MIXED DAL IDLI WITH BROWN BASMATI RICE /DALIYA( CRACKED WHEAT)/QUINOA AND VEGETABLE UPMA WITH MIXED DAL IDLI

Mixed Dal Idli with Brown Basmati rice or Daliya or Quinoa and Vegetable Upma with Mixed Dal Idli. – Kids Lunch Box

 Mixed Dal Dosa is a very very Old recipe of Mine( 10 Years) . I came up with recipe when my Kids are small . I mixed different DALS and  prepare Dosa or  Small Uttapam ‘s for BREAKFAST , so my Kids can self feed and sometimes it comes in handy for Lunch/Dinner when I don’t have time to Cook Vegetables. Later I tried with Cracked Wheat( Daliya) Mixed Dal Dosa with Daliya and Mixed Dal Dosa with Quinoa. With the same batter I even prepare Idli . I keep postponing to post Mixed Dal Idli . . This time I took Pictures to share the recipe.  I ferment the batter , so Idli’s are Soft and Fluffy without adding ENO or Baking soda . Recipe is for 24 medium Idli’s. First day we had with Vegetable sambar. I cooked extra to prepare Vegetable Idli Upma  for Kids Lunch Box. It taste like Lime Rice. We like eating Lime rice with Yogurt. So I packed with Yogurt.

Protein is one of the 3 macro nutrients your body needs to function properly( along with fats and Carbohydrates). Our body needs 22 different types of amino acids to function properly . 13 are non essential amino acids( within the body) and 9 are essential amino acids must be obtained from food. These essential amino acids derive the classification of Protein as either Complete or Incomplete. 

Complete protein comes from both animal based (like meat , fish , diary and eggs) and plant based ( Quinoa , Buck wheat , Hemp and Chia seeds) . Nuts and seeds , Legumes , Grains and Vegetables are considered incomplete Protein. They need to combine to provide the right balance of essential amino acids like Rice and Beans , Hummus with Whole grain pita etc.Protein in Combination make a Complete amino acid profile are known as Complementary Protein . 

                       This is HEALTHY Vegetable Upma  that you can eat for any Meal ( Breakfast, Lunch , Dinner)  with Yogurt( Curd). 

Here is the Mixed Dal Idli recipe with 5 Ingredients. Soak for 4 hours, Grind ( it will take 5 Minutes) and ferment Overnight . Enjoy these Soft and fluffy Idli’s with coconut Chutney or Vegetable Sambar . Left over Idli’s transform into a Tasty Lunch Box recipe.

             Pack Vegetable Idli  Upma prepared with Mixed Dal Idli for Kids Lunch Box with Yogurt( Curd) . My kids liked the combination of Veggies with little sour taste from Lime , Soft bite of Crumbled Idli and little crunch from  Peanuts and Cashews.

INGREDIENTS for MIXED DAL IDLI :

Recipe for 24 Medium Idli’s :

1. Brown Basmati Rice or Daliya or quinoa – 1 Cup

2. Urad dal – 1/2 Cup

3. Green Moong Dal – 1/4 th Cup

4. Yellow Moong Dal – 1/4 th Cup

5. Channa Dal – 1/4 th cup

6. Fenugreek seeds- 1/2 tbsp

Soak Dals and Rice or Daliya or Quinoa with Methi seeds Overnight or 3 to 4 Hours.

Grind with sufficient Water and Ferment Overnight .

METHOD for Preparing Idli :

1. Grease Idli plates with little Oil . Take big spoonful of Batter and pour in each mould. 2. Pressure cook without  Whistle for 12 to 13 minutes .

3. When Pressure Comes down remove Idli Plates form Pressure cooker.

4. Remove Idli with Wet steel Spoon .

5. Serve SOFT and Fluffy IDLI’S with Coconut Chutney or Vegetable Sambar.

INGREDIENTS for VEGETABLE UPMA with MIXED DAL IDLI :

1. Mixed Vegetable Idli’s – 8 ( Crumbled)

2. Vegetables – Finely chopped ( Carrots, Peas, Green Beans , Onions) – 2 Cups

3. Sprouts –  1/2 Cup(Optional)

4. Juice of Lime – 1 /2 or accordingly

5. Curry Leaves and Finely chopped Coriander Leaves

6. Roasted Peanuts and Cashews – Handful each

7. Oil – 2 to 3 tbsp

8. Seasoning –  Channa Dal – 2 tbsp ,Black split Urad dal – 1 tbsp , Cumin seeds and Mustard seeds- 1 tbsp , Broken Red chillies.

9. Salt and Turmeric – 1/4 th tbsp

10 .Sambar Powder – 1/2 tbsp , Chopped Green chillies – 2  and Chopped Ginger – 1 tbsp

METHOD for Preparing Vegetable Upma with Mixed dal Idli :

1. Heat Oil and add Channa Dal followed by Mustard seeds, Black Split Urad dal , Cumin seeds and Red chillies.

2. Add Onions, Curry Leaves and finely chopped Vegetables . season with salt and Turmeric.

3. Once Vegetables are soft Switch off the Stove and add Crumbled Idli , Chopped Coriander , Sambar Powder , Chopped Green chillies , Chopped Ginger, Roasted Peanuts and Cashews.

4. Squeeze Juice of Lime . Mix gently .

5. Check for Salt and Spices and add accordingly .

CAULIFLOWER IDLI – STEAMED AND INSTANT

Cauliflower Idli – imageSteamed and Instant

 Preparing Breakfast and Lunch Box should not be tedious and Stressful . I always keep on trying new recipes with Pantry staples , not complicated , approved by Kids and can whip up a meal quickly . Happy to see their faces light up when ever I serve a new Breakfast or Pack for Lunch Box .Cauliflower Idli  is a Simple and easy Breakfast recipe or  for Kids Lunch Box,  prepared with 5 Main Ingredients. These Idli’s  taste good at room temperature. Kids have different preferences; Some like soft foods others like Crispy One’s . After you steam the Idli’s ,you can pan fry with little Oil (if your kids like Crispy Idli’s) .  I added a good amount of Cauliflower for nutrition and taste.

                 I will be One Happy Mommy if Kids eat BREAKFAST without fuss and bring their LUNCH BOX empty and like to  try more and more Breakfast and Lunch box recipes . It will be a motivation for all moms right when kids bring empty Lunch Box.  Last week we bought a  Cauliflower from the Farmer’s market which has very Big florets . Instead of using this in curries, I thought I will try something new for Breakfast and Kids Lunch Box. I Chopped 2 Big Cauliflower florets ( 2 Measuring Cups) finely and Mixed with FLOUR , OATS and Beans for Protein .

                 Add some Spices like Mild Green Chillies and Chopped Ginger . Green Chillies and Ginger works good for Steamed Idli’s . Y ou can use a Mortar and Pestle for rough chop if your Kids don’t  like the Bite of Green chillies and Ginger . But make sure you add Green Chillies , Ginger and Cumin seeds  . They bring out flavor in Idli’s when Steamed.  I always keep Cooked Beans in refrigerator so it will come in handy for me  to add to any recipes. Sharing some Cooking tips which help you to prepare Breakfast/ Lunch Box  in less time.

COOKING TIPS : 

1. Mix Rice flour and Oats with Cumin seeds and salt . Store in a Box. 

2. Wash cauliflower florets and Finely chop and store in refrigerator . 

3. Cook Beans and refrigerate . Chop Green chillies and Ginger with little salt in Mortar and Pestle and refrigerate.

4. Prepare Spinach rasam day before and refrigerate and bring to Boil in the Morning .  

5. Prepare Onion and Cucumber Pickle and refrigerate . This Pickle stays good for a week and comes in Handy to Pack for Kids Lunch Box  and goes well with Steamed Cauliflower Idli’s .  

 KIDS LUNCH BOX IDEA : imageServed with Spinach Rasam and Pickled Onion and Cucumber . Packed both steamed and Pan fried .

Recipe for 12 Steamed Idli’s and 5 Pan fried with 1/2 tbsp Oil .

Preparation time :  10 to 15 minutes Steaming time : 13 minutes

INGREDIENTS : image1. Rice flour – 1 Measuring Cup ( store bought)

2 . Oats – 1/2 Cup

3. Cooked Yellow Peas – 1 Measuring Cup ( Mash Partially not total) 

4. Cauliflower florets – 2 Big ( Finely Chopped) 0r 2 Measuring Cups finely Chopped

5. Green Chillies – 2 Chopped ( Mild Spicy )

6. Ginger – Small Piece ( Chopped)

7. Cumin seeds – 1 tbsp

8. Salt

9. Water – One Measuring Cup

10 . Oil – 2 tbsp to mix in flour and 1/2 tbsp to Grease Idli Plates .

METHOD :

1. Mix rice flour, Oats , Partially mashed Yellow Peas , Finely Chopped Cauliflower , Salt , cumin seeds, Salt , Finely Chopped Green chillies, Ginger by adding Warm water slowly . The dough should lookimage like as shown in the Picture to shape the balls .

2. Grease Idli Plates with Oil . Place a Lemon size ball on each Idli Plateimage and Press with your Wet fingers. Make a hole in the middle so it will be cooked evenly.

3. Fill the Pressure cooker with 2 Measuring Cups water . img_2387Place the Idli plates and Steam for 13 Minutes without Pressure on High Heat .

4. When Pressure comes down ( Say after 10 minutes) remove the Idli Plates from Pressure Cooker . Remove Idli’s with wet Steel spoon .

5. SERVE with SPINACH RASAM and Pickled Onion and Cucumber .

NOTE :image

They taste good without any dip or Chutney . PANFRIED : I have some dough left over so i pan fried with 1/2 tbsp Oil uncovered . It took 5 minutes to Pan fry and cooked Perfectly . They are Crispy and tasty.

INSTANT CABBAGE IDLI WITH 3 MAIN INGREDIENTS

img_2389Instant Cabbage Idli with 3 main Ingredients . Taste good without any dip or Chutney or Serve with Mango pickle .

Every morning I normally start with a South Indian Breakfast like Idli , Dosa or  Uttapam . We like Idli for any meal which is steamed and filling up to next meal. No need to munch on Snacks in between . Sometimes I like to try Instant Idli with different flours and vegetables . That’s how I came up with this Instant Cabbage idli with 3 Main ingredients ( Rice flour , Yellow Moong Dal and Cabbage) and Spices . I like the taste of rice when steamed which is sweet and chewy .

              Moong dal is perfect for 13 minutes steaming when Soaked and Cabbage for fiber with 25 Calories per cup and rich in anti oxidants and essential vitamins. According to American Diabetes Association Cabbage falls under the Category ” Non Starchy Vegetables and is low in GI” .  I added Green chillies and GINGER which aids in digestion and for little Spice and flavor .You can use BROWN RICE FLOUR instead  of White rice flour .

                            For Diabetics when they eat food low in GI their  Sugar levels stay lower. Carbohydrates are the main energy source  and first source of energy  and a nutrient our body needs . Moong Dal is native to India. In India Dal is the word for lentils and also known as Split Mung Beans .They are high in fiber , filling food and help control hunger. Cabbage belongs to Cruciferous vegetable group . It contains Phyto chemicals called indoles which gives cabbage that strong taste but protects us from diseases. This recipe doesn’t need SOAKING and GRINDING  and need 10 minutes Prepration time and 13 minutes Steaming time. Doesn’t need any DIP or CHUTNEY but taste good when Served with MANGO PICKLE . If you want to serve for LUNCH / DINNER , Serve with SALAD and YOGURT or MILK . Source : Health Magazines

NOTE : I added 2  cups ( MEASURING CUP ) finely chopped Cabbage which is sufficient with rest of the Ingredients and binds it all together.

Recipe for 12 medium Idli’s .

Preparation time : 10 Minutes and Steaming time : 13 minutes .

INGREDIENTS:

1. Rice flour – 1 Cup ( Measuring cup ) Store bought Rice flour

2. Yellow Moong Dal – 1/2 cup( Measuring Cup)  

3. Finely Chopped Cabbage – 1 Cup ( Measuring Cup)

4. Cumin seeds – 1 tbsp.

5. Oil – 2 tbsp. and 1/2 tbsp. for greasing Idli Plates .

6. Green Chillies – 2 to 3 ( Mild spicy , Chopped)

7. Ginger – 3 tbsp. ( Chopped)

8.Water – 1/2 Cup or 4 Ounces

METHOD : f68de1b5-44a7-44aa-9258-01761e07ffd7

1. Soak Yellow Moong Dal for 30 minutes . Wash before and after Soaking.

2. Mix Rice flour , Soaked Moong Dal , Chopped Cabbage , Cumin seeds, Salt , 2 tbsp. Oil , Chopped green Chillies , Chopped ginger with Sufficient Water . The dough should look as shown in the Picture. I used store Bought RICE FLOUR . img_0228

3. Grease Idli Plates with Oil .

4. Divide the dough into 12 equal portions . Grease your hands with little Oil and shape them into balls .

5. Place the balls on the Idli  Mould’s img_2386and flatten them . Make a hole in the middle so they will be cooked evenly

. 6. Fill the pressure cooker with Water and place the Idli plates img_2387in the Pressure cooker . Close the lid and steam for 13 minutes on High flame without Pressure .

7. After 13 minutes Switch off the stove and wait for 10 minutes .

8. After 10 minutes remove the lid of Pressure Cooker . Remove the Idli’s with the help of wet Spoon .

SERVEimg_2388 them with MANGO PICKLE .

 

 

DAHI IDLI WITH YELLOW PEAS SALAD – KIDS LUNCH BOX IDEA

Dahi idli with Yellow Peas Salad . img_1446Kids Lunch Box or Kids Summer Lunch . TASTE good warm or at Room temperature. Complete Balanced Lunch or  Breakfast or Dinner.

For a long time I was thinking of posting Dahi Idli which is common Breakfast or Lunch in my Household. I like the taste of Yogurt and include in our diet because of its Health Benefits and Probiotics.  It is a nutritional source of Protein and Calcium as well as Probiotics for digestive Health . Yogurt contains B12 which maintains red blood cells and help keep nervous system function properly.  If you don’t like the bland taste of Plain yogurt you can spice it up . Kids who doesn’t like Plain yogurt will not say no for this flavored Yogurt I have shared. Coconut , spices and herbs adds unique flavor to the plain yogurt and perfect combination for soft and fluffy idli’s .  I hope you enjoy the recipe I shared.

Recipe for Idli:img_1443

INGREDIENTS: 

1. Urad dal – 1 cup

2. Idli rava – 2 cups

3. Salt

4. Fenugreek seeds – 1/4 th tbsp.

5. Water for grinding Batter

6. Oil to apply for Idli Moulds

METHOD : 1. Wash Urad for 3 to 4 times and Soak with enough water for 2 to 3 Hours . Wash Idli rava and soak for 2 to 3 Hours separately .

2. After 3 hours again wash Urad dal and grind till you get a smooth and fluffy batter .

3. Wash Idli rava . Squeeze water and add to Urad dal Batter . Add salt . Mix well . Cover and Ferment Overnight .

4.  Grease idli moulds with little Oil and pour 3 to 4 tbsp. batter in each mould and steam Idli’s in a Pressure cooker without Whistle for 13 minutes .

5 . When Pressure comes down remove Idli Plates from pressure cooker. Remove Idli’s with wet spoon .

SERVING : Place 2 to3 Idli’s in a plate and pour Flavored Yogurt on top of Idli’s .

RECIPE for Flavored Yogurt :img_1442

To 1 Cup of yogurt( Curd ) add 1/4 th cup or more fresh Coconut or Dry coconut, 1 tbsp. Green chilli Paste , Chopped Ginger – 1 tbsp. and salt . Mix well . or Grind Coconut with Green Chillies and salt .

                     Heat 1 or 2 tbsp. oil and add 1 tbsp. Cumin seeds and 2 Broken red chillies . Switch off the stove and add Curry Leaves and Finely chopped Coriander Leaves .

                          Cool the tadka or Seasoning and add to Yogurt mixture . Check for Salt and adjust accordingly .

RECIPE for Yellow Peas Salad :img_1445

Soak Yellow Peas overnight and Pressure cook in the morning with little salt and water. When Pressure comes down transfer the Yellow Peas into a Bowl( Drain water and you can use for preparing rasam ) . Bring to room temperature and add finely chopped Onions , Tomato, Salad Cucumber , Bell pepper, Salt , freshly grounded Black pepper, Italian Seasoning and Lime Juice. Mix well . Check for Salt and other Seasoning and adjust accordingly.

SERVE Idli’s img_1444with Flavored Yogurt and Salad .

INSTANT IDLY WITH INDIAN BROAD BEANS

Instant Idlyimg_0230 with Indian Broad Beans . No Soaking and Grinding . No Eno and Baking Soda used. Served with Almond Chutney.

Recipe for 12 Idli’s.

Preparation time : 10 Minutes Cooking Time : 12 Minutes

RECIPE for img_0229Almond Chutney.

INGREDIENTS:

1. Almonds , Roasted Peanuts , Roasted Channa Dal – Handful each and Dry Coconut – 1 Cup.

2. Red chillies -2

3. Green Chillies – 2

4. Tamarind – Marble Size

5. . Salt to taste

6. Water for grinding 

7. Curry Leaves

8. Finely Chopped Coriander Leaves

9. Salt as per taste

10 .Seasoning – Urad dal – 1 tbsp. , Cumin seeds – 1 tbsp. , Mustard seeds – 1/2 tbsp. , Broken Red chillies – 4 

METHOD :

1. Grind everything with enough Water except Curry Leaves , Coriander Leaves and Seasoning.

2. Heat 2 tbsp. Oil and add all Seasoning to the Oil . Switch off the stove and add Curry Leaves and finely chopped Coriander leaves to the tadka  . 

3.Add this tadka ( Seasoning) to the Almond Chutney . Mix well . Check for Salt and adjust ..

RECIPE for INSTANT IDLY with INDIAN BROAD BEANS .

INGREDIENTS :img_0245

  1. Rice flour – 1 Cup ( Measuring Cup)

2. Yellow Moong Dal – 2 Handfuls

3. Cooked Broad Beans – 1 Cup ( Chopped) ( Measuring Cup)

4 . Cumin seeds – 1 tbsp.

5. Green Chilli Paste – 1 tbsp. or Sliced Green Chillies ( adjust to your taste)

6. Oil – 1 tbsp.

7. Salt as per taste

8. Finely Chopped Coriander Leaves

9. Ginger – 2 tbsp.

METHOD : img_0236

1. Soak Yellow Moong Dal for 30 Minutes . Wash 3 to 4 times after Soaking . Drain out all Water and add to 1 Cup Rice flour .

2. Chop Cooked Broad Beans img_0228and add to rice flour followed by Green Chilli Paste ,  Ginger ,Salt and Finely Chopped Coriander Leaves . Mix well . Check for Salt and adjust .

3. Add Water slowly and bring together and make a soft dough .

4. Divide the dough into 12 equal balls .

5. Grease Your hands with Oil and shape the balls , flatten the balls into round discs and make a hole in the middle .

5. Place them in Idli  Mouldsimg_0232 and Steam for 12 Minutes . img_0231After 12 minutes Switch off the stove and let it stand for 5 to 10 minutes before removing Idli’s from Idli Plates . Remove idli’s with Steel Spoon .

SERVE with ALMOND Chutney.

Good to Read :

img_0234

Source : Health Magazines

              Broad Beans also known as Horse Bean, English Bean ,Tick Bean got their name from m the seeds which are large . It is best to plant this crop from September to March because it requires a Cold Season for best growth. Moderate moisture supply is necessary for this bean to flourish well . Therefore it is grown in Winter. It is eaten as Vegetable .

       Broad Beans are very nutritious , principal Protein for Vegetarians and roasted seeds are eaten like Peanuts in India . Protein content is high . Adding just a handful of these beans to Salads , Stir fries or Breakfast recipes provides a boost of Protein , fiber , Potassium and energy providing B vitamins. Most Beans including Broad Beans are Good Source of Iron.

Idli is a traditional Breakfast in every South Indian Household which needs Soaking, Grinding and Fermentation ( These Idli’s are good source of Protein and Carbohydrates) . Sometimes we don’t have time to do this preparation and look for Instant versions. Broad Beans Idli is an instant Steamed version prepared with Rice Flour , Moong Dal , Cooked Broad Beans and flavored with Spices is a perfect Morning  Balanced Breakfast  with Almond Chutney ( Can eaten without Chutney too)  and a Cup of Hot Cocoa .

This time I found Broad Beans which are not Flat , dry but Meaty and plump Beans inside . I cooked 3/4 th of Beans as Stir fry and saved One Cup to prepare Broad Beans Idli which turned out good. My family likes to eat Rice flour idli’s which are Chewy and texture is most like Modak. Select Board Beans which are still young , tender and Plumpy . So you can cook along with skin . Take out fiber from both sides before you Pressure Cook.

Talking about rice , it is a Staple food for many Asian Countries and   is rich in Carbohydrates and all forms of activity require energy and quickest source is from rice. Skip this important component in your diet you will feel Sluggish and lack of energy . Low in sodium content makes a good choice for those with High Blood pressure.

Brown rice contains more fiber than White rice due to husk . Brown rice has much higher levels of Phosphorous and Magnesium the 2 nutrients that nourish your Skeleton. Brown has low GI , takes longer time to break  down because it contains more fiber.

Rice is not so bad , but rather what is served and with what it is cooked is important.

INSTANT VERMICELLI IDLI

Instant Vermicelli Idli expect IMG_1893 Soaking for 30 Minutes. With Beans,vermicelli , Sooji and Vegetables. Served with  Home made Chunky SALSA.

                                       Breakfast is the most important meal of the day and right breakfast not only give energy and helps in Healthy weight and associated with lower Body Mass Index. This one meal helps  children to concentrate better in the classroom. Fiber in vegetables help provide a feeling of fullness with few calories and provide nutrients vital for the maintenance of your body. For vegetarians lentils can be substitute for meat and in supplying the required Protein. 

         Idli is a traditional breakfast in South Indian households and is popular throughout India . It is one of the Popular and preferred breakfast in many households. It is a savory cake prepared with combination of rice and lentils , fermented and Steamed . When we don’t have time for soaking , grinding and fermenting we look for Instant Breakfast recipes. So today I’m sharing an Instant Idli recipe made with Semolina and Whole wheat vermicelli. You can use White or Brown Sooji . I roasted vermicelli and Sooji and mixed with finely chopped vegetables , Coriander and Soaked Beans or Cooked Beans for Complete meal  . If you don’t have Cooked Beans chop the Beans before adding to the batter. Add fresh or Sour yogurt for tangy taste as we are not fermenting and  just soaking for 30 minutes. I didn’t add any fruit salt . If needed you can add to the batter just before steaming .

                                   These idli’s taste good even at room temperature and you can pack for KIDS LUNCH BOX with Homemade or Store bought Salsa. These idli’s definitely taste different from regular Idli’s . A  COMPLETE BALANCED FOOD with Carbohydrates( Brown Sooji , Whole wheat Vermicelli ) Protein ( Beans) and Vegetables.  Soak for 30 Minutes for best results. If you add Cooked Beans you can steam IDLI’S for 12 Minutes. You can add ENO for soft and fluffy idli’s . Pour at least 3 to 4 tbsp. of batter in each Idli mould.

Recipe for 16 Medium Idli’s.

Preparation time : 10 minutes  and steaming Time : 13  Minutes except for Soaking 30 Minutes.

INGREDIENTS:IMG_1894

  1. Whole Wheat Vermicelli – 1 cup

2. Fine Daliya or  Sooji( Semolina) – 1/2 Cup

3. Curd or Yogurt – 1/2 Cup

4.Water – 1/2 Cup

5. vegetables – 1/2 Cup  or 1 cup ( Finely Chopped)

6. Cooked Beans – 1/2 Cup  ( recommended COOKED and Chop ) or Green peas and Corn -1/2 cup or Soaked Beans – chopped 

7. Salt as per taste

8. Oil – 2 tbsp.

8.Seasoning – Urad dal – 1 tbsp. , Cumin seeds and Mustard seeds – 1/2 tbsp. each

9.Salt as per taste

10 . Red pepper Flakes – 1 tbsp.

11. Curry Leaves – 5 ( Optional)

12 . Finely chopped Coriander Leaves.

13 . Tomato – 1 Medium( Finely Chopped)

METHOD:IMG_1891

1. Roast Vermicelli and  Daliya or Sooji with little Oil Separately . Transfer to a Bowl.

2.Heat 2 tbsp. Oil and add all Seasoning to Oil . Add the Seasoning to Vermicelli Mixture.

3. Add Finely Chopped Vegetables, Tomato, Cooked Beans , Curd , Salt ,Red Pepper Flakes or Sliced Green Chillies and Finely Chopped Coriander Leaves.  Mix well and Soak for 30 Minutes.   After 30 Minutes again Mix and Check for Salt and add accordingly.

IMG_1892.4. Grease Idli Plates with little Oil and Pour 4 tbsp. of Batter in each Mould.

IMG_1896Pressure Cook for 12 Minutes without Presssure.

IMG_1897IMG_1898

After 12 Minutes Switch off the Stove. When Pressure Comes down remove Idli stand from Pressure Cooker .  Cool slightly and demould with  Wet  steel Spoon.

IMG_18955. Serve Vermicelli Idli’s with  HOME MADE  Chunky Salsa.

IMPORTANT NOTES:IMG_2165

1. You can add ENO for soft and fluffy idli’s.

2. Add Cooked Beans. Otherwise Chop Soaked Beans . Cooks Perfectly .

3. Tastes Good without any Chutney. Taste good with Salsa.

4. Do not forget to roast Vermicelli and Sooji.

5. A complete balanced food with Carbohydrates( Sooji and Vermicelli) Protein ( Beans) and Vegetables.