Recipes With Idli Batter
The majority of the houses in South India as well as some other parts of India take idli on a regular basis.
Individuals are known to consume this item, particularly at breakfast.
The good thing is that it is not difficult to prepare idli and it is extremely delicious as well.
Nevertheless, here we like to mention that idli batter can be equally exciting since it is possible to make many recipes using them.
It is possible to prepare the batter in large quantities and it can be stored in the refrigerator for even one week.
As a matter of fact, the taste of the batter becomes even better over time.
In this post, we have discussed the preparation of some recipes with idli batter that should capture your interest without fail.
Table of Contents
1. Dhokla with Idli batter
Ingredients
• 1 teaspoon sugar
• 1 cup idli batter
• Salt according to your taste
• Half teaspoon chili flakes
• One fourth teaspoon turmeric powder
• One tablespoon lemon juice
• Half teaspoon mustard seeds
• ¼ teaspoon turmeric powder
• Half teaspoon baking soda
• 1 teaspoon sesame seeds
• 2 asafoetida
• 1 tablespoon oil
• 1 tablespoon idlipodi
Instructions for cooking
The batter has to be mixed properly with sugar, turmeric powder, and salt.
Add the baking soda, lemon juice, as well as 1 tablespoon of water.
The batter has to be mixed properly in one direction until it becomes fluffy.
Sprinkle chilli flakes after transferring the stuff to a baking mold.
Place it in the steamer for approximately 20 minutes after tapping twice.
Allow the idlikhaman to become cool after de-moulding it. Cut the entire stuff into pieces.
After heating oil in a container, include rai and allow it to splutter.
Idlipodi has to be added and then you need to cut bits of idlikhaman.
After frying these pieces on reduced heat, make sure that all the pieces are layered with the masala uniformly.
Serve hot along with tomato sauce.
2. Masala appe recipe
There is no doubt that the recipe mentioned here should be called Magic Appe mainly because of its delectable taste and simplicity of preparation.
You can easily serve this South Indian snack for breakfast as well as supper.
You simply need to perk up the idli batter using several ingredients such as green chilis, onions, ginger, and so forth.
The batter has to be cooked in appe moulds. It will be feasible to prepare this recipe easily and within a short span of time since we have made use of readymade batter.
Instructions for cooking
Add some onions after taking the batter in a container.
Make sure to add more vegetables such as carrots, cabbage, and French beans to make it more powerful and healthy.
In case you like to use green chilis that can be done as well.
Following this, include some curry leaves and asafoetida to provide a unique flavor and strong aroma to the food item.
It will be a good idea to add coconut as well.
Lastly, include some ginger paste as well as red chili powder and mix everything properly.
Following this, an appe mould has to be heated on a medium flame and you need to use some oil to grease it.
1 tablespoon of the batter has to be poured into each mould. Make use of ½ teaspoon of oil to cook the stuff till the lower surface turns golden brown.
Following this, each appe has to be turned upside down with the help of a fork so that it is possible to cook the stuff from the reverse side.
Make more appes by repeating the process with the rest of the batter. Serve this recipe instantly along with coconut chutney.
3. Idli Batter Jalebis
Ingredients
• 2 pinch color
• 2 cups of idli batter
• half cup water
• 1 cup sugar
• 5 saffron strands
• half teaspoon cardamom powder
• oil for trying
Instructions for cooking
Start preparing the recipe by mixing some color in the batter.
You need not add any other thing.
Take some oil in a container so that it can be fried on low heat.
The batter has to be filled in the jalebi maker.
Prepare concentric rings in a clockwise manner while deep frying several of them simultaneously and maintain a uniform temperature.
Make sure to maintain low heat or at least medium-high heat only.
Prepare a sugar syrup while keeping it warm.
The fried jalebis have to be dipped in the syrup for a couple of minutes and then they have to be spread on a serving platter.
Make it a point to serve the jalebis with Rabdi or fresh cream with plenty of pistachios and almonds sprinkled on top.
There is no doubt that these delicious and juicy jalebis will capture your heart in no time whatsoever.
4. Vegetable ponganalu with left over idli batter
Ingredients
• 1 tablespoon carrot
• Half cup idli batter
• 2 tablespoon coriander leaves
• Oil
• 6 curry leaves
• 1 finely chopped onion
• Half tablespoon mustard
Instructions for cooking
First a pan full of oil has to be heated and you need to include mustard.
Add curry leaves once they crackle. Salute for one minute.
Following this, chilis, onions, and carrots have to be added.
Salute till the onions become pink in color.
After this, hing and coriander leaves have to be added.
Add this to the idli batter after cooling it.
You need to get hold of paniyaram pan and the holes have to be greases with oil.
Next, the batter has to be added into the holes and it has to be cooked for approximately 10 minutes.
The ponganalu is going to come out of the holes once it has become completely cooked.
Following this, the punugu has to be turned upside down using a toothpick or fork and it is ready to serve.
5. Vegetable Uttapam Recipe
Ingredients
• 1 cup idli batter
• ¼ cup capsicum (finely chopped)
• ¼ cup onion (finely chopped)
• 2 green chilis (finely chopped)
• ¼ cup carrot (finely chopped)
• 2 tablespoons coriander leaves (finely chopped)
• one tomato (finely chopped)
• Oil
Instructions for cooking
Start the recipe by placing the idli batter in a bowl.
Some water has to be added to get the required consistency.
Keep all the finely chopped vegetables aside.
After heating a non-stick tawa, use oil to grease it.
Pour some batter once the tawa becomes heated and spread the stuff in a circular motion.
Take care not to make it excessively thin.
There will be some small holes on the surface and you need to include the vegetables.
Drizzle some oil at the center and around the edges.
After reducing the flame to medium, make sure to cook on medium heat for several seconds after covering it.
The vegetables will become cooked by this time.
Gently press it using a spatula.
The dosa has to be flipped to the other side and cooked on medium heat for a couple of minutes.
Serve the dosa hot along with sambar and coconut chutney after transferring it to a serving plate.