Bajri Idli and Stir Fried Idli

EVENT: FOOD BLOGGERS RECIPE SWAP – No.4

Food Bloggers Recipe Swap is a group of food bloggers who prepare a dish from a blogger’s blog. The group initiator Amber pairs up the participants. We then decide what we want to make from our partner’s blog. Usually we add a slight twist of our own or cook it the way we like but the main ingredients remain the same. At the end of the month we share our recipe link on the FB page.

What is idli? Idli is a famous South Indian dish made from fermented rice and white lentil(black gram) batter. It is steamed and considered one of the most healthiest food. It can be served with sambhar, a lentil curry and coconut chutney, or its enjoyed on its own, or its stir fried with a few herbs and spices. The fermentation process breaks down the starch and makes digesting idlis and metabolizing it more easier.

Watch this video and find out why idli is so healthy.

For this month Renu is my partner. I’ve not known Renu for a long time,  got to know her about a few months back through the blogging world. However, its seems that we gel well and I’m glad that I’m able to interact with her through recipes and chitchats that we occasionally have on Messenger.

When I was searching Renu’s blog Cook with Renu for recipes to try out, initially I was looking for something that all the members of this fine group could relate to. However, when I stumbled upon her Bajra Idli recipe, as known as pearl millet idli I just couldn’t resist. I had to try out this super healthy idli. I will not go into why millet is healthy as one can easily find out the reasons on the website.

Before we get into the recipe let’s get to know Renu a bit.

BAJRI IDLI  AND STIR FRIED IDLI

Makes about 20 pieces

For the idlis:

1 cup whole pearl millet (bajra, bajri)

¼ cup rice

¼ cup urad dal (white lentil,black gram lentils)

1 tsp fenugreek seeds (methi)

½ tsp salt

1 – 1½  cup water

some oil for greasing

For stir fried idlis: serves 6

2 tbsp oil

1 tsp mustard seeds (rai)

¼ cup partially crushed roasted peanuts

1 tbsp urad dal (white lentils)

1 tsp chana dal (chickpea lentils)

1 sprig curry leaves

1-2 chopped green chillis

1 tsp red chilli powder

1-2 dry red chillis

1 medium onion, chopped

¼ tsp asafetida (hing)

½ tsp salt

¼ cup chopped fresh coriander

1 tbsp podi masala (optional)

Preparation of the idlis:

1. Soak the millet, urad dal and rice separately in some lukewarm water for 6-8 hours.
2. Drain out the water from each. Add the millet into a sieve and wash under running water. Repeat the same with urad dal and rice.
3. Grind all three together using the measured water into a smooth batter. The batter should not be watery or too thick. For me 1¼  cup of water was enough.
4. Add the fenugreek seeds and salt. Mix well.
5. Let the batter ferment overnight or for 12-14 hours.
6. Get your idli steaming ready. Grease the idli stand with some oil. Add some water to the steaming pan. The water level should not touch the idli plates.
7. Bring the water to a boil.
8. Try not to mix the fermented batter.
9. Fill the cavity of each idli plate with some batter.
10. When the water begins to boil, stack up the idli plates.
11. Close the lid of the pan and let the batter steam for 10 minutes.
12. After 10 minutes the top of the idlis should appear set. Insert a toothpick into the middle of one idli. If it comes out clean then the idlis are done. If not let it steam for another 5 minutes.
13. Remove the idli plates from the steamer.
14. Let the idlis cool for 5 minutes.
15. Remove the idlis using a butter knife or a spoon. I love using the small plastic spoons we get from ice cream parlors. They work the best.
16. When the idlis are cool serve it with some chutney or stir fry them and enjoy them as a snack or for breakfast.

Preparation of stir fry idlis:

1. Cut the idlis into quarters.
2. Heat oil in a wide pan over medium heat.
3. When the oil is hot add chana dal. Let it sizzle for 30-40 seconds.
4. Add urad dal and let it sizzle for 20-30 seconds.
5. Add mustard seeds, curry leaves, dry red chilis and partially crushed peanuts. Stir fry for a few seconds.
6. Add asafetida and chopped onion.
7. Stir fry the onions till they become translucent.
8. Add chopped green chilis and coriander.
9. Add red chili powder and mix well.
10. Add the chopped idlis and salt.
11. Mix well.
12. Let it cook for 5 minutes on low heat, stir it frequently.
13. If you’re using podi masala, add to the mixture and mix well.
14. Serve hot stir fried idlis with some chutney or tomato ketchup. We just enjoyed it on its own.

Tips:

• Idli stands are easily available in all Indian stores. Its a useful device to steam other food too like Chinese buns, vegetables etc.
• If you don’t have an idli steaming device then take a big pan and fill it with water about 2-3 inches deep. Take a heatproof plate with rim or a sandwich cake tin. Grease it with oil. Put a small metal bowl or a small flat brick in the middle of the big pan. Place the plate with the batter in it. Cover the pan and steam the batter for 10 minutes. Remove the plate from the pan. Let it cool and then cut into squares.
• Adding peanuts to the stir fried idli is optional.
• Adding podi masala which is a special blend of spices is optional.
• Millet, urad dal and rice are readily available in all Indian stores.
• In the bigger cities some of the Indian stores sell ready made idli batter.
• Do you have a discarded sourdough starter? Well add a tablespoon when the batter ferments. It adds a slight tangy taste to the idlis.

You may want to check out some other millet recipes:

 

 

 

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