Sanjeev Kapoor's Culinary Journey: Exploring Idli's Versatility
Renowned celebrity chef Sanjeev Kapoor has recently unveiled a delightful collection of his favorite idli variations, celebrating this beloved South Indian dish that has captured hearts across India. Idli, often described as soft discs of comfort, transcends regional boundaries to become a national culinary treasure. When paired with spicy sambar and creamy coconut chutney, it offers both satiation and nutrition, making it a perfect meal for any time of the day.
Chef Kapoor's guide highlights the incredible diversity of idli, showcasing how this simple steamed dish can be transformed into gourmet creations. From traditional recipes to innovative twists, his selections promise to inspire home cooks to experiment in their kitchens. Let's dive into these eight mouthwatering variations and explore the methods to recreate them.
Foxtail Millet Idli: A Healthy Twist
This nutritious version replaces regular rice with foxtail millet, offering a gluten-free alternative packed with fiber. The process begins with soaking one cup of foxtail millet, half a cup of split skinless black gram, and one teaspoon of fenugreek seeds overnight. The next morning, blend these ingredients with three-quarters cup of water into a fine paste.
Transfer the mixture to a large bowl and allow it to ferment for six to eight hours. Once fermented, add salt to taste and mix thoroughly. Heat sufficient water in a steamer and brush oil into each cavity of the idli mould. Pour a ladleful of the batter into each cavity, steam for ten to twelve minutes, and serve hot with coconut chutney and sambar.
Kaju Rava Idli: Rich and Flavorful
Semolina-based idli gets a luxurious upgrade with cashews in this recipe. Combine one and a half cups of semolina with cumin seeds, chopped green chillies, coriander leaves, salt, crushed black pepper, curry leaves, yogurt, and two cups of water. Mix well before adding eight to ten cashews.
Prepare a tempering by heating two tablespoons of ghee in a pan, adding mustard seeds until they splutter, then frying chopped cashews until golden brown. Stir this into the semolina mixture and set aside for ten to fifteen minutes. For garnish, heat the remaining ghee and fry halved cashews until golden. Pour the batter into jackfruit leaves cups, top with a cashew half, steam for ten to fifteen minutes, and serve with chutney.
Spicy Idli Wedges: A Crispy Delight
Transform leftover idlis into a spicy snack with this creative recipe. Cut six to eight idlis into wedges. Create a spice mix by crushing onion powder, red chilli powder, crushed black peppercorns, garlic powder, mixed dried herbs, and salt in a mortar and pestle.
In a bowl, mix half a cup of corn starch with parsley leaves, salt, and half a cup of water. Coat the idli wedges in this mixture. Heat oil in a kadai and deep fry the wedges until golden and crisp. Drain on absorbent paper, sprinkle the spice mix, toss well, and serve hot.
Gadbad Idli: A Hearty Meal
This robust variation turns idli into a complete meal. Heat ghee in a non-stick pan, add mustard seeds until they splutter, then curry leaves and asafoetida. Sauté chopped onion until golden brown, then add ginger-garlic paste, tomato, salt, and green chillies. Cook for two minutes before adding turmeric powder, red chilli powder, and Kolhapuri kanda lasun masala.
Sauté for two to three minutes, add water, and cook until oil separates. Incorporate one and a half cups of boiled mixed sprouts, adjust salt and lemon juice, and cook for three to four minutes. Stir in coriander leaves. Place idli on a plate, pour the sprouts mixture over it, top with farsan and pomegranate seeds, garnish with coriander leaves and a lemon wedge, and serve hot.
Fried Idli Chaat: Street-Style Fusion
Give idlis a chaat makeover with this vibrant recipe. Quarter ten to twelve idlis and deep fry in oil until golden and crisp. Drain on absorbent paper and transfer to a bowl. Toss with red chilli powder, black salt, chaat masala, cumin powder, sandwich masala, dried mango powder, melted butter, and coriander leaves.
Sprinkle red chilli flakes and drizzle lemon juice, mixing well. Transfer to a serving plate and drizzle with sweetened yogurt, date and tamarind chutney, and green chutney. Top with sev, masala dal, masala peanuts, fresh pomegranate pearls, and coriander leaves. Serve fresh for a burst of flavors.
Pumpkin Idli: Seasonal and Nutritious
Incorporate seasonal produce with this pumpkin-infused idli. Soak one cup of semolina and one tablespoon of Bengal gram separately in water for one hour. Combine the soaked ingredients in a large bowl with one cup of finely grated pumpkin, chopped green chillies, coriander leaves, scraped fresh coconut, cumin seeds, coarsely crushed black peppercorns, and salt.
Mix well, sprinkle one and a half teaspoons of fruit salt, and stir. Pour the batter into idli moulds, steam for ten to fifteen minutes, and serve hot with coconut chutney.
Thatte Idli: Traditional and Wholesome
Experience the classic thatte idli with this authentic recipe. Grind one cup of kolum rice, half a cup of split skinless black gram, and half a cup of soaked thin pressed rice with half a cup of water into a coarse batter using a stone grinder. Ferment the batter for eight to ten hours, then add salt and mix.
Transfer the mixture to a greased thali, steam for ten to twelve minutes, and let it cool slightly. Gently de-mould with a knife and serve hot with coconut chutney, sambar, melted ghee, and a sprinkle of gun powder for an extra kick.
Chef Sanjeev Kapoor's guide not only showcases the culinary versatility of idli but also encourages home cooks to explore beyond traditional boundaries. Whether you're a fan of healthy millet versions or indulgent fried chaats, these recipes offer something for every palate. Try these variations and discover new ways to enjoy this timeless Indian dish.
