Vangi bath/ Brinjal rice/Eggplant rice/ Riz Aubergiene

Vangi bath is a speciality of karnataka. This is also served at breakfast time at many darshinis or food joints in karnataka. It is usually some thick gravy (also known as gojju in Kannada) made with brinjal, then mixed along with white rice. Some people prefer to cook the gravy and rice together. It has many varieties and versions. I usually love to prepare the gojju , then mix it with the rice. Here goes the recipe...

Ingredients:
Mustard seed - 1/4 tsp
Channa dal - 1tbsp
Groundnuts - 2 tbsp
Cashew nut - 6-7 nos
Dry red chillies - 2 nos
Onion - 2 nos
Brinjal - 1 kilo
Carrots - 1 nos
Beans - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder- 1 tsp
Dry coconut or kopra - 1/4 cup
Jaggery - 1 tsp
Tamarind juice - 1 tbsp
Cooked rice - 1 kilo
Oil for cooking
Salt for taste

For the vangi bath powder:
Dry red chillies - 8-10 nos
Coriander seeds - 1/4 cup
Cloves - 6 nos
Cinnamon - 1 stick
Bengal gram - 1/4 cup
Fenugreek seed - 1 tsp
Asafoetida - one pinch
Curry leaves of 2 sprigs
Ghee - 1 tbsp

Method:
Fry all the ingredients for the vangi bath masala in 1 tbsp ghee, cool and powder them. Cut all veggies lengthwise (brinjal can be diced into cubes). Shallow fry these veggies in oil along with turmeric powder. In a wok, heat oil, fry mustard seed, channa dal, groundnuts, cashew nuts and red chillies. Add onion and fry till golden. Add chilly powder, shallow fried veggies like carrot, beans, brinjal and vangibath powder, mix well. Add fried dry coconut or kopra, jaggery and tamarind juice, salt for taste and simmer to make a thick gravy or gojju. Mix with cooked rice and serve with boondi or raitha etc.

Note:
The vangibath powder can be prepared in large quantity and can be stored in airtight containers for later use. Can use readymade vangibath mix powder if it is available.

Dal adai ( parappu adai) and awards

I was bumped with so many awards from my friends Suja and Chaitrali. Suja shared the versatile blogger award. As per the rule I need to share it with 15 blogger friends and tell 7 things about me. Suja has lovely collection of traditional and authentic recipes all the way from God's own Country.... Kerala! Do visit her blog and enjoy some lip smacking recipes from her space. Chairali was very kind to share all the other awards with me. Name of Chaitrali's blog is I'm not a chef... Interestingly she is a chef who not only holds a degree in hotel management but also has a master degree from the hospitality industry. I love the way she blogs restaurant style recipes which are not just easy to follow but also tasty and yummy. Do visit her blog for a complete roller coaster foodie ride...

About me as per the rule of versatile blogger award...

1. Die hard non-veg food lover turned lacto-veggie
2. Eat- a -holic turned diet- a -holic
3. Friendly and would love my friends for life
4. Junk food eater turned, healthy food eater
5. Love and live cooking
6. Love travelling, exploring new places, food etc.
7. Simply super shop- a -holic!

I surely would feel its unfair to share it with only 15 friends ( as I also want to know about all my friends).... So, would like to share all these awards with all my friends.

Adai is native of T N . Though there are many variety of it like adai, kara adai, parappu adai etc. I always felt the dal or parappu adai is way too healthy. Here goes the recipe for Dal adai...

Ingredients:

Moong dal - 1 cup

Urad dal - 1 cup

Toor dal - 1 cup

Onion - 1 nos

Green chillies - 1 nos

Freshly chopped coriander leaves - 1/2 cup

Dry red chillies - 4 nos

Grated coconut - 4 tbsp

Hing or asafoetida - one pinch

Salt for taste

Oil for frying

Method:

Soak all the dals together for 2 hours. Grind it along with red chillies and grated coconut to a coarse paste. Add finely chopped green chillies, onions, fresh coriander leaves, hing, salt and mix well. Pour the batter on a hot tawa using a laddle spoon and just pat it. Add enough oil and fry. Turn over, add more oil and cook till its done. Serve hot with coconut chutney.

Note:

Adai batter does not require fermentation and can be a instant recipe for breakfast, evening snacks etc. The dal adai version is very healthy when compared to rice adai, coconut adai, kara adai etc.

Groundnut Sundal

Sundal is usually made with channa (kadala), kabuli channa, groundnut etc. Its very easy to prepare and tasty snack. I like to have this hot, hot sundal during a rainy evening. Its a completely healthy evening snack. Here goes the recipe...

Ingredients:
Groundnuts (Raw)- 2 cups
Chilly powder - 1 pinch
Lime juice - 1/4 tsp
Grated coconut - 1/2 tsp
Salt for taste

For the seasoning:
Mustard seeds - 1/4 tsp
Dry red chillies - 2 nos
Oil - 1 tbsp

Method:
Boil groundnuts in lots of water and salt for taste, strain water when its done. De-shell and keep the groundnuts aside. In a wok, Heat oil splutter mustard seeds and dry red chillies. Add chilly powder, boiled groundnuts, and give a good stir. Turn off the flame, add salt for taste with dash of lime. Sprinkle some grated coconut and enjoy.

Note:
Can exclude chilly powder and lime juice and can make it plain too.

Potato baaji ( Alu gedde palya)

This is a common side dish for poori/puri . Very simple, easy and quick. Here goes the recipe...

Ingredients:
Potatoes (boiled,mashed) - 3 nos
Onions -3 nos
Garlic paste (optional) - 1/4 tsp
Green chillies - 2 nos
Turmeric powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp
Water for cooking

For the seasoning:
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Bengal gram dal - 1 tbsp

Method:
Heat oil in a wok, do the seasoning. Now add finely sliced onions,garlic paste and stir fry for 2 min. Add turmeric powder and stir for a min. Add mashed potatoes (roughly mashed), green chillies (slit lengthwise), salt for taste, water for cooking and cook till the required consistency is obtained. Garnish with coriander leaves and serve.

Note:
Some prefer to mix 1tsp gram flour with little water and add to the recipe instead of plain water.

Chappathi/chapathi/chapati

Chappathi is a unleavened Indian flat bread. It is made of wheat and is commonly consumed in most parts of India. It is a staple food and is usually served with subzi, dal, dahi etc. Usually made of wheat or maida or a mixture of wheat and maida. Here goes the recipe....

Ingredients:
Wheat flour - 2 cups
Maida - 1/2 cup
Oil/ghee - 4 tbsp
Salt for taste
Water for kneading

Method:
In a large mixing bowl, add wheat flour, maida, salt and mix well. Boil one cup water add the ghee into it and pour it over the flour mixture. Mix well forming crumbles. When it is just warm knead well into a soft dough (add water if required). Keep this aside for 30min. Make even sized balls and roll them into thin chappthis using a rolling pin. Add flour for dusting. Heat a tawa or a non-stick pan , place the chappathi on it. When it puffs, turn and cook till it is slightly brown. Press with a cloth softly so that it puffs well. After removing can add little ghee on top. Serve with subzi, dal etc.

Note:
Adding ghee after removing from fire, keeps the chappathis soft.

Masala kuruma/Kurma/korma

Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....

Ingredients:

Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Method:
Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Note:
Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.

Rava Kesari/Rawa kesari (kesari bath)

This Rava Kesari is a south Indian sweet. Rava means suji or semolina and kesari means saffron. In karnataka it is called as kesari bath. The savoury version is kara bath or uppit/upma. Both the sweet and savoury versions are served together and that is known as chow chow bath (mixture bath). Rava kesari is also served with pongal, vada, chutney, sambar or idli, vada, chutney, sambar at breakfast. Both the combos are simply perfect. Oh !!! A lavish south Indian breakfast ! May it be an evening tiffin or even special celebrations, this Rava kesari is always there. For sweet food lovers, this one is simply perfect and easy. Here goes the recipe...

Ingredients:
Elachi - 6 nos
Cashew nuts - 8 nos
Raisins - 6 nos
Saffron strands - 1 pinch
Milk - 4 tbsp
Water - 2-3 cups
Powdered sugar - 1/2 cup
Roasted rava - 1 cup
Ghee - 4 tbsp

Method:
Heat ghee, in a not stick stew pot. Fry the elachi till it gives out the aroma, after that discard them. Now in the same ghee, add cashew nuts and fry till light brown, add the raisins and give a stir. Add 2-3 cups of water and bring it to boil. Boil about 4 tbsp milk separately and dissolve the saffron strands in it. Now add this into the cashew, raisin and water mixture. Add the powdered sugar along with roasted rava with constant stirring and cook till the water is fully evaporated. Now this is done. Garnish with cashews , saffron strands etc. and serve.

Note:
Some prefer to add kesari powder. In that case, it should be added to the boiling water. The milk and saffron strand may be excluded from the recipe.

Awards and Chilly bhajjiya (Mirchi bhajjiya/Molaga bajji/Menasinakai bajji)

Being new to blogging, this is my 1st award. Sanyukta and Jyothi passed this award for me. Sanyukta and Jo, you guys have always been supportive, Thanks a lot for everything. As per the rule, I have to post my favourite picture (didn't have any fav picture, so I didn't post any) along with this and pass the award to my fellow bloggers... I would like to pass this award to Suhaina, Suja, Sathya, Pari, Niloufer, Az, Pavithra, Chaitrali, Pranitha Manju, Sushma and Nisha.


Chilly bhajjiya follows...


Ingredients:
Gram flour - 2 cups
Large chillies - 12 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except chillies and oil to make a batter slightly thicker than pouring consistency and keep aside. Wash and wipe (using kitchen towel) the chillies. Dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry.

Rava idli ( Rave idli/ Rawa idli)

Rawa idli or Rava idli or Rave idli ( in karnataka its called this way) is a idli made of semolina or sujji. This is a typical south Indian dish. I'm happy this is from karnataka. I used to have it often back in Bangalore and Mysore ( Bombay tiffanys is too good). I've heard this was invented by MTR when there was shortage of rice during world war second, they substituted rice with wheat( semolina or sujji) and they were successful. I'm really not bothered about its origin. I'm happy someone invented a fantastic recipe like this. Here it goes...

Ingredients:
Rava - 2 cups
Sour thick yogurt - 2 cups
Curry leaves - 1/2 stalk
Mustard seeds - 1/4 tsp
Cashew nuts - 6 nos
Urad dal - 1/2 tsp
Channa dal - 1 tsp
Fresh coriander(chopped) - 2 tbsp
Green chillies - 4 nos
Baking soda - 1/2 tsp
Salt for taste
Ghee- 6tbsp

For garnishing each rava idli:
Tomatoes - 1 slice
Grated carrots - 2 tbsp
Grated coconut - 2 tbsp
Cashew nuts - 1 nos

Method:
Roast rava and keep aside. Heat 5 tbsp ghee in a tadka pan and splutter mustard seeds, urad dal, channa dal, curry leaves and cashew nuts. When the cashew nuts , channa dal, urad browns lightly, turn off the flame. Pour this over the roasted rava and mix well (see that no lumps are formed). Add the thick sour curd to this rava mixture and mix well. Add finely chopped coriander leaves, chopped green chillies, salt and baking soda. Now the rava idli batter is ready. Grease the idli plates with remaining ghee. Place the garnish of your choice on these greased plates, pour the batter over the garnish and steam for 7 min in medium flame or till its done. Serve hot along with coconut chutney and ghee.

Note:
I used fine semolina. In India its called Bombay rava. Click here for a idli/idly recipe

Onion bhajjiya ( errulli bajji/vengaya bajji)

Bhajjiya or bajjis need no introduction. They are common snacks available in India anytime of the day. They are veggies like onions, potato, raw banana, chillies etc., coated with batter and then deep fried. I simply love them on a rainy day. They are served as tea time snacks, starters, or with the main course meal . Its simply tasty with coconut chutney. Here goes the recipe...

Ingredients:
Gram flour - 2 cups
Onions - 2 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except onions and oil to make a batter slightly thicker than pouring consistency. Either finely slice or chop the onions, dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry. The 3rd picture is onion bhajjiya itself. I have sliced the onion into flat horizontal piece and dipped it in the batter and deep fried it.

Ven Pongal

Ven pongal is spicy pongal (sakkarai pongal is the sweet dish). This is very famous in south India. Specially in T.N. In the month of January there is pongal festival which is celebrated with great pomp and joy. Ven pongal is usually served at breakfast along with thick coconut chutney and sambar. I simply love this as its very nutritious (it contains rice, moong dal). Here goes the recipe...

Ingredients:
Rice - 3 cups
moong dal - 1 cup
water - 8 cups
salt for taste

For the seasoning:
Ghee - 4 tbsp
Black peppercorns - 3 tsp
Cumin seeds - 1 tbsp
Cashew nuts - 6 nos
Curry leaves - 1 stalk

Method:
Cook the dal and rice together along with salt for taste and water in a pressure cooker up to 1 or 2 whistles or till its done. In a tadka pan, heat ghee and splutter black peppercorns, cumin seeds, curry leaves, and cashew nuts . when the cashew nuts turn very light brown, turn off the flame and do the seasoning on the cooked rice and dal. Mix well, garnish with cashew nuts (optional). Serve hot along with coconut chutney and sambar.

Note:
Do not mix before seasoning as the pongal would become sticky and the seasoning will be concentrated in one area.

Masala bread

Did you always think of trying something new with bread and eggs or did you ever wanted to create of snack with it? Did you like to have something spicy out of bread and eggs? Did you wonder what to do with leftover bread or eggs? Then, this is the one... Here goes the recipe...

Ingredients:
Bread - 1 loaf
Eggs - 4 nos
Onion - 2 nos
Tomato - 1 nos
Green chillies - 2 nos
Ginger - garlic paste - 1 tsp
Chilly powder -1 tbsp
Pepper powder - 1/4 tsp
Veg stock cube - 1 nos
Salt for taste
Oil for cooking (I used about 4 tbsp)

Method:
Cut the bread into diced cubes and keep aside. In a wok, heat oil , add finely sliced onions and fry till they turn golden brown. Add ginger-garlic paste and fry for a min. Add chilly powder, tomatoes and saute for 3 min. Now add chopped green chillies, veg stock cube and give a stir. Add eggs with constant stirring. Add bread, pepper, salt if and only if required and stir well until each piece of bread is well coated. Serve hot.

Note:
Can also fry the bread earlier and then use in the recipe. But, I preferred this way. This recipe is very similar to bread upma, but not the same, as I have excluded the seasoning and also included veg stock cube etc.

Raw banana bhajji(balekai bajji/valekai bajji)

Bhajjis are deep fried snacks, often served at tea time in south India. Many vegetables of choice like potatoes. onions, brinjal, raw banana etc are dipped in a batter and then deep fried. The batter is usually made of gram flour or besan. Tastes best when served with spicy chutney. I just love to have them in raining season. I would be sending this to GREEN GOURMET event conducted by Preeti Kashyap from write food.
Here is the recipe...

Ingredients:
Raw banana - 2 nos
Gram flour - 1 cup
chilly powder - 1 tbsp
ginger- garlic paste - 1/4 tsp
salt for taste
sparkling water for making batter
oil for deep frying

Method:
Scrape outer skin of banana and slice it finely. Place this in a salt water. Mix gram flour, chilly powder, ginger-garlic paste,salt and just enough sparkling water to make a thick batter (don't make it of pouring consistency, make slightly thick as the raw bananas will leave some water). Dip the sliced raw bananas and deep fry in hot oil. When its done, place on kitchen tissue to absorb excess oil. Serve hot with coconut chutney.

Note:
Sparkling water gives a nice puff to the bhajjis and keeps it crisp.

Tamarind rice ( puliyogare/puliodare/hulli anna)

Tamarind rice is a tangy rice made from tamarind.Its also called as puliyogare or puliyodare or hulli anna. Hulli means tang and anna means rice, hence the name. Its very common in south India. In temples its used as Prasadams. In karnataka, Mellukotte temple is very famous for puliyogare prasadam (I had it when I very small child, and the taste is still such a memorable one). Its served as prasadam in many other temples. We get ready mix powders and paste in India( example MTR Puliyogare). This time when I was coming back from India my mom gave me a puliyogare pack, that got over in a week's time. But its simple enough to make at home, and tastes simply superb. Can serve this with egg, thovayal/chutney etc. Here goes the recipe...

Ingredients:
cooked rice - as per requirement

For the puliyogare paste:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Red chillies - 4 nos
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Sesame seeds - 1 tbsp
Ground nuts - 1 tbsp
Asafoetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1tsp
Jaggery grated- 1 tsp
Dry coconut grated(kobri/kopra) - 1 tbsp
Thick tamarind extract - 1 cup
salt for taste
oil for cooking( I used about 1/2 cup)

Fried in 1 tbsp oil and ground to paste:
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Groundnuts - 1 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 6 nos
Coriander seeds - 1 tbsp

Method:
1st fry urad dal, channa dal until light brown, then add ground nuts, sesame seeds, chillies and coriander seeds in 1 tbsp oil and stir fry for 3 min. Cool and grind to smooth paste (do not add water) and keep aside. In a wok, add enough oil (about 1/2 cup), splutter mustard seeds, add urad dal, channa dal and fry till they turn light brown. Add curry leaves, red chillies, sesame seeds, groundnuts, asafoetida, turmeric powder, chilly powder and give a good stir. Add ground paste and stir for a min. Now add salt and thick tamarind extract continue to cook until the oil separates (stir in between well). Finally add grated dry coconut, jaggery and check for salt again, add if required. Now the puliyogare paste is ready. Add cooked rice and mix well. Serve hot or cool.

Note:
This paste can be prepared before hand in large quantity and can be stored in the refrigerator for about 3 months (I always do that). Leftover rice can also be used in the recipe.

String hoppers ( idiappam/ nool puttu/nool appam)

String hoppers are simple and easy to digest food served at breakfast, or dinner (I can't remember having it anywhere at lunch). These are so simple and made out of rice flour and water. Very healthy as it is only steamed. This is given to elderly people and also infants (as its very easy to digest). Tastes best when Served with chicken, fish, egg or mutton curry (usually at wedding parties it is served with mutton or chicken gravy). In kerala they serve it with coconut milk and sugar, even little children prefer to have it that way. I remember when I was a child I simply used to love the coloured string hoppers( pink, blue, etc.) which one of my aunt used to make (and I remember her whenever I cook string hoppers). Some people prefer to add wheat flour, that gives a brownish color. To do string hoppers, you will surely need a vermicelli press or idiappam press, a idiappam plate or idli plates or steaming plates( with holes) and a steamer. Here is the recipe...

Ingredients:
Rice flour - 1 cup
water - 1 cup
salt for taste
ghee/oil - 1 1/2 tsp

Method:
Boil water along with salt and ghee. Lower heat and add rice flour with constant stirring (see the mixture is lump free). Remove from heat, knead the mixture well to form dough. Put some dough into a vermicelli press and press onto the idli plates, rotating clockwise. Steam for 5 - 10 min or till done. Serve hot with veg kuruma, or chicken gravy or even coconut milk( sweetened).

Note:
Grated coconut can be added before steaming for better taste.

Dosa( Dosai,dose)

Dosa is a south Indian delicacy. It is served at breakfast and evening tiffin. This is very very healthy as it is made of rice and black lentils. Each dosa would cost you about 100 calories only( inclusive of the oil). I feel they are very healthy and tasty option. In available all around south India at restaurants and even some thathukadai dosa shops. In India there are certain restaurants which serves mainly dosa only( all varieties dosa, may or may not include other food on the menu) like Dosa express, Dosa calling, Dosa corner etc... Here is the recipe....

Ingredients:
Par boiled rice - 4 cups
urad dal( black lentils)- 2 cups
fenugreek seed - 1tsp
toor dal - 4 tsp
salt - 1 tsp
oil for cooking dosa

Method:
Soak rice and dal( add fenugreek seeds and toor dal along with dal) separately for about 4-6 hours. Grind this into a smooth paste and allow it to ferment overnight. In the morning, add salt and mix the batter well. Heat a non-stick pan( even dosa tawa is ok), pour dosa batter using a laddlespoon in the centre. Spread in circular motion to the outer edge.Drizzle a tbsp of oil all around. Turn over and cook if required( I cook only one side). Serve hot crispy dosas with sambar, chutney etc...

Note:
The pan should be hot enough before pouring the batter( not very hot). Pour oil in the sides as this helps in the dosa to come out well.

Poori/puri ( boori)

Poori is very common at Indian breakfast, evening tiffins and even thali lunch. Its a tasty dish. Not a very healthy option as they are deep fried. But indulging occasionally is just worth it. Here is the recipe..

Ingredients:
wheat flour - 2 cups
maida - 1/2 cup
salt - 1/2 tsp
water for kneading the dough

Method:
Sieve flour with salt. In a mixing bowl mix along with water gradually.Knead to a soft dough( not very soft). Make small balls and roll out into puri discs using a rolling pin.Deep fry in hot oil until its golden brown and puffs both sides.Serve hot along with Saagu, kuruma, aloo masala, channa masala etc.

Note:
Sugar may be added. This would make the poori to puff up and remain crisp.

Idly/idli

Idly/idli is a south Indian delicacy and served at breakfast, evening tiffin or even for dinner.Its healthy as it is only steamed and also its ingredients include rice and lentils( good source of carbs and proteins).Its caloric value may be around 50 calories per idly approx. Sambar( lentils cooked with vegetables) and chutneys are great combinations to idly.For people who have never cooked a idly before may always be looking for some recipes,here is one...

Ingredients:

Par boiled rice - 3 cups(heaped)
black gram(dehusked,whole) - 1 cup (heaped)
fenugreek seeds - 1 tsp
salt - 1 tsp

Method:
Soak rice and black gram dal(fenugreek seeds should be soaked along with dal) seperately in water for minimum 4 hours. Grind rice to fine rawa consistency and then the dal to smooth paste until its frothy. Remove from grinder and keep in a large container overnight( space is required for rising). Next morning mix the batter well along with salt and pour in greased idly plates and steam for 7-8 minutes in idly cooker or steamer on medium flame. Allow to cool, remove the idlis using a spoon. Serve along with sambar and chutney.

Note:
Click here for a Rawa/Rava/Rave idli recipe (semolina idli)