Idli In Microwave
Idli in microwave – How to fix microwave oven – Sharp microwave half pint
Idli In Microwave
- a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data
- An electromagnetic wave with a wavelength in the range 0.001–0.3 m, shorter than that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in radar, in communications, and for heating in <em>microwave</em> ovens and in various industrial processes
- kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- cook or heat in a microwave oven; "You can microwave the leftovers"
microwave
- A Southeast Asian cake made from rice and lentils, whose ground mixture is fermented and steamed in a mold
- (Idlis) small, savory rice cakes, made slightly sour by overnight fermentation and steamed the following morning, are served as breakfast to millions in the South.
- Idli (, also romanized "idly" or "iddly", plural "idlis"; Kannada: ?????; Tamil: ?????; Telugu: ?????; Malayalam: ??????;) is a south Indian savory cake popular throughout India.
idli
idli in microwave – Prime Microwave
Five petal idly 🙂
petals shall be decided according to appetite ! 🙂 .here the nucleus is tomato gravy and can be varied according to taste buds !
From Wikipedia :
idli (IPA:?dli?), also romanized "idly" or "iddly" and plural "idlis", is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. In addition, idlis have been considered one of the top ten most healthiest foods in the world due to the ingredients it is made from.[citation needed]
Contents
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD,[1] and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices.[2] The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.[citation needed]
To make idli, two parts uncooked rice to one part split black lentil (urad dal) are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel (oralu kallu). This paste is allowed to ferment overnight, until it expands to about 2? times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). The idli is somewhat similar to the dosa, a fried preparation of the same batter.
In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.
Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation.
Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis; however, the additional health benefits of fermentation process will be lacking. Idli Burger is another variation that can be made easily.
Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric wet grinders may take the place of floor-bound attu kal. With these appliances, even the classic idlis can be made more easily.
The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves, fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.
A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot a
MIRCHI ~ IDLI
Though Idli is instant but coconut paste takes time.
N’ JOY when Wife is Away !
Recipe for bachelors and forced bachelors like me :-
1 Take one bowl of Suzi ( Samolina )
2 Take one bowl of curd and mix it with Suzi
3 Add salt and pepper to taste
4Add chopped green chilies
5 Roast some mustard seeds separately and later add to paste
6 Add pinch of baking soda as U require idly to be instant
After mixing all the ingredients, put them in Idly stand and put water in the lower compartment and steame it in Microwave oven for 6 minutes.
Coconut Chutney my own recipe as I don’t know how to make South Indian style
Take one coconut and grind it in blender add the coconut water and if paste is thick then U can add simple water also. After its mixed as in picture above add salt and pepper to taste. After that roast some mustard seeds in oil and put in the paste. You can add green chilies too .
So Happy Cooking
idli in microwave
IDLI IN MICROWAVE 