A quick and easy idly that can be fixed instantly. We had a sudden guest drop by during the weekend and I made this urgent 'SOS' call to my mother in law. She was a saviour! Here is a quick and easy way to fix idli's when you have unannounced guests over or when you just feel like going 'South Indian Tiffin' or your toddler needs some good nutrition!
- Idli Rava/Rava- 1 cup
- Curd- 2 cups
- Fresh Curry Leaves- 15 to 20, washed and roughly torn
- Coconut (optional)- 1/4th cup, grated
- Vegetables (optional)- 1/2 cup, (carrots, beans, beetroot, green peas) diced into very small pieces, pre-boiled
- Ginger- 1 inch, grated
- Hing- a small pinch
- Salt- as per taste
- Mix the rava, curd, salt, curry leaves, coconut, ginger and hing into a batter.
- Set aside for 15 to 20 minutes.
- Add the vegetables and mix batter again.
- In a pressure cooker fill water up to 2 to 3 inches upward of the base. Switch on the heat and leave the water to steam.
- Handy Tip: When I use my aluminium pressure cooker, I add a couple of pieces of tamarind to the water in order to avoid the blackening. A useful and handy home tip passed on by my mother in law!
- Now grease the idli pan with a few drops of oil.
- Scoop in a ladle full of the dough into the idli pan. Make sure that the batter is slightly lesser than the edge of the rim else it will over flow while cooking. Makes the pan look very messy!
- Once the set is ready, screw the pan/tray and carefully place into the cooker. I've burnt (chutka types) my hands a few times in the past while trying this trick!
- Secure the lid without the whistle. Idly needs only the steam therefore the whistle is not required for this dish. You can use any large sauce pan with a lid instead of a cooker.
- Allow the idly to cook for about 8 minutes. Now switch off the flame.
- Once all the steam escapes remove the idly tray. Let it sit for a few minutes before scooping out the idli's.