TRICOLOR IDLI Ingredients: For Idli: One cup Soozi(Rava/Semolina/Cream of Wheat) 6 tablespoon plain Yogurt 2 tablespoon Spinach paste, fresh spinach completely blended to a paste 2 tablespoon Tomato Puree, completely blended to a paste 1-1/2 teaspoon baking powder Salt (according to taste) 1 tsp Butter for frying For Stuffing: 1 onion very finely chopped 2-3 green chilies finely chopped 1/4 tsp Red chili powder Salt Directions: Beat yogurt with little water for 2-3 minutes. See there are no lumps left in the batter. Mix this yogurt solution with Semolina and make a batter by adding more water if required. The batter of yogurt and soozi should be to the consistency of neither too thin nor too thick. Add salt and Baking powder. Divide this semolina batter into three equal portions in three separate containers. In the first container, add tomato puree. Mix well. In the second container, add a little more yogurt. Mix well. In the third container, add spinach paste. Mix well. All the three batters should be of the same consistency. {Note: Do not keep the consistency of all the three batters too thick, else the idlis will turn out very hard and not spongy.) Meanwhile mix finely chopped onions, green chilis, red chili powder and salt. Lightly oil Idli trays with spray cooking oil or extra virgin olive oil. Prepare idli steamer by preheating water to a boil ( i prefer using stove-top idli maker. ) Pour half teaspoon from each batter side by side carefully into the idli mold. Now put half teaspoon of onion mixture for the stuffing in the center of the mold. Again repeat the process of pouring each batter to cover the stuffing in the respective manner. This process of making idlis will take a little more time and effort. As soon as you finish filling all the molds, put the idli stand into the steamer. Place a tight lid on the steamer and steam idlis for 15 minutes on medium heat. Remove idlis from the trays by scooping them out with a spoon. Heat a flat skillet on medium heat and apply butter. One by one place idlis on the skillet so that only the center portion of the idli touches the skillet. Heat for 2-3 minutes. The beautiful stuffed idlis are ready. Serve hot with chutney or ketchup.
Posted on: Fri, 23 Jan 2015 11:08:25 +0000
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