I have had this idea of mixing chutney with the idli batter for long time now, especially when we pack idlis while going on a tour/picnic. I used to think that doing so, it's easy clean up and no need to carry extra utensils, but never got to do that until recently. When SunshineMom announced that she is hosting this month's Recipes for the rest of us - Starters event, I decided to try the idli idea. I also got the idea of trying it with different color chutneys.
The idea behind the event is getting newbies interested in cooking, so no exact measurements, complicated steps or special equipments should be used. What can be more easy than preparing chutney and steaming idlis? To make it even simple one can even buy idli batter from the store, prepare chutney spicier than usual, mix it and prepare the idlis. As simple as it is. Any chutney should be fine. For different colors you could use tomatoes, coriander/mint, beets, carrots etc. The only thing is you have to make it spicier so that when mixed with the batter and steamed the spice is right. Anyways I'm giving the measurements and recipe for preparing idly and chutneys.
- Idli batter (homemade or store bought) - As Needed
- Any spicy chutney - As Needed
1 If you are using more than one chutney divide the batter in two or three bowls according to the number of chutneys you are using.
2 Mix each chutney with the batter and combine it well. Taste the batter and check for salt and spice. If it's not spicy enough add some chilli powder or ground green chilies. I added a spicy paruppu podi (dal powder which is mixed with rice) to increase the spiciness.
3 Grease idli moulds with oil/ghee. I spray it with a non stick spray. You could choose to use either mini idli moulds or the regular ones. If you have only the regular size idli moulds, pour the batter, steam it as usual (for 10-15 minutes). After sometime remove the idlis from the moulds and cut each idli into 4 pieces. Mini idlis can be served as it is.
4 Use a toothpick to skewer idlis, one of each color or arrange it in a platter.
1 I had little leftover batter and chutneys the next day. So to the batter I added some rice flour, all purpose flour, semolina and all the chutneys and mixed it with enough water to get a pancake/dosa batter consistency. Then prepared dosas and it tasted so good with all the chutneys and spices together.
- Idli Rava - 2 Cups
- Urad Daal - 1 Cup
- Salt - As Needed
- Sesame oil - 1 Tablespoon
1 Soak urad daal in water for 3-4 hours. You can either soak the idli rava or not. My grandmother used to soak it in lukewarm water. I have tried both methods and have not found any difference in the idlis. After at least 3 hours drain the urad daal, reserving some of the water.
2 If using a wet grinder, switch it on, add ½ cup of the water and let the grinder run. Then slowly add the urad daal. Grind it atleast for 25-30 minutes until it's nice and fluffy.
3 Add the idli rava to the urad daal batter while it's still in the grinder and let the grinder run a couple of minutes more so that everything is combined well.
4 Transfer the batter to a bowl, add salt and the oil and mix it well. Use a big size bowl so that there is enough room for the batter to rise while it ferments. Ferment it for at least 12-15 hours and use it the next day.
1If using rice instead of idli rava, the measurement I follow is 2 cups of par boiled rice, 1 cup of raw rice and ¾th-1 cup of urad daal. Soak the rice together. Soak the urad daal separately. First grind the urad daal as mentioned above and transfer it to the bowl. Then grind the rice to a coarse consistency. It should take only 5-8 minutes if grinding it in a wet grinder. Then mix both the batters, salt and oil and combine it well.
2 I also soak for adai whenever I'm going to grind for idlis. First I grind daal and rice for idlis, transfer the batter and in the same grinder grind for adai. So we have adai for dinner and idli/dosa for the next 2 days. So with extra 10 minutes of work 3-4 days' dinner/breakfast is taken care off. Also less clean up, because you have to wash the grinder only once as against twice if you soak for adai and idlis on two separate days.
- Big Onion - 1
- Red chillies (add 1 or 2 more than the usual) - As Needed
- Tomato (optional, to get the red color) - 1
- Tamarind paste (if not using tomato) - ½ Teaspoon
- Salt - As Needed
I had a dried red chili at home which is not at all spicy but gives only the color. I used that in addition to the spicy chillies to get the red color. So I did not use tomato. Grind everything together to a smooth paste. Usually I fry this chutney in little oil to get rid of the raw smell from onions. I didn't do it this time because anyway I was going to steam it with the idlis.
- Coriander - 1 Bunch
- Green Chillies (add 1 or 2 more than the usual) - As Needed
- Tamarind Paste (or Lemon Juice) - ¼ Teaspoon
- Salt - As Needed
Grind everything together adding little water as needed.
- Coconut - ½ Cup
- Green Chillies (add 1 or 2 more than the usual) - As Needed
- Turmeric Powder - As needed to get the color
- Salt - As Needed
Grind everything together adding little water as needed.
SunshineMom's Recipes for the rest of us - Starters event. The event originally started by Ramki of One Page Cookbooks.
Trupthi's Cooking for Kids - Rice. The event originally started by Sharmi.
Deepali says
Hi Madhuram,
what a gr8 idea! We always have idli-dosa batter in our house. All our gujarati friends love idli-dosa but we never served plain idlis for party instead we make stir-fry mini idlis. I will def try this for party and for take-away :o).
Deepali
Dhanya says
looks very colorful and yummy yaar. 😆
Mona says
Ah! they look so good, Children will love them 🙂
Great idea!
Namratha says
Brilliant idea Madhu, you rock! 🙂
Sumathi says
Idlis looks really tempting.. Great idea..
Bharti says
Good idea and really cute results 🙂
veggiebelly says
AMAZING! so beautifully done! what a clever idea to add chutney to the idli batter, im trying this at my next party! thanks for a wonderful, colorful idea 🙂
A&N says
I'm in awe.
And the fruit and nut bars shall be made! We're doing an eggless 2 months at home. Will tell you how it goes!
Dibs says
Really brilliant! 🙂 How exciting this looks!
Purnima says
Hi Madhuram, this is one fantastic n innovative recipe! Mixing chutney wt Batter, that too colored ones..different colors wt diff. flavors..oh..how good brkfast can be! Recipe n pics ROCK! Thks for sharing!!!
Uma says
Creativity at its best! Those are some pretty idlis. 🙂
Kiran says
What a brilliant idea, am definitely going to be trying these out. Keep up the good work of thinking beyond the box !
DivyA Vikram says
Heights of creativity Madhu!! Hats off!
Madhumathi says
Wow Wow..You are so creative..These cocktail idlis look amazing!!
kalva says
lovely idlies
sandhya says
hey they look yummy.. i only wish I were in US or You were in UK.. and near my place.. I can come everyday and gobble as much as possible :(.. anyway...i guess if u had used some mustard seeds (avalu i guess) and coriander in them they wudve been more colourful!!
sandy
Believe me or not Sandy I got that idea too. To do the tempering and add finely chopped coriander, but I was too exhausted and impatient that day. The kitchen was a mess, the sun was setting (for light) and I had to get it done asap. I had prepared big idlis and cut them into 4 pieces and had arranged them with some garnishing too, but by then the sun had set. We do have extra lights, but as I said sometimes I really don't have the patiece to take it out, set it and put it back in. Disadvantages of living in a small rental place. Some day wish to have a studio where everything is ready 24/7 and good to go.
bee says
so so so cute!!!
vidhya says
wow.. looks perfect and colorful. yummy...
tbc says
Very pretty looking idlis! If I'd had idlis like these growing up, maybe I'd have liked 'em more. 😆
Even I didn't like idlis growing up. Dosa was my favorite.
R Varalakshmi says
Great idea Madhu! Before I cud take my eyes off from ur colourful kaju katli, ur idlis r looking really brilliant. I 'll definitely try this.Keep rocking!
Thanks Chithi.