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.
