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Semolina Idli Rang Birangi Recipe

By: Chitra Rani | Last Updated: Oct 28, 2018
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Preparation time:10 Minutes

Cooking time:20 Minutes

Servings:5 Persons

Cuisine:Indian

Course:Snacks

Veg Tag:

Semolina Idli Rang Birangi Recipe

By: Chitra Rani | Last Updated: October 28, 2018

About Recipe:


Idli is a South Indian dish it serve in breakfast, it is the traditional dish and snacks of the South which is made with rice and urad dal, but we will make these Rangbirangi idli today with semolina. The translation of suji-idli is rawa-idli, It is usually found in restaurants that fall into the category of Udupi dishe. Idli is served hot with coconut chutney and ghee is also added, which gives it a stunning flavor.

Ingredients:


Two Cups Semolina

  • One cup curd
  • 1/2 tsp fenugreek powder
  • Pinch of asafoetida
  • Salt according to taste
  • Green Coriander - One big spoon chopped
  • Pinch of saffron color
  • Coconut for chutney

Directions/Method:


1. First soak semolina in the curd for an hour.

2. After an hour, add a pinch of fenugreek powder, salt, asafoetida and mix it well.

3. Now divide this mixture into three parts. Mix one piece of coriander in one part, add saffron color in the second part, and let the third part remain white.

4. Now put a glass of water in the steam vessel and keep it on medium flame. Now add all three types idli batter in mould and steam it for 10 minutes. To check that Idli's cooked, put a knife in Idli and see if the mixture sticks on the knife, if not your idli is ready.

5. Keep all cooked idli and serve them with coconut chutney, green chutney or sauce.

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About Recipe:


Idli is a South Indian dish it serve in breakfast, it is the traditional dish and snacks of the South which is made with rice and urad dal, but we will make these Rangbirangi idli today with semolina. The translation of suji-idli is rawa-idli, It is usually found in restaurants that fall into the category of Udupi dishe. Idli is served hot with coconut chutney and ghee is also added, which gives it a stunning flavor.

Ingredients:


Two Cups Semolina

  • One cup curd
  • 1/2 tsp fenugreek powder
  • Pinch of asafoetida
  • Salt according to taste
  • Green Coriander - One big spoon chopped
  • Pinch of saffron color
  • Coconut for chutney

Directions/Method:


1. First soak semolina in the curd for an hour.

2. After an hour, add a pinch of fenugreek powder, salt, asafoetida and mix it well.

3. Now divide this mixture into three parts. Mix one piece of coriander in one part, add saffron color in the second part, and let the third part remain white.

4. Now put a glass of water in the steam vessel and keep it on medium flame. Now add all three types idli batter in mould and steam it for 10 minutes. To check that Idli's cooked, put a knife in Idli and see if the mixture sticks on the knife, if not your idli is ready.

5. Keep all cooked idli and serve them with coconut chutney, green chutney or sauce.

Recipe Reviews
0 Comment(s)
No Data Found..!

Recipe Nutrition Info: (Per 100 Grams)


Serving Size:4 Pieces Each Person

Servings Per Recipe:5 Persons


Calories:75 cal

Fat Content:4 %

Carbohydrate Content:-

Cholesterol Content:-

Fiber Content:-

Protein Content:-

Saturated Fat Content:-

Sodium Content:-

Sugar Content:-

Trans Fat Content:-

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Semolina Idli Rang Birangi Recipe

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