Tri-Color South Indian Platter

Happy Independence day to all my Indian buddies. Jai Hind!!!!

This is a special post, drafted for the Indian post with a tri-color theme. My actual plan was to post a Tri-Color fruit leather using Peach, apple and kiwi, but after baking I was not satisfied with the color, especially green.

Wanted to do something else. Being a south Indian, I was influneced by Saravana Bhavan, and remembered their Tricolor  chutney. I thought of preparing three chutneys, but the moment chutney was decided, I also wanted to make a platter with idly and Uthappam. I will post a detailed recipe on Idli batter (with mixie) shortly

Tri-Color Mini Idli

Ingredients:

Saffron:

Idli Batter – 1/2 cup

Carrot – 1

Green:

Idli Batter – 1/2 cup

Frozen Peas – 2 tbsp

White:

Idli Batter – 1/2 cup

Method:

Saffron Color

Cook the carrots, and once they come to room temperature, grind them into fine  paste. Add Idli batter to the carrot paste mix well / grind once

White color

Nothing to do:-) just the plain batter

Green color

Microwave frozen peas for a minute, or after switching off the carrot, remove carrot and add peas. Bring peas into fine paste and add batter and mix well

Mini Idli

• Grease the Idli plate with oil and pour a spoon full of batter into mould. Stack up all the idli plates and steam for 12-15 mins. Rest it for another 5 mins
• Dip a clean wide spoon in water and remove the idlis from the plate. Keep dipping the spoon in water in between to help in taking out the idli easily. In a skewer, I inserted Tri-Color idli

Tri-Color Uthappam

Ingredients:

Idli batter – 1/4 cup approx

Carrot – 2 tbsp (finely chopped in chopper/grated)

Onion – 2 tbsp

Frozen Peas – 2 tbsp

Method:

• Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it in a shape of rectangle. Drizzle carrot at the top, onion in middle and peas at the end and cover the lid and  cook. I didn’t flip the other side

Carrot Chutney

Ingredients:

Carrot – 5

Onion – 1

Garlic – 2 pods

Dry Red Chilli – 2

Urad Dal – 2 tbsp

Mustard seeds – 1/8 tsp

Salt – as needed

Method:

• Wash carrots, peel off the skin and trim the edges. Cut them into big chunks and cook them
• Add 1 tsp of oil, add urad dal and mustard seed and saute till urad dal starts browning. Add the onions and garlic, and saute till they are cooked. Add carrot and sauté for 2/3 minutes and switch off. Let it cool
• Transfer all the ingredients to a mixer, and grind it along with salt and required water.

Coriander chutney

Ingredients

Coriander leaves – 1/3 cup

Green chilli – 1/2

Coconut – 3 tbsp

salt – as needed

Method:

• Grind everything into fine paste adding water

Coconut Chutney

Ingredients:

Coconut – 1/2 cup

Green chilli – 1/2

salt – as needed

Method:

• Grind everything into fine paste adding water

To temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 tsp

Hing – 1/8 tsp

Method:

• Add oil to the pan when the oil is hot add ‘to temper’ cook till they splutter and add to all chutney

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Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

• Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

• After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

• Serve with any chutney

My Notes:

• Green chilli can be used instead of Idli podi
• Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Masala Idli

Idli is one of the most common breakfast in our home, but eating the same plain Idli  every time is quite boring(for me!!). Inspired from Masala Dosai, in which masala is stuffed in dosai, tried stuffing mixed veg masala into idli. This is a simple dish yet tastes delicious.

Masala Idli – Stuffed Rice Cake:

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Idli / Dosa batter – 1 cup + 1/2 cup

Mixed Vegetable Dry – 1/2 cup

Oil as needed to grease

 Method:

• Grease the idli plates with oil and switch on the steamer with enough water. I used my cooker and steamed without whistle(weight)
• Pour 1 tbsp of idli batter into each impression (mould) and place the flattened mixed vegetable stuffing and pour 2 tbsp idli batter to cover the filling.Stack up all the idli plates and steam for 12-15 mins.Rest it for another 5 mins

• Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between to help in taking out the idli easily
• Keep them in hot box or serve directly on to a plate.Always serve these idlis hot

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

 

Vegetable Waffle Dosai

This Vegetable Waffle Dosai was a pleasant surprise when I tried first, Hubby and I loved it. Instead of doing dosai, panniyaram, uthappam etc., this turned out to be in a different shape and attractive.

You can make it plain or add any veggies you like.

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Paniyaram

Masala Idli

Vegetable Waffle Dosai

Preparation Time: 10 min | Cooking time : 3 min | Serves: 1 person

Ingredients:

Dosa Batter – 1 cup

Onion –  1 tbsp finely chopped

Tomato – 1 tbsp finely chopped

Bell Pepper – 1 tbsp finely chopped

Garam masala -1/8 tsp

Idli Milagai Podi – 1/4 tsp(Adjust according to your spice level)

Method:

• Take the required amount of batter in a bowl, and Add the chopped veggies, Idli podi, garam masala to the batter. Mix until combined

• Pour the batter into the waffle maker and close the lid. I greased my waffle maker with cooking spray. Instead you can also use sesame oil/ ghee

• Let the batter cook in the waffle maker till the outer layer becomes crispy. Pls. refer your waffle maker instructions to find out how much time it would approximately take to cook (mine has a green light which goes off when ready).
• Serve with Idli milagai podi / chutney / sambhar

My Notes:

• The amount and the number of waffles will depend on your waffle maker
• Sandwich maker can also be used instead of waffle maker
• My waffle maker have a red and green button. I cooked till the button changes from red to green. Cook in the same way as you cook waffles, follow the same procedure
• Chopped green chilli  or coconut powder can be used instead idli milagai podi

Idli Upma

Idli upma is a very simple and delicious dish prepared  with left over idlis. Whenever Sis and I get bored with regular idli, my Mom prepares this.

Idli Upma:

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Crumbled idli – 1 cup + 1/2 cup

Onion – 1/2 cup finely chopped

Turmeric powder – a pinch

Idli Podi – 1 tsp

Coriander powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Salt – as needed

Oil – 1 tbsp

Mustard -1/4 tsp

Channa dal – 3/4 tsp

Urad dal – 3/4 tsp

Hing –  a pinch

Curry leaves – few

Method:

• Heat oil in a pan and add mustard seeds. When it splutters, add bengal gram, urad dal, hing and curry leaves
• When dal turns golden brown, add finely chopped onions ans saute till onion turns translucent. Then add  coriander powder, cumin powder, Idli podi and salt mix well. Finally add Crumbled Idlis and cook for 3-5 minutes (depending on the texture needed your upma)

My Notes:

• Do not prepare this upma with hot idlis.The idlis have to be cold, so that they will get crumbled nicely. Refrigerate idlis for at least 1 hour for easy crumble
• Can add green chillies instead of idli podi
• Add ginger garlic paste/ garlic powder to make it flavorful

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Masala Idli

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai