Recipe – Soft Idlis at home from scratch

Recipe – Soft Idlis at home from scratch


Prep Time: 10-12 hours

Cook Time: 10-15 minutes

Serves: 4


  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required


  • Wash dal 2-3 times and soak in water with methi seeds for 5-6 hours.
  • Wash rice 2-3 times and soak in waters for 5-6 hours.
  • Soak poha 10 minutes before starting to grind.
  • Drain the water from dal and grind to smooth paste using little water. Grind it for long time like 6-7 minutes or till it increases in volume. Transfer it in a big container.
  • Drain water from soaked rice and add in the grinder. Add the soaked poha or cooked rice. Using little water grind it to smooth paste. Transfer this to the dal container.
  • Mix the rice-dal batter well for 3-4 minutes. Adjust water in the batter, so the paste is not too thick, not too thin. Batter consistency should be thick like toothpaste.
  • Cover the container and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
  • Add salt. Mix well for 2-3 minutes.
  • Heat water in an idli vessel and put it on high flame. Grease the idli plates and gently fill the rounds with the batter. Put it inside the idli vessel and let it steam for 10-15 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idli plates and leave it for 2 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon and serve hot with chutney.

Recipe – Crispy bhindi or Kurkure Bhindi

kurkure bhindi


Prep Time: 15 mins

Cook Time: 20 mins

Serves: 2


  • Bhindi (Okra / Ladies finger): 200 grams, medium sized 18-20 bhindis
  • Rice Flour or corn flour: 2 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Chat Masala: ½ Teaspoon
  • Oil: for deep fry


  • Clean the bhindis first using a wet napkin and then a dry napkin.
  • Trim the edges of each bhindi, then cut into two vertical parts. De-seed them and then cut into finger length pieces.
  • Take the pieces into a bowl. Add salt, turmeric, flour and mix well, so that bhindis are well coated with the powder.
  • Heat oil in a pan and deep fry the bhindis in high flame for 5-6 minutes or until crispy. If pan is small, fry in 2-3 batches.
  • Once the bhindis are crispy, take out and sprinkle chat masala.
  • Serve hot.


Recipe – Plum Juice



Prep Time: 2 minutes

Ready In: 2 minutes

Serves: 2


  • 1 cup of fresh organic Plums, rinsed, de-seeded and de-stemmed.
  • Water: as required
  • Ice Cubes: As required


  • Press Plums through a juicer and into a large glass. Or, In a blender, blend Plums until very smooth, about 1 minute.
  • Pour mixture through a sieve into a bowl, pressing hard on solids.
  • Serve Plums juice over ice, in a glass.

Cook’s Note:

  • You may add little sugar or honey for sweetening, but natural flavor is always recommended.
  • You may add little water for a thinner consistency.
  • You may add few drops of lemon juice.

Recipe – Green Chutney or Coriander Mint Chutney

green ch


Prep Time: 5 Minutes


  • Fresh coriander leaves chopped: 2 cup
  • Fresh mint leaves chopped: 1 cup
  • Cumin Seeds: ½ Teaspoon
  • Green chilies chopped: 2-3
  • Ginger: Finely chopped, 1 teaspoon
  • Cashew: 5-6 pieces
  • Salt: ½ Teaspoon to taste
  • Lemon juice: 1 tablespoon
  • Water: 1/4th Cup or as required


  • Wash the coriander and mint leaves.
  • Blend coriander, mint, ginger, cashew and green chilies in a blender to a smooth paste with a little water if required.
  • Add salt and lemon juice and transfer to a bowl.

Cook’s Note

  • You may add little garlic, onion, tomato as well.

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