View Full Version : Snacks(டிபன்) : Idly Variaties

12-12-2003, 01:23 PM
Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.

All the variaties below

Masala Idli


2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander and mint leaves (for garnishing)


1.Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown.
2.Now add the vegetables and sauté for few minutes. Then add the ginger, salt, chili powder, turmeric and coriander powder.
3.To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
4.Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small peices using your hands instead of cutting into cubes for this dish. Try out the Masala idli instead of the usual fried rice or biryani for a change.

Serves: 4
Preparation time: 15 minutes

12-12-2003, 02:23 PM
This is one good variety.

More Suggestions:

How about Idili fried with Idili podi or paruppu podi in Ghee or Gingily Oil, even simpler and tastier? ;)

12-12-2003, 03:07 PM
Small Masala Idli


Idly 70 pieces (small round plate)
1/2 tsp Turmeric powder
1 tsp Sambhar powder
1 tsp Chilli powder
1 tsp Dhaniya powder
Masala powder little bit each
Onion 1/2 big
Tomato 1/2 medium
For seasoning Oil, Mustard, Urad dhal

(1) Steam the idlies as usual or if there is leftover idly, you can use that. Those who do not have the small kuzhi (circle) plate, can manage with normal idly plates. If it is normal plates, cut the idly into small pieces.
(2) In a vanali, add oil and when it is hot, put mustard, urad dhal. When it is done, add onion and saute well. Then, add tomato and fry well till the raw smell goes.
(3) Add idly pieces with all powders and salt and fry well till the idlies mix with all the other ingredients.
(4) You can take this dish either hot or cold. A change from the regular idly.
(5)Unforunately if the idly is bit hard, you can implement the above recipe idea.


12-12-2003, 03:09 PM
Fried Idly


Fresh or left over Idlis 4 or 5
Oil for frying

(1) Take a idly and cut into two or four pieces.
(2) Deep fry in the oil. Wait till it turns brown. Once it is done, let it cool.


(1) Then put it inside the sambhar. Any sambhar is fine. Dont disturb it for 10 or 15 mts.

(2) Second as srigan mentioned can have it with idly podi

It is a very simple recipe. Hardly it will take 5 minutes.


12-12-2003, 03:28 PM
idli manchurian

prepare gravy just like for gobi machuriam.. then add deep fried idli cubes just before serving. Its very good with chapathies..

12-12-2003, 03:46 PM
ohh.. appu that isnt a separate dish... chapattis kuuda this idli machurian'a??

I thought.. in restuarants they give sambhar idly right.. athu mathiri this will be a separate as such eatable dish .. please explain pannugo

thanks anitam

12-12-2003, 07:31 PM
ohh.. appu that isnt a separate dish... chapattis kuuda this idli machurian'a??

I thought.. in restuarants they give sambhar idly right.. athu mathiri this will be a separate as such eatable dish .. please explain pannugo

thanks anitam

It can be taken seperatly. If the gravey is thin, idli is soaked, we cannot have it seperatly..
can be used as side dish for chapathi or naan..

Just add 1 or 2 idlies not more than that..
hope its clear now..

12-13-2003, 12:09 AM
Kancheepuram idly - Posted by jksindhu2002

Yellow Split Moong Dhal - 1 cup
Urad Dhal - 1 cup
Black Pepper - 2 tsp
Cumin Seeds - 2 tsp
Asafetida - 1/2 tsp
Ghee - 1 tbsp
Curry Leaves - 2 tsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Turmeric Powder - 1 tsp
Green Chilies - 5 to 8 finely chopped
Ginger - 1 inch piece grated
Cashew Nuts - 2 tsp broken into small pieces
Raisins - 2 or 3 tsps for decoration
Salt - To Taste

Soak the Moong Dhal and Urad Dhal together for 6 hrs. Drain the dhals and grind it into a smooth batter with less amount of water as we do for regular Idli batter till it is fluffy. The batter should not be too watery as it will result in the Idlis becoming very thin.

Add salt to taste and allow the batter to ferment for 6 to 8 hours.

Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the Idli batter. Then add cashew pieces, turmeric powder, asafetida, curry leaves, ginger and green chilies, fry for a few seconds and mix it with the batter. Add chopped coriander leaves just before steaming the Idlis.

Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice Idlis.

Serve hot with coconut chutney and sambar.

12-13-2003, 12:12 AM
Mini Idly with curd - Posted by jksindhu2002

Rice 300 gm
Urad Dal 150 gm
Salt To taste
Oil to grease Idli molds Little
Water for boiling in cooker 1½ glass


Curd 2 Kgs
Sugar 2 tsp
Fresh coconut (grated) 1
Red chilly (dry) 4 pcs
Salt To taste
Kari Patta 8-10
Mustard seeds (small) 1½ tsp
Coriander leaves (finely chopped) A few
Oil 1 tbsp

The method for making idli is same as explained for Plain Idlis.

Make plain idlis. Beat curd with sugar and salt. Put tadka of kari patta, mustard seeds and dry red chilly in beaten curd. Mix grated coconut in the curd and put idlis into it. Put it in a serving bowl. Sprinkle coriander leaves. Refrigerate for 1 hour before serving.

Makes: 250-300 Mini Idlis (of size of Re. 1 coin)

12-13-2003, 12:13 AM
Rava Idly - Posted by jksindhu2002

Rava 4 Cup
Mustard Seed 1 Teaspoon
Urad Dal 2 Teaspoon
Chana dal 2 Teaspoon
Baking Soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Cashew Nuts 8 Piece
Curry Leaves 2 Teaspoon
Oil 3 Teaspoon
Curd (Yoghurt) 2 Cup

Heat oil in a frying pan and add mustard seeds. When thy pop add the two dhals, asafoetida and cashewnuts.
Fry them until golden brown. Add Rava, salt and cooking soda and roast it until you get the aroma of the roasted rava. Allow it to cool and store in an airtight container.
When you are ready to eat, add yogurt to this mixture
and when well blended pour it in the idly vessel and steam it. Your idly (rice balls) are ready to serve with chutney or sambhar.

12-13-2003, 12:14 AM
Semya Idly - Posted by jksindhu2002

1 ½ Cup Semya (Vermicelli)
1 Cup Rava (Sooji or Semolina)
2 Cups Sour Curd
1 Med. Onion (Minced finely)
2-3 Green Chillies sliced finely – Seeds removed
Curry Leaves few say about approx. 1 tbspn- Crushed
1 small piece of Ginger grated Cashewnuts broken up say about 1 ½ - 2 Tbspns – or as desired
Plums (Kishmish) – 1 ½ - 2 Tbspns or as desired
1 ½ tbspns Channa Dhal
Baking Pwd. ¼ tspn
Salt to taste
2-3 Tbspns Oil.
Water if necessary.

Soak the Channa Dhal for 1 hour, wash & drain off water – keep aside. Fry the Rava & Semya separately in 2 Tbspns oil till nice & brown – keep aside to cool. Heat the remaining oil & fry the chopped Onions, Green Chillies, Curry leaves, till Onions are light brown, now add the Channa Dhal & fry, when the Dhal is becoming brown add the Cashewnuts & fry, when Cashewnuts are becoming brown add the Plums & fry – when they swell remove from flame- let it cool.
Beat the Curds, add the Baking Powder, fried Rava & Semya, the Fried Onion Mixture & stir nicely, add Salt, mix once again & keep.
Now grease the Iddly Trays & pour the batter into each mould & steam in the Iddly Vessel or Cooker for 8-10 Mins. Like for Iddly’s. After 8-10 Mins. Remove the vessel from flame & let it cool for a few mins, remove the Iddly’s & serve with Coconut Chutney, Sambar, or any Gravy Dish.
This Dish could be eaten for Breakfast or for Tea Time.

05-24-2017, 04:59 PM