Masala Idlis

masala_idli 002

While talking to MIL last week, I was telling her how DS is not fond of Idlis. The 4 year old will eat dosas but somehow has not developed fondness for Idlis. Now if you are anything like our family who take their Idlis seriously this statement can be quite a shocker. If the extended family back home hears this, then I am pretty sure everyone will offer suggestions to bring the ‘rebel’ back onto the Idli track. ?

Until he can come with his own theories for dislike, my theory is that since he does not like chutney, the idli by itself is bland and hence it does not appease his taste buds. I presented this thought to MIL and she suggested trying Masala Idlys. Now I was all ears while she eagerly handed over the recipe.

Seasoning with onions, grated carrot is prepared, added to the idly batter and then steamed the regular way. The Idlis cook up the usual way and have a wonderful flavor. There is no need to make additional chutney. I loved the idea and prepared them the first opportunity I had.

The 4 year old ate one or two, but depending on his interest and enthusiasm I am sure he has not become an Idli convert yet. The parents however loved and enjoyed the taste. Sigh!

Continue reading →

Leftover Idli? Try Idli fries


Whenever I have leftover Idlis, I usually make Idli Upma or Idli Roast. Idli Roast is shallow frying whole Idlis on a flat pan, until it is crunch on the outside and soft on the inside. Suffice to say that many a times; we look forward to eating Idly roast more than the regular Idlis.

I got this idea of cutting the idlis as strips and making Idli Fries, when I was flipping through a food magazine at a dentist’s office. The recipe there was for making baked fries using Polenta, somewhat similar to this. I loved the idea and used the concept for making Idli Fries.

Even though this called as Fries, the Idli strips are shallow fired and not-deep fried. It’s an extension to the Idli Roast in the sense these are cut as strips instead of using whole Idlis for roasting.

Continue reading →

Healthy Breakfast: Pumpkin Idli (Dudhi Idli)

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.

dudhi_idli 001


  • 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


  • 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.


  • 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.