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Idli varieties

Idli Upma


left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)


Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few
Serve hot with chutney. It'll taste really great.

Idli Pakoda


left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying


In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid
In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and
put it in the medium hot oil till golden brown.
Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Bread Idli


1 medium sized bread
1/2kg potatoes
1 tsp jeera powder
1 tsp dhania powder
1 tsp saunf powder
1 tsp red chilli powder
salt as per taste
1-cup tomato sauce
1 cup coriander chutney
1 cup little sour curd


Boil the potatoes, peel and smash them and keep aside. Add Dhania powder, jeera
powder, saunf powder, red chilli powder salt as per taste and keep aside.
Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little
salt and freshly cut coriander leaves and keep aside.
Take a lid of a stainle steel container and cut the bread slice with that so that it is cut into a
round shape. Apply tomato sauce to one side and potato mix to the other side.
Take another slice and apply any one of the chutney put the two slices together with the
sauce - chutney side. Heat the tawa and brush it with oil.
Put the bread slice with the potato mixture on the tawa and apply curds on the top portion.
Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for
5-6 minutes or until the potato mixture is evenly roasted.
Remove from fire and serve hot. The skewer should come out clean if the idlis are done.
Steam for 5-7 minutes.
Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.
Bet you'll love this delicacy.

- Monica Abdul , Singapore

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