KaiKuthal Arisi Idli | Dosai is a healthy South Indian breakfast prepared with Indian Kai kuthal Arisi. Super soft and fluffy KaiKuthal Arisi Idli is great for dinner too. Healthy South Indian tiffin varieties like Idli Dosai and Paniyaram can be prepared with the same batter.
Today we had Karadaiyan Nombu at home and I made Uppu and Vella Adai. Morning made a batch for Pooja and evening I made one more batch for snacks. My son woke up from his nap and asked if I am making doughnuts? I was trying to explain to him that it is Adai, but finally, he convinced me and we both ended up making small jaggery doughnuts🤣 Kids have their own imagination.
Coming back to my kaikuthal Arisi Idli recipe. Last summer I had some recipes in the draft and this is one among them. Today I made Kai kuthal Arisi Dosai for breakfast that’s when I realized I haven’t posted kaikuthal Arisi Idli recipe in my blog.
Rice is our staple food. Their use to be a time when we eat white rice for everyday lunch. These days I try to reduce white rice intake. We have brown rice, Hand Pound rice, millet, quinoa and bulgar for lunch. Oh yes, when I have experimented breakfast variety with another rice substitute it is hand pound rice turn. Next is Bulgar😊
Checkout Idli/ dosa varieties in TMF
In most of my Idli recipes, I would have ground everything together but with hand pound rice I have ground dal and rice separately. The usual procedure can be followed but since Hand Pound rice takes a long time to grind I follow this method. I prefer making one batter for my tiffin varieties like Idli, Dosai, Paniyaram and waffle Dosai etc as it is handy and saves a lot of time.
Idli podi goes well with this.
Bored with Idli/dosa? Try these tasty recipes using Idli/Dosa batter,
Hand Pound Rice Idli
Ingredients
- Hand pound rice - 3/4 cup
- Idli Rice - 1/4 cup
- Whole urad dal - 1/3 cup + 1 teaspoon
- Flatten Rice - 1/4 cup
- Fenugreek seeds methi - 1 teaspoon
- Salt to taste
- Water - as required room/ cold temperature water is preferable for grinding
Instructions
- Wash and soak hand pound rice and Idli rice for in room temperature water for 8-9 hours or hot water for 4-5 hours changing water once in 2 hours. Drain the soaked water completely
- Wash and soak Urad dal, flattened rice and fenugreek seed for 2-3 hours
- In a grinder first grind the Urad dal mixture with little water. Sprinkle water once in a while. Once the mixture ya ground we’ll transfer into a vessel
- Grind the rice with little water.sorinkle water once in a while
- Once the rice is ground well add the dal mixture and required salt. Ground everything together for 10 minutes
- I turn on the oven light and Cover the batter vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow, the batter won't mess the oven:-)
- After the standing time the batter would be raised well. Mix it once using a ladle
- Idli:
- Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar
- Dosai
- Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side
Notes
- My Batter wont be fermented without turning on the oven light. If you live in hot/ warm place can skip this
- Dal, rice and everything can grind together
- Same batter can be used for Paniyaram. Wheat flour can be added while preparing paniyaram
- Batter can be ground in mixie, pls follow the millet Idli recipe for mixie griming technique
- Always stir the batter well before using
Ingredients:
Hand pound rice - 3/4 cup
Idli Rice - 1/4 cup
Whole urad dal - 1/3 cup + 1 teaspoon
Flatten Rice - 1/4 cup
Fenugreek seeds (methi) - 1 teaspoon
Salt to taste
Water - as required (room/ cold temperature water is preferable for grinding)
How to make kaikuthal Arisi Idli dosai :
- Wash and soak hand-pound rice and Idli rice in room temperature water for 8-9 hours or hot water for 4-5 hours changing the water once in 2 hours. Drain the soaked water completely
- Wash and soak Urad dal, flattened rice, and fenugreek seed for 2-3 hours
- In a grinder first, grind the Urad dal mixture with little water. Sprinkle water once in a while. Once the mixture ground well transfer into a vessel
- Grind the rice with little water. sprinkle water once in a while
- Once the rice is ground well add the dal mixture and required salt. Ground everything together for 10 minutes
- I turn on the oven light and Cover the batter vessel with a plate and let it ferment overnight or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow, the batter won't mess the oven:-)
- After the standing time, the batter would be raised well. Mix it once using a ladle
Idli:
Grease the idli mold with little oil. Pour ladle full of batter to the idli mold ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam releases, remove the cooked soft idli with the help of a spoon and serve hot with chutney and sambar
Dosai:
Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook another side
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