Sago Idli/Javarisi Idli

                                                                    You want a variation of the normal routine idli you can try this one.Yes sago idli soft and tasty idly i made recently.Try it with any khara chutney or Peanut chutney it tastes good.

Millet Idli

                                                            Looks like Millets are the "In thing" now a days. I have seen so many millet recipes recently and these products are found plenty in the super market. So, I thought let's start with Idli and Dosa first.This is my first attempt in making these recipes.You can check out this website for the benefits of milletshttp://suryaecolife.in/nourish-protect/benefits-millets/
Benefits of Little millet includes

• Chama / Samai is rich in phyto-chemicals and it has excellent antioxidant properties.
• Its Dietary fiber protects against hyperglycemia.
• It reduces cholesterol and helps to digestion.
• Kutki / Samai / Chama contains nearly 2.5 times minerals and nearly 38 times fiber and nearly 13 times Iron than Rice. 
• Kutki / Samai / Chama  contains nearly 6.3 times fiber and nearly 1.8 times Iron than Wheat. 
• Kutki / Samai / Chama  contains lesser amount of carbohydrates than Wheat and rice and has abundant quantities of Thiamin (Vitamin B1) which is not present in Rice and Wheat.

Broken Wheat Idli/Dalia Idli

                                                              Broken wheat or Dalia is a healthier alternative to white rice. I remember my grandfather eating it instead of white rice because he was diabetic. It is an alternative to chapathis, coming in handy for South Indians like me ! When we are bored of Chapathis and Subzis this is a good option to make steamed Idlis with Sambar and Chutneys.

Kudalai Idli/Kancheepuram Idli

                                                               Kudalai Idli/Kanchipuram Idli is a variation to the normal idli.It is slightly spiced and steamed.They are the same idlis called Kudalai Idli when steamed in cups made out of dried leaves(in Tamil they call it the "dhonnai")and kanchipuram Idli when steamed in idli plates.

Idli(rice cakes)

Ingredients

• Boiled rice                              3 cups
• Raw rice                                1 cup
• Urad dhal                               1 cup
• Fenugreek seeds                    1/2tsp
• Salt                                        3spoons

Method

1. Soak rice and fenugreek seeds together and urad dhal seperately for 4 hours.
2. Grind urad dhal first in a wet grinder then grind the rice.
3. When the rice is ground add the urad dhal flour also into the grinder.
4. Add salt and grind for few more minutes so that it mixes well and allow it to ferment.
5. Once the flour rises and ferments pour it into idli plates and steam it for 20 minutes.
6. Serve with cocnut chutney,sambhar,kothsu,onion chutney,pudina chutney or tomato chutney.
7. It is a very easyily digestible and popular breakfast or tiffin in south indian homes.

                                                   once it has fermented it doubles in size.

                                            Grease the plate with oil and then pour the dough.

                                                                 Steam it for 20 minutes

                                                 Serve with cocnut chutney and sambhar.