Idli, a beloved South Indian delicacy, has gained a global following for its irresistible combination of fluffy texture and subtle, comforting flavor. These round, steamed cakes are renowned for being soft, light, and utterly delicious. They are crafted from a batter made by grinding and fermenting rice and lentils. Idli isn’t just a culinary delight; it’s also a healthy option known for its ease of digestion and its potential benefits for gut health.
The versatility of idli makes it suitable for any time of day, whether you’re craving a delightful breakfast or a satisfying lunch. The classic idli is a timeless favorite, but there’s a world of idli variations to explore. From frying idlis with your preferred spices to dipping them in a delectable Chinese-style curry, these idli recipes are a fusion of flavors and creativity, offering a fresh and exciting way to savor this traditional dish. So, don your chef’s hat and get ready for an “idlicious” culinary adventure that will surely tickle your taste buds.
Mini Chana Dal Idli Recipe:
Ingredients:
- 1 ½ cup chana dal (Split skinless Bengal gram)
- 1 cup rice
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- Salt to taste
Oil for greasing - Coconut chutney for serving
Method:
- In a bowl, add chana dal and enough water, and set it aside for 8 hours for soaking.
- In a separate bowl, add rice and enough water, and also set it aside for 8 hours for soaking.
- After the soaking period, grind the soaked chana dal with a little water to create a smooth batter. Cover the batter.
- Similarly, grind the soaked rice with a little water to make a smooth batter.
- In a mixing bowl, combine the chana dal batter and the rice batter. Mix them together with your hands. Cover the bowl and set it aside for fermentation for about 7-8 hours. Fermentation is essential for the idli batter to develop its characteristic flavor and texture.
- After fermentation, add ¼ teaspoon of turmeric powder and salt to the batter. Mix well to evenly distribute the seasonings.
- Grease an idli tray with oil. Using a spoon, pour the batter into a mini idli tray.
- Place the idli tray into a steamer and cook for 8-10 minutes or until the idlis are steamed and cooked through.
- Carefully demold the mini idlis from the tray.
- Serve the Mini Chana Dal Idlis hot with coconut chutney for a delicious and healthy meal.
These mini idlis are not only cute but also packed with flavor and nutrition. Enjoy this wholesome South Indian dish!
Thaat Idli Recipe:
Ingredients:
- 1 cup kolum rice, soaked for 4-6 hours and drained
- ½ cup split skinless black gram (urad dal), soaked for 4-6 hours and drained
- ½ cup thin pressed rice (patla poha), soaked for 4-6 hours and drained
- Salt to taste
- Coconut chutney to serve
- Sambhar to serve
- Melted ghee to drizzle
- Gunpowder to sprinkle
Method:
- In a stone grinder, combine the soaked kolum rice, urad dal, and soaked thin pressed rice along with ½ cup of water. Grind these ingredients to form a coarse batter. Transfer the batter into a bowl and allow it to ferment for 8-10 hours. Fermentation helps in developing the characteristic flavor and texture of idli.
- After the fermentation period, add salt to the batter and mix thoroughly.
- Transfer the batter into a greased thali or a shallow, round container.
- In a steamer, heat a sufficient amount of water. Place the thali with the idli batter in the steamer and steam for 10-12 minutes. The idli will expand and become fluffy during the steaming process.
- Once the idli is steamed, carefully remove the thali from the steamer and allow it to cool slightly. Use a knife to gently loosen the edges and de-mould the idli onto a plate.
- Serve the Thaat Idli hot with coconut chutney, sambhar, and drizzle melted ghee on top for a rich flavor. You can also sprinkle gunpowder for some extra spice and flavor.
Enjoy your homemade Thaat Idli, a delicious and wholesome South Indian delicacy!
Tawa Idli Recipe:
Ingredients:
- ½ cup grated carrot
- 3-4 spring onion bulbs, finely chopped
- 2-3 tbsps chopped spring onion greens + extra for garnish
- 2 tbsps oil
- 8 idlis
- Schezwan sauce for applying
- Salt to taste
Red chili powder for sprinkling - Chaat masala to taste
- Pav bhaji masala for sprinkling
Green chili sauce for drizzling - 1 lemon
- 4 tsps butter
Method:
- In a bowl, combine the grated carrot, finely chopped spring onion bulbs, and chopped spring onion greens. Mix these ingredients well and set the mixture aside.
- Heat oil in a non-stick tawa (griddle). Place the idlis on the tawa and apply a little Schezwan sauce on each idli, spreading it evenly.
- Top each idli with a portion of the prepared carrot and spring onion mixture.
- Sprinkle some salt, red chili powder, chaat masala, and pav bhaji masala over the idlis. Drizzle green chili sauce for some extra heat.
- Squeeze lemon juice over the idlis and add small pieces of butter around the sides of the tawa. Flip the idlis and cook for about a minute until they are heated through and have a nice crisp texture.
- Remove the tawa from the heat and transfer the Tawa Idlis onto a serving plate. Garnish with chopped spring onion greens.
- Serve hot and enjoy this delightful fusion of flavors!
Tawa Idli is a creative and flavorful twist on traditional idlis that will surely tantalize your taste buds.
Idli Chaat Recipe:
Ingredients:
- 6 leftover idlis
- Oil for deep-frying
- 10 tbsp whisked curds (dahi)
- Salt for sprinkling
- 2 tsp green chutney
4 tsp sweet chutney - Cumin seeds (jeera) powder for sprinkling
- Chilli powder for sprinkling
- 2 tbsp sev
- 2 tbsp finely chopped coriander (dhania)
Method:
- To prepare the Idli Chaat, start by cutting each leftover idli into 4 equal pieces using a sharp knife.
- Heat oil in a deep non-stick pan for deep-frying. Fry a few idli pieces at a time on medium flame until they turn crispy and golden brown from all sides. Once fried, drain them on an absorbent paper to remove excess oil.
- Place half of the deep-fried idli pieces on a serving plate.
- Top the idlis with 5 tablespoons of whisked curds and sprinkle a little salt over them.
- Spread 1 teaspoon of green chutney and 2 teaspoons of sweet chutney evenly over the idlis.
- Finish by sprinkling a little cumin seeds powder, chili powder, 1 tablespoon of sev, and 1 tablespoon of chopped coriander evenly over the idlis.
- Repeat steps 3 to 6 to make one more serving of Idli Chaat.
- Serve the Idli Chaat immediately and enjoy the delightful mix of flavors and textures!
Idli Chaat is a creative and delicious way to enjoy leftover idlis, turning them into a tasty and satisfying snack or appetizer.
