Steamed savoury cake made with semolina and vermicelli
Idli is the most popular breakfast /tiffin of southern India, specialty from the state of Karnataka. Though traditional idli is made with rice and white lentil but it need pre preparation and need some practice and experience to get soft pillowy idlis ,once you master the proportion and technique, it is very easy to get fresh and light idlis every time.
Idli can be served as breakfast, lunch, dinner and great to carry in tiffin boxes.There are so many variations to make idlis-semolina idli, millet idli, idli for fasting and many many more.
I have posted then detailed recipe to make traditional idli with rice and lentil-how to make soft idli, and to makequick and instant idli you can try this version-Corn and semolina idli and a fat free and quick recipe to use during fasting is -Vrat ki sama wali idli
My daughter loves different variety of idlis so today I tried vermicelli and semolina idli which is quick healthy and light,
Steamed savoury cake made with semolina and vermicelli
Idli is the most popular breakfast /tiffin of southern India, specialty from the state of Karnataka. Though traditional idli is made with rice and white lentil but it need pre preparation and need some practice and experience to get soft pillowy idlis ,once you master the proportion and technique, it is very easy to get fresh and light idlis every time.
Idli can be served as breakfast, lunch, dinner and great to carry in tiffin boxes.There are so many variations to make idlis-semolina idli, millet idli, idli for fasting and many many more.
I have posted then detailed recipe to make traditional idli with rice and lentil-how to make soft idli, and to makequick and instant idli you can try this version-Corn and semolina idli and a fat free and quick recipe to use during fasting is -Vrat ki sama wali idli
My daughter loves different variety of idlis so today I tried vermicelli and semolina idli which is quick healthy and light,
Here is a quick and easy mid-week dinner meal idea, Achiote Pan Seared Chicken on Southwest Rainbow Hash.
Achiote oil, what the heck is that? I have it on hand to use in Mexican cooking. The achiote oil lends the little extra bit of authentic flavor and red color to the chicken. It’s simply annatto seeds that are steeped in oil. You can read more about it here in a post I did a while back. I like to use it now and then and it works perfectly here, but feel free to use regular vegetable oil if you don’t want to make it or have on hand, it’s optional.
