Sentences with phrase «for idli»

Waiting for you idli 65:)

I wait for the idli puma with left over idles.

beetroot chutney recipe — tasty chutney made with beetroot for idli and dosa.

Hello Padhu, Milagai podi is so, so tasty!!!!!! I don't wait for idli or dosa but simply have it with bread slices.

Not exact matches

Though it probably wasn't top of mind for Canadians taking the survey, McCain Foods is also adept at tailoring products for international markets, such as introducing idli and sambar (made with rice and lentils) in India.

If you are looking for some more healthy and tasty food for breakfast then you can try sabudana khichdi, Malvani poha, dahi vada, rava / sooji upma, south Indian plain dosa, idli, sattu paratha and much more.

We needed to power up with a good breakfast for the drive, and so started with an incredible plate (clockwise from the top: masala uttapam, coconut chutney, roasted tomato chutney, sambar (lentil soup), idli, -LSB-...]

This tangy and spicy, rich and earthy, quick and easy, and so beautifully ochre, onion tomato chutney moonlights as a gravy and sauce as well, and makes for a great accompaniment for dosas, idlis, appams, rice, pasta and chips or you could eat dollops of it just as it is.

I have an aluminium idli cooker.Can i bake it in that by keeping perforated aluminium plate (which came along with it for steaming banana etc).

It's mouth tempting recipe... I would love to make one... I tried many of your recipes like gulab jamun, nankhatai, rasgulla, dhokla, idli etc... n they all turned out awesome... It was really of great help for persons like who don't have much idea of making such delicious recipes... I would like to ask for the measurements of rice n other ingredients for making biryani for a number of 2 - 3 persons....

Idli upma makes an ideal breakfast considering that it is made from leftovers which cuts down prep time for busy mornings and it is a light yet wholesome breakfast giving your day just the boost it requires.

moreover, these are light and nutritious, it makes for a great breakfast recipe too along with instant poha idli.

Though we love our idlis and dosas, sometimes the tongue craves for some other taste and texture.

Smear some ghee over the idlis for the little ones and feed them these fluffy pillows for a very filling and healthy meal.

Pacha vengaya chutney in just 5 mins, 3 ingredients, for a quick fix to your weekend breakfast side dish for dosa or idli.

Pour batter in the idli plates and steam in the steamer vessel for 8 - 10 minutes or till idlis are cooked (check with a toothpick to see if it comes clean).

(Use the whipper button with the normal blade used for dry grinding) The idlis will get crumbled evenly.

with your fingers or you can use the mixie for better results.Cut the idlis into 2 - 3 pieces and put it in the mixie and pulse it for a few seconds.

When dal turns golden brown, add finely chopped onions, green chillies, ginger, turmeric powder, salt needed and saute till onions turns transparent.Then add the crumbled idli, idli podi and mix well.Check for salt.

I'd love to taste this idli upma one day as I don't make idlis coz none in the house eats it except for myself.

I love making different varieties of Idli for breakfast.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

Also, within this article, it states that many traditional foods are soaked / fermented for long periods of time: idli and dosa for «at least 2 days», ogi for «several days», injera bread for «several days», pozol for «several days or as long as 2 weeks», and European grains «for as long as several days».