Ingredients

• Rice – 250g
• White Urad dal – 125g
• Fennel seeds – 50g
• Okra/lady finger – 20
• Green chillies – 6
• Cumin seeds – 1 tbsp
• Chana dal – 1 tsp
• Salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, rice, fennel seeds cleanly and soak them with enough water for 5-6 hours
2. Drain water from rice, urad dal, fennel seeds and keep aside
3. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
4. Then add 20 ml water and grind them, again add 20ml water and grind them again
5. Repeat the process till it become fluffy batter consistency
6. Transfer the urad dal paste into a bowl and keep aside
7. Then add the soaked rice into the grinder and grind it for 2 minutes
8. Once rice is dry grinned, add 50ml water and grind them again
9. After 2 minutes, add 50ml water and grind them again
10. Repeat the process till the batter become fluffy
11. After that add urad dal batter into the grinder and grind with rice batter again and keep aside
12. Wash okra, green chillies, chana dal and chop okra, chillies
13. Add okra, green chillies, cumin seeds, chana dal into the grinder and grind it for 2 minutes
14. Once okra mixture is dry grinned, add 20ml water and grind them again
15. After that add 20ml water and grind them again
16. Repeat the process till it become fluffy batter
17. After that add rice, urad dal batter into the grinder and grind with okra batter again
18. Grind the batter till it starts bubbling
19. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
20. Once fermentation process is over, the level of batter quantity will increase and this is proper stage for making idlis
21. Mix the batter well after the fermentation process
22. Take enough amount of batter into another bowl, add a pinch of water and salt
23. Mix it well till the batter the become smooth
24. Take idli steamer vessel add enough water and boils it for 5-10 minutes
25. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
26. Then pour one big ladle of batter in each idli molds and close the lid
27. Allow them to cook for 8-10 minutes in high steam temperature
28. After that open the lid, just inserting a knife or fork at the center of the idli
29. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
30. Carefully take the idli plate outside and transfer the idli into a hot box
31. Now the healthy Okra idli is ready to server
32. (Note) Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Ingredients

• Rice – 250g
• White Urad dal – 125g
• Fennel seeds – 50g
• Small onions – 10
• Tomatoes – 2
• Potatoes – 3
• Red Chilli powder – 3 tsp
• Turmeric powder – 1 tsp
• Pepper powder – 2 tsp
• Asafoetida – A pinch
• Coconut – 1
• Ginger – 1
• Garlic cloves – 6
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• curry leaves – Few
• coriander leaves – Few
• salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, rice, fennel seeds cleanly and soak them with enough water for 5-6 hours
2. Drain water from rice, urad dal, fennel seeds and keep aside
3. Chop onions, tomatoes finely, grind chana dal, grate ginger and finely chop garlic, chop coriander leaves, grate coconut and keep aside
4. Cut the potatoes and boil them in water for 5 minutes then peel the skin of the potatoes and mush it well
5. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
6. Then add 20 ml water and grind them, again add 20ml water and grind them again
7. Repeat the process till it become fluffy batter consistency
8. Transfer the urad dal paste into a bowl and keep aside
9. Then add the soaked rice into the grinder and grind it for 2 minutes
10. Once rice is dry grinned, add 50ml water and grind them again
11. After 2 minutes, add 50ml water and grind them again
12. Repeat the process till the batter become fluffy
13. After that add urad dal batter into the grinder and grind with rice batter again
14. Grind the batter till it starts bubbling
15. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
16. Once fermentation process is over, the level of batter quantity will increase twicer than before and this is proper stage for making idlis
17. Mix the batter well after the fermentation process
18. Take a pan, heat 2 tsp oil, add mustard seeds, cumin seeds
19. Once it crackles, grinned chana dal, after dal become golden brown add onions
20. Saute for 2 minutes till onion become translucent then add tomatoes
21. Saute it till tomatoes become mushy then add garlic and ginger
22. Fry for 1 minute then add turmeric powder, red chilli powder, pepper powder, asafoetia
23. Saute till the raw smell goes off then mushed potatoes saute it for 2 mintes and mix well
24. Then add coconut and coriander leaves and mix well
25. Saute it till coconut become golden brown and turn off the flame, leave this masala and make it cool
26. After cool down completely, add this masala into the batter and mix it well
27. Take enough amount of batter into another bowl, add a pinch of water and salt
28. Mix it well till the batter the become smooth
29. Take idli steamer vessel add enough water and boils it for 5-10 minutes
30. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
31. Then pour one big ladle of batter in each idli molds and close the lid
32. Allow them to cook for 8-10 minutes in high steam temperature
33. After that open the lid, just inserting a knife or fork at the center of the idli
34. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
35. Carefully take the idli plate outside and transfer the idli into a hot box
36. Now the delicious Masala idli is ready to server
37. (Note)Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Ingredients

• Foxtail Millet – 250g
• White Urad dal – 125g
• Fennel seeds – 50g
• salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, foxtail millet, fennel seeds cleanly and soak them with enough water for 5-6 hours
2. Drain water from rice, urad dal, fennel seeds and keep aside
3. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
4. Then add 20 ml water and grind them, again add 20ml water and grind them again
5. Repeat the process till it become fluffy batter consistency
6. Transfer the urad dal paste into a bowl and keep aside
7. Then add the soaked millet into the grinder and grind it for 2 minutes
8. Once millet is dry grinned, add 50ml water and grind them again
9. After 2 minutes, add 50ml water and grind them again
10. Repeat the process till the batter become fluffy
11. After that add urad dal batter into the grinder and grind with millet batter again
12. Grind the batter till it starts bubbling
13. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
14. Once fermentation process is over, the level of batter quantity will increase and this is proper stage for making idlis
15. Mix the batter well after the fermentation process
16. Take enough amount of batter into another bowl, add a pinch of water and salt
17. Mix it well till the batter the become smooth
18. Take idli steamer vessel add enough water and boils it for 5-10 minutes
19. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
20. Then pour one big ladle of batter in each idli molds and close the lid
21. Allow them to cook for 8-10 minutes in high steam temperature
22. After that open the lid, just inserting a knife or fork at the center of the idli
23. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
24. Carefully take the idli plate outside and transfer the idli into a hot box
25. Now the nutritious Thinai idli is ready to server
26. (Note) Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Ingredients

• Ragi – 250g
• White Urad dal – 125g
• Fennel seeds – 50g
• salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, fennel seeds cleanly and soak them with enough water for 5-6 hours, wash ragi and soak them for 10 minutes
2. Drain water from rice, urad dal, fennel seeds and keep aside
3. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
4. Then add 20 ml water and grind them, again add 20ml water and grind them again
5. Repeat the process till it become fluffy batter consistency
6. Transfer the urad dal paste into a bowl and keep aside
7. Then add the ragi into the grinder and grind it for 2 minutes
8. Once ragi is dry grinned, add 50ml water and grind them again
9. After 2 minutes, add 50ml water and grind them again
10. Repeat the process till the batter become fluffy
11. You can use ragi flour inside of raw ragi, take 250g ragi flour, add 200 ml water slowly and mix it well and made like a smooth batter without any lumps
12. After that add urad dal batter into the grinder and grind with ragi batter again
13. Grind the batter till it starts bubbling
14. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
15. Once fermentation process is over, the level of batter quantity will increase as twice as before and this is proper stage for making idlis
16. Mix the batter well after the fermentation process
17. Take enough amount of batter into another bowl, add a pinch of water and salt
18. Mix it well till the batter the become smooth
19. Take idli steamer vessel add enough water and boils it for 5-10 minutes
20. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
21. Then pour one big ladle of batter in each idli molds and close the lid
22. Allow them to cook for 8-10 minutes in high steam temperature
23. After that open the lid, just inserting a knife or fork at the center of the idli
24. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
25. Carefully take the idli plate outside and transfer the idli into a hot box
26. Now the healthy Ragi idli is ready to server
27. 27 (Note)Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Ingredients

• Rava – 250g
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Carrot – 1
• Green chillies – 3
• Red chilli – 1
• Asafoetida – A pinch
• Curd – 90 g
• Ginger – 1/2
• Eno fruit salt – 1 tsp
• Cashew nuts – Few
• Coriander leaves – Few
• curry leaves – Few
• salt – Required
• oil – Required
• ghee – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Stir green chillies, chop coriander leaves, grate ginger finely
2. Take a pan, pour 2 tsp ghee, 1 tsp oil and heats up
3. Add mustard, cumin seeds once it crackle add chana dal, urad dal
4. Add saute it till dals become golden then add asafoetida, ginger dry chillies and curry leaves
5. And saute for 1 minute then add cashew nuts and mix well
6. Then add rava and mix well continuously for 5 minutes till rava become golden brown
7. After that add curd, green chillies, carrot, salt and mix it well
8. Then add 250 ml water and mix it well till it become smooth batter without any lumps
9. Finally add, coriander leaves, eno fruit salt and mix it well and leave the batter for 1 hour
10. After that take the batter, mix it well
11. Take idli steamer vessel add enough water and boils it for 5-10 minutes
12. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
13. Then pour one big ladle of batter in each idli molds and close the lid
14. Allow them to cook for 8-10 minutes in high steam temperature
15. After that open the lid, just inserting a knife or fork at the center of the idli
16. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
17. Carefully take the idli plate outside and transfer the idli into a hot box
18. Now the hot rava idli is ready to server
19. (Note) Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

Ingredients

• Oats – 250g
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Carrot – 1
• Green chillies – 3
• Red chilli – 1
• Asafoetida – A pinch
• Curd – 90 g
• Ginger – 1/2
• Eno fruit salt – 1 tsp
• Cashew nuts – Few
• Coriander leaves – Few
• curry leaves – Few
• salt – Required
• oil – Required
• ghee – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Stir green chillies, chop coriander leaves, grate ginger finely
2. Take a pan dry roasts the oats and grind them like a powder and keep aside
3. Take a pan, pour 1 tsp ghee, 2 tsp oil and heats up
4. Add mustard, cumin seeds once it crackle add chana dal, urad dal
5. Add saute it till dals become golden then add asafoetida, ginger dry chillies and curry leaves
6. And saute for 1 minute then add cashew nuts and mix well
7. Turn off the flame, add curd, green chillies, carrot, salt and mix it well
8. After that add oats powder and add 250 ml water and mix it well till it become smooth batter without any lumps
9. Finally add, coriander leaves, eno fruit salt and mix it well and leave the batter for 1 hour
10. After that take the batter, mix it well
11. Take idli steamer vessel add enough water and boils it for 5-10 minutes
12. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
13. Then pour one big ladle of batter in each idli molds and close the lid
14. Allow them to cook for 8-10 minutes in high steam temperature
15. After that open the lid, just inserting a knife or fork at the center of the idli
16. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
17. Carefully take the idli plate outside and transfer the idli into a hot box
18. Now the healthy oats idli is ready to serve
19. (Note) Want to more idli, remove the batter in the cloth and sprinkle some water, cook it