PUMPKIN IDDLI


In recent times many types of food innovation is in the culinary world.

Iddli accepted as the best and healthy breakfast all over the world ,is innovated in many

shapes and flavours.

Some food innovation from my personal view are too much to digest.Do not want to controverse on that topic.

Well,I came across this  innovated pumpkin iddli recipe few days back and tried it.

The texture and taste was really good.Worth trying the recipe.

As pumpkin has loads of VitaminC ,you could make food like this for your family.

The sweetness of the pumpkin was minimal .The authentic match to this dish is ginger

chutney ( will upload recipe).

Anyway after tasting the iddli ,I think it can be served with any hot spicy chutney.

For the recipe

INGREDIENTS

3/4 cup urad dhal

1 cup sago

1 tsp.fenugreek seeds

3 cups iddli rice

1/2 cup aval(rice flakes)

2-3 tsp.soya beans (optional)

Salt

Required water

Yellow coloring (optional)

1 cup grated pumpkin

1/4 tsp.baking soda

METHOD

Wash and soak all ingredients together for 5-6 hours together.

Soak aval only when you are starting to grind.

Grind all the ingredients together to a slight coarse paste ( like fine semolina/rawa).Add

salt and allow to ferment overnight.

Next day morning add 1 cup grated pumpkin with 1/4 tsp baking soda.

If the batter is too thick add required water.

Pour into iddli moulds and steam for 10 minutes.

Note:You could temper the grated pumpkin with a little oil,mustard seeds,dry chillies,curry leaves and pour over batter before steaming.

Variations : You can add grated bottlegourd,white pumpkin,zucchini,carrot ,beetroot to

make different types of iddli .

Try your innovations and post in your suggestions!

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