Idlis are south India’s delight & are equally popular is rest of the part of India. Its traditionally accompanied with coconut chutney & Sambhar. But here I am giving it a twist & mixing South Indian with Mexican flavors..These mini idlis are light, healthy & full of flavors that you cant just have them enough. Making it healthy with oats & semolina & giving it a dash of wine for that Mexican taste…Follow the recipe below & just relish them at a great family brunch or a quick cozy dinner.
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Yield / Serves
For Idlis - 1 Cup flat oats, coarsly grinded
1/2 cup semolina (Rava or Sooji)
1/2 cup butter milk
1/2 cup curd
1/2 cup water if required
1 tbs baking soda
1 tbs mustard seeds (Sarson)
3-4 curry leaves
2 tbs Bengal gram splits (Chana daal)
1 tbs olive oil
4-5 cashew, roughly chopped
2-3 green chilis
For Mexican sauce - 2 big tomatoes, finely chopped or pureed
1/2 capsicum, log sliced
1/2 red bell pepper, log sliced
1/2 yellow bell pepper, log sliced
1 small size onion, log sliced
1 small onion, finely chopped
3-4 garlic, finely chopped
1 tbs vinegar
2-3 basil leaves
1 tbs dry oregano
1 tbs red wine, can use Indian or International
1 tbs olive oil + 1 tbs extra virgin for serving
1 tbs chili flakes
Koshar to taste
For idlis - Mix oats & Semolina together in a big bowl, add buttermilk, curd, water & baking soda, mix well into a thick batter. Let the mixture rest in sun or in a hot dry place for 15- 20 mins
Now in a tadka pan, heat olive oil add mustard seeds, curry leaves, cashew nuts, green chili & Bengal grams. Let them crackle, Then put it in the batter & mix well.
Now brush the mini idli molds with oil & steam the idlis for 15 mins or as per your idli maker.
For Mexican sauce- Heat oil, put garlic & saute for a min don't let it brown as we want to lock the flavor of garlic
Now add finely chopped onions & saute till soft but crunchy. Now add tomatoes with salt.
Let the tomatoes soften & turn into curry. Now add chili flakes to it & stir.
Now add bell peppers & capsicum & onion, we are adding it now because we don't want them to cook much for that crunchy texture.
Saute for 5-7 mins & add vinegar & wine raising the flame.
Now add basil leaves & add steamed idlis.
Garnish with oregano & extra virgin olive oil. Serve hot
- You can use redimix idli batter
- You can make it with any idli batter
- You can avoide adding wine to it
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