6 Idli Recipes To Try Out This Purtassi

Idlis are steamed cakes that are healthy and delicious to eat. The fact that they originated in south India hasn’t stopped them from being popular all over the country.

They make for a good meal, snack or breakfast option, and even travel well, so you can carry them with you to work. Here are 7 classic idli recipes that you are sure to love. You can serve the idlis with either sambhar or chutneys of your choice.

1. Soft Idlis

Healthy Idli Recipes

via Shutterstock

Ingredients
• 1 cup uncooked rice
• 1 cup parboiled rice
• 1/2 cup black gram (urad dal)
• 1/4 cup flattened rice (poha)
• 1/4 tsp fenugreek (methi) seeds
• Salt to taste
• Oil for the idli moulds

Method
• Clean and wash the rice and urad dal.
• Soak the rice and poha in water for 4-5 hours.
• Soak the urad dal with the methi seeds separately for 4-5 hours.
• Drain the urad dal but keep the water.

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• Grind the urad dal and methi seeds with some of the reserved water till you get a smooth and fluffy batter.
• Grind the rice to make a smooth batter.
• Mix both the batters together in a large bowl or pan. Add salt and mix well.
• Cover and let the batter ferment for 8-9 hours. By the end, the batter will become double in size and rise.
• Gently mix the batter.
• Grease the idli moulds.
• Pour the batter into the moulds steam the idlis in a pressure cooker or steamer. If you’re using a pressure cooker remove the vent weight. Steam for 10-12 minutes or until the idlis are done.
• The remaining batter can be stored in the refrigerator.

Recipe Courtesy: Veg Recipes of India

2. Quick Rava Idlis

Healthy Idli Recipes

via Foodviva

Ingredients
• 2½ cups semolina (rava)

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• 4 cups buttermilk
• 3 tbsp coconut oil, or any other oil
• Salt to taste
• 1 tsp split black lentils (urad dal)
• 1 tsp split Bengal gram (chana dal)
• 1 tsp mustard seeds (rai)
• 2 tbsp thinly sliced fresh coconut
• 2 green chillies, finely chopped
• 4 curry leaves (kadi patta)
• 1 tbsp fruit salt
• Oil to grease the moulds

Method
• Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl. Keep aside for 30 minutes.
• Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
• When the seeds crackle, add the coconut, green chillies and curry leaves and saute for a few seconds. Switch off the flame.
• Pour the tempering over the semolina batter and mix well.
• Add the fruit salt and sprinkle a little water over it. Mix it gently when bubbles start to form.
• Pour spoonfuls of the batter into greased idli moulds and steam them for 8 to 10 minutes.

Recipe Courtesy: Tarla Dalal

3. Vegetable Idlis

Healthy Idli Recipes

via Spicytasty

Ingredients

Batter
• 3/4 cup broken wheat (dalia)
• 3/4 cup semolina (rava)
• 2 tbsp split Bengal gram (chana dal)
• 2 tbsp split black lentils (urad dal)
• 1 cup yoghurt
• 1/2 tsp baking powder
• Salt to taste

Vegetable mixture
• 1/2 cup grated carrot
• 2 tbsp chopped French beans
• 2 tbsp coarsely mashed green peas
• 2 tbsp finely chopped onions
• 1 tsp oil
• 1/2 tsp mustard seeds (rai)
• A pinch of asafoetida (hing)
• 1/2 tsp finely chopped green chillies
• 1/4 tsp ginger paste
• Salt to taste
• 1/4 cup chopped coriander

Method 

Batter
• Dry roast the broken wheat and semolina on a tava (griddle) till they turn golden brown. Transfer them to a bowl and keep aside.
• Dry roast the chana dal and urad dal in a pan till they turn golden brown. Add 1/2 cup of water and cook on a slow flame till they are tender.
• Mash the dals lightly and add them to the broken wheat and semolina.
• Add all the remaining ingredients and enough lukewarm water to make idli batter. Keep aside.

Vegetable mixture
• Heat the oil in a small pan and add the mustard seeds to it. When they crackle, add the asafoetida, green chillies and ginger paste.
• Add the onions and saute till they turn golden brown.
• Add the carrots, French beans, green peas, salt and a little water. Cover and cook till the vegetables are tender and the mixture is dry.
• Switch off the flame, add the coriander and mix well.

Making the idlis
• Place a spoonful of the idli batter into each greased idli mould.
• Place a portion of the vegetable mixture over the idli batter.
• Pour a spoonful of idli batter over the stuffing so that it is covered.
• Steam in a steamer for 10 to 12 minutes.
• You should get about 24 idlis.

Recipe Courtesy: Tarla Dalal

4. Idli Chilli

Healthy Idli Recipes

via Tastyappetite

Ingredients
• 2 cups of idli cubes
• 2 tsp red chilli sauce
• 3½ tbsp oil
• 2 tsp finely chopped ginger
• 2 tsp finely chopped garlic
• 2 tsp finely chopped green chillies
• 1/2 cup onion cubes
• 1/2 cup capsicum cubes
• 2 tbsp tomato ketchup
• 1/2 tsp sugar
• 1 tsp vinegar
• 1 tsp soy sauce
• Salt to taste
• 3 tbsp finely chopped spring onions (whites and greens)

Method
• Heat 2 tbsp of oil in a broad non-stick pan, add the idli cubes and saute them on a medium flame for 3 to 4 minutes or till they turn light brown. Keep aside.
• Heat the remaining 1½ tbsp oil in a broad non-stick pan, add the ginger, garlic and green chillies and saute on a medium flame for a few seconds.
• Add the onions and saute on a medium flame for 1 minute.
• Add the capsicum and saute on a medium flame for 1 more minute.
• Add the tomato ketchup, sugar, vinegar, soya sauce, red chilli sauce and salt mix well. Cook on a medium flame for 1 minute, stirring continuously.
• Add the sauteed idlis and half the spring onions. Mix gently and cook on a medium flame for 1 to 2 minutes, tossing occasionally.
• Serve immediately, garnished with the remaining spring onions.

5. Oats Idlis

Healthy Idli Recipes

via Jeyashriskitchen

Ingredients
• 2 cups oats
• 1/2 litre yoghurt (slightly sour)
• 1 tbsp mustard seeds (rai)
• 1 tbsp split black lentils (urad dal)
• 1/2 tbsp split Bengal gram (chana dal)
• 1/2 tbsp oil
• 2 tsp finely chopped green chillies
• 1 cup grated carrots
• 2 tbsp finely chopped coriander
• 1/2 tbsp turmeric powder (haldi)
• 2 tbsp salt
• A pinch of fruit salt

Method
• Dry roast the oats on a tava (griddle) until they turn slightly brown and then powder them in a mixer.
• Add the oil, mustard seeds, urad dal and channa dal to a pan. Allow the mustard seeds to splutter and the dals to turn golden.
• To this, add the chopped chillies, coriander and grated carrots.
• Add the turmeric powder and fry for a minute. Switch off the flame.
• Add this tempering along with the yoghurt to the powdered oats mixture to make a batter.
• The batter should be of the same consistency as regular idli batter. You can add as much yoghurt to the mixture to achieve the consistency, but do not add any water.
• Grease the idli moulds with oil and pour the batter into each mould.
• Steam the idlis for 15 minutes.
• Poke the idlis with a knife to check if they’re done. The knife will be clean if they are properly cooked.

Recipe Courtesy: NDTV Food

6. Kanchipuram Idlis

Healthy Idli Recipes

via Rakskitchen

Ingredients
• 1/2 cup split black lentils (urad dal)
• 1/2 cup parboiled rice
• 1/2 cup uncooked rice
• Salt to taste
• A pinch of turmeric powder (haldi)
• 1/2 tsp dried ginger (soonth) powder
• 1 tbsp ghee
• 1 tsp sesame (til) oil
• 1/2 tsp cumin seeds (jeera)
• 3 whole black peppercorns
• 1/2 tbsp split Bengal gram (chana dal)
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp split black lentils (urad dal)
• 1 tsp finely chopped green chillies
• 1/2 tbsp chopped cashewnuts
• 8 curry leaves (kadi patta)

Method
• Soak 1/2 cup urad dal in water in a deep bowl for 4 hours.
• Combine the parboiled rice, uncooked rice and water in another deep bowl and soak for 4 hours.
• Drain the urad dal and blend in a mixer to a smooth paste using approximately 3/4 cup of water. Transfer the mixture to a deep bowl and keep aside.
• Drain the rice and blend in a mixer to a slightly coarse paste using approximately 1/2 cup of water. Add the mixture to the urad dal, add salt and mix well.
• Cover and ferment in a warm place for 10 to 12 hours.
• Add the turmeric powder and ginger powder and mix well. Keep aside.
• Combine the cumin seeds and peppercorns in a mortar pestle and crush them to a coarse mixture.
• Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and saute on a medium flame for 1 minute.
• Add 1/2 tsp urad dal, the mustard seeds, cumin-peppercorn mixture and green chillies and saute on a medium flame for 1 minute.
• Add the cashew nuts and curry leaves and saute on a medium flame for 30 seconds. Switch off the flame.
• Add this tempering to the batter and mix well.
• Grease the idli moulds using a little oil and put spoonfuls of the batter into them.
• Steam them in an idli steamer for 10 minutes or till they are cooked.
• Repeat with the remaining batter to make more idlis.

Recipe Courtesy: Tarla Dalal


About Naufal Khan

Publisher & editor of Indian Spice.

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