Being a mom of a 18mo old, I keep on searching for recipes almost everyday. But when it comes to food, your little one might like it one day and may not the other day.
Mine still enjoys the taste of Idli and I try to include the variants so that she doesn’t get bore off it easily plus it’s so easy to make 😉
- 1 glass sooji
- sour curd for mixing
- 1 tsp salt
- 1/2 tsp baking soda/eno (1 sachet)
- In sooji, add curd and salt. Mix it well and leave aside for 15mins.
- Add eno and mix.
- Fill about 2tbsps each in the greased idli moulds and steam for 9-10mins*
*You can add olives and tomato to make a smiley idli before steaming 🙂
- 2 onions into long slices
- 1 capsicum into long slices
- 2 tomatoes
- 1/2tsp mustard seeds
- curry leaves
- 3 tbsp tomato ketchup
- coriander leaves
- salt to taste
- In oil, fry mustard seeds until crackle.
- Add onions and curry leaves. Light brown it.
- Add tomato pulp and cook till it leaves oil.
- Now add tomato ketchup, salt, capsicum and idli pieces(idli cut into quarters). Mix well.
- Sprinkle coriander leaves and serve.
Simply add boiled and grated beetroot to the batter and steam as we did the plain idli. 🙂
Add finely chopped french beans, capsicum, oilves, onion to the batter and steam.
Pour one spoon batter in the greased mould and then add potato stuffing, cover with another spoon of idli batter and steam.