PURPLE IDLI

Idli , when we hear this name , we can visualise the soft,spongy white beauties.
Idlis are a popular steamed delicacy from the South Indian cuisine. Usually idlis are consumed as breakfast as well as a meal and served with sambar, coconut chutney etc. Idli are prepared from fermented batter of rice and lentil. For quick and instant version semolina/sooji is use to prepare idlis instead of fermented batter. Semolina idli batter does not need fermentation. Here I have prepared purple idlis using semolina and purple cabbage. Purple cabbage is also packed with nutrients like green cabbage. Purple cabbage is rich source of vitamin C and K and good source of vitamin A and B6. Apart from being low in calories, it is a good source of fiber, plant based compounds and antioxidants. These all nutrients in cabbage offers many health benefits.
So let’s check the recipe of this pretty looking, healthy idlis.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:
1 cup semolina
1/2 cup curd (preferably sour)
1/2 cup purple cabbage puree
Salt to taste
1 tbsp boiled sweet corn
1 tsp fruit salt
For tempering:
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp split black gram (udad dal)
1/2 tsp split bengal gram (chana dal)
1 sprig curry leaves
1 tsp grated ginger

Method:

1. Add curd, salt in semolina and mix well. Add little water if needed. Keep aside. Chop purple cabbage and grind into a puree.
2. Add this puree into semolina batter, mix and cover it. Let it rest for atleast 10 minutes.
3. For tempering, heat oil and both dal and mustard seeds. Once they splutter add curry leaves and ginger, turn off the heat.
4. Add this tempering to batter and mix well.
5. Add water in the steamer and turn on the heat. Grease idli moulds. Add some corn to each idli moulds.
6. Add fruit salt in batter followed by one tbsp water on it. Then mix well and immediately add this batter to idli moulds.
7. Cover the steamer with lid and let the idlis cook for about 15-20 minutes.
8. Serve steaming hot idlis with chutney or enjoy as it is.