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INGREDIENTS


Idli Tikka

Servings - 2 - 3

INGREDIENTS
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 tablespoon
Water - 10 milliliters
Water - 500 milliliters
Yogurt - 100 grams
Fresh cream - 100 grams
Gram flour - 1 tablespoon
Paprika - 1 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Tandoori masala - 1 teaspoon
Oil - 20 milliliters
Bell pepper - 120 grams

PREPARATION


1. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon and mix it well.
2. Add 250 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 5 minutes.
4. Add 1 tablespoon fruit salt, 10 milliliters water and mix it well.
5. Pour the batter into a idli moulder.
6. Take a pot, add 500 milliliters water and bring it to a boil.
7. Place the idli moulder inside it.
8. Cover it with lid and steam for about 10 - 12 minutes.
9. Open the lid and remove the idli moulder from it.
10. Cut it into pieces and keep aside.
11. In a mixing bowl, add 100 grams yogurt, 100 grams fresh cream, 1 tablespoon gram flour, 1 teaspoon paprika, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon tandoori masala, 20 milliliters oil and mix it well.
12. Then, add 120 grams bell pepper, prepared idli and mix it well.
13. Soak skewers in water for 30 minutes.
14. Skewer the idli and bell pepper in it.
15. Place it on a baking tray.
16. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes or until golden brown in color.
17. Remove it from oven.
18. Serve hot.

Idli Manchurian

Servings - 2 - 3

INGREDIENTS
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
All purpose flour - 150 grams
Corn flour - 2 tablespoons
Salt - 1/4 teaspoon
Paprika - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Water - 300 milliliters
Oil - for frying
Oil - 30 milliliters
Onions - 70 grams
Bell pepper - 70 grams
Red chili sauce - 1 tablespoon
Soy sauce - 2 teaspoons
Vinegar - 1 teaspoon
Ketchup - 50 grams
Salt - 1/2 teaspoon
Water - 300 milliliters
Corn flour - 1 tablespoon
Water - 30 milliliters
Spring onions - for garnishing