New post (Idli (3 Variations) | Healthy Breakfast / Tiffin Recipe | Kiddie’s Corner With Anushruti) has been published on Foodixo – https://www.foodixo.com/2015/08/16/idli-3-variations-healthy-breakfast-tiffin-recipe-kiddies-corner-with-anushruti/
Learn how to make Idli, an easy and healthy breakfast and tiffin recipe for your kid only on Rajshri Food!
Want to tweak the regular style of making idli for your kid? Idli is undoubtedly a healthy snack for kids and adding a bit of flavor and variation may do wonders as kids love colors! Watch Anushruti make this simple yet healthy recipe on Rajshri Food.
Ingredients: (Makes 20 to 24 idlis)
Idli rava is easily available in most grocery and departmental stores. You can also use boiled rice also known as idli rice instead of idli rava to make idlis.
250 gm (1 1/2 cups) Idli rava*
150 gm (3/4 cup) split and skinned black gram dal (urad dal)
2 tsp salt or to taste
water for grinding*
For 1 cup of batter we can use 1/4th to 1/3rd cup of vegetables
– Wash and soak the idli rava and urad dal separately for 4 to 6 hours or overnight.* Drain and grind urad dal with 80 ml (1/3 cup) to water.
– In a large utensil mix the ground urad dal with the idli rava. Pour approximately 125 to 185 ml ( 1/2 cup to 3/4 cup) water (you might require a little less, depending on the quality of your urad dal) into the batter to get a soft cake like batter, add the salt, mix well and allow to ferment for 12 to 16 hours.
– Lightly grease the idli moulds with cooking oil. Put in some water into the idli cooker with the water level inside the idli cooker below the level of the last idli mould plate (so that the idlis don’t get immersed in water).
– Pour the fermented idli batter inside the idli moulds leaving a little place for them to rise.
– Place the idli cooker with the water on medium heat and when the water begins to boil, put in the idli stand, cover and steam for exactly 10 minutes.
– After you turn off the heat, let the idlis rest in their moulds for about 10 to 15 minutes. Then, gently unmould the idlis with the help of a spoon and serve hot with chutney and sambar.
* You can also use boiled rice or idli rice instead of idli rava. This recipe makes super soft idlis. For regular soft idlis use 60 gm (1/3 cup) extra rava.
* The water used depends on the quality of the dal but is more or less the same.
* If you plan to make idlis for breakfast, then soak the ingredients around noon and grind the batter in the evening around 5 pm and if you plan to make the idlis for dinner then soak the ingredients overnight and grind early in the morning.
* Do not wash the rice rava or dal too many times before grinding.
*Add the salt when mixing the ground urad dal with the rice rava or rice. Don’t overmix the batter once it is fermented. Give it a light stir or mix before pouring into the moulds.
* If the temperature is cold then the batter takes up to 24 hours to ferment.
* In case of a cold climate or if you live on foreign soil, pre heat the oven at 200C for about 10 minutes, turn off the heat and place the idli batter (loosely covered with a cloth) inside the oven with the light inside the oven switched on. You can also leave the batter covered with a thick cloth in a room with an electric heater.
*If using parboiled rice instead of idli rava use 3 cups rice for one cup of urad dal.
*The proportions given above are made using cups measuring 1 cup=250 ml.
*For Vegetable Variation – You can use vegetables in required quantities.
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Get this recipe on Anushruti’s website – http://goo.gl/6KQXB0
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