Avarekalu Idli(hyacinth beans idli)

Here comes the avarekalu season and every dish has avarekalu in it, it's avarekalu dosa, avarekalu upma, avarekalu sambar etc., Spice up the regular idlis with this recipe,definitely this will be a good change to your breakfast.

Ingredients: 1cup idli rice
                  1/4cup urad dal
                  1 cup avarekalu boiled
                  3 green chillies finely chopped
                  1/2cup coriander leaves finely chopped
                  1/4cup coconut chopped into small pieces
                  1tsp oil
                  1/4tsp cooking soda
                  salt to taste

Method: 1)soak urad dal and rice separately for 6 hours. grind them separately and mix together to form a
                 smooth idli batter. allow it to ferment for 7-8 hours. Add salt, cooking soda and mix well.
              2)add avarekalu, green chillies, coriander leaves and coconut to the idli batter, mix well.
              3)grease the idli pan, pour a laddlefull of batter to each mould and steam it for 10-15min.
              4)serve hot with coconut chutney and sambar.  

Ragi Rava Idli

Ragi or Finger millet is very nutritious and rich in calcium. Ragi idli is a healthy variation to the regular rice idli.This is a totally diabetic friendly recipe. I make ragi idli and ragi dosa when we are in the mood for something different than our regular idlis and dosas.

Ingredients: 1cup ragi flour
                    3cups medium rava
                    3green chillies finely chopped
                    4tsp channa dal
                    2tsp mustard seeds
                    5tsp oil
                    1cup curd
                    a pinch of cooking soda
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, when they splutter add channa dal, green chillies and
                  fry for a minute.
              2)add ragi flour and rava, in a low flame fry exactly for 3min. allow it to cool.
              3)add curd, salt, cooking soda and mix well by adding water if required to form a idli batter.
                 make sure no lumps are formed.
              4)grease the idli pot with little oil and steam the idlis for 10-15min.
              5)serve hot with tomato or coconut chutney.

Mallige idly

Mallige in kannada means the Jasmine flower. the name mallige idly is so apt for these idlis as they are as white and soft as the jasmine flower, yes its spongy too!! This idly has its origin from mysore. so, as my breakfast marathon continuese, enjoy this soft and fluffy idlis for tomorrows breakfast.

Ingredients: 1cup idly rice
                    1/4cup urad dal
                    2 handful of puffed rice
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak puffed rice in water for 5min and squeeze it to drain the water and grind it to
                 form a smooth paste.
              2)soak rice and dal separately for 5-6hours. grind them separately and mix them
                 together along with the puffed rice paste to form a little thin and smooth batter.
                 allow it to ferment. add salt and cooking soda after fermentation and mix well.
              3)grease the moulds in the idly cooker with little oil, pour the batter in each mould,
                 close the lid of the idly cooker and steam it for 15min.
              4)take off the idlis from the cooker and serve hot with sambar and coconut
                 chutney.