Chiyali/Siriyali

Ingredients:

idly - 8
onions- small 2
green chillies- 2-3
ginger - 1/2 tspn chopped (optional)
channa dal - 1 tspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
turmeric - 1/4 tspn
lemon juice - 2 tbspn
oil - 2 tspn
salt - 1/2 tspn as per taste as idly already has salt

Procedure

For preparation of idly click Rava Idly
cut the idly into cubes and keep aside.

finely chop onions and green chillies.

take a wok and add oil for seasoning. add channa dal, cumin seeds,mustard seeds , green chillies and ginger and fry till crackles.
add onions and saute till transluscent.
add turmeric powder and salt and mix well.
add the idly pieces and mix well.
add the lemon juice and mix well till all the pieces contain the seasoning.

Ragi idly

Ingredients:

Ragi - 1 1/2 cup

urud dal - 1 cup

idly rice - 3 cups

salt

water

Procedure:

Soat ragi,urud dal and rice for 5-6 hours. 

Add all ingredients to the grinder and grind till the batter is smooth.

Add some salt and let it ferment for 4 hours for softer idlys. Can also use instantly but wont be too soft.

When making idlies add water if needed to the batter should be of thicker consistency than the dosa batter.

Pour the batter in the idly stand and let it steam for 20 mins.

Alternate procedure ( Instant):

For many people making specific ragi idly batter might be difficult, you can use this alternate method.

Idly batter - 3 cups

ragi flour - 1/2- 3/4 cup ( depends on how much ragi intake you want)

water.

Add the ragi flour to the idly batter and add some water to make it the right consistency. 

Make idlies out of these.

Plain rava idly

Ingredients:

urud dal - 1 cup
idly rava - 2 cups

salt - 2 tspn as per taste

procedure:

soak urud dal and idly rava separately for 4-5 hours.
grind the urud dal into smooth paste and keep in a bowl.
drain the water from idly rava and squeeze water and add rava to urud dal paste .
mix them well and keep it for fermenting for 5 hours.

once fermented it will raise to double the size. add salt and mix it well. the raising dough will come down to normal size.

grease idly plates with slight oil and add a dollop of idly mix in them and steam it for 10-15 mins in high flame.

can be had with any chutney or idly podi.

better to soak in the morning and grind in evening and keep outside for fermenting and use the next day morning.

Instant oats idly

Ingredients:

Oats - 3/4 cup
sooji ravva /idly ravva - 1/2 cup (either can be used)
curd - 1 cup
cooking soda - 1/2 tspn
water - 1/2 cup
salt - tspn

Seasoning::
oil - 1 tspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
grated carrot - 3 tbspn
grated coriander leaf - 1 tbspn
chillies - 1 (finely chopped)

 Procedure::
fry the ravva dryly for 2 mins. fry the oats for 1 min.

take a kadai/wok add oil. once the oil is heated add the mustard and cumin seeds.
add chillies and fry for a minute. add the grated carrot and fry for 2 mins. add the coriander leaves at the end.carrot need not be completely cooked.

 Take a bowl add the ravva and oats. add curd,salt,cooking soda to it and mix it well.

add the seasoning and add water slowly until it comes to flowing consistency if needed add less or more water.
grease the idly plates with oil and put a dollop of the mixture in each idly spots in the plate. steam it for 15 mins.
Eat with any chutney. This is quick to make and healthy to eat.
Apart from carrots any other vegetables can be used or can be made without seasoning too.