Wednesday 24 / April / 2024
Stuffed Idli
Here’s a colourful idli recipe that’s packed with the goodness of vegetables. Cheers to healthy and delicious eating.
Ingredients
• Idli batter: as required
For Stuffing
• 1 onion, finely chopped
• 1 carrot, grated
• 10 beans, finely chopped
• 1/2 capsicum, finely chopped
• 1 green chilli, chopped finely
• 1 teaspoon chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• Salt to taste
For Tempering
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal
• 1 teaspoon urad dal
1 bunch of curry leaves
Preparation
• Start by making the filling. Heat oil in a wok. Add all the tempering ingredients and sauté for a minute. Add in onions and green chilli and mix well. Cook for 2 minutes.
• Add in chilli, coriander, salt, and turmeric powder and mix well. Add in all the vegetables and sauté for 5 minutes.
• Pour a splash of water and mix well. Cover the pan and let it cook for 10 minutes. Filling is done.
• Now take your idli plates and grease it. Spoon a tablespoon of batter in the bottom and spoon in a tablespoon of this vegetable mixture on top. Now spoon a tablespoon of batter again on top. Make sure that everything is totally covered. Put this in the idli stand and let it steam for 15 minutes.
• Invert it on the plate and serve with chutney.
Idli Manchurian
A classic fusion of Indian and Chinese cuisines that makes perfect use of leftover idlis.
Ingredients
• 8 refrigerated idlis
• 1/2 cup cornflour
• 1/2 cup plain flour
• 1 1/2 teaspoon soy sauce
• 1/2 teaspoon ginger-garlic paste
• Oil to deep fry
For gravy
• 1 big sized onion
• 4 green chillies
• 2cm piece of ginger
• 1 capsicum (optional)
• 1/2 teaspoon soy sauce
• 1 tablespoon oil
• 2 tablespoon cornflour
• 1/2 cup chopped spring onions
Preparation
• Cut idlis into small squares. Or you can use mini idlis also.
• Mix the other ingredients –flour, cornflour, ginger-garlic paste and very little salt with water to a medium batter. Dip idli pieces in this batter and deep fry. Drain and keep ready. Finely chop onion, green chillies, ginger, and capsicum.
• In a vessel heat 1 tablespoon of oil. Lightly fry all the chopped ingredients.
• Add 1/2 teaspoon soya sauce and fried idlis. Add cornflour mixed with 2 cups of water.
• Boil till all the ingredients combine well.
• Garnish with chopped spring onions greens and serve.
Oats and Semolina Idli
A healthy take on idlis with oats and semolina as its key ingredients making it a guilt free ride.
Ingredients
• 11/2 cup quick cooking oats
• 1/2 cup semolina
• 21/2 cups yoghurt, whisked smooth
• 1/2 cup water
• 1/4 teaspoon fruit salt
• 1 teaspoon mustard seeds
• 1 teaspoon gram dal
• 6-7 cashew nuts, broken
• 2 green chillies
• 10-12 curry leaves
• 2 teaspoons ghee
Preparation
• Dry roast the measured oats till aromatic and it slightly changes in colour. Grind to a fine powder.
• Dry roast the semolina and remove it to a bowl. Add the oats powder to it.
• Add the measured yoghurt and salt. Mix well and set aside.
• Heat ghee in a pan and temper with mustard, gram dal, green chillies, cashew nuts, and curry leaves. Add to the oats-semolina batter.
• Mix well and add 1/2 cup water. The batter should be slightly loose than regular idli batter. Set aside for 15-20 minutes. Add fruit salt just before steaming and mix well.
• Grease the idli plate and fill each hole 3/4 level with batter.
• Steam the idlis for 10-12 minutes, serve instant oats idli with chutney and sambhar.
