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Thursday, November 11, 2021

A - Z Idli series ~ Z for Zucchini Idli

Here is the final post of the idli series that I have been posting since February. The final 'Z' post would have been tricky if not for the vegetable zucchini and a traditional, cucumber idli recipe from the south Indian state of Karnataka. It was easy to substitute zucchini for cucumber in the recipe since they are similar in texture and ooze water when grated. These idlis are one way to incorporate zucchini in Indian cooking.

So far in this series,
The preparation of zucchini idlis is quite simple since all one needs to do is just mix the ingredients, let it sit for a while and use the mixture to make idlis. These are instant variety idlis that are are made with idli rava or cream of rice. Grated zucchini and coconut are stirred into the rava, which together would lend enough moisture for the mixture to hold the shape to prepare idlis. The usual steps of soaking the ingredients, grinding them or fermenting the batter is not needed here which makes it a fuss-free option. These idlis are of course gluten-free and lacto-vegetarian. These idlis are a great way to ease into idli making if one is intimidated about the preparation of the standard rice and black gram version. They taste great when served with coconut chutney.

Ingredients: (Yield - 6 idlis)
3/4 cup idli rava / cream of rice
Salt to taste
3/4 cup grated zucchini
1/2 cup grated fresh coconut
1 green chili finely minced
1 or 2 tbsp. chopped cilantro
1/4 cup yogurt
1/4 cup water

Directions:
1. Add idli rava and salt to a bowl and mix to combine.
2. Next add grated zucchini and shredded coconut to the bowl.
3. Stir the ingredients well with a spoon to combine.
4. Add green chili, cilantro, yogurt and water to to the bowl.
5. Stir the mixture well and cover the bowl. Let it rest for an hour.
* Check the consistency of the batter after the resting period. The mixture should look thick but if you squeeze it, some water should come out of it.  If the mixture appears too thick, 1 or 2 tbsp. of water can be added.
6. Grease the idli plates and fill the molds with batter and press them with fingers to shape them. 
* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.
* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.
7. On low medium flame, steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. 
* Turn off the stove and let it sit for about 10 minutes.
8. Run a sharp spoon around the edges of idlis and remove the idlis.
* Serve them warm with ghee if desired and coconut chutney.
This post is an entry for Blogging Marathon with 'A - Z' theme and check the link to find out what other marathoners are cooking.

3 comments:

vaishali sabnani said...

Zucchini and Coconut must be making these idlis so flavorful. What a wonderful series of idlis! I could have never ever thought of so many of these. Great series, looking forward to the roundup to bookmark 😊

Sandhya Ramakrishnan said...

Wow! this is a lovely idli to make in quick notice. Looks very good and the sweetness from coconut and zucchini must make it so delicious.

Srivalli said...

Excellent choice and the idlis have turned out great too...I have bookmarked the whole series Suma..