An Idli-cious Affair

On World Idli Day, March 30, we take a look at how this humble breakfast staple has undergone a tasty makeover in the recent past.

Soft, spongy idlis are a favourite among many. In 2015, Eniyavan, a Chennai-based caterer, reportedly made 1,328 varieties of the dish as well as a special 44kg idli, which was cut by a government official. Since then, March 30 marks World Idli Day.

Shutterstock (A delicacy in Karnataka, thatte idlis — flattened, disc-shaped and steamed in plates — are often enjoyed smeared in podi (gun powder))

While rice and rava (semolina) form the most common base, there are many others. Ragi or finger millet, for instance, is widely becoming popular among the health conscious, as are oats and even beetroot idli.

If you wish to give conventional idlis a miss and want to experiment, check out these simple yet satiating recipes.

Peanut podi idli

For the podi powder, dry roast, two tbsp split urad dal, two tbsp. chana dal. Toss six dry Byadgi chillies and 20 curry leaves in peanut oil. Add ½ tsp. asafoetida, salt as per taste and mix. Remove from the flame and cool it completely before grinding. To make the podi idlis, heat Peanut oil and toss in steamed idlis till they attain a little colour, Now add podi powder and add four tbsp. of coarsely ground peanuts. Sauté for two minutes, till the mix coats the mini idlis evenly. Serve hot.

By chef Reetu Uday Kugaji

Beetroot idli

Wrap a beetroot in baking paper and bake in the oven for 45 minutes. Once baked, let it cool and peel the outer layer to make a puree. On the other side, roast a cup of semolina. Once cooled, add one cup yogurt, salt as per taste, 1/4th cup water and two tbsp beetroot puree. Cover and let it rest for 20 minutes. Once ready to cook, add eno, mix well and cook in idli mould for 15-20 minutes. Serve with chutney of your choice.

By chef Surabhi Sehgal

Charcoal idli

Mix 1/6 tea spoon activated charcoal in fermented idli batter. Line the idli steamer and pour the batter evenly. Once done, brush ghee on top the hot idlis. Serve with smoked chilli garlic dip or even enjoy with coconut chutney and sambar .

By chef Nishant Choubey

Salt and pepper idli

Cut steamed idlis into four pieces. Add 2 tbsp corn flour and salt as per taste and coat the idlis in the mix. Deep fry until crisp. In another pan, heat 1 tbsp oil, add 1 teaspoon minced garlic, one chopped onion and sauté till golden-brown. Now, add a chopped green chillies, a diced bell pepper and sauté. Add one teaspoon vinegar, soya sauce, veg broth powder, and salt white pepper as per taste. After this, add fried crisp idli in the masala and toss. Serve hot and garnish with spring onion.

By chef Swapnadeep Mukherjee