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  Encyclopedia of Keywords > Agriculture > Crops > Grains > Rice > Idli   Michael Charnine

Keywords and Sections
IDLI
BATTER
IDLIES
RAVA IDLI
IDLIS
BLACK LENTIL
SOUTHERN INDIAN
STEAM
URAD DAL
RAVE IDLI
DOSA
BANANA
MILAGAI PODI
CHUTNEY
STEAMED
MICROWAVE
IDLI PLATES
PURE GHEE
URAD DAAL
ALTHOUGH
RICE CAKES
BREAKFAST
MOULD
Review of Short Phrases and Links

    This Review contains major "Idli"- related terms, short phrases and links grouped together in the form of Encyclopedia article.

Definitions

  1. Idli is a very temperamental creature: it is not easy to get soft fluffy idlis.
  2. An Idli is a kind of rice dumpling, often served with dal curry called sambar, a south Indian favorite and green chilly chutney.
  3. Idli is a round, fluffy bread roughly eight centimetres in diameter. (Web site)
  4. The idli is a common fastfood available everywhere in India, especially in the states that make up South India. (Web site)
  5. Idli is a food native to southern India, common in the states of Tamil Nadu, Karnataka, and Kerala. (Web site)

Idli

  1. Both types are non-stick, so a fat-free idli is possible.
  2. The idli (IPA: --dl--i), also romanized "idly" or "iddly", is a savory cake popular throughout South India.
  3. It is usually a companion to most of the food items then be it idli, vada or dosa. (Web site)
  4. I must admit I use a Gits or MTR instant Idli mix to make Idli, as I don't want to go through the rice fermentation steps. (Web site)
  5. Since rice is easier to digest than Wheat is, akki tari uppittu has also become a recommended edible for patients along with Idli and Ganji.

Batter

  1. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain.
  2. In the morning, the idli batter is put into the ghee -greased molds of an idli tray or "tree" for steaming.
  3. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. (Web site)
  4. Preparation Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.
  5. The batter can be poured in to the Idli molds immediately or you can allow it to rest for 5- 10 mins.

Idlies

  1. This was often a large idli depending on the circumference of the pan. (Web site)
  2. Idli Burger is another variation that can be made easily.
  3. This usually contains fourteen idli and is therefore called "fourteen idli". (Web site)
  4. I also have a petite idli maker than makes cocktail size-bite size idli. (Web site)
  5. It uses material from the "Idli". (Web site)

Rava Idli

  1. Here I’m posting a recipe another version of idli called Rava Idlis. (Web site)
  2. Newer "quick" recipes for the idli can be rice- or wheat-based ( rava idli).
  3. Similarly, semolina or Cream of Wheat may be used for rava idli.
  4. I tried this rava idli, peanut chutney recipe. (Web site)

Idlis

  1. I use my mom's idli recipe for the proportions, but tips from Dakshin helped me a lot in creating soft idlis. (Web site)
  2. Sprinkle the idlis liberally with sesame oil and eat them with suitable side dishes, such as Chutni, Sambaar and Idli powder.

Black Lentil

  1. Idli is made from lentils (specifically black lentils) and rice --- into patties, usually two to three inches in diameter, using a mold and steamed.
  2. To make idli, two parts uncooked rice to one part split black lentil ( Urad dal) are soaked.
  3. The most well-known idli starts with a fermented batter of ural dal (split black lentils) and rice, steamed to perfection in little molds. (Web site)

Southern Indian

  1. Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine.
  2. Southern Indians have brought the popular idli wherever they have settled throughout the world.

Steam

  1. Steam the idlis in the idli pan.
  2. I used same ingredients used to make Jackfruit Kottige and steam cooked them in Idli stand. (Web site)
  3. Wikipedia has to say this about Idlies : ---The word idli orignates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). (Web site)

Urad Dal

  1. The traditional idli is a small, round patty of batter made of rice and lentils (specifically urad dal) and steamed. (Web site)
  2. Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. (Web site)
  3. The Idli batter is naturally fermented by grinding rice and urad dal and keeping it overnight. (Web site)

Rave Idli

  1. Variants of Idli - like Mallige idli, Thatte idli, rave idli, masala idli, and others.
  2. Thank you , thank you for both Rave idli and yummy chutney. (Web site)
  3. Rave Idli is a classic Kannadiga dish which is served with a lot of love and generous amounts of Ghee at MTR, Lalbagh Road, Bangalore. (Web site)

Dosa

  1. The idli's pancake-like cousin is the dosa.
  2. May its Idli or Dosa or just plain rice, Sambar always accompanies them.
  3. Note:You can use left over idli or dosa batter to make uthappams. (Web site)
  4. Note that if you don’t use all of the batter for making idli, and it loses its “bubbles”, you can use the rest to make dosa. (Web site)

Banana

  1. Idli and Vada served with sambar and two type of chutneys (green and red) on banana leaf.
  2. The South Indian staple breakfast item of idli, sambar, and vada served on a banana leaf. (Web site)
  3. Now either you can steam cook using banana leaves or using Idli stand. (Web site)

Milagai Podi

  1. These are usually one or more dishes like Idli, Dosai, Idiyappam, Pongal and Vadai along with coconut Chutney, Sambar and Milagai podi.
  2. Milagai Podi is used as a usual accompaniment to Idli, Dosa and many other dishes in Tamil Nadu, a southern state of India.

Chutney

  1. The 2"-3" diameter idli is usually served in pairs with chutney, sambar, or other condiments such as dry, crushed spice mixtures.
  2. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.
  3. DAMROT If you have attended a kannadiga wedding, you might not have forgotten Damrot, Idli, Chutney and Pongal you might have had for breakfast.

Steamed

  1. The mixture is allowed to ferment prior to being steamed in an idli steamer. (Web site)
  2. However, on another message board I---m on I read about stuffed idli with a flavorful filling like tomato chutney steamed inside the disc.

Microwave

  1. Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking.
  2. You can also make idlis in microwave using idli container and cook them for 7-10 minutes as per instruction. (Web site)

Idli Plates

  1. I use non-stick idli plates.
  2. Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. (Web site)
  3. Pour one laddle of batter into the Idli plates or any flat bottom stainless steel bowl.
  4. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut. (Web site)

Pure Ghee

  1. Pure ghee is poured on steaming idli and relished with chutney or sambar. (Web site)
  2. MTR idli: Famous Mavalli Tiffin Room idli served with pure ghee and sambar.

Urad Daal

  1. Some contemporary versions contain neither rice nor urad dal, but the finished product is still recognizably an idli. (Web site)
  2. Idli is made of urad dal (black gram) and rice.
  3. Usually the Idli is made with rice and urad daal in the ratio 3parts rice and 2 parts urad daal. (Web site)
  4. Later grind the urad daal till soft and fluffy and mix with the idli rava. (Web site)

Although

  1. Although the idli changed in ingredients, the preparation process and the name remained the same.
  2. After soaking, I achieved a very pleasing texture with the batter using a food processor, although traditionally a Wet Grinder is used to make perfect Idli. (Web site)

Rice Cakes

  1. The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country. (Web site)
  2. I have included some lighter fare such as masala dosa, Idli(steamed rice cakes), and Samosa. (Web site)

Breakfast

  1. Indian style bread such as naan, puri, roti canai, thosai and idli are commonly eaten by most Malaysian as part of breakfast.
  2. It’s a time for the Queen of South Indian breakfast dish: Idli-Vada with Sambar. (Web site)
  3. This is normally taken along with Idli & Dosa (another popular south Indian breakfast) and also seperatly as a snack.

Mould

  1. Pour the batter into the idli mould and steam for 10-15 minutes. (Web site)
  2. Grease the moulds on an Idli tray with cooking oil.

Categories

  1. Agriculture > Crops > Grains > Rice
  2. Shimla Tour > India > Karnataka
  3. Regions > South India > Tamil > Tamil Nadu
  4. Shimla Tour > India
  5. Science > Geography > Regions > South India
  6. Books about "Idli" in Amazon.com

Book: Keywen Category Structure


  Short phrases about "Idli"
  Originally created: June 06, 2008.
  Links checked: January 04, 2013.
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