idli Archives - Qatar Indians

Vegan Rava Idli Recipe – Rawa Idli without Yogurt or curd

Vegan Rava Idli Recipe (without Yogurt or curd)

Chettinad Idli Dosa Batter Soft, spongy, melt-in-your-mouth Rava Idli is a real favorite for many is an easy recipe. Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast recipe called ‘Idli’. Super easy to make, this easy breakfast recipe or snack recipe needs no grinding or fermenting, and comes together in 35 minutes, with only 10-15 minutes of active cooking time.

Recipe Sponsored by Chettinad Idli & Dosa Batter, Qatar

Preparation Time: 20 mins | Cooking Time: 15 mins (for each batch) | Serves: 4-6

Ingredients: (Approx. about 25 idlis)

Semolina | Rawa | Cream of Wheat: 2 cups
Quick cooking oats: 3/4 cup
Avalakki | Poha | Rice flakes: 3 tbsp, optional
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Urad dal | Black dal: 2 tsp
Channa dal | Gram dal: 1 tbsp
Cashew nuts: 1 tbsp
Coriander leaves: 1/4 cup
Grated carrots: 1/4 cup
Salt: To taste
Baking Soda: 1.5 tsp
Vinegar: 1 tbsp
Water: As needed
Oil: Few drops to grease the idli mould

Method:

Wash the rice flakes thoroughly and soak them in water for 5-10 mins.
Heat oil in a broad saucepan or wok. When the oil is hot, throw in the mustard seeds, urad dal, and channa dal. When dal turns golden brown, add the cashew nuts and mix until the cashew nuts turn golden brown.
Add the rawa to the pan and roast the rawa on medium heat for 3-4 mins. Add the oats and roast again for a minute.
Remove the roasted rawa from the heat. Allow it to cool completely.
Drain the water from the rice flakes (poha) and add it to the rawa mixture.
Add about 2 cups of water to the rawa and mix well to make a thick batter.
Mix the vinegar with a quarter cup of water and pour it to the batter. Mix again and allow it to rest for 20 mins.
Put water to the steamer (or idli cooker or pressure cooker). Turn on the heat and let the water boil.
Just before making the idlis, add the salt, more water, grated carrots, and finely chopped coriander leaves to the batter. Mix well.
Finally, add the baking soda powder to the batter. Whisk the batter well.
Grease the idli moulds. Pour about 2-3 tbsp of batter to each mould and steam the idlis for 15 mins.
After 15 mins, turn off the heat and allow the steamer to cool for 5 mins.
Scoop out the idlis and serve it with chutney of your choice.

Tip: If you are making the idli in two batches, divide the batter into two. Add baking soda only to the batch going to the steamer. Do not add the baking soda powder at once.

Vegan Rava Idli Recipe - Rawa Idli without Yogurt or curd - QatarIndians.com

October 2, 2018 Comments (0)

Chettinad Idli Dosa Podi Recipe

A versatile masala podi(Coarse Powder), that goes well with most of the South Indian breakfasts like dosa, idli & upma.

The podi is known in different names throughout south India, for example its called karam in Andhra Pradesh. This recipe is the traditional recipe used in the chettinad, the recipe varies within states, some of the recipes add coconut and jaggery.

The podi can also be used as a masala powder to accent your dishes further, for example you can use it in onion oothapam or dosa, just sprinkle some on top and it gives you a very nice flavor.

INGREDIENTS

1/2 cup urad dal
1/4 tsp hing
1 tsp cumin seeds
2 garlic pods
a pinch tamarind
15 red chilies
Salt to taste

INSTRUCTIONS

Saute the urad dal in 1 tbsp oil till it turns golden brown, then remove it from heat.
In the same pan add hing, cumin, garlic and tamarind and saute for 2 minutes, now add another 1 tsp of oil and add the red chilies.
Now cook the whole thing till the chilies turn light blackish, then remove it and grind the mixture to a powder.
To the powder, add salt & the previously sauted urad dal and grind the whole thing till the mixture becomes a coarse powder or a consistency to your liking.

Idli podi is now ready.

Now, prepare Idli / Dosa at home and enjoy the delicious podi you made by adding little Ghee or gingelly oil to the podi.

Don’t trouble yourself in preparing the idli / Dosa batter. Chettinad Idli & Dosa Batter now available @ many stores in Qatar. Feel the taste of Homemade batter. They do not add any preservatives. Easy to Cook. Try it out!

Article Sponsored by: Chettinad Idli & Dosa Batter, Qatar.

Chettinad Idli Dosa Batter

March 3, 2018 Comments (0)

Why eating idli is a healthy idea!

If you’ve decided to eat healthy but don’t really like eating bland or sweet oats, cornflakes and other such food recommended by dieticians, there are a number Indian food items that are not only a treat to your gustatory senses but healthy as well. One such healthy Indian dish is Idli.

Why is it a healthy option?

A classic South Indian food made with fermented rice and black gram, idlis are a great source of carbohydrates and proteins.
The fermentation process increases the bio-availability of proteins and enhances the vitamin B content of the food.
As it is steamed, fat content is low and it is easily digestible.
Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
An idli fills you up with fewer calories. According to HealthifyMe calorie counter, 1 idli contains only 65 calories.

Don’t trouble yourself in preparing the idli batter. Chettinad Idli & Dosa Batter now available @ many stores in Qatar including Family Food Center outlets. Feel the taste of Homemade batter. They do not add any preservatives. Easy to Cook. Try it out!

Article Sponsored by: Chettinad Idli & Dosa Batter, Qatar. Chettinad Idli Dosa Batter

February 1, 2018 Comments (2)

Mint Dosa Recipe – Chettinad Idli / Dosa Batter

Mint Dosa Recipe

Try this simple and healthy Mint Dosa. Serve this with some spicy chutney and enjoy the taste!

Ingredients:

1. Chettinad Idli / Dosa Batter – 1 kg Batter packet
2. Mint Leaves – Fistful approximately
3. Coriander leaves – 4 tbsp
4. Green Chilly – 6 nos
5. Ginger Chopped – 3 tbsp
6. Coconut grated – 2 tbsp (optional)
7. Big Onion Chopped finely
8. Salt as per taste

Directions to make Mint Dosa:

1. Go to your nearest store and buy a fresh Chettinad Idli / Dosa batter
2. Be ready with the all other Ingredients.
3. Add mint leaves, coriander leaves, ginger, coconut and green chilly into a mixer grinder and grind it to a fine paste by adding some water. Do not add more water.
4. Add this paste to Chettinad Idli / Dosa batter and stir well so that it combines nicely with the Dosa Batter. The consistency should be correct as normal Dosa Batter after mixing the mint paste.
5. You can make Dosa now itslef as soon as you mixed this paste.
6. Pour a laddle full of batter on the Dosa pan and spread it gently. You can add some chopped onion on the dosa and sprinkle some oil over it.
7. Flip it to the other side softly. Wait until it becomes crispy.

Mint Dosa Chettinad Idli Dosa Batter – Directions

Health Benefits of Mint:

The health benefits of mint include the following: Digestion: Mint is a great appetizer or palate cleanser, and it promotes digestion. Pudina is packed with antioxidants and phytonurients that can work wonders for your stomach. The menthol present in pudina helps the enzymes necessary for digestion. They relax the smooth muscles of the stomach, reducing the chances of indigestion and spasms. (Source : Google.com)

January 24, 2018 Comments (0)

Masala Dosa Recipe

Recipe Sponsored by:

Chettinad Idli Dosa Batter

A properly made crisp and savory Indian dosa made from Chettinad Dosa Batter is wonderfully delicious, With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast.

Step 1: Go to your nearest store and buy a packet of Chettinad Dosa Batter

Step 2: Make the potato filling (Ingredients below): Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Ingredients for Potato filling:
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
½ teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
½ cup roughly chopped cilantro, leaves and tender stems

Step 3: Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

Step 4: To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup of Chettinad idli dosa batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Chettinad Idli Dosa Batter Now available @ Family Food Center outlets, Qatar. Feel the taste of Homemade batter. We do not add any preservatives. Easy to Cook. Try it out!

December 14, 2017 Comments (0)