The ubiquitous idli has found a place in everyone’s palate world over and has given birth to many variants. Idlis are known for its simplicity, nutrition and inexpensiveness. A fundamental dish in most households, there are many variations to idlis, which are as easy to make without much struggle in the kitchen.
GREEN GRAM IDLI
1 cup green gram
1 handful urad dal
Salt and green chilli to taste
1 tsp soda bicarbonate (to be added while making the idli if you want to make the idlis immediately without fermentation)
- Soak the green gram and urad dal together over night.
- Grind it to a coarse consistency with salt and green chillis.
- Pour the batter in the idli mould and steam for 8 minutes.
- Serve with ginger or garlic chutney.
2 cups rice
2 cups jackfruit (cut into small pieces)
½ cup grated coconut
½-¾ cup jaggery
¼ tsp cardamom Powder
¼ tsp cooking Soda
½ tsp salt
- Soak rice in water for couple of hours or overnight.
- Grind the rice with freshly grated coconut, salt, cooking soda and jaggery to a smooth consistency (dosai batter consistency).
- To this add chopped jackfruit and cardamom powder and mix well.
- Grease the idli plate with ghee and pour a ladle full of batter and steam cook them in pressure cooker for 10-15 minutes.
- Serve them hot with a spicy mango chutney.
STUFFED POTATO IDLIS
2-3 boiled potatoes (mashed and peeled)
1 onion (finely chopped)
2 green chilies (finely chopped)
Handful of peas
Coriander leaves (finely chopped)
Pinch of Asafoetida
Oil to sauté
Pinch of turmeric powder
- Heat some oil in a kadai and add the onions. Sauté for a while and then add the green chilies, cashews, turmeric powder and Asafoetida.
- Now, add the mashed potato to this mixture and sauté until the ingredients are well combined. Add salt to taste. Add the chopped coriander as garnish and set aside.
- Grease the idli stand with some oil and plop a spoon full of idli batter into each section. Place a tablespoon of the potato mixture and top if off with another spoon of idli batter. Repeat the process until the batter and the potato mixture are done.
- Steam the idlis until they are well cooked.
- Serve hot with mint or coconut chutney.
6-8 left over idlis (quartered into pieces)
2 tbsp maida
1 tbsp corn flour
1 tsp ginger-garlic paste
1 tsp green chilli paste
Less than 1/2 cup warm water
Salt to taste
For the sauce:
1/4 cup spring onions (finely chopped)
1/2 capsicum (finely sliced)
1 tbsp finely minced garlic
1/4 tsp finely minced ginger
1-2 finely chopped green chilies
1/4 tsp red chilli powder (preferably Kashmiri)
1/2 tsp soya sauce
1/4 tbsp chilli sauce
1 tsp vinegar
1 1/2 tbsp tomato sauce
1/2 tsp brown sugar (optional)
Salt as required
1 1/2 tbsp sesame oil
1 tbsp finely chopped coriander leaves (replaceable with spring onions)
- In a heavy bottomed kadai, heat some oil.
- In a bowl, mix maida, corn flour, salt, ginger-garlic and chilli paste and water to make a thick paste. Dip the idli pieces into the batter until they are well coated.
- Drop the idli pieces into the hot oil and make sure you don’t crowd the kadai with idli pieces.
- Reduce the flame and deep fry the idli pieces until they turn light brown. Towards the end, increase the flame and continue to fry them till they turn golden brown.