Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pomegranate idli from leftover rice and wheat flour. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pomegranate idli from leftover rice and wheat flour is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Pomegranate idli from leftover rice and wheat flour is something which I’ve loved my whole life.
Dia's Kitchen. ರಾತ್ರಿ ಉಳಿದ ಅನ್ನದಿಂದ ಮೆತ್ತನೆಯ ಇಡ್ಲಿ/leftover rice idli recipe/leftover rice breakfast. A Note on the rice flour used: I use plain rice flour for this recipe. While these used to be more popular in South India earlier, nowadays this distinction is fading as people are beginning to enjoy foods from across the Even in the remotest railway stations in South Indian, you will find vendors carrying bamboo baskets loaded with idlis wrapped in banana leaves.
To begin with this recipe, we must prepare a few components. You can have pomegranate idli from leftover rice and wheat flour using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pomegranate idli from leftover rice and wheat flour:
- Prepare 1/2 cup leftover cooked rice
- Get 1/2 cup whole
- Get 4 tablespoon bombay semolina
- Make ready 1 onion finely chopped
- Make ready 1 green chilli deseeded
- Take 1 carrot grated
- Take 1/2 teaspoon turmeric powder
- Make ready 1 teaspoon red chilli powder
- Take 1 teaspoon chaat masala
- Make ready Handful finely chopped coriander leaves
- Prepare 1/4 teaspoon cooking soda
- Get to taste Salt
- Make ready 1/2 cup pomegranate seeds
- Get 2 tablespoon oil
- Prepare 3/4-1 cup curd
- Get Oil for greasing cupcake silicon moulds
- Prepare 10-12 Silicon moulds
Here is the basic proportion widely used in South India to make idli cum dosai batter in bulk at home. The method is fool proof that yields spongy soft idlis and crispy dosas every time. Even wheat flour or idli rava or ragi flour or bajra (Millet's) flour can be added to the batter until desired thickness. Though you might also add ground poha and rice flour to thicken the consistency.
Steps to make Pomegranate idli from leftover rice and wheat flour:
- Take a bowl and add in all the ingredients and mix.
- Grease cup cake silicon moulds And fill batter upto half in each mould and spread some pomegranate seeds.
- Microwave them for 5-7 minutes time will differ according to the capacity of your micriwave.
- Check by inserting toothpick if it comes out clean then your idli cup cakes are ready.
- You can also bake them at 180degree centigrade for 15 minutes.
- Serve them with coconut chutney for your kids or you can pack them for tiffin.
My Tea Time Snacks - Vada from leftover Idli/Dosa Batter (Frit… Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Red Camargue rice has a nutty flavour and chewy texture. Add rice flour and wheat flour. Mix very well and make a thick batter using more water as needed.
So that is going to wrap this up for this special food pomegranate idli from leftover rice and wheat flour recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
