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1 September, 2017

MASALA IDLY/VEGETABLE IDLY/TEMPERED VEGETABLE IDLY

Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

If you are bored of eating plain and same style Idly, then here I have a solution for it. Just prepare tempering, add any finely chopped or grated vegetable of your choice and relish the yummy Idly. Today I have added grated carrot into the batter, but you can also add grated cucumber, onion, beetroot etc. Below is the recipe for simple tempered vegetable idly. Today I have served it with authentic coconut chutney and sandwich/stuffed sweet Idly. The below measurement yields 16 nos., of Idlys.

 

You may also like to check ⇒ Sorghum/Jowar idly , stuffed/sandwich idly , mallige idly , Idly-lentil less sambar , Beaten rice/Poha idly , finger millet/ragi idly , vermicelli/semiya idly , semolina idly , maize flour/makki/Jolada idly , sabbakki/sago Idly

Chutney recipes in my blog ⇒  Pineapple chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney

 

Ingredients :

  • Idly batter – Up to 4 cups
  • Grated carrot – 1 cup
  • Salt – to add to carrot

For tempering :

  • Oil/Ghee – 1&1/2 tbsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram lentil/chana dal – 1&1/2 tbsp
  • Black gram lentil/urad dal – 3/4 tbsp
  • Ginger (grated) – 1 tbsp
  • Green chilli (chopped) – 3 or more as per taste
  • Black pepper corns – 1 tsp (optional)
  • Hing – 1/8 tsp
  • Curry leaves – few
  • Coriander leaves – 2 tbsp
  • Broken cashew nuts – 4 tbsp

 

PROCEDURE :

  • Add in both grated carrot and prepared tempering to the Idly batter and mix well

  • Pour it in the wet Idly plates and steam for 10 to 12 minutes
  • Remove from the fire and allow it to stay covered  for 5 more minutes

  • Then remove the Idly from the plates and serve with chutney
  • You can also put little ghee on the cooked Idly.

 

Today I have served it with authentic coconut chutney and sandwich/stuffed sweet Idly