Idli is vegan and gluten-free and is a popular healthy south Indian dish. Here I share my foolproof recipe that will help you in making the best idli.
For alphabet F I choose Finland!! Somehow it’s always fascinated me. Why because Santa lives here officially, yes really I am not kidding check it here. The land of midnight sun, northern lights, and saunas. I wish can live there…
“It’s delicious Mamma, my mouth is watering. “ they had already investigated and Apeksha, my elder one was
asking, yes the elder one!!( will wonders never cease, asked me to make something out of the boiled vegetable). It’s delicious and healthy!!! Yeah unbelievable!! I know that’s why I said will wonder never cease!!!
“Viili” is more like a gooey yogurt and most likely to be eaten as breakfast or dessert.
the way.. they are a terrific freezer stash.. I can use in soups, sauces and for my bentos.. my girls enjoy them a lot, like most of the kids in Finland.”
Recipe Source: Acquiring Taste
Makes: 4 – 6 portions
- 250 grms / about 2 ½ cups of boiled vegetables like cabbage, cauliflower,
carrots, potato, mushrooms, French beans etc. you may add or remove any
vegetable, crushed in a fine puree
- ½ cup dry breadcrumbs
- 200 g/ 1 cup milk and cream( about)
- 1 egg (optional)
- 1-2 chopped onions
- ½ tsp salt
- ½ tsp all spice ( I used pepper)
- ¼ tsp white pepper
- ½ tsp red chilli powder
- 1 teaspoon oil
- 2 tblspn butter
- In a large bowl soak the breadcrumbs in the cream and milk (use little you can add more later if needed as your mixture must be moist and not runny) leave for about 10 minutes.
- As the breadcrumbs soak heat the butter and oil in a kadhai/wok and fry the onions until soft, set aside to cool.
- Add the egg if using, vegetable puree, onions and seasonings to the breadcrumb mix.
- Knead the mixture thoroughly until well combined and firm. Use the milk and cream if needed.
- Shape into walnut sized balls with slightly oiled hands .
- Next you could bake them in a preheated oven at 225⁰C, for that place the balls on a greased shallow baking
tray Keep sapce between the balls. Bake for about 15 minutes until golden. You can turn them to cook evenly.
- Or like me get the gundpangal or paniyaram tava and fry the vegetable meatballs till golden on one side. Flip them over and bake on the other side.
- While the meatballs are baking, you can make the gravy.
Gravy – Ruskea kastikke (“brown sauce”)
- 1 -2 tablespoon butter
- 2 tablespoon whole wheat flour
- about ½ litre /2 ½ cups stock
- salt and pepper to taste
- Boil the stock and keep it warm.
- Mix the butter and flour in a big kadhai/wok and stir fry on low flame.
- Stir constantly till the mixture turns golden brown and starts to release a nutty aroma.
- Pour the hot stock in the kadhai all the while whisking the mixture .
- Stir well, whisking until no lumps remain.
- Continue cooking and stirring until the sauce thickens.
- Season a little with salt and pepper.
- Serve with potatoes, meatballs and lingonberry jam.
I served it with Mashed Potatoes and sweet chilli !
- Bread crumbs are called “korppujauho” in Finland and it differs from normal breadcrumbs (and Japanese “panko”) once it absorbs a lot of liquid when soaked (and looks like semolina flour when dry). Substitute by normal breadcrumbs or soak 2-3 slices of old dry bread.
- All spice “maustepippuri” substitute with pepper.
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