Need Recipe for Idli without using Rice

Discussion in 'Recipe Central' started by pumpkin01, Feb 8, 2012.

  1. pumpkin01

    pumpkin01 Platinum IL'ite

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    Hi Gals, I need the recipe for idli without Rice, I have a Gujrati friend here who has stopped eating rice and she loves idli but don't know how to make idli. So I want to cook her some idli. I saw the recipe for oat idli but I have personally not cooked oat idli so can not dare to feed her that. Please help some recipe. thanks in advance :)
     
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  2. resmij

    resmij Silver IL'ite

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    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
     
  3. Priya16

    Priya16 IL Hall of Fame

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    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 :)
     
  4. Shanvy

    Shanvy IL Hall of Fame

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    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...
     
  5. Bhagawathy

    Bhagawathy Bronze IL'ite

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    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
     
  6. Bhagawathy

    Bhagawathy Bronze IL'ite

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

    Bhagawathy
     
  7. pumpkin01

    pumpkin01 Platinum IL'ite

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    Thank you Priya for the reply, She is doing some puja for her daughter who is having some health issues so she's stopped eating rice ( some Mannat ...) I'll try the dal+oats recipe. She loves the sambar also so this recipe will be good. :)
     
  8. pumpkin01

    pumpkin01 Platinum IL'ite

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    Thank you Bhagwathy, this recipe definitely looks tempting will try for myself definitely :) thanks.
     
  9. pumpkin01

    pumpkin01 Platinum IL'ite

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    Thank you Resmi, I am going to try this recipe :)

    I personally like ragi so will definitely try this one also :), thank you stopping by and replying :)
     
  10. silly

    silly New IL'ite

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

    Add your private note
    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.
    Show me for servings


    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.
     

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