Ingredients
2 cups semiya (can substitute angel hair pasta — broken into one inch pieces.)
3/4 cup rava
2 tbsp ghee
curd – enough for batter (homemade curd is preferable. slightly fermented curd is even
better.)
2 – 3 green chilies (add more if you want to)
oil for seasoning and to grease idli mould.
salt to taste.
asafoetida (hing) – a pinch.
seasoning – mustard seeds, one red cold, urad dal, chana dal, curry leaves and some
pieces of cashew nuts.

Method
Heat one tbsp ghee in a pan and roast the rava till it is pink and gives out a excellent aroma.
Take off the heat. Transfer onto another plate.
Heat the other tbsp ghee and fry the semiya or small pieces of pasta till it turns pinkishred.
Careful that it does not burn. 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.

Ingredients
chilled curds 4 cups;
idlis 24;
carrots 1 cup;
oil 1 1/2 tablespoon;
coriander leaves 1 tablespoon;
mustard 1/4th teaspoon;
salt 1/2 teaspoon;
hing powder pinch;
chopped green chilies 4.

Method
Make idlis as usual way. Cool them. Beat curd adding a cup of water, add salt to it. If preferred 1/2 teaspoon of sugar.
Grate carrots and chop coriander leaves.
Heat 1/2 tabs oil, add mustard. When mustard splutters add hing, pour on to the curds.
Keep half the curds mixture aside.
Soak the idlis in the other half of the curd mixture and keep in the fridge to chill well.
To serve: -
Fry chilies in the remaining oil. Place the soaked idlis in an attractive platter, cover them with the remaining curd mixture- scatter the fried chilies over them, and decorate with
grated carrots and coriander leaves.

Ingredients
white urad dal: 2 measures
ground rice or rice flour: 4 measures
yeast: 1/2 tsp.
cooked rice: 2 tbsp.

Method
Soak the urad dal in plenty of water for about an hour.
Grind it with the yeast and cooked rice till nice and frothy. I make the final volume of this ground dal 1 pint for every 2 oz of the dry dal.
Pour this into a basin and blend in the ground rice. Cover with cling film and leave to ferment overnight.
Pour the batter into idli moulds and steam for 15-20 minutes and you’ll have hot fluffy idlis to be loved with coconut chutney!
PS:
The same recipe can be adapted for making dosa batter.
You need to increase the amount of ground rice to 6 measures for every 2 measures of
dry dal.

Ingredients
left over idli mix
potatoes
onions
cashews
green chilies
shelled peas
coriander leaves
hing powder

Method
Boil potatoes and peal them
Cut onions thin/small fry with chopped green chilies, 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 small bit of sugar for taste and salt.
Finally add finely chopped coriander leaves and remove from the fire.
Grease the idli stand and place a small spoon of idli batter.
Place one table spoon full of aloo mix in a flat spoon.
Pour a spoon full of idli batter on top of the aloo masala and cover the stuffing.
Allow it to steam as usual idlis.

Ingredients
rava 2 cups
sour curds 2 cup
water 1 cup
coriander leaves finely chopped 1/4th cup
carrot grated 1/4th cup
cabbage chopped finely 1/2 cup
peas 1/4 th cup
green chilies chopped 2-3
ginger 1/2 inch (1 cm)
coconut 1 tablespoon grated
oil 2 tablespoon
gram dal 1 tablespoon
mustard 1/2 teaspoon
urad dal 1/2 teaspoon
cooking soda 1/4 teaspoon
salt 1/2 – 3/4 th teaspoon or according to taste
hing powder a pinch.

Method
Chop cabbage, green chili, ginger, and coriander leaves.
Grate the carrot.
Heat oil in a pan, add mustard, urad dal and hing-when mustard splutters, add the green chili, ginger, gram dal, cabbage, carrot, carrot, and peas. Fry well, add the rava and roast till the rava is pinkish in colour. Let it cool.
Mix in the beaten curds, water, salt, soda, coconut and the coriander leaves. Let it be of dropping consistency. Pour into greased idli moulds and steam for 10-12 minutes. Serve hot with Onion Chutney.

Ingredients
For Seasoning:
mustard seeds
urad dhal
curry leaves
For Dipping :
maida – 4 or 5 tbsp
bread crumbs
For Grinding:
small onions- 3 or 4
tomatoes – 2 medium
garlic -3 or 4 flakes
ginger-small amount
dhania powder-2 tsp
chili powder
salt

Method
Add small bit of chili powder & salt to the maida & make it into a paste by adding water. Cut the idli’s into small squares .
Dip them first in maida & then in bread crumbs. Deep fry them in oil till golden brown.
Heat oil in a pan & add mustard seeds .
After it splitters add urad dhal & curry leaves. Add the ground paste & allow it to boil till the oil comes out from the paste.
Then add the fried idli pieces & mix it gently in low flame for about 5 to 10 minutes. Kaima Idli is ready to eat.
Garnish it with lemon & coriander leaves. This is a excellent recipe for left over idli’s .

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. Heat a saucepan, add oil.
When hot, add mustard, sesame seeds . When they splutter, add onion, stir fry till light brown.
Add peanuts, malaga pudi, salt, stir. Brush idlis with stout all over. Place lower part on a tray.
Spread some prepared mixture on it. Place top half on it. Press lightly. Sprinkle some cheese over top.
Repeat for remaining idlis and mixture. Place on a rack under hot grill till cheese starts sizzling. Serve hot with coconut chutney or curds.

Ingredients
idlies – 6
oil – to deep fry
oil – 2 tbsp
fennel (saunf) – 1 tsp
cloves – 2
cinnamon – 1 piece
green chili – 1, slit
curry leaves – few
onion – cup, sliced
ginger – garlic paste – 1 tsp
chili powder – tsp or to taste
turmeric powder – tsp
coriander powder – 1 tsp
tomato – cup, chopped
salt – to taste
coriander leaves – 1 tbsp, chopped

Method
Cut each idly into 6 pieces. Deep fry in hot oil till golden brown.
Heat 2 tbsp of oil and add fennel, cloves and cinnamon. Fry for few seconds.
Add green chili, curry leaves and onion. Fry till onion is light brown.
Add ginger garlic paste and all the powders. 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.

Ingredients
idly rava 2 cups
saboodana 1 cup
thick curds 4 cups
onion 2 huge
green chilies 15
soda bicarbonate 1/2 tsp
coriander leaves 1/2 bunch

Method
Soak the idly rava and saboodana in curds in the night itself.
Next morning before making the idly chop the onions, green chilies, coriander leaves and mix them to the mix soaked overnight.
Now add small water and small curds to make this mixture into and idly mixture.
Before cooking the idly’s add the soda bicarbonate into the mixture.

Ingredients
onion chopped 1 cup
tomato chopped 1 cup
peanuts 1 tsp
peas 1/2 cup
mustard to season
cold powder 1 tsp
salt to taste
oil 50 gm

Method
Make the idli crumbs with knife.
Pour 2 tbs of oil in a kadai and season the mustard.
Add the chopped onions and fry till it turn brown. Then add the idli crumbs, chili powder, salt and some oil.
Add chopped tomatoes, peas and peanuts. Keep in the kadai and fry till all get cooked.