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Posts tagged ‘Andhra breakfast’

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste


Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.


Pongal with Tomato Onion Chutney

Pongal with Tomato Onion Chutney

Venn Pongal With Tomato onion chutney

Ingredients for Venn Pongal

Rice – 2 cups
Moong Dal – 1 cup
Onions – 1 med chopped
Green chilli – 2 chopped
Curry leaves – few
Ginger – 2 inch piece finely chopped
Cumin – 1/2 tsp
Black pepper – 1/2tsp slightly crushed
Salt – as per taste
Ghee+Oil – 3 tbsp
Hing (Asefotida) – 1 pinch (optional)


1.Wash rice and dal together and soak in enough water for atleast half an hour.
2.Place a pressure cooker or vessel add 9 cups of water ( We use more water for this recipe 3 times the measure of rice +dal ) and bring to a boil,add salt and drained rice+dal to the vessel and stir cover and cook upto 3 whistles on med-high heat and turn of heat.
3.Heat another small pan add ghee+oil and fry cumin and pepper for few sec then add hing a pinch and chopped ginger,green chili,fry 1 min and add chopped onion and curry leaves fry till onions are transperant and open the lid of cooker and add this to cooked pongal.Mix well.
4.Serve hot with chutney.

There is another method of PONGAL too….using dry chilis and without onions and different cooking method…..Will be presenting soon.

Try this venn pongal with fresh coconut chutney or peanut chutney or gongura chutney or the tomato chutney or raitha or sambar……everything is so unique and special even the tempered buttermilk is just fine.

For Chutney see >>>>TOMATO ONION CHUTNEY recipe In chutneys and pickles category.

Enjoy this dish as BREAKFAST or LUNCH or DINNER or BRUNCH…..whatever….Even for kids ..so soft ….so good…

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