Multi Flavour Idlis

The soft and fluffy steamed idli is the best South Indian breakfast dish which you can have anytime of the day. It is served with spicy sambhar and green chilly chutney. In addition to normal idlis, I always prepare idlis with veggies and idlis with jaggery and turmeric. This dish is very easy to prepare. You can prepare your own version of idlis by adding different vegetables.

Preparation Time – 20 mins

Cook Time – 15 mins

Total Time – 35 mins

Ingredients:

• 2 Bowl Rice
• 1 Bowl Urad dal
• 2 teaspoon Turmeric powder
• ½ bowl grated Jaggery
• 1 finely chopped Tomato
• 1 finely chopped Capsicum
• 1 bowl boiled Green Peas
• 1 bowl boiled Sweet Corn
• 2 teaspoon Ghee
• Salt to taste

Serves:  5 persons

Directions / Procedure:

1. Rinse rice and urad dal in water for 3-4 time, means until water gets clear. Soak both rice and urad dal separately for about 5–6 hours in medium bowl.

2. After 5-6 hours, rice and urad dal grind in a mixer separately. Add water as required and make thick smooth batter.

3. In a big deep pan, now mix both rice & urad dal batter very well and cover it with lid. Keep the batter in a warm place for fermentation. It requires minimum 7-8 hours.

4. From the above batter, I have prepared three different types of idlis.

A) Process to preparing Plain Idli

1. Keep the steamer pan/big vessel on low flame gas and add 2 small glass of water in the steamer/vessel. If water start boiling, keep the flame low.
2. Slightly apply the ghee on steamer patra plate of idli.
3. Take the batter in a serving spoon or ladle, pour one full ladle of batter in the steamer patra plates of idli.
4. Now place the steamer patra plates over the steamer/vessel and cover the steamer patra plates stand with lid.
5. Steam the idli at least 15-20 minutes on medium flame gas.
6. After 20 minutes turn off the flame and cool down the Steamer / vessel for 5- 7 minutes.
7. After steamer cools down, take out the idli and place them in a plate.
8. Here your idlis are ready to serve with  sambhar or chutney.

B) Preparing Sweet Idli by adding grated jaggery and turmeric

1. Keep the steamer pan/big vessel on low flame gas and add 2 small glass of water in the steamer/vessel. If water start boiling, keep the flame low.
2. Slightly apply the ghee on steamer patra plate of idli.
3. Take the in above batter deep pan add one or two teaspoon turmeric powder and grated jaggery. Mix the batter well to dissolve the jaggery.
4. Take the batter in a serving spoon or ladle, pour one full ladle of batter in the steamer patra plates of idli.
5. Now place the steamer patra plates over the steamer/vessel and cover the steamer patra plates stand with lid.
6. Steam the idli at least 15-20 minutes on medium flame gas.
7. After 20 minutes turn off the flame and cool down the Steamer / vessel for 5- 7 minutes.
8. After steamer cools down, take out the idli and place them in a plate.
9. Here your idlis are ready to serve with sambhar or chutney.

 C) Preparing Vegetable Idli by adding chopped vegetables 

1. Keep the steamer pan/big vessel on low flame gas and add 2 small glass of water in the steamer/vessel. If water start boiling, keep the flame low.
2. Slightly apply the ghee on steamer patra plate of idli.
3. Take the batter in a serving spoon or ladle, pour one full ladle of batter in the steamer patra plate of idli.
4. On this batter , now add/sprinkle finely chopped tomato, capsicum, green peas and corn over it.
5. Place the steamer patra plate over the steamer/vessel and cover the steamer patra plate stand with lid.
6. Steam the idli at least 15-20 minutes on medium flame gas.
7. After 20 minutes turn off the flame and cool down the Steamer / vessel for 5- 7 minutes.
8. After steamer cools down, take out the idli and place them in a plate
9. Here your idlis are ready to serve with  sambhar or chutney.

Tips / suggestions:

• If you plan Idli on next day morning, then you have make batter in previous night.
• If batter is unused then keep it in the fridge, within 2-3 days you can use it.
• Add chopped green chillies to make it spicy.

Photos for reference: