IDLI VARIETIES: REINVENTING THE PLAIN IDLI
VEGETABLE IDLIThis is another healthy version of the Plain Idli. Since it has quite a few veggies in it, the fibre content of the idlis goes up. So, this is not just a delicious variant of the Plain Idli but also a healthier option. Just a word before you begin making this Idli – cook the vegetables soft before you add them to the Idli batter. Crunchy vegetables will hamper the experience of the Idli tasting.
The Plain Idli, with added vegetables, becomes the Vegetable Idli - higher on fibre and nutrition content.
- 5 Ladle Plain Idli Batter - Salted
- 1 Carrot, finely chopped
- 1/2 Capsicum, finely chopped
- 1 Green Chilli, Finely Chopped
- 1/2 tsp Grated Ginger
- Few Curry Leaves
- Few Coriander Leaves
- 1 tbsp Cooking Oil
- Salt To Taste
- Heat the cooking oil in a kadhai. Add the green chillies, and the curry leaves. Let them sputter
- Add the carrot and capsicum
- Add salt and cook until tender. Do not add water. Also, do not cover the kadhai with a lid to speed up the cooking - let it cook in the open kadhai on a low flame.
- Once cooked, allow the veggies to cool
- Now, add these veggies to the Idli Batter
- Grease Idli mold and add the vegetable idli batter to it. Steam cook in an Idli cooker for 7-10 minutes.
- Once cooked, separate the idli mold plates and sprinkle water on it. After five minutes, remove the idlis from the mold.
- Serve hot vegetable idlis with coconut chutney and Sambhar
TADKA IDLIStrictly speaking, the Tadka Idli is not a variant of Idli, but more about how to make it interesting. This is a favourite of my daughter Ragini. Tadka Idli is about adding sauteed onions to the diced idlis and enjoying a new flavour. Here is the recipe
TADKA IDLI | MASALA IDLI
Tadka Idli is plain idlis reinvented with sauteed onions and green chilies. This dish is also known as Idli Upma or Masala Idli
- 5-6 Steamed Plain Idlis – cut into four each
- 2 Onions – medium-sized finely chopped
- 10-12 Curry Leaves
- Handful of Coriander Leaves
- 1 small ginger
- 1 Green Chili, finely chopped
- 2 tbsp Cooking Oil
- 1 tbsp Idli Podi or Idli Chutney Powder or Gun Powder
- Salt to Taste
- Heat the cooking oil in a kadhai and add the green chilies, and curry leaves. Add the ginger too
- Add the onions now. Saute until they are translucent
- Now add the idlis to the kadhai and mix well.
- Leave it for two minutes on low flame
- Once the idlis have combined well, sprinkle the Idli Podi or Gun Powder or the Idli Chutney powder on top. Give it a good mix so that the idlis are well coated with the Idli Podi.