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4 April, 2013

Idli~~ Old wine in a new bottle!

Posted in : Appetizer, Bachelor Recipes, Blogging Marathon, Breakfast, Healthy food, Idli, Indian Cuisine, Ocassions, Snack, South Indian Cuisine, Starter on by : ArchanaPotdar Tags: , , , , , , , ,

Idli ~ new wine ...

Idli ~ new wine …

My daughters’ complaints are basically centred on idli and dosa. For me, it’s a healthy fast food for them its punishment. Dosa they are ready to eat if I have made them after a long time but getting them to eat idlis is like getting your teeth extracted without anaesthesia! I know I am exaggerating but then it feels like that.

So I was pleasantly surprised when Apeksha helped herself with this idli.

I am grateful to the Taj Vegetarian Fare that my friends Mahesh & Sangita have given me.  I will also like to thank Padma for giving me the idli rice that is not available in Goa so I could make lovely soft delicious idlis. The next time, however, I am going to make these as mini idlis instead of the standard sized ones.

These are a colourful addition to a party table are they not?

This is my Blogging Marathon entry for the month long Marathon under the theme” Occasional”!

2 way idli4

Ingredients:

For The Idli Batter:

  • 1 Cup urid dal/ split white black gram
  • 3 cups idli rice or idli rava
  • 1 tsp salt

For the curry leaf powder

  • 100g curry leaves
  • 25 g split Bengal gram (channa dal)
  • 1 tsp cumin seeds
  • 1 tblspn split white gram (urid dal)
  • 15 g whole dry chillies

For the podi spice

  • 2 tsp sesame seeds
  • 50 g split Bengal gram (channa dal)
  • 25 g slit white gram (urid dal)
  • A pinch of asafoetida
  • 20 g dry whole red chillies
  • Salt to taste
  • Ghee
  • Toothpicks
  • Red chillies

Method:

To make the idli batter:

  •  Wash and Soak the rice and the urid dal separately for minimum 8 hours in 7 times its volume in water.
  • Drain the water grind the urid dal to a fine paste.  Grind the rice in a coarse paste.
  •  Mix both the rice and dal pastes add salt and leave it aside for 8-12 hours to ferment at room temperature.
  • Pour the fermented batter in a greased idli mould and steam for 20 minutes.
  • Cool and remove from the moulds. Set aside.

2 way idli

For the curry leaf idlis:

  • Dry roast all the ingredients for the curry leaf powder and grind to a coarse paste.
  • Heat 2 tblspn ghee and mix with curry leaf powder.
  • Toss in the idlis gently season and set aside.

For the podi spice idlis:

  • Dry roast all the ingredients for the podi and grind to a coarse paste.
  • Heat 2 tblspn ghee and mix with podi powder stir.
  • Remove from heat Toss in the idlis gently and set aside. Reserve.

2 way idli3

To serve:

Notes:

Blogging Marathon page for the other Blogging Marathoners doing BM#27

BM Logo by Priti

BM Logo by Priti

Linking this to Jagruti’s Gain Popularity

Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook page. I will be happy if you can follow me on Twitter too!

 Archana.

0 thoughts on : Idli~~ Old wine in a new bottle!

  • April 5, 2013 at 7:32 am

    So cute and colorful! Kids love it when they get everything in one bite. Mini idlies would work great.

  • April 5, 2013 at 10:50 am

    Making kids eat is a tough task.

  • April 5, 2013 at 11:04 am

    Looks so yummy Archana. I am a fan of idli powder and curry leaf powder. Coating the idlis with the powders is a great idea…

  • April 5, 2013 at 1:45 pm

    They look tempting Arcana, like the gloss of the ghee on the idlis.

  • April 5, 2013 at 5:41 pm

    Ah finally can comment..very lovely idlis Archana..I can eat idlis in any form and colour!

  • April 5, 2013 at 6:39 pm

    Old wine in new bottle indeed! Piercing them with red chili and toothpick for party = cool idea!

  • April 5, 2013 at 7:08 pm

    I agree that mini idlis would work an excellent way to use idlis in parties!

  • April 6, 2013 at 1:47 am

    Lovely new way of presenting these 🙂 Really old idlis in new form 🙂

  • April 6, 2013 at 6:19 pm

    Love the Title Archana! First time checking your WordPress.. Looking Nice… !

    -Mythreyi
    Yum! Yum! Yum!

  • April 8, 2013 at 7:10 am

    What a delicious way to spruce/spice up good old idlis. They look colorful and spicy. Yumm.

  • manju
    April 9, 2013 at 12:59 am

    Can survey this only food for months.

  • April 10, 2013 at 12:54 pm

    What a wonderful and delicious recipe. thanks for sharing with us.

  • pinksocks
    April 22, 2013 at 2:09 pm

    How I wish I could have picked one and munched on.

  • May 1, 2013 at 3:23 am

    Loved the twist. We usually go with urad and rice in the ratio of 1:2.

  • Pingback: Rice the Versatile Cereal and Its Uses |

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