By: redchilliesPosted on

dudhi_idli 010

I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and I became a big fan of it ever since. This is an instant idly/idlies and requires no fermentation or grinding. It has a sweetish taste because of the pumpkin but when combined with salt, coconut and green chillies, the Idli imparts totally unique flavor. 

Pumpkin is chock full of goodness. Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

 

This along wit some fruits, orange juice/ milk/yogurt can serve as a well balanced breakfast and keep us going through out the day. 

This is my entry to Balanced Breakfast WBB#20 hosted by the wonderful and talented Mansi.


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Ingredients

  • 2 cups grated yellow pumpkin

  • 3/4 cup of idli rava (not the upma rav, adjust according to the coarseness you want, less the bettter)

  • Handful of coriander leaves

  • ½ cup shredded coconut (optional)

  • 4-5 green chillies

  • salt

Preparation:

  • Remove the skin from the pumpkin and grate it.

  • Chop up the green chilies and coriander leaves very finely.

  • Add the idli rava, green chilies, coriander leaves to grated pumpkin and mix well. Add salt as required. No need to add water at all.

  • Note that the mixture in this case will be coarse and separate and not “gooey” or sticky like regular idli batter. The mixture should have more of pumpkin than the idli rava.

  •  Keep aside for 30 minutes.

Procedure:

  • Grease the idli stand and pour the pumpkin mixture in each groove.

  • Steam this in a pressure cooker without whistle for 15 minutes.

Serve hot with ghee. This can be had as snacks as is without chutney or pudis.

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Categories: Breakfast/ Brunch /Tiffin Varieties, Easy Vegetarian Recipes, Idli Varieties, Konkani RecipesTags:

27 Replies to “Healthy Breakfast: Pumpkin Idli (Dudhi Idli)”

  1. Completely new to me. Wow.
    Idli rava and pumpkin combo. Thats neat!

    The recipe looks simple enough, but will have my doubts when I actually prepare it.

  5. hi rc.
    this is really neat..very creative and healthy…this is very new to me…the color is feast to the eyes..great entry!!!

  7. so that’s what gave it such a nice yellow color! Looks simply delicious RC! Healthy breakfast indeed! Great entry.

  8. This is new to me… never heard of this. Looks yummy RC. Best part of this is no fermenting….So easy to make anytime you think, if all ingredients are on hand.

  11. wow, pumpkins!! who would’ve imagined!! so lucky of you to have had a MIL who cooks for you:)D thanks so much for the innovative breakfast RC!:)

  19. I haven’t gotten around to making normal regular idlis… and there’s like an idli shower… these look lovely.

    Didn’t know pumpkin was dudhi… I thought dudhi was ash gourd… but I am so confused all the time anyway

  20. Innovative recipe. i just ate the kadubu which is folded in the banana leaf and steam cooked.. shud give it a try..thnx for sharing

  25. read the receipe.looks promising.will definately try and will comment.however thanks fr a new idea.

  26. I tried this recipe. Idli’s came out very yummy. Thanks for sharing such a simple, healthy and tasty recipe.

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