Idli is a traditional South Indian dish that is made by steaming a batter consisting of fermented lentils and rice. Did you know? According to google you can cook 185 varieties of idlis. But have you heard of vegetable idli or chicken idli? This recipe will not only give you lip-smacking idlis but also will enhance its nutritional value.
Recipe 1
Here is a unique idli recipe that incorporates vegetables into the batter, making it a healthy and flavorful variation:
Ingredients:
- 1 cup urad dal (black gram)
- 2 cups idli rice
- 1 cup grated carrot
- 1/2 cup finely chopped beans
- 1/2 cup finely chopped capsicum
- 1/4 cup finely chopped coriander leaves
- 1 tablespoon ginger paste
- 1 tablespoon green chili paste
- Salt to taste
- Oil or ghee for greasing the idli molds
Instructions:
- Rinse the urad dal and idli rice separately in water and soak them in enough water overnight.
- Grind the urad dal to a smooth batter using a wet grinder or a mixer grinder. Add water as required while grinding.
- Grind the idli rice to a slightly coarse batter and mix it with the urad dal batter. Add salt and mix well.
- Cover the batter and keep it aside in a warm place for 8-10 hours to ferment.
- Once the batter is fermented, add grated carrot, chopped beans, capsicum, coriander leaves, ginger paste, and green chili paste. Mix well.
- Grease the SunBrand idli plates with oil or ghee and pour the batter into the molds.
- Steam the idlis in a SunBrand idli steamer for 12-15 minutes or until they are cooked. Check by inserting a toothpick or a knife into the idlis; if it comes out clean, they are done.
- Once the idlis are cooked, remove them from the molds using a spoon or a knife.
- Serve hot with sambar and coconut chutney.
Enjoy your unique and healthy vegetable idlis!
Recipe-2
Idli is traditionally a vegetarian dish, but there are some variations that include non-vegetarian ingredients like meat or eggs. Here’s a recipe for non-veg idli using chicken.
Ingredients:
- 1 cup idli rice
- 1/2 cup urad dal (black gram)
- 1/2 lb boneless chicken, chopped into small pieces
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Oil for cooking
- Water as required
Instructions:
- Rinse the idli rice and urad dal separately in water and soak them in enough water for 4-6 hours.
- Grind the urad dal to a smooth batter using a wet grinder or a mixer grinder. Add water as required while grinding.
- Grind the idli rice to a slightly coarse batter and mix it with the urad dal batter. Add salt and mix well.
- Cover the batter and keep it aside in a warm place for 8-10 hours to ferment.
- Once the batter is fermented, heat oil in a pan and add chopped onion. Saute until it turns golden brown.
- Add ginger paste and garlic paste to the pan and saute for 1-2 minutes.
- Add chopped tomato to the pan and cook until it turns mushy.
- Add chopped chicken to the pan and cook for 5-7 minutes or until the chicken is cooked.
- Add turmeric powder, red chili powder, coriander powder, and salt to the pan and mix well.
- Remove the pan from heat and let it cool down.
- Grease the SunBrand idli plates with oil and pour a spoonful of the chicken mixture into the molds.
- Pour the idli batter over the chicken mixture and steam the idlis in a SunBrand idli steamer for 12-15 minutes or until they are cooked. Check by inserting a toothpick or a knife into the idlis; if it comes out clean, they are done.
- Once the idlis are cooked, remove them from the molds using a spoon or a knife.
- Serve hot with tomato chutney or any chutney of your choice.
Enjoy your non-veg idlis!