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Extra resources for Idli Recipes (Batter) (Cookbook)
Pour into greased idli moulds and steam for 10-12 minutes. Serve hot with Onion Chutney. Stuffed Idlis Ingredients left over idli mix potatoes onions cashews green chillies shelled peas coriander leaves hing powder Method Boil potatoes and peal them Cut onions thin/small fry with chopped green chillies, cashews, curry leaves, turmeric powder and hing powder. Add tomatoes, shelled peas and fry until done. Add boiled, pealed, smashed potatoes and mix well with little bit of sugar for taste and salt.
Fry for 1/2minute. Add tomato and simmer till it is reduced to a pulp. Add idly pieces and salt. Mix well and remove from fire Serve hot garnished with coriander leaves. Grilled Idlis Ingredients 10 steamed and cooled rice idlis (refer south indian dishes) 1 cup onion finely chopped 1/2 cup peanuts roasted and crushed coarsely 2 tbsp. malaga pudi powder (refer dry chutneys) salt to taste 1/2 cup cheese grated 1/4 tsp. mustard seeds 1/2 tsp. sesame seeds 1 tbsp. oil 2 tbsp. ghee or melted butter Method Slit idlis into halves horizontally, keeping tops and bottoms together.
Take off the heat. Mix the roasted rava and semiya / pasta in the curd. Add cut green chilies, asafoetida and salt. Add the seasoning, stir well and keep aside for a few minutes -- 10 to 15 minutes will do. If the batter becomes too thick, you can add some water or the whey from the curd. Grease idli mould and pour the batter. Steam as you would rice idlis -- for about 15 minutes. Serve hot with Coconut Chutney.