Showing posts with label Idli varieties. Show all posts
Showing posts with label Idli varieties. Show all posts

Thursday 31 August 2017


For this Tiffin, fresh idlis should be prepared to get soft podi idlis. Fresh Idli podi should be prepared. Fresh cow ghee is needed. These three fresh ingredients transform the idlis into a delectable treat for your loved ones. Tossing the idli pieces with ghee and idli podi makes it spicy and delicious and ensures that it maintains softness and moisture for more than five hours. It is a perfect picnic packing.

Important note: Never heat the ghee or sesame oil to make this Tiffin. the rich taste of ghee and its nutrients destroyed while heating. Sesame oil should be consumed raw to attain its nutritional value. The fresh hot steamed idlis are tossed with fresh ghee and fresh idli podi.

Preparation time: 5 minutes
Cooking time: 3 minutes
Servings: two


Fresh Idlies 8 nos
Fresh Idli Podi 3 tablespoons
Ghee Three tablespoons


Cut each idli into six pieces using a knife dipped in water.
Collect them in a broad bowl.

Sprinkle the Idli podi over the idli pieces.
Pour the fresh cow ghee over the idli pieces.

Waggle the bowl so as to mix podi and ghee with idli pieces evenly.
You can substitute sesame oil instead of ghee.

Serve hot! 
This can be served during monsoon as evening tiffin.
Kids will love to eat!
It can be packed for picnics, lunch of kids.

Wednesday 9 August 2017


This is an interesting and delicious twist in making normal idlis. 

Idli batter  three cups
Cabbage pieces two cups
Mustard seeds one spoon
Shallotsfive chopped
Curry leaves five nos
Peanut oil one spoon
Green chilly one
Cilantro leaves finely chopped
Salt to taste
Water required half a cup
Shredded coconut one tablespoon


Chop the cabbage into fine pieces.
Heat the pan with oil over a medium flame.
Add mustard seeds to splutter.
Once it starts to crackle, add shallots, green chilly and curry leaves.
Saute for a while until the shallots turn transparent.
Add cabbage and salt.
Sprinkle water.
Close the pan with the lid and allow to cook for five minutes over a low flame.
Add shredded coconut and cilantro chops.
Mix well in low flame and set aside.

Now heat the idli steamer with three cups of water. Bring to boil.
Pour one tablespoon of idli batter into each greased idli moulds.
Add one spoon of the cooked cabbage fry or porial over the batter.
Now pour another tablespoon of idli batter over the cabbage evenly.
Close the steamer and allow to cook for ten minutes over a medium flame.
Remove from the flame and allow to cool for two seconds.
Demould the idlis from the idli mould using a spoon. 

Now the cabbage stuffed idlis are ready to have with coconut chutney.

The softness of idlis with the nice aroma of cabbage stuffed in them makes the idlis as delicious delight.

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