Wednesday, April 21, 2010


Though idli is a famous south indian dish, but this recipe has nothing to do with it. It’s a simple snack that can be served in breakfast or as starters. I am adding this recipe on demand of some of my friends. So here we go… There are two things in this. First you have to prepare the idlis. I have used a small sized idli maker but you can go for the big one and then cut it into four. This recipe uses instant idlis and not one which which is made with idli rice. Second thing is to fry these idlis. I have only used onion in this but you can go for its variation by adding more vegetables like cabbage, capsicum and others. 


For Instant Idli

1 Cup Semolina Flour(Sooji)                           1 Cup Curd
Salt to taste                                                          3/4 - 1 Cup Water
1 tsp Eno

For Vegetable Idli

1 Onion (Med Sized)                                           ½ tsp Mustard Seeds (Rai)
1 tsp Turmeric Powder                                      1 Pinch Asafoetida
Salt to taste                                                          1 tsp Red chilly powder
1 tsp Garam Masala                                           1 Tsp Oil
Coriander leaves for Garnish


For idli

Take a pan add semolina flour, curd, salt and water. Mix it well.  Add Eno and 1 tsp water. Mix it and leave for 3-4 minutes.

Grease the idli pan and pour the batter to it.

Make idlis from all the batter.

For Vegetable Idli

Heat a pan, add 1 tsp oil to it. Add Asafoetida, Mustard seeds. Let it splutter. Then add Turmeric and onion. Add little salt to it. Keep on stirring till it turns golden. Add Idlis, salt, chilly and garam masala. Mix it properly. Garnish with coriander leaves.

PS: I am sending this recipe as part of Charitha's "B for Breakfast" event. 

and AnyoneCanCook Event 

Tuesday, April 6, 2010


This is one very common street food that goes at every time of the day for a filling meal. This is best served with chick peas. But it takes lot of time to ferment the bathure and you need to think of it in advance. This recipe is for the ones who want to make instant bathure and don’t have time to ferment it, still giving it the proper taste.


2 Cups All Purpose Flour (Maida)                       2 tbsp Curd
1 Cup Can Soda or Baking Soda                       1 Glass Water


If you have bottled can soda that is best otherwise , add 1 tsp of baking soda in a glass of water and use that water for kneading.


In a flattened bowl, add flour , curd and either use bottled soda or soda water and knead the dough.

Keep it covered for half an hour and then roll them and deep fry them.

Serve with Chick peas.