Here is a simple recipe prepared with left over idli batter. I have already posted idli batter pakoras. So today I am posting yet another idli recipe but with a small twist – Kanchipuram Style Idli. Basically this is like sautéed vegetable idli.
Yeah you read the title right. Its not kanchipuram Idli but its kanchipuram style idly. The original kanchipuram Idli is foot long and you use toor dhals while grinding the batter. I am looking out for the traditional recipe. But meanwhile thought of posting this pseudo kanchipuram Idli. If you got bored of regular Idli, this would be a nice variation. :-) Just do the tadka and include your favorite veggies and add it to the batter and steam it in your favorite shaped vessel. And you are done. :-) I am just using carrots along with tadka and its completely optional. So here is the recipe.
Ingredients:
- Left over Idli batter – 2.5 cups
- 1 grated carrot.
- Oil – 2 tbsps
- Mustard seeds – 2 tsps
- Grated ginger – 2 tsps
- Channa dhal – 2 tsps
- Curry leaves – 1 strand
- Cilantro chopped – 2 tbsps
- Salt – 1/2 tsp
- Hing – 1/4 tsp
- Green chilly chopped – 1
- Turmeric powder – 1/2 tsp
Method:
- Heat the kadai and add oil.
- Once the oil is hot add mustard seeds, urad dhal, channa dhal and hing.
- As they start to splutter, add the green chillies.
- Saute it for a minute and then add the grated carrots.
- Add salt and turmeric powder and let it cook for 4 to 5 minutes.
- Add the cilantro and curry leaves and cook for a minute. The masala is ready now.
- Let it cool and add it to the left over idli batter and mix well.
- Grease the vessel with oil in which you are going to steam the idli. (You can use regular idli trays also)
- Pour the batter and steam it for 15 minutes.
Thats it. Let it cool and remove the idly from the vessel and cut into desired shapes. Serve hot with chutney or sambhar.
Notes:
- Adjust salt according to the sourness of the batter.
- Grated cauliflower, carrots and cabbage can be added too.
Kanchipuram Style Idli with left over idli batter
Ingredients
- Left over Idli batter - 2.5 cups
- 1 grated carrot.
- Oil - 2 tbsps
- Mustard seeds - 2 tsps
- Grated ginger - 2 tsps
- Channa dhal - 2 tsps
- Curry leaves - 1 strand
- Cilantro chopped - 2 tbsps
- Salt - 1/2 tsp
- Hing - 1/4 tsp
- Green chilly chopped - 1
- Turmeric powder - 1/2 tsp
Instructions
- Heat the kadai and add oil.
- Once the oil is hot add mustard seeds, urad dhal, channa dhal and hing.
- As they start to splutter, add the green chillies.
- Saute it for a minute and then add the grated carrots.
- Add salt and turmeric powder and let it cook for 4 to 5 minutes.
- Add the cilantro and curry leaves and cook for a minute. The masala is ready now.
- Let it cool and add it to the left over idly batter and mix well.
- Grease the vessel with oil in which you are going to steam the idly. (You can use regular idly trays also)
- Pour the batter and steam it for 15 minutes.
- Thats it. Let it cool and remove the idly from the vessel and cut into desired shapes. Serve hot with chutney or sambhar.
Notes
Grated cauliflower, carrots and cabbage can be added too.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
