Aloo pudina idli chaat/ Potato mint idli chaat

 Aloo pudina idli chaat/ Potato mint idli chaat 

Aloo pudina idli (Potato mint idli) is a healthy and tasty variation to the traditional idli. It is unique and differently flavoured.

Idli chaat is a spicy, tangy and delicious fusion dish of North and South Indian cuisine. It is a unique and lip smacking dish made from leftover idlies. But, today I prepared this recipe with unique idlies which are made with potato, mint, suji and curd. Idli chaat is served as an evening snack or can be consumed as an appetizer. 

Quick tips -

1. Take raw potatoes. Wash it, peel it and chop it.

2. Instead of eno... 1 tsp baking powder can be added.

3. Whisk curd properly. 

4. Adjust spices to taste.  

Ingredients for potato batter -

2 potatoes chopped

2-3 green chilli

4 tbsp mint leaves chopped

2-3 tbsp water 

For mixing - 

1 cup suji

1/2 cup curd

1/4 cup water

To taste salt

1 tsp chilli flakes

1 tsp sambar masala powder

3- 4 tbsp coriander leaves chopped

1 small packet (1 tsp) Eno

1 tbsp water 

For tempering -

2 tsp cooking oil

1 tsp white urad dal

1 tsp mustard seeds 

For serving -

2-3 cup curd

To taste salt

1/2 tsp red chilli powder

1/2 tsp cumin seeds powder

1/2 tsp chat masala

1 tbsp tamarind chutney

1 tbsp mint chutney

1 tbsp onion chopped

1 tbsp mint leaves chopped

1 tbsp masala boondi 

Method - 

1. Take a mixer jar. Add chopped potatoes, mint leaves and green chilli. Add water and grind it. 

2. Grind it to a smooth batter.

3. Take a mixing bowl. Add suji and curd. Mix. 

4. Add potato batter and mix. 

5. Add water and mix well. 

6. Cover and keep aside for 15- 20 minutes. 

7. In a small pan heat oil. Add urad dal, mustard seeds and let it splutter for a second. Switch off the flame and let it cool completely. Tempering is ready. 

8. After 20 minutes add tempering on the batter. Add salt, chilli flakes, sambar masala powder and coriander leaves. Mix well. 

9. Before steaming the idli add eno and 1 tbsp water. Mix well. 

10. Batter will become frothy. 

11. Grease idli moulds properly. Heat little water in the idli cooker. Pour batter in the greased  idli moulds. 

12. Place idli stand in the cooker and cover it with lid.  Steam for 15 minutes on high flame. Switch off the flame and let it sit for 5 minutes. 

13. Open the lid. Perfectly steamed idlis. 

14. Remove the idlis out from the moulds. 

15. Place it in the bowl. 

For serving -

1. Cut idlis. Place it in serving plate. 

2. Sprinkle salt, red chilli powder, chat masala and cumin seeds powder. Pour tamarind chutney and mint chutney on top. Garnish with mint leaves and onion. Top with masala boondi. 

3. Serve immediately. 

Cook, Click & Post before you have a toast! 

Rava idli without curd

Rava idli without curd 

Rava idli without curd... Healthy South Indian idli made using rava/ semolina/ suji. No fermentation required. It turned out to be spongy and soft without adding curd. 

Makes : 30 idlis

Ingredients : 

Rava : 2-1/2 cup

Mustard oil : 2-3 tbsp

Mustard seeds : 1 tsp

Dried curry leaves : 2-3 tbsp

Chana dal : 1 tsp

Urad dal : 1 tsp

Water as needed

Salt to taste

White vinegar : 2 tbsp

Eno : 2 small packets 

Method :

1. Heat oil in a wok till hot. Add mustard seeds, curry leaves, chana dal and urad dal. Let it splutter for a min. Add rava and fry on medium slow flame till it turns light brown. Switch off the gas and let it cool down. 

2. Transfer the mixture to a bowl and add salt and water. Mix well.

Consistency of the batter should be like idli batter or thick but pouring. 

3. Add vinegar and mix well.

4. Add eno and mix well it will become foamy.

5. Grease idli moulds and fill little water in the idli cooker. Heat water in the idli cooker  and pour batter in the greased  idli moulds. 

6. Place idli stand in the cooker and cover it with lid.  Steam for 10 min on high. Switch off the flame and let it cool down.

7. Take out idlis from the moulds. 

8. Serve with sambhar or chutney. 

Cook, Click & Post before you have a toast! 

Adai idli / rice dal idli

 Adai idli / rice dal idli 

Adai idli is a savoury steamed cake prepared by soaking and grinding rice, chana dal and urad dal. This idli requires no fermentation. 

Ingredients : 

Rice : 2 cup

Chana dal : 4 tbsp

White urad dal : 4 tbsp

Dry red chilli : 6 

Salt to taste

Red chilli powder to taste

Mustard seeds : 1/2 tsp

Carrot : 1 grated

Eno : 1 small packet 

Method : 

1. In a big bowl take rice, chana dal and urad dal. Wash it properly. Soak it in water for 4 hrs. 

2. In another small bowl take dry red chilli. Soak them in water for 4 hrs. 

3. Drain the water from soaked rice dal and chillis. Transfer them to mixer jar and grind it to a smooth thick batter. 

4. Consistency of the batter is thick but pouring like idli batter. Transfer the batter to a bowl.

5. Add salt and red chilli powder. Mix well. Add grated carrots and mix well. Idli batter is ready.

6. Heat idli cooker adding water to it. Grease idli stand. 

7. Add eno to idli batter. Mix well.

8. Pour idli batter in each mold using spoon. Place idli stand in idli cooker and steam on high flame for 10 minutes. 

9. Switch off the flame. Let idli stand remain in idli cooker for 2-3 minutes.

10. Take out idli stand from the cooker. Scoop out idlis from the mold with the knife. 

11. Place all the idlis in the plate. 

12. Serve hot with rasam or sambhar. 

Cook, Click & Post before you have a toast! 

Instant tomato rava idli

 Instant tomato rava idli 

Quick recipe tips :

1. Instead of eno .. 2 tsp baking soda  can be used.

2. For plain rava idli skip tomato puree.

Ingredients :

1 cup Rava/Suji

1/2 cup Rice flour 

1 cup Curd / buttermilk 

1 cup + more Water

To taste Salt

To taste Red chilli powder 

1/2 tsp Mustard seeds 

2 tbsp Curry leaves

1/4 cup Tomato puree 

1 pkt Eno or 2 tsp baking soda 

Method :

1. In a bowl mix rava, rice flour, mustard seeds, curry leaves,  salt and red chilli powder. Mix well.

Add curd or buttermilk to this mixture and mix well.

2. Add 1 cup water and mix well to a smooth lump free batter. The consistency should be not too thick not too thin. It should be thick flowing batter. Keep aside for 10 minutes.

3. After 10 minutes add tomato puree and mix well. Add more water if needed. 

4. Add eno or baking soda and mix well. The mixture will be frothy. 

5. Heat water in idli maker. Grease idli moulds. Pour idli batter in each mould and place idli stand in idli cooker. Steam idlies for 10 minutes on high flame. Switch off the flame and let it sit fir 2-3 minutes. 

6. Open the idli cooker and take out idlies from the moulds.

7. Instant tomato rava idli is ready.

8. Serve hot with sambhar. 

Cook, Click & Post before you have a toast!