Breakfast - Idly - Idly Bonda Fusion

Breakfast - Idli - Moongdal Idli

Moongdal Idly

Ingredients Quantity Moongdal 1 Cup Rice 1/4 Cup Oil To Grease

Serving 4 Preparation Time 3 mins Soaking Time 4 Hrs Cooking Time 15 mins

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1. Soak dal and rice for 4 hrs and grind to a fine idly batter. Ferment it over night to get soft idli's.
2. Grease the idly plates with oil and pour the batter in it.
3. Cook this in steam for 15 mins as you do like normal idli's. Remove them with a spoon, once they are cool.

1. Try more Idly Recipes with their combination Chutnies.
2. Try Boorelu Recipe or Sweet with left over idli's.
3. Check more recipes with Moongdal or Rice.

Breakfast - Idli - Moongdal Paatoli Idli

Moongdal Paatoli Idli

Ingredients Quantity Moong dal 1 Cup Tamarind 1/2 lemon size Jaggery 1/2 lemon size Onion chopped 1/4 Cup Curry leaves Few Coriander leaves Few Green chillies chopped 3 Turmeric powder 1/2 tsp Salt To Taste Tempering Oil 1 tsp Chana dal 1 tsp Urad dal 1 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 tsp

Serving 4 Preparation Time 5 mins Soaking Time 4 hrs Cooking Time 15 mins

Method :

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4	5

1. Soak moong dal and grind into a smooth paste. Prepare small idlis with the batter in a idly cooker.
2. Take a pan pour some oil and heat it. Add tempering seeds,curry leaves and onions. Fry them for till onions turns to light golden color.
3. Now add tamarind juice,some water as we needed and bring it to boil. Add small piece of jaggery and boil it for another 5 minutes.
4. Add salt,turmeric powder,coriander leaves and cook for few seconds.
5. Finally add prepared idlis in boiling content and boil for few minutes.Transfer into a bowl and serve hot.

Tips :

1. Dont over cook the idlis more than 5 mins. Other wise idlis becomes hard.
2. You might also like other Idli Recipes.
3. Serve hot with a dip of your choice. Here are a variety of Chutney Recipes to choose from!

Breakfast - Idli - Sago Idly

Sago Idli

Ingredients Quantity Idli Rava 2 Cup Urad Dal 3/4 Cup Sago 1 Cup Salt To Taste Oil To Grease Carrot,grated 1/4 Cup Beans, Finely chopped 1/4 Cup

Serving 5 Preparation Time 10 mins Soaking Time 4 hrs Cooking Time 10 mins

Method :

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1. Soak urad dal and sago for 4 hours seperately. Grind uad sal to a fine paste and add idly rava to it.
2. Add soaked sago and salt to the above mixture. Keep this mixture covered in a warm place overnight or for 8 - 10 hours.
3. Add a spoonful of the batter onto the idli plates and steam for 15-20 mins till a toothpick inserted in the center of the idli comes clear.
4. Allow it to cool for few minutes. Remove the idlis using spoon/knife.

Tips :

1. You might also like other Idli Recipes.
2. Serve hot with a dip of your choice. Here are a variety of Chutney Recipes to choose from!

Breakfast - Idli - Moongdal Oats Idli

Moongdal Oats Idli

Ingredients Quantity Moong Dal 2 Cups Oats 1/2 Cup Urad Dal 1/2 Cup Idly Rava 1/2 Cup Oil To Grease Salt To Taste

Serving 5 Soaking Time 4 hrs Fermentation Time Overnight/4 hrs Cooking Time 10 mins

Method :

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1. Clean the urad dal along with Moongdal and soak for 4 hrs. Make a smooth paste in blender by adding required water. Transfer this to a bowl.
2. To this add idli rava and oats little by little and mix well. Cover this batter with lid and keep in a warm place over night to get fermented. Next day add salt to it accordingly and mix well.
3. Grease the idli holder or pan well with oil and fill each of them with 3/4th full of batter.
4. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.

Tips :

1. Chek by using fork. If the fork comes out clean with out batter, then our idlis are cooked.

Breakfast - Idli - Vegetable Idli

Vegetable Idli

Ingredients Quantity Idly Rava 1/2 Cup Moong Dal 1/2 Cup Chana Dal 1/2 Cup Urad Dal 1/2 Cup Carrot 1/2 Cup Green Peas 1/2 Cup Potato 1/2 Cup Coriander Leaves 1/2 Cup Onions, Fine Chopped 1/2 Cup Green Chillies, Fine Chopped 1 Tbsp Cumin seeds 1/4 tsp Mustered seeds 1/4 tsp Garlic Cloves 2-3 Oil To Grease

Method :

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1. Soak the chana dal,moong dal,urad dal and idly rava separately for at least two hours. Drain and grind them with some water to a coarse batter. Add chillies, cumin seeds to make a batter of dropping consistency. Add idly rava, cover and leave to ferment overnight or for four or five hours, in a warm place.
2. Add the vegetables to the fermented batter and mix well.
3. Tamper with mustered seeds and mix in the batter.
4. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Heat some water in a pressure cooker and place the idli stand in it.
5. Seal the cooker with the lid and steam without the weight for ten minutes, or till done. Check by using fork. If the fork comes out clean with out batter, then our idlis are cooked.

Tips :

1. Serve hot with chutney.

Breakfast - Idli -Ragi Finger Millet Idli

Breakfast - Idli - Adai Idli