Tuesday, December 3, 2019

Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Winter has set in . Many winter special vegetables and fruits have flooded the market. 
Personally I love the winter vegetables and fruits so much . They are so fresh and motivates me to create new dishes. 

I bought the Red Chili peppers /big red chillies this week . Did you know that these are actually a fruit and not a vegetable 😀 ? They are also full of anti-oxidants. They are not very spicy like the small green chillies. Pickling them is one of the most popular ways of using them. 

I know when you read the recipe name/title, you would think that I am going to share deep fried idles in chilli powder mixture. Sorry to disappoint you. But here is the new 'Chilli Idli' recipe for you. 

It is even more awesome because the idli has not one but multiple dal/lentils . A healthy tiffin and also a great lunch box dish. You can remove the seeds and ribs of the Chili Peppers and use them. You can also reduce the amount of chillies that you use according to your family taste preference. 

I am going to share the best incentive to go ahead and grind this idli batter - you can make the most crispy and delicious dosa/dosai too. No need to ferment for the dosai.  You can grind and immediately make dosai. Ferment and make idli the next morning. 

How amazing, right? 

OK, sharing the recipe right away !

Chilli Idli | Healthy Chilli Idli Recipe | Gluten Free and Vegan Recipe :

Preparation time/Soaking time : 5 hours 
Cooking time : 10-12 minutes
1 cup =250 ml cup
Storage : Batter keeps good unto 3 days when refrigerated

Ingredients :

3 cups raw rice ( Sona Masoori or Ponni)
1 cup urad dal/ husked black gram
1/2 cup channa dal/bengal Gram
1/4 cup toor dal/pigeon peas
1/4 cup moong Dal/ husked and split green gram
1/4 teaspoon fenugreek seeds
1/4 teaspoon asafoetida
2-3 red Chili Peppers/big red chillies ( you can remove seeds and ribs )
1/2" ginger ( optional)
salt to taste

Method :

1. Wash and soak rice and dal together along with fenugreek seeds.
2. Grind them finely along with the fresh red chillies.
Chef tip: Do not add too much water while grinding the batter. 
3. Add salt, asafoetida and mix well.
Chef tip : You can make dosai instantly with this batter. You can dilute the batter and make Chilli Dosai.
4. Allow the batter to ferment overnight or for 6-8 hours.
5. Your Chilli Idli Batter is now ready!!

Grease your idli plates , pour the batter, steam them and your delicious and healthy Chilli Idli is now ready!

They taste great with powdered jaggery or sugar. I served with coconut chutney too. So yum!

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Happy Cooking!

With love, 


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