Vegetable Idli
The secret to a good idli is the texture of the batter, which should be airy enough to rise in the steam. Adding finely grated or diced vegetables brings a different bite to the soft crumb, making it a complete meal on its own.
Patience is your primary ingredient
The batter requires a long fermentation time to develop the necessary leavening. Do not rush this step, or the idlis will turn out dense and flat.
- high-speed blender
- idli steamer with molds
- large mixing bowl
- steaming rack
What goes in.
- 2 cupsidli rice or parboiled rice
- 1/2 cupurad dal (skinned split black gram)
- 1/2 tspfenugreek seeds
- 1 cupfinely chopped mixed vegetables (carrots, beans, peas)
- 1 tspmustard seeds
- 1 tbspoil
- to tastesalt
Testing for doneness
After 10 minutes of steaming, pierce an idli with a toothpick. If it comes out clean without wet batter clinging to it, the idli is fully cooked.
The method.
Soak grains
Wash rice and dal separately. Soak them with fenugreek seeds in water for 6 hours.
Grind the batter
Drain the water and grind the dal and rice into a smooth, thick paste. Add minimal water to keep the batter consistency similar to thick pancake batter.
Ferment
Cover the bowl and leave it in a warm corner for 8 hours or until the batter has doubled in volume and smells slightly sour.
Prepare vegetables
Heat oil in a small pan, add mustard seeds, and sauté the chopped vegetables for 2 minutes to soften them slightly. Mix these into the fermented batter.
Steam
Grease the idli molds with a drop of oil. Pour the batter into each cavity, filling to about three-quarters full. Steam for 10-12 minutes over high heat.
Unmold
Turn off the heat and let the steamer sit for 2 minutes before opening the lid. Use a wet spoon to gently scoop the idlis out of the molds.
Other turns to take.
Spiced
Add finely chopped green chilies and ginger to the batter for a sharp heat.
Nutty
Fold in toasted cashews or crushed peanuts for texture.
When it doesn't go to plan.
Use a stainless steel steamer; aluminum can leave a metallic taste in the fermented batter.
Ensure your water is boiling before you place the idli tray inside to ensure an immediate rise.
If the batter doesn't rise, the room temperature might be too cold; move it to a warmer location or inside an oven with the light turned on.
The ones that keep coming up.
Can I use store-bought batter?
Yes, if you are short on time, store-bought fermented batter works fine; just ensure you fold in the vegetables gently so you don't deflate the air bubbles.
Why did my idlis turn hard?
Over-steaming is the usual culprit. Once the timer hits 12 minutes, check them immediately.
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