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Idli Batter Recipes | Idli Pindi Varieties

Idli Batter Recipes | Idli Pindi Varieties

Today, let’s see some recipes that can be made with idli batter

Since summer vacation has already started,  children at home will want to have different varieties of breakfast everyday rather than idli or dosa in the morning.

There are a lot of recipes that can be made with idli batter like, masala idli, dokhla, ponganalu of 2 kinds, punugulu, uthappam, mixed veg uthappam, etc

For more Breakfast Recipes, follow Hyderabadi Ruchulu.

Recipe Notes for Idli Batter Recipes

Let’s see how to make Masala Idli first

Take required amount of idli batter

Add a pinch of salt and a pinch of soda and mix

Add chopped onions, grated carrots, chopped coriander leaves, 2-3 tablespoons green peas, chopped curry leaves, chopped green chillies according to our desired spiciness and mix

Any other chopped vegetables of your choice also could be added here

Spread oil on the idli plates

This will make removing idlis easier

Pour the prepared batter on the idli plates and cook them like normal idlis

To a idli cooker or pressure cooker, add 2 glasses of water, place the idli plates in them and cook for 10 minutes on high flame

Cook for another 5 minutes on low flame and open the lid after 10 minutes

Serve hot with favorite chutney!

Let’s see how to make Dokhla

This dokhkla can be prepared with normal idli batter only

To prepare dokhla, if we are going to use 1 cup idli batter, we will need 1 cup bengal gram flour and 1/2 cup curd

To a mixing bowl, add bengal gram along with 1/2 cup curd and mix by adding a little water till idli batter consistency is obtained

Stir so that no lumps re formed and add idli batter

Mix and add coarsely grinded ginger-green chillies and mix

The amount of ginger and green chiilies used is upto us

Add 1/4 teaspoon salt, a pinch of soda, 1/2 teaspoon baking soda and mix

Add 1 teaspoon lemon juice and mix

Spread oil on the bowl used to prepare dokhla

Pour the dokhla batter and shake it to remove any air bubbles

To a pan or cooker, add 2 glasses water and heat it

As the water starts to boil, place a stand in it and put the dokhla bowl on the stand

Close lid without the gasket or whistle and cook for 15 minutes on medium flame

After 15 minutes, check if the dokla is cooked by poking a knife in it

If the knife comes out clean, then the dokhla is ready

Let’s prepare tempering now

Heat 1 tablespoon oil in pan

Add 1 teaspoon mustard seeds, 1/2 cup curry leaves and fry

Add chopped curry leaves and cut off the stove

Cut the dokhla into pieces and pour the tempering over it

Invert the bowl by placing a pan on top and invert it again using another plate

Fluffy dokhla is ready to serve!

Let’s see how to make Guntha Ponganalu

We will see how to make 2 kinds of guntha ponganalu

Let’s see how to make Guntha Ponganalu

We will see how to make 2 kinds of guntha ponganalu

One variety that is spicy and one with jaggery that is sweet

Let’s see how to make sweet ponganalu

Let’s see how to make jaggery ponganalu with 1 cup idli batter

To bowl, add 1/4 cup jaggery along with 1/4 cup water and boil it till the jaggery melts

Simmer for 5 more minutes

Strain this mixture and add it to the idli batter

Add a pinch of salt along with a pinch of pepper powder and mix

Heat the gunta ponganalu pan and pour clarified butter (ghee) or oil in each of holes

Pour the prepared batter in the holes and close lid

Cook on medium flame fpr 5-6 minutes

Flip them and serve after 2-3 minutes

Sweet ponganalu are ready serve

Let’s see how to make Spicy Ponganalu

To 1 cup idli batter, add 1/4 cup bengal gram and 1/4 cup bombay rava and mix

Add 1/2 teaspoon cumin seeds, chopped green chiollies, chopped curry leaves, chopped coriander leaves and mix

1  teasspoon finely chopped ginger, chopped onion, grated carrots, 1/2 teaspoon salt or salt to taste and mix

Add a little water if the batter seems too thick

Let it sit for 10 minutes

This same batter can be used to make Punugulu also

Heat the guntha ponganalu pan and pour oil in the holes

Pour the prepared spicy guntha ponganu batter

Don’t fill the holes till the top since the batter will rise after cooking

Close lid and cook for 3-4 minutes and midium flame

Flip and cook for 2-3 minutes and serve hot!

Let’s prepare Punugulu with the same batter we used to makee Guntha Ponganalu

Heat oil for deep fry

Wet your hands and drop the prepared batter in the oil

Flip and fry till they turn golden brown on all sides

Serve hot!

These punugulu can be made as a snack item or a breakfast item

Let’s see how to make Uthappam

Heat a pan

Sprinkle oil over it

Pour idli batter over it and put the stove on low flame

Sprinkle some more oil over it and add chopped onions, grated carrots over it

Add green chilles, chopped curry leaves

Close lid and cook on low medium flame

After the base turns a bit brown, flip it and cook for another couple of minutes

This is a very tasty and crispy dish

Cut it into pieces and serve!

Let’s see how to make Mixed Veg Uthappam

Here we will mix the vegetables in the idli batter only and then make the uthappam

To 1 cup idli batter, add salt to taste, 2 tablespoon chopped onions, chopped coriander leaves, chopped green chillies, grated carrots, chopped curry leaves and mix

Add 1/2 teaspoon cumin seeds and mix

Add a little water if the batter seems too thick

Heat pan and sprinkle some oil over it

Pour the prepared batter on the pan

Don’t make the uthappam too thin

Add 1/2 teaspoon oil and close lid

Flip after a couple of minutes and cook for another 2-3 minutes

Serve hot!

We saw how to make all these varieties with only idly batter as the main component in the recipe

For more breakfast recipes, follow our youtube channel Hyderabadi Ruchulu.

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