One cup of oats, half a cup of rava/sooji, one-fourth teaspoon of fenugreek seeds, two tablespoons of oil, 2-3 chopped chillies, half a cup of chopped veggies (carrot and beans), one-fourth teaspoon ...

Also known as thayir idli, curd idlis are a staple in South Indian households. You can make the idlis from scratch or even use leftover idlis to make this dish. Read Time: 2 min Do you love curd? If ...

If you want to eat something light and healthy for breakfast, you can make and eat idli. Idli can be made even without soaking and grinding dal rice. Today we are telling you how to make idli made ...

Ensure your batter has fermented well for fluffy idlis. If the weather is cold, keep the batter in a warm oven or near a warm spot for better fermentation. If using a pressure cooker as your steamer, ...

Enhance the protein content of traditional South Indian idlis by incorporating ingredients like quinoa, lentils, and protein powder. Add vegetables and nuts for extra nutrition and flavor. Proper ...

Idli, soft, fluffy, and delightfully light, is a staple in South Indian households and a favourite breakfast across India. While traditional idli involves hours of soaking, fermenting, and steaming, ...

Soft, fluffy, and perfectly steamed - that's exactly how we like our idlis. This South Indian classic is a breakfast staple, best enjoyed with sambar or chutney. But have you ever thought of relishing ...

This idli is made from one of the ancient varieties of rice that grows in Tamil Nadu, which is similar to the forbidden rice, or black rice, found in China. This ancient grain is full of essential ...

Breakfast IS the most important meal of the day. Now it's a real bummer if you feel absolutely nothing, or worse, distaste towards your first bites. Now sticking to a routine to make things easier on ...

Bidadi Thatte Idli is a popular breakfast from the Ramanagara region of Karnataka, known for its distinct shape and generous size. The idli batter is spread on wide plates, known as thatte, giving the ...

1-2 cups of foxtail millet flour, half a cup of idli rice, half a teaspoon of channa dal, urad dal, one-fourth teaspoon of fenugreek seeds, two tablespoons of oil, 2-3 chopped chillies, one-fourth ...