In this episode of Mother’s Recipe, let’s learn how to make Instant Vegetable Idli at home.
#instantravaidlirecipe | #InstantBreakfast | #IdliChutney | #AnybodyCanCookWithRajshriFood | How To Make Vegetable Idli at Home | Instant Idli Recipe | Rava Idli Recipe | Semolina Idli | Veg Idli Recipe | Idli and Coconut Chutney | Instant Idli Batter | Vegetable Rava Idli | Vegetable Idli for Toddlers | Breakfast for Kids-Vegetarian | Work Breakfast Ideas for Meetings | Easy South Indian Breakfast Recipe | Breakfast for Busy Mornings | Breakfast for Students Veg | 15 minute Breakfast Recipes Indian | Easy Breakfast Veg | Rajshri Food
Instant Vegetable Idli Ingredients:
1 cup Semolina (Rava)
1 cup Curd
1 tsp Salt
1/2 cup Water
4 tbsp Water
1/2 Red Capsicum (chopped)
1/2 Green Capsicum (chopped)
1/2 Yellow Capsicum (chopped)
6 French Beans (chopped)
1/2 Carrot (chopped)
1 Green Chilli (chopped)
2 tbsp Coriander Leaves (chopped)
1 tsp Fruit Salt
1 tbsp Water
Oil (for greasing)
For Chutney
1 cup Fresh Coconut Pieces
1 Green Chilli
1 inch Ginger
1 tbsp Salt
2 tbsp Curd
2-3 tbsp Water
Tadka
1 tsp Oil
1/2 tsp Mustard Seeds
2-3 Curry Leaves
1 Dried Red Chilli
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About Idli
Idli or idly is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.
Here are several regional variations of Idlis made in South India and Sri Lanka. With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli). Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis.
In addition to or instead of fenugreek other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc. Sugar may be added to make them sweet instead of savoury. Idli may also be stuffed with a filling of potato, beans, carrot and masala. Leftover idlis can be cut-up or crushed and sautéed for a dish called idli upma. A microwave or an automatic electric steamer that is non-stick is considered to be a convenient alternative to conventional stovetop steamers. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders. Many restaurants have also come up with fusion recipes of Idlis as idly manchurian, idly fry, chilly idly, stuffed idly, to name a few.
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