Tuesday, April 9, 2013

Idli ~ With a Twist !!

Idli is a popular South- Indian breakfast. Recently my FB friend Kiranmayi posted this recipe and I found it interesting with the addition of some ingredients to the normal dosa batter. Hence noted it down right away and tried it. It turned out very good. A good twist to the normal idlis. The curry leaves induces a wonderful flavor and carrot adds a great color. A good way to make the kids eat without any fuss :-)

  • Rice- 1 cup
  • Urad dal/ Split Black Lentil (without skin)- 1/2 cup
  • Chanadal (Split Chickpeas)- 2 Tbsp
  • Carrot, small sized- 1
  • Curry leaves- 5-6
  • Green chillies- 1-2
  • Salt- To taste
  • Oil- For greasing the mould


Wash and soak the Urad dal (split black lentil) for 2-3 hours. 
Wash and soak rice for 2-3 hours separately.
Now grind the strained split black lentil to get a smooth paste. Add water while grinding, just enough to aid the grinding process. Once finely ground, transfer it to a bowl. 
Now transfer the strained rice and grind it to get medium coarse consistency (don't make a paste. This will bring a change in the texture of the idli). Transfer this to the same bowl containing urad dal paste. Give a good mix using hand. If the batter is too thick, add little amount of water. The final consistency of the batter should be medium thick (thicker than the dosa batter). Keep the batter in a warm place and allow it to ferment for 8-10 hours (the batter should be doubled after fermentation to get spongy idlis. If not they will turn hard. If it has not doubled then keep it for few more hours).

Soak the chanadal in water for 2 hours (or overnight) and then cook it for few minutes until it turns little soft (I just cooked them in a microwave oven ). Then also grate the carrot and chop the green chilli and curry leaves.

Now add these to the fermented batter along with salt.

Mix well. The batter should be thick but of dropping consistency. Add water if required.

Now grease the idli mould using oil and add the batter in each mould.

Steam them in a steamer or pressure cooker (without whistle) for 15-16 minutes. 

Allow it to cool for five minutes and then unmould the idlis using back of the spoon.

Idli is ready!!

Serve it hot with Sambhar or any chutney of your choice. Above measurement makes 19-20 medium sized idlis.