Need Recipe for Idli without using Rice

hi
I feel substitute rice with oats , i have not tried i for myself, but i think it should work, and woud be healthy as well.
Regards
Resmij

 

you may get idli even without using the rice but you wouldn't get the same texture typically you would get with rice.Again formatation may not be the same.Even you use oats,the texture would be the same.If she is looking for healthy option,then she doens't get upset.She would happy to idli with urad dal+oats.

My grandMa used to make with just urad dal.But not in idli form.She would have vessal with water and the vessale top with cloth and put the batter (urad dal batter) in it and cover with lod and cook it on steeme.

They are very haelthy too and taste good too with some gheee

 

you can make with dahlia (broken wheat), oats, ragi, besan, rava. it comes out well. the urad batter should be as good as you grind for the regular idli.

4:1. broken wheat. just soak the wheat. and you can run it once in the grinder if you wish a little less coarseness.

ragi flour - i add 2 cups of flour for 1/3 cup urad dal. ground batter. mix the ragi in one cup of water, beat the flour well to mix without lumps. add the urad batter, salt, mix and allow it to rest.it ferments very fast. if you grind in the afternoon you can make idlis/dosa's in the night. to make dosa, dilute the batter a little

Oats it is 2 cups to 1/3 cup urad dal. soak the oats for an hour ..you can run it in the grinder or just mix with the batter...

 

Hi!pumpkin01

you can try soaking equal proportions of urad dal and moong dal for a couple of hours. Grind with ginger/green chilli, allow to rise and make idlis. You can add veggies to it if your looking for a whole meal for kids.
the recipe link is right here
Masala Idli with Spicy Dahi | SHARAN

Bhagawathy

 

I have tried it many times and it has come out well and tastes fine too.So no worries on that.

Bhagawathy

 

A new way of presenting traditional idlis on a banana leaf.

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Soaking Time: 2 hours.
Preparation Time: 30 min.
Fermenting Time: 6 to 8 hours.
Cooking Time: 10 min.
Makes 12 to 15 idlis

Ingredients

banana leaves (kele ka patta), cut into rounds
1 recipe poha idli batter
1 recipe Potato Bhaji
1/4 cup curry leaves chutney powder
oil for greasing
Method
Grease the banana leaf rounds and place in an idli stand.
Sprinkle some chutney powder on each banana leaf round.
Top with some potato bhaji and then 2 tablespoons of the idli batter.
Steam for 10 to 12 minutes.
Cool slightly and unmould the idlis.
Serve hot.



Preparation Time: 15 min.
Fermenting Time: 30 min.
Cooking Time: 10 min.
Makes 12 idlis.
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Ingredients

1 cup (135 grams) broken vermicelli (sevaiiyan)
1/2 cup semolina (rava)
1 cup curds (dahi)
1 tbsp fruit salt
3 tbsp oil
salt to taste
oil for greasing

For the tempering
1 tbsp broken cashewnuts (kaju)
2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
4 green chillies, chopped
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tbsp oil
Method
Roast the broken vermicelli in 1 1/2 tablespoons of oil till golden brown. Keep aside.
In the remaining 1 1//2 tablespoons of oil, roast the semolina till light brown. Keep aside.
Combine the vermicelli, semolina, curds, salt and 1 1/2 cups of water and keep aside for at least 30 minutes.
To prepare the tempering, fry the cashewnuts and the urad dal in oil till golden brown. Add the mustard seeds, green chillies, curry leaves and asafoetida and fry till the mustard seeds crackle. Pour into the idli batter.
Add the fruit salt and mix well. Immediately pour into greased idli moulds and steam for 10 minutes.
Serve hot with a chutney of your choice.