Andhra Vegetarian Dishes - Breakfast Varieties

Andhra breakfast, Andhra tiffins, how to prepare different idlies, preparing cocktail idly, masala idly, rice idly, indian food, indian beakfast recipes, Idly.

In Andhra, Idly is the main breakfast in every house. Here I am trying to give you some different varieties of preparing Idly. 

How to prepare Idly Dough: For 1 cup of Urad dal add 2 cups of Idly rava. Soak them separately overnight then grind urad dal and add rava by taking out water from it. 

Tip: To get smooth and soft idly, take more urad dal than idly ravva. Take black urad dal instead of white urad dal.

Cocktail Idly:

Cocktail Idly

Ingredients:
Idly dough  - 6 cups
Boiled peas - 1 cup
Grated carrot - 1 cup
Chopped Coriander leaves - 1 cup
Oil  - 4 table spoons
Jeera Powder - 2 table spoons
Haldi Powder - 1/2 spoon
Salt to taste
Rai(Aavalu) - 2 table spoons
Pinch of Hing

Procedure:

1. Take 6 cups of Idly dough, add jeera powder, haldi powder, coriander leaves. 
2. Apply little oil to the Idly plate, put Idly dough in each hole then add grated carrot, peas.
3. Keep Idly stand in presusre cooker and boil for 15 minutes without Whistle.
4. Then remove the Idlies from plates and cut 4 to 6 pieces with knife.
5. Heat oil in a pan, add rai, Hing then add cut Idly pieces. Keep it like that for 2 minutes then server hot.
6. You can eat this like that or eat with sambar.

TIP: If you have Idly plate with small holes, then you can use them directly without cutting the Idlies.

Masala Idly:

Ingredients:
Rice  - 6 cups
Urad dal - 2 cups
Grated Coconut - 1 cup
Onions - 6
Tamarind - lemon size
Sugar - 6 table spoons
Pinch of Cooking soda
Oil - 6 table spoons
dry red chillies - 4
Salt to taste

Procedure:

1. Soak rice and urad dal separately for 5 hours.
2. Grind them separately then soak them combinely for 8 hours.
3. Grind red chilly, coconut powder, tamarind add this paste to the idly dough. Then add sliced onion, sugar, salt, cooking soda.
4. Apply little oil to the idly plates, add idly dough and boil in pressure cooker for 15 minutes without whistle.
5. Serve it hot with any chutney.

Rice Idly:

Rice Idly

Ingredients:

Rice  - 4 cups

Idly rava - 4 cups

Urad dal - 2 cups

Salt to taste

Procedure:

1. Soak urad dal for 5 hours, wash it neatly then remove water and grind it.
2. Mix rice to that mix and grind it again
3. Remove it after the dough become soft
4. Add Idly rava, salt to it and soak them for 8 hours.
5. Apply oil to idly plate and add the mix then keep it in pressure cooker for 15 minutes without whistle.
6. Soft Idlis are ready to eat. Eat them hot with any chutney.

Masala Vada:

Ingredients:

Masala Vada

Split Bengal gram(Chana Dal) - 100 gm

Split green gram(Moong Dal) - 30 gm

1/2 - inch piece of cinnamom

Cloves - 3

Coriander seeds Powder - 1 Table spoon

Ginger - Garlic paste - 2 Table spoons

Nutmeg Powder(Jajikaya podi) - 1/4 table spoon

Chopped Onion - 100 gm

Chopped Green chilli - 1 Table spoon

Salt to taste

Oil to deep Fry

Procedure:

1. Mix the two dals and soak for 1.5 hours.
2. Drain water from the soaked dal. Add salt to taste and grind into a semi-soft paste(don't make too soft; don't add water).
3. Crush cinnamon stick and cloves into powder and add to the paste. 
4. Add coriander seeds powder, nutmeg powder, onion, ginger - garlic paste, and green chillies. Mix well.
5. Divide the dough into small balls(roughly half the size of golf ball) and keep aside.
6. In a deep skillet warm oil and deep fry the balls on low heat until brown.
7. Makes 4-5 servings.