IDLY

KAMBU IDLY /PEARL MILLET IDLY

KAMBU IDLY 

                  IDLY  RICE (80g ) , URAD DAL (20g) , METHI (NO.5) --SOAK EVERYTHING TOGETHER FOR 3 HOURS 
             THEN BLEND WITH SALT , ONCE FLOUR BLENDED  NICELY , ADD KAMBU MILLET FLOUR (100g) AND BLEND TOGETHER FOR FEW MINUTES , THEN MIX WELL 
       THEN MAKE IT TO FERMENT FOR 8 HOURS AND PREPARE AS NORMAL IDLIES




 IDLY        

IDLY

                                        IDLY RICE - 1CUP , ULADU DAL - 1/4 CUP + METHI (10) --
SOAK THESE SEPARATELY FOR 3 HOURS 
         THEN BLEND WELL ,ADD SALT ,BEET WELL, WAIT FOR 12 HOURS,                       THEN PUT THE  FLOUR IN IDLY PAN ---- FLOUR SHOULD BE VERY LIGHT , SEMI LIQUID FORM


MIX MILLETS IDLY

MIX MILLETS IDLY

        SAMAI (20g) , VARAGU (20g) , KUTHRAVALI (20g) , IDLY RICE (5g) , IDLY URAD (15g) , FENUGRUK (5) --SOAK EVERYTHING TOGEHER  FOR 2 HOURS
      BLEND NICE WITH SALT AND BEAT WELL AND PREPARE AS IDLY FLOUR CONSISTANCY
          KEEP IT ASIDE FOR 12 HOURS TO FERMENT
   THEN PREPARE AS IDLY /DOSA




THINAI IDLY / FOXTAIL MILLET

THINNAI IDLY

            THINAI (1cup) 
          IDLY RICE (1/4cup )
          URAD DAL (1/4 cup)
          FENUGREEK (10)
                          --- SOAK THESE TOGETHER FOR 2 HOURS
               THEN GRIND  WITH NEEDED SALT ---
            UNTIL IT COMES IDLY FLOUR CONSISTENCY 
        ALLOW 12 HOURS OR OVERNIGHT UNTIL THE BATTER FERMENT
          THEN PREPARE AS USUAL IDLY STYLE 



CARROT IDLY

CARROT IDLY

              ADD SOME GRATED/CHOPPED CARROT  IN IDLY BATTER
    AND MIX IT 
  THEN PREPARE IT AS NORMAL IDLIES 

EGG 🥚KOThU IDLY

     

  SQUEEZE LEFT OVER IDLIES -A

   HEAT OIL IN KADAI, SEASON MUSTARD SEEDS, SAUTE CHOPPED BIG ONION, GINGER, G. CHILLI, TOMATO, THEN ADD 1EGG( FOR 3 IDLIES) STUMBLE THE EGG WITH LITTLE GARAM MASALA  AND SALT, ONCE SCRUMBLE DONE ADD A WITH IT  AND IDLY CHILLI POWDER SPRINKLE ON IT 

       FINLEY MIX EVERYTHING AND ADD CHOPPED CORIANDER LEAVES