Sunday, December 16, 2007

Idlis with a Twist

We love South Indian food .......and Idlis are the most favorite of all .....simple to make, non -fatty .... we all have our reasons for loving these delicate beauties .

The only problem I used to have was that the preparation required before you get to the stage of steaming them ...... what if you wanted to have idlis one fine morning ...and you do not have the batter ready with you ......believe me this can be a BIG problem in a north Indian household like mine......then one fine day I saw my mother-in-law making these beauties without any preparation in advance ......and I had to learn this recipe ...I did learn and now I am sharing the recipe with you all ...

The beauty of this recipe is not only the fact that it is INSTANT ...but also that it allows me to add some nutrition to idlis making them more healthy isn't that a great twist !!!

These idlis are made of rava ( sooji, cream of wheat) and I add a healthy dose of veggies ..all this makes them a perfect healthy breakfast or snack for me .

Rava idlis ( 12)

Sooji/Rava/ Cream of wheat - 1 cup

Curd/yoghurt - 1/2 cup

Baking soda - 1/2 t sp.

Salt - as per taste

Water - as required

Idli stand

For the tadka -

Oil- 1 tb sp

Rai / Mustard seeds - 1 t sp

1 small onion - sliced lengthwise

Green chilli- 1

Carrot - 1/2 roughly grated

Capsicum - 1/4 finely sliced

Salt- as per taste

Red chilli powder - 1/2 t sp

Take the sooji/rava , mix the curd and salt to it to make a paste . Add a little water if required to get the required consistency. Drop 1 tbsp of the mixture on each cup of the idli maker ( ensure that you have smeared some oil on the cups beforehand). Steam the idlis for 8-10 minutes.

Take the stand out and let it cool a little before removing the idlis .

In a heavy bottomed pan, heat the oil for the tadka , add the mustard seeds . Heat till they add spluttering, add the onion . Saute for a minute then add the chopped green chilli , then add the carrot . Add the salt and red chilli powder . Let the carrot and onion cook for 2-3 minutes then add the capsicum . When the capsicum is semi cooked , add the idlis ......turn them carefully so that they do not break . Let the idlis fry a little so that the color and flavors are imbibed by the idlis. Cook for 3-4 minutes .

Serve these idlis with coconut chutney or tomato sauce ....or just have them by themselves ...they taste yummy every way.


Taste of Mysore said...

Now that is a perfect twist for Idlis. Healthy and filling!!


Thanks Laks....

Laavanya said...

What a lovely idea to make mini idlis and saute them with veggies? I normally add the grated carrots to the batter itself.


yes Laavyana , I do the same sometimes ...but this one is better as a snack as it can be eaten by itself and also coz the sauteed veggies add a lot more flavor and color to the idlis.