Red Rice Idli |

Idli is the staple food for South Indians, which we make from polished white rice. Even though most people know red rice is healthy and nutritious, we don’t like it as cooked rice. Red Rice Idli is the best alternative because the taste is similar to the white rice idli, but nutritious than white rice idli.

Related Links:

1. Ragi Idli

2. Carrot Idli

3. Peas Idli

4. Soft Idli  

5. Kadubu Idli

6. Idli without Urad Dal

7. Wheat Rava Idli

8. Rava Idli

9. Mixed Millet Idli

10. Jowar Idli

11. Podi Idli

Recipe Cuisine : South India | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 4 hrs

Ingredients:

Parboiled Idli Rice	2 cups
Parboiled Red Rice	2 cups
Urad Dal	1 cup
Fenugreek Seeds	1 tbsp
Salt	As required

Procedure:

1.  Wash and soak the idli rice and red rice together for 3-4 hrs.

2. Wash and soak the urad dal and fenugreek seeds together for 3 hrs.

3. Grind the rice into a fine thick paste.

4. Grind the urad dal till it is smooth and fluffy.

5. Mix both pastes together with salt. Add a little water if necessary.

6. Cover the batter and keep it aside for 8 hrs for fermentation. After fermentation , the batter is ready for Idli and Dosa.

7. Grease the idli plates with oil and pour a ladle full of Red Rice Idli batter and steam cook for 7-10mins.

8. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

9. Use spoon to scoop out the idly from the plate.

10. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.

      Healthy and delicious Red Rice Idli is ready! Serve this Idli with any spicy chutney.

Click HERE to view 30+ Chutney Recipes.

 Note:

1. Adjust the ratio of the urad dal as per your normal white rice idli ratio.

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Idli Varieties /Collection of Idli Recipes | South Indian Idli Recipes

Red Rice Idli

Carrot Idli

Idli without Urad Dal

Wheat Rava Carrot Idli

Rava Idli

How to make soft Idli?

Kadubu Idli / Cup Idli

Tri Color Podi Idli

Carrot Peas Idli

Mini Idli

Jowar/Cholam Idli

Finger Millet Idli

Mixed Millets Idli

Podi Idli

Idli Upma

Tri Color Idli

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Kadubu Idli / Cup Idli

    Kadubu Idli is a Karnataka / Mangalore style of Idli with the main difference in shape and usage of ghee instead of oil. The shape looks very attractive and the ghee smell very tempting. Ground nut chutney combination is very tasty.

Other Idli Recipes: 

1. Soft Idli

2. Mixed Millets Idli

3. Jowar Idli

4. Idli Upma

5. Sambar Idli

6. Finger Millet Idli

7. Podi Idli
8. Carrot Peas Idli

Recipe Cuisine : South Indian (KARNATAKA)| Recipe Category: Breakfast

Preparation Time: 20 mins | Soaking Time: 2 hrs | Cooking Time: 10 mins | Serves : 4

Ingredients:

Rice Rava	2 cups
Urad Dal	½ cup
Fenugreek Seeds	1 tesp
Salt	As required

Procedure:

1. Wash and soak the urad dal and fenugreek seeds together for 2-3 hrs.

2. Wash and soak the rice rava for 2 hours.

3. Grind the urad dal into a smooth batter with cold water till it becomes frothy or grind it for 30 mins.

4. Drain the water from the soaked rice rava.

5. Mix the batter and rice rava with salt. Keep it aside for fermentation. This will take 6-8 hours.

6. After fermentation, the batter would have become fluffy. Mix the batter well with ladle and use. Add water if necessary.

7. Now the rice rava idli batter is ready to use.  Use immediately or store it in a refrigerator to avoid over fermentation.

8. Grease the cups ( I used anjarai petti cups) with ghee and pour the batter till ¾ of the cup.

9. Steam cook the idlies for 10-12 mins or till the inserted tooth pick comes out clean.

10. Take  the idli cups out from the steamer and allow it to cool down or apply water to the rear side of the cups.

11. Scoop out the idlies from the cups using the spoon.

   Beautiful and tasty kadubbu /cup idli is ready. This goes well with udupi sambar any other sambar.

Note:

1. You can use idli rice instead of idli rava.

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How to make Idli without Urad Dal? / Fenugreek Idli / Venthaya Idli

      Urad Dal Price is hitting the roof nowadays. Want to prepare Fluffy and Spongy Idlis without Urad Dal? This Recipe uses Fenugreek instead of Urad Dal but achieves similar Fluffy and Spongy Idlis. During Summer Season, it is good to have Fenugreek in your diet. Fenugreek Idli is tasty way to add Fenugreek to your diet.

Recipe Cuisine : South Indian | Recipe Category: Breakfast Yields: 25-30 idlis

Soaking Time: 3 hrs | Preparation Time: 5 mins  | Cooking Time: 10 mins |

Ingredients:

Parboiled Idli Rice	2 cups
Fenugreek Seeds / Venthayam	2 tbsp
Fermented Leftover Idli Batter	½ cup
Salt	As required

Procedure:

1. Wash and soak the rice and fenugreek seeds together for 2-3 hours.

2. Then grind them into a fine paste (not too fine) with enough water using mixie or grinder.

3. Then transfer the batter into a bowl, add the leftover idli batter and salt. Mix them well and allow it to ferment for 6-8 hours or till the batter becomes fluffy. Add more water if you need.

4. Now the idli batter is ready to make idli.

5. Grease the idli plates with oil and pour ladle full of idli batter and steam cook for 10 mins.

6. Remove from the flame and allow it to cool down or apply water to the back side of the plates.

7. Use the spoon to scoop out the idli from the plate and serve.

8. If you are using the idli pot, drape the vessel with damp cloth and pour idli batter into the cups, steam cook for 10 mins.

9. Sprinkle the water on the cloth and then remove the idli.
       Serve the idli with coconut chutney or sambar.

                             Check out my other 12 Idli varieties here.

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Podi Idli Upma Recipe / Leftover Idli Upma

We make idli upma with leftover idlies. I added idli podi instead of chillies and then prepared the idli upma. The taste was really good and everyone loved it. An interesting variant you should definitely try.

Click HERE to view 15+ Idli Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 7 mins | Serves: 1

Ingredients:

Leftover Idli	2
Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa dal / Kadalai Paruppu	1 tsp
Curry Leaves	½ spring
Finely Chopped Onion	2 tbsp
Idli Podi (Recipe HERE)	2 tbsp

Procedure:

1. Take 1 cup of lukewarm water in a wide bowl.

2. Add one idli at a time in the water (from 1) and immerse the idli completely; immediately take it out from the water with the help of ladle. Keep it aside. Do this step for all the idlies.

3. Squeeze the water from the idlies and smash them with your fingers. The idli will become soft powder.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add urad dal and fry for few seconds.

6. Add channa dal and fry for few seconds.

7. Add curry leaves fry till they become crisp.

8. Add chopped onion and fry till they become translucent.

9. Add idli podi and fry for few seconds.

10. Add the powdered idli (from 3) and mix them gently and close the lid of the pan and cook for2-3 mins.

     Wow yummy and tasty Podi Idli Upma is ready to serve with coconut chutney.

Note:

1. Use of onion is optional.

2. Use any type of idli podi.

3. Use ghee instead of oil.

4. No need to add salt. Already the idli and podi also contains enough salt.

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Tri Color Podi Idli

     Tri Color idli is a special arrangement for this Independence day occasion.

     

    Click here for my previous tri color recipes.

Ingredients:

Idli	2
Curry Leaves Idli Powder	2 tesp
Idli Powder	2 tesp
Sesame Oil	2 tbsp
Tooth Picks	3
For Ashoka Chakra
Round Shape material	1
Blue Color Woolen	2 inch

Procedure:

1. Cut the ildies into 1 inch square cubes. We need 9 cubes.

2. Mix 1 tbsp of oil with curry leaves idli powder. Now put 3 idli pieces with this powder mixture and mix them gently.

3. Mix another 1 tbsp of oil with idli powder. Then add 3 idli pieces with this idli powder mix and mix them well.

4. Take tooth pick, insert green color idli piece first, then normal idli piece and finally insert the orange color idli piece.

5. Roll the woolen material around round shape material for ashoka chakra.

6. Arrange them on a plate and place the the ashoka chakra at the centre of the white ildi. Now beautiful tri color idli flag is ready.

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Idli Dhokla / Dhokla Idli / Khatta Dhokla

     Dhokla is a very popular North Indian dish using besan flour. My cousin taught me Dhokla Idli a North Indian – South Indian fusion dish by adding old Idli batter to besan flour. Dhokla Idli looks like Dhokla, taste like Idli. Don’t miss it!!!

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 7 mins  | Cooking Time: 13 mins | Serves: 4

Ingredients:

Fermented Idli Batter or Left over Idli Batter	1 cup
Besan Flour / Kadalai Maavu	½ cup
Red Chilli powder	1 tsp
Salt	¼ tsp
Eno Fruit Salt	1 packet
Sugar	2 tsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Black Sesame Seeds	1 tsp
Curry Leaves	1 spring
Asafoetida / Hing	¼ tsp

1 cup = 240 ml

Procedure:

1. In a wide pan, add idli batter, besan flour, red chilli powder and salt. Add little water and mix them well without lumps. Keep it aside for 5 mins.

2. Add Eno fruit salt before cooking and mix them well.

3. Grease the plate or pan with oil. Pour the batter in the plate.

4. Then steam cook them for 12-14 mins or until the inserted tooth pick comes out clean.

5. Meanwhile mix the sugar with ¼ cup of warm water and keep it aside.

6. If dhokla cooked, them take the plate from the steamer and allow it to cool down for 3-4 mins.

7. Using the knife, overturn the dhokla. Now pour this sugar water ( from 5) over the dhokla.

8. Heat the oil in a pan, add mustard seeds and wait for popping. Add sesame seeds, curry leaves and hing. Fry for few mins.

9. Now pour this temper over the dhokla and cut the dhokla into diamond shapes. Then serve it with chutney or have it as it is.

Note:

1. Use fermented idli batter only.

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