Ingredients with Measurements:
- 1 cup idli batter
- 1/2 cup water
- 1/2 tsp baking soda
- Salt to taste
- 1 cup ripe mango, peeled and chopped
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup grated coconut
- 2 tbsp lemon juice
- 1 tbsp sugar
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1-2 dried red chili peppers
- Oil for greasing idli molds and cooking
Special equipment needed:
- Idli molds
- Steamer
Step-by-step instructions:
1. In a bowl, mix the idli batter with water, baking soda, and salt until well combined.
2. Grease the idli molds with oil and pour the batter into each mold, filling it about 3/4 full.
3. Heat the steamer and place the idli molds inside. Steam for about 10-12 minutes or until the idlis are cooked through.
4. In a blender, combine the mango, onion, cilantro, coconut, lemon juice, sugar, cumin seeds, mustard seeds, and dried chili peppers. Blend until smooth.
5. Heat a small pan with oil and add the mango chutney mixture. Cook for about 5-7 minutes or until the chutney thickens slightly.
6. Serve the idli kukus hot with the mango chutney on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 25g
Protein: 3g
Sodium: 300mg
Sugar: 15g
Substitutions for ingredients:
- Instead of idli batter, you can use dosa batter or make your own by soaking 1 cup of rice and 1/2 cup of urad dal overnight, then blending it into a smooth batter.
- If you don't have fresh mango, you can use canned mango pulp.
- You can substitute the dried chili peppers with chili powder.
Variations:
- Add chopped vegetables like carrots, peas, and beans to the idli batter for a more nutritious version.
- Use different types of chutneys like coconut chutney or tomato chutney.
Tips and tricks:
- Make sure to grease the idli molds well to prevent sticking.
- You can add a pinch of turmeric powder to the idli batter for a more vibrant color.
- To check if the idlis are cooked, insert a toothpick in the center. If it comes out clean, they are ready.
Storage instructions:
- Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the idlis for a few minutes until heated through.
Presentation ideas:
- Serve the idli kukus on a platter with the mango chutney in a small bowl on the side.
Garnishes:
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with a hot cup of chai tea.
Suggested side dishes:
- Serve with sambar or coconut chutney.
Troubleshooting advice:
- If the idlis are too hard, it means they were overcooked. Reduce the steaming time next time.
- If the idlis are too soft, it means they were undercooked. Increase the steaming time next time.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Idli is a traditional South Indian breakfast dish made from fermented rice and lentil batter.
Flavor profiles:
- The idli kukus are soft and fluffy with a slightly sour taste from the fermentation process. The mango chutney is sweet and tangy with a hint of spice.
Serving suggestions:
- Serve for breakfast or as a snack.
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Region: Indian