Good morning Folks. We are experiencing a winter storm here on the East Coast so the weather is really dull and gloomy. Ofcourse everybody in NC is talking about it and it’s a big deal when it snows in NC. Everything shuts down even with an inch of snow. Just because NC isn’t prepared enough to handle the snow. It usually doesn’t snow here except for once in the entire year so makes no sense for the government to invest in snow cleaning devices. So it’s just easier to closer to bring the city to a halt for that one day. So today is one of those days. Little A heard everybody talking about it too, so last night before he went to bet he requested ‘garam garam idlis’ I mean steaming hot idlis for breakfast. So I made some idlis for breakfast this morning. The fact that the Indian Republic day is around the corner and we have been talking to little A about it, I gave them a little twist taking some inspiration from the Indian flag, Tricolored Idlis.
Little A likes his Idli’s as is while I like them sunken in Sambar (lentil soup). Sometimes he likes to copy me and scoop out a portion of his Idli and dip it in the Sambar. Although he prefers it the other way around because it’s not messy. As a toddler that is how he was introduced to Idlis. Although there are a lot of variations one can make with Idlis, he likes the traditional rice cakes. I sometimes make semolina / rava idlis, or stuff them with cashews and other dried fruit. The traditional are always a hit. Here is another variation of the Idlis, using Broccoli.
You can either make your own Idli batter or if you are like me, you can get it from an Indian grocery store.
- 1 cup Idli batter
- 2 tbsp. Carrots, grated
- 2 tbsp. Peas, boiled and mashed
- Salt to taste (if required)
- 1 tbsp clarified butter / ghee.
Divide you Idli batter into equal portions. In one add the carrots, and in another add the peas. I just grated the carrots directly into the batter and added the mashed peas into the batter. However if you want to enhance the taste of your idlis, you could also cook them and add them. You could saute them for about 2- minutes with some ginger garlic.
Grease the molds with clarified butter / ghee and pour the batter into the mold. A lot of folks grease the mold with oil but i like to use ghee , purely because it enhances the taste. I used a microwave mold, so I cocked them for 10 minutes a Power Level 6. If you have a traditional steamer mold, use that instead, for even softer Idlis.
- Serve them warm with Sambar or just enjoy them as is. In either case your family will love this healthy meal.