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Delicious Recipes of Masala Idli

Kalyani Nandurkar
Written by Kalyani Nandurkar. Posted in Recipes on 14 July 2010.
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It is very difficult to get children to eat vegetables or nutritious food in general. All they demand is junk food such as burgers, french fries, cookies, maggi etc. It is a cause for chagrin to many young mothers that sensible food is often rejected by the children. A little bit of creativity coupled with ingenuity can overcome this problem. It is noticed that food like Idlis is mostly liked by all children. Therefore, I have created a few recipes of idlis combining the traditional method with the use of vegetables and pulses and cereals to make extra-nutritious and protein-rich recipes of idlis. My son absolutely loves them, hope your children too will love them.

**Masala Idli - Type One

2 cups rice
1 cup urad dal
1 cup green grams
1 tsp fenugreek seeds

1. Wash and soak all the above ingredients overnight.

2. Grind the above separately in the mixer and mix. The mixture should be slightly coarse in texture.

3. Keep the prepared batter in a covered vessel for at least 12-14 hours to ferment. The vessel used should be large in size since the batter will double after fermentation.

Green chillies 5-6 (as per taste)
Ginger - about an inch piece (Chopped)
Salt to taste
2 carrots grated
Fresh green peas - one cup
Fresh Coconut  - Chopped into small pieces
Cashewnut - half a cup small pieces (Optional)

1. Make a fine paste of green chillies and ginger.

2. Add this paste to the batter along with salt and mix. P7120147

3. Add the grated carrots,  green peas, coconut pieces and cashewnuts to the batter and mix.

4. Smear a little oil in the idli trays and pour this batter into it. Make idlis as usual.

Serve hot smeared with ghee (clarified butter) along with coconut chutney.

For Coconut Chutney:

Grated coconut - two cups
Green chillies - 5-6 or as per taste
Curry leaves - a handful
Green coriander leaves - half a cup
Tamarind pulp - two tablespoons (can be substituted with lemon juice)
Cumin seeds - 1 tsp
Salt to taste

1. Mix all the ingredients and make a smooth paste in the mixer.

2. Adjust salt and chillies as per taste.

3. Heat 1 tablespoon of oil in a pan. Add  1 teaspoon mustard seeds to it.

4. After the seeds splutter, add a few washed and dried curry leaves. Immediately turn off the heat.

5. After a few seconds pour this tempering into the chutney and mix.

**Masala Idli - Type Two

2 cups rice
1 cup urad dal
1/2 cup chana dal
1/2 cup moong dal
1 tsp fenugreek seeds
Green chillies and ginger paste
Handful curry leaves

1. Wash and soak all the above ingredients overnight, except the chillies mixture and curry leaves.

2. Grind the above separately in the mixer and mix. The mixture should be slightly coarse in texture.

3. Keep the prepared batter in a covered vessel for at least 12-14 hours to ferment. The vessel used should be large in size since the batter will double after fermentation.

4. To the prepared batter, add ginger - chillies paste.

5. Heat oil in a pan and prepare tempering of mustard seeds and curry leaves. Add this to the batter and mix well.

6. Prepare idlis in the usual manner and serve hot with the coconut chutney.

**Stuffed Rava Idli

2 cups Semolina (Sooji or Rava)
2 cups sour curds
1 sachet Eno fruit salt
Salt as per taste

1. Mix semolina in sour curds. Add a little water and adjust salt.

2. Keep this for at least an hour.

For the Stuffing:

Green peas - Use fresh peas if available or else soak dried green peas overnight.
Coconut - two cups grated
Green chillies and ginger paste - as per taste
Lemon Juice - 1 teaspoon
Dhania - Jeera powder
Salt as per taste

1. Heat little oil in a pan. Add green chillies and ginger paste and fry for a few seconds

2. Add green peas to it. If using dried peas, first boil them in the pressure cooker.

3. Add grated coconut.

4. Add dhania-jeera powder and salt to the mixture. Cover and cook for a few minutes.

5. Turn off the heat and then add lemon juice.

To make idlis:

1. To the prepared semolina batter, add a satchet of Eno fruit salts and pour a few drops of water on it. Immediately mix the mixture well.

2. Smear idli tray with oil. Pour a spoonful of semolina batter to the tray. Next add a layer of the prepared peas stuffing over it and top off with a second layer of semolina batter.

3. Steam idlis as usual and serve hot with the chutney. These idlis when smeared with ghee is extremely delicious to taste.

**Note: for the stuffing, you may use different vegetable combinations such as french beans, cauliflower, capsicums, etc. Make your own combinations and see which ones are most favored by your children. This is the only way that I got my son to eat veggies well.
These idlis can also be used as the main item for serving at children's parties. For the parties, you may prepare these idlis in the mini idli stand. These tiny idlis will be loved by the children!


Kalyani Nandurkar

Author: Kalyani Nandurkar

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I am a homemaker cum gardener cum writer on boddunan....
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