Jowar idlis

You would have realised by now that I try making dosas, idlis, cookies and cakes with anything edible :) . So this is another attempt making idlis with another millet called jowar. I know jowar roti been made by Marathi neighbour which requires a lot of skill and experience. And we south indian can eat anything if it is in the form of idlis and dosas specially when it comes to kids. Hence this experiment and needless to say my family dint realise much about my experiment :) Served with curry leaves chutney !

Ingredients

Urad dal : 1 cup

Idli rava- 1 cup

Jowar flour- 2 cups

Soak urad dal for around 5 hours and grind it well till soft and fluffy. Add in the idli rava and jowar flour and mix well with required amount of water to an idli batter consistency. Let it ferment overnight and then steam as usual idlis. Serve hot with sambhar or any chutney of your choice. Done! :)

Soya idlis

You must be wondering I keep posting about idli recipes. I do this because it is easiest way to get in some nutritious stuffs for us and kids. Idlis are praised all over by the world for its cooking method which is steaming. And who doesn't like soft fluffy spongy idlis. So this time my idlis are loaded with soya protein and is super easy to make and easy to eat too. So following is the recipe for the soya idlis

Urad dal - 1 cup

Idli rice - 2 cups

Soya flour- 1 cup

Soak dal and rice separately for 5-6 hours.

Grind it separately to a smooth batter preferably in a wet grinder.

Mix the rice batter and dal batter together. Add in the soya flour and add required water, mix well to form a smooth idli batter consistency.

Let the batter ferment overnight and the add in the salt and pour the batter in idli moulds and steam as usual.

Serve with hot with sambhar, chutney of your choice.

I made a curry leaves chutney for this idlis

Coconut - 3 tbspns ( grated)
garlic - 2 - 3 cloves
green chillies- 1 -2 no.s
Curry leaves - a handful
roasted gram dal - 2 tbspn

Grind all the above ingredients well in a a blender to a smooth fine paste. 

Will upload the picture soon!

Rajgira idlis

I have used Rajgira flour in making cookies and bread, but this time I really wanted to avoid all the sugar and butter which goes along with it while baking and use it in our daily food category. Hence tried making idlis with it and most of you would agree with me if I say most of the kids loves idlis. Its a best way to sneak in nutritious stuffs into their body. And as expected it did slide away smoothly into their palates and tummy. So here is the recipe for the same

Ingredients 

Urad dal - 1 cup

Idli rava- 2 cups

Rajgira flour- 1 cup

Method

Soak the dal for about 4-5 hours. Grind the dal in the grinder till it becomes smooth and fluffy. Meanwhile soak the rava in 2 cups of warm water for sometime till it absorbs the water. Mix the ground dal with the rava and rajgira flour and mix well adding more water to reach the consistency of the usual  idli batter. Close the vessel and let it ferment overnight , add salt to the batter , make idlis as usual. Serve hot with chutney or any side dishes of you choice. It doesnt taste much different from usual idlis and healthy too !

Want to know about Rajgira flour? check this wiki link :http://en.wikipedia.org/wiki/Amaranth_grain

Idli with sama rice

Sama rice is not a rice, it is a millet and quite rich and healthy like most of the millets. It can be consumed the way we consume rice, I just tried making idlis with the same. Easy to make and tasty to be eaten. Following is the recipe for the same


Sama rice idli

Ingredients - 1 cup sama rice
buttermilk - 1.5 cups
Salt 

Soak the rice in buttermilk for 5-6 hrs. Mix in salt and steam in Idli moulds like usual idlis for 15- 20 mins. Scoop out the idlis using a spoon dipped in cold water. Enjoy with tomato peanut chutney.

Tomato peanut chutney

Tomatoes - 3 
Peanuts - a handful
Chilli powder- a pinch
salt

Roast the tomatoes in little oil , Blend with other ingredients to a smooth paste. 

Raagi idlis

Raagi idli.

Urad Dal - 1 cup
Idli rice- 1 cup
Raagi flour- 1 1/2 cup to 2 cups

Soak Urad dal and rice separately for 4-5 hours. Grind both of it separately and then mix , also mix the raagi flour and add some water to form a batter similar to the consistency of the idli batter. Let it ferment overnight and make idlis as usual.
Serve with chutney or sambhar or both :)

Barley Idli

Barley Idli

Barley - 1 cup

Idli rice- 1 cup

Urad dal - 1 cup ( or u can take a mix of dals)

Soak each of above ingredients  separately for about 5-6 hrs and then grind it separately. Mix and keep it over night for fermentation. Add in salt to the batter and make idlis as  usual.