Ingredients:
(Idli batter)
1. Urad dal- 2.5 cups
2. Idli rava- 4 cups
3. Water- Required to make batter
Purple Idli
1. Purple Cabbage- 1/2 cup
2. Salt- to taste
3. 1/3 quantity of fermented idli batter
Green Idli & Uttapam
1. Spinach-1 cup
2. Salt to taste
3. Rest of the batter
4. Red onion-1
5. Butter- 2 tbsp
6. Cheese- handful
Preparation Method:
1. Soak urad dal and idli rava separately for 6-8 hours. Grind the ural dal into a thick batter consistency with the help of water.
2. Add the soaked idli rava to the batter and mix well with hands, to help in fermenting properly. Rest the batter overnight in the oven leaving the light on. This helps to warm the oven and fermentation in winter.
3. By morning the batter is ready fermented.
4. To make purple idli, boil the half cup purple cabbage for 5 minutes. Drain the water and let it cool. Later blend the cabbage with required amount of salt and mix in 1/3rd of the prepared batter. Steam idlis in idli stand for 15 minutes. Serve hot with sambar, peanut chutney, pappula podi.
5. To make green idli, blend the chopped spinach with salt and mix it in rest of the batter. Steam idlis in idli stand for 15 minutes. Serve hot with peanut chutney, ginger chutney.
6. In the same batter, add little water and pour a ladle on hot tawa. Add chopped onions,
cheese to top it. Add butter to edges. Let it cook for 3-4 minutes. Cheese starts melting and you can serve hot with tangy tomato chutney and sweet & sour ginger chutney.
Notes:
1. You can even make idlis without vegetables. But i prefer to add them to make kids eat their food happily and yummilicious.
2. Can change chutney and choice of podi, i particularly enjoy the above style.
3. Quick preparation for kids lunch box, husband's breakfast and brunch too. The amount of batter is good enough for 3-4 days and here you can prepare varieties with single
batter.
Link to Sambar:
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