 minutes till one side is done. 

          Gently flip it over and cook on the other side till they turn crisp. Add remaining butter at this moment. 

           When done, transfer to a serving plate. Garnish with a sprinkle of idli podi and chopped coriander leaves. 

            Serve this amazing Proso Millet Spot Idli with coconut chutney for breakfast or snack. 

                            Soak the millet, dal & fenugreek seeds in sufficient water overnight. 

                          Grind into a smooth paste & make a batter of pouring consistency. 

                              Add salt to taste & keep in a warm place to ferment overnight. 

                       Heat oil & 1 tbsp. butter in a pan / tawa & sauté the onion, ginger,

                       garlic, green chili and capsicum .....

                             followed by salt to taste, turmeric powder and red chili powder.

                      Then add tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. 

                       butter. Sauté till tender. (Do not mash it completely). 

                                  Divide this masala into three portions on the pan. 

                           Now pour a ladle of the millet batter over each portion of the masala. 

                           Sprinkle some idli podi & chopped coriander leaves. Cover & cook 

                            for 5-6 minutes till one side is done. 

                         Gently flip it over and cook on the other side till they turn crisp. Add 

                          remaining butter at this moment. 

                       When done, transfer to a serving plate. Garnish with a sprinkle of idli 

                        podi and chopped coriander leaves. 

                        Serve this amazing Proso Millet Spot Idli with coconut chutney for

                        breakfast or snack.