Category Archives: Idli recipe

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

Vegetable Rava idli gives a very good start to your day. Made of rava and healthy veggies you can have this idli for breakfast or for supper. It is a quick and easy recipe you can have anytime you want a fuss free food. Veg rawa idli is basically a south indian recipe a favorite among all.

Here is an easy step by step recipe with pictures to make Veg Rawa Idli. Serve these spongy and healthy veg rawa idli with green coriander chutney, peanut chutney or coconut chutney. Enjoy

Directions

Getting ready:

Pour 2 cups of water in a pressure cooker and place it on flame to simmer.

Veg rawa idli
Evenly apply some oil in each moulds of idli maker.

Veg rawa idliMaking:
Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.

Veg rawa idli
Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.

Veg rawa idli
Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.

Veg rawa idli
Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.

Veg rawa idli
10 minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don’t whisk the batter too much.

Veg rawa idli
Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.

Veg rawa idli
Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.

Veg rawa idli
Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.

Veg rawa idli
Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.

Veg rawa idliServing:
Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups
  • Semolina – 2 cups
  • Green coriander – 2 tbsp (finely chopped)
  • Green peas - ¼ cup
  • Cauliflower - ½ cup (chopped)
  • Capsicum - ½ cup (finely chopped)
  • Urad dal – 1 tsp
  • Red mustard seeds - ½ tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilly – 1 (finely chopped)
  • Eno fruit salt – 1 tsp
  • Oil – 2 tbsp
  • Salt – 1 tsp
Instructions
  1. Pour 2 cups of water in a pressure cooker and place it on flame to simmer.
  2. Evenly apply some oil in each moulds of idli maker.
  3. Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.
  4. Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.
  5. Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.
  6. Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.
  7. minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don't whisk the batter too much.
  8. Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.
  9. Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.
  10. Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.
  11. Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.
  12. Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.

 

Cornmeal Idli Recipe – Instant Spicy Corn meal Idli – Makki ki Idli

Cornmeal Idli Recipe – Instant Spicy Corn meal Idli – Makki ki Idli

Cornmeal idli is a super tempting and innovative variation to the plain rawa idlis. This recipe of makka idli calls for the use of cornmeal flour and some spices. As very less oil goes in making these idlis, therefore, it makes it a very healthy and easy snack. You can add any veggie to the idli batter to make these idlis more nutritious.

Process of making cornmeal idlis is almost same as that of plain idlis. Here in this recipe, cornmeal is firstly roasted with all the masala and then the batter is prepared. This makes these idlis more tempting. So, try out making cornmeal idlis with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pour 2 cups of water into the cooker. Turn on the flame and let it simmer. Evenly grease each mould with some oil.

cornmeal idliMaking:

Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add red mustard seeds, chana dal and urad dal into it. Saute the lentils until they get slightly brown. Then add curry leaves, green chilies and ginger. Saute the masala for a while.

cornmeal idli

After that, add maize flour into masala and roast them for 2-3 minutes by stirring constantly. 2 minutes later, turn off the flame and transfer the flour to a big bowl.

cornmeal idli

Add curd into the roasted maize flour along with green coriander and salt. Mix all the ingredients really well. Now add water in small portions to make thick batter as required for making idlis. Batter is now ready, ½ cup of water is used for making this batter. Keep the batter aside to 10 minutes to set.

cornmeal idli

10 minutes later, batter has fermented. Add 1-2 tbsp of more water into it and mix well. In the last, add eno fruit salt and mix it nicely. Don’t whisk the batter too much. Pour some batter into each greased mould and arrange the moulds on stand.

cornmeal idli

Water has started boiling, put the idli stand into the cooker. Place the lid and remove the whistle. Keep the flame to the point with which there is constant boil into the water. Let the idlis steam for 12-14 minutes.

cornmeal idli

After 14 minutes, idlis will get cooked aptly. Turn off the flame and remove the lid. Insert a knife into an idli, it came out clean that means idlis are steamed aptly. Take out the stand from the cooker and separate the moulds. Let them cool down slightly.

cornmeal idli

Idlis have cooled down a bit, move a knife around the sides of the idlis and transfer them on a plate. Corn meal idlis are now ready to serve.

cornmeal idli

 

Serving:

Serve these soft and spongy corn meal idlis steaming hot along with green coriander chutney, coconut chutney or peanut chutney.

Suggestion

  • You can add green peas, carrots, beans or any other veggie you like into the idli batter.

Cornmeal Idli Recipe - Instant Spicy Corn meal Idli - Makki ki Idli cornmeal idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour – 1 cup
  • Curd – 1 cup (whisked)
  • Oil – 2-3 tbsp
  • Green coriander – 1 to 2 tbsp (finely chopped)
  • Curry leaves – 10 to 12
  • Chana dal – 1 tsp
  • Green chilies – 2 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Urad dal – 1 tsp
  • Red/yellow mustard seeds - ½ tsp
  • Eno fruit salt/baking soda - ¾ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Pour 2 cups of water into the cooker. Turn on the flame and let it simmer. Evenly grease each mould with some oil.
  2. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add red mustard seeds, chana dal and urad dal into it. Saute the lentils until they get slightly brown. Then add curry leaves, green chilies and ginger. Saute the masala for a while.
  3. After that, add maize flour into masala and roast them for 2-3 minutes by stirring constantly. 2 minutes later, turn off the flame and transfer the flour to a big bowl. Add curd into the roasted maize flour along with green coriander and salt. Mix all the ingredients really well. Now add water in small portions to make thick batter as required for making idlis. Batter is now ready, ½ cup of water is used for making this batter. Keep the batter aside to 10 minutes to set.
  4. minutes later, batter has fermented. Add 1-2 tbsp of more water into it and mix well. In the last, add eno fruit salt and mix it nicely. Don't whisk the batter too much. Pour some batter into each greased mould and arrange the moulds on stand.
  5. Water has started boiling, put the idli stand into the cooker. Place the lid and remove the whistle. Keep the flame to the point with which there is constant boil into the water. Let the idlis steam for 12-14 minutes.
  6. After 14 minutes, idlis will get cooked aptly. Turn off the flame and remove the lid. Insert a knife into an idli, it came out clean that means idlis are steamed aptly. Take out the stand from the cooker and separate the moulds. Let them cool down slightly. Idlis have cooled down a bit, move a knife around the sides of the idlis and transfer them on a plate. Corn meal idlis are now ready to serve.
  7. Serve these soft and spongy corn meal idlis steaming hot along with green coriander chutney, coconut chutney or peanut chutney.

 

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Aloo masala stuffed idli is a delicious and perfect snack recipe filled with spicy potato stuffing that everyone will surely like eating! We all often relish eating the rawa idlis with sambar or chutney. But if you are bore of having the same idli recipe again and again and this recipe of masala potato stuffed idli is surely perfect for you. We have stuffed the idlis with a spicy-zingy mashed potatoes filling, which takes the taste of idlis to another level.

These delectable idlis are super easy to make and healthier. Stuffed potato idli have a unique taste and are incomparable to any other savory snack. The masala aloo stuffing is perked up with common flavoring ingredients like garam masala, coriander, mango powder and so on, giving it a peppy flavor which is just perfect for this idlis. Serve these a snack or breakfast with side assortment of chutney or dip and make everyone drool for more and more. Here, this simple and easy recipe of aloo masala idli will help you make perfect idlis at your home. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and crumble them finely in a bowl.

stuffed masala idli recipeMaking:

Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.

stuffed aloo masala idli
When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.

stuffed aloo masala idli
Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer. stuffed aloo masala idli recipe
Add the remaining spices as well to the wok. Start with adding, 1/3 tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.

stuffed aloo masala idli recipe
Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. You can also use a pressure cooker to steam the idlis.

stuffed aloo masala idli
Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.

stuffed masala idli recipe
Meanwhile prepare small flatten balls from the stuffing and place them on a plate. Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter. aloo stuffed masala idli recipe
After this arrange the molds on the stand and screw them up.

aloo stuffed masala idlis
When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.

aloo stuffed masala idlis
12 minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot.

aloo stuffed masala idlis
Now run a knife all around the idlis to separate it from mold and place them on a plate.

aloo stuffed masala idlisServing:

Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire.

stuffed masala idlis
Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.

5.0 from 1 reviews
Stuffed Idli Recipe - Aloo Stuffed Idli stuffed masala idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 1 bowl
  • Boiled potatoes – 2 (100 grams)
  • Green peas – ¼ cup
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Curry leaves – 8 to 10
  • Turmeric powder – less than ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
  • Red mustard seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Mango powder – ⅓ tsp
Instructions
  1. Peel the boiled potatoes and crumble them finely in a bowl. Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.
  2. When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.
  3. Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer. Add the remaining spices as well to the wok. Start with adding, ⅓ tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.
  4. Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.
  5. Meanwhile prepare small flatten balls from the stuffing and place them on a plate.
  6. Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter. After this arrange the molds on the stand and screw them up.
  7. When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.
  8. minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot. Now run a knife all around the idlis to separate it from mold and place them on a plate.
  9. Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire. Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.