Give your idlis a healthy twist.
Dietitian Jasleen Kaur shares her recipes. You can share yours too! Scroll down to find out how.
Photograph: Kind courtesy Upendra Kanda/Creative Commons
Hot and sour idli
Ingredients:
- 1 cup rice
- 1 cup arhar dal/ toovar dal
- Red chillies and tamarind
- 1 onion, chopped
- A pinch of hing
- 1 tsp grated jaggery
Method:
- Soak the rice and dal separately in three cups of water for four hours.
- Grind red chillies and tamarind to fine paste. Grind dal and rice separately.
- Add grated jaggery and red chillies, turmeric powder and salt. Mix well. Set aside for four to five hours to ferment.
- Lightly grease idli moulds and put the batter. Once steamed, serve the idlis with chutney.
Idli Upma
Ingredients:
- 5-6 idlis
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 5-6 curry leaves
- 1/2 ginger, finely chopped
- 1 dry red chilli
- 1 green chilli, chopped
- 1/4 cup onions, chopped
- Salt to taste
Method:
- Crumble 5 to 6 idlis and keep aside.
- Heat oil in a pan and add mustard seeds.
- When they start crackling, add urad dal and cumin seeds.
- Saute till the urad dal turns golden. Add 5 to 6 curry leaves (chopped or kept whole), ginger, red chili and green chili.
- Stir and then add the chopped onion. Mix well and saute for a minute or two. Add crushed idlis and salt. Mix well and saute for a minute. Serve warm.
Write in to us at getahead@rediff.co.in (subject: Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.
We'll publish the best preparations right here on Rediff.com.