Wednesday, April 27, 2011

Breakfast | Five minute Idli With Peanut Chutney

After getting totally bored with muesli and oats, I decided to scour the World Wide Web for some healthy breakfast recipes, something that doesn't make me feel lazy or sleepy. Nope, this recipe is not from the web, its something my mom makes from time to time - she uses a pressure cooker, I used the microwave because I am impatient and I don't like to work too hard for my food.

Because microwave cooking tends to dry out food, I was concerned about the texture but these came out perfect, they were soft, moist and had ZERO oil!

Rava  Idli - makes about 10

1 cup semolina (toasted in a pan till slightly brown)
1/2 cup yogurt
1/2 cup water
5 - 10 curry leaves
1 finely chopped carrot
1 finely chopped green bell pepper
1/4 cup boiled corn kernels
about 3-4 finely chopped french beans
1 tsp baking soda or Eno (antacid powder)
1/2 tsp black mustard seeds
salt to taste.

Add all the ingredients except baking soda/Eno to a large mixing bowl. Combine and add the baking soda. Grease a microwave safe idli stand. Add about 2 tbsp mixture to each compartment. 

Microwave on HI for three minutes. Give standing time of at least two minutes. Insert a toothpick to see if idlies are cooked. If not, microwave for another minute or so.

Peanut Chutney - makes about half cup

1/2 cup toasted peanuts
1 tsp tamarind pulp
1 green chilly
5 - 10 curry leaves
1/4 inch ginger
1/8 cup water
salt to taste

Add all the ingredients in your food processor and pulse till it resembles a thick paste. At this point, you can increase the amount of water if you prefer a more watery chutney. Serve with hot idlis or anything South Indian!


1. You can add any vegetable you like to the mixture. When adding onions, saute them in a pan first.
2. Add fresh coconut to the peanut chutney for a truly awesome South Indian version.
3. If you do not have a microwave safe idli maker, you can make these in small glass bowls.

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