An Idli is rather like the Cinderella of south Indian cuisine. Compare her to other stalwart favorites like crispy, flamboyant dosas that spill over your plate, and golden, melt-in-the-mouth vadas, and the Idli comes across as rather humble, even plain. Worse, try eating her by herself and she is, to boot, bland. After all, there’s nothing more to a generic Idli than udad dal, rice, and salt.
But there’s something about an Idli. Sprinkle on some fairy dust and lo and behold, she transforms into the belle of the ball. That porous and fluffy texture is the perfect vehicle to showcase the spicy-sweet-sourness of vegetable sambar and the creaminess of coconut chutney: the accompaniments an Idli is traditionally served with. What’s more, unlike those dosas and vadas, an Idli is fat-free, making her the perfect food for just about anyone.
In our home, Idli is a perennial favorite. Both Desi (my resident Tamilian) and Jay love Idlis, and so does my fluffy sweetheart Opie who waits patiently for those under-the-table handouts. But this time, I had an added incentive to make Idlis– I had these gorgeous idli makers, or Idlitos, from Gitadini, the innovative folks who gave us the Rotito rolling board and Yin Yang spice box.
An Idli, as simple as it is, needs some special equipment for steaming. Traditionally this has been a three- or four-tier steel contraption with shallow, round, concave indentations where you pour in the batter before bunging the whole thing into a steamer. A few minutes of steaming sets the cakes and you can then slide them out with a spoon or a knife to get those little rounds many of you are no doubt already familiar with.
But the Idlito makes Idlis prettier, by offering fun little shapes you can mold them in. I got two: a pink one shaped like flowers and a red one shaped like hearts. They stack on top of each other beautifully, and because you can make seven idlis in each, two Idlitos — in my home — made enough Idlis for the whole family with more left over.
The Idlitos are made of silicone, so they are non-stick, which makes unmolding the Idlis easy. I found that it’s a good idea to wait until the Idlis have cooled down a bit so the shapes come out perfect. You can also use the Idlitos to make other steamed recipes, like my Brown Rice Dhokla.
And now for the giveaway.
Gitadini has kindly offered to give away an Idlito to one of Holy Cow!’s readers in the United States. All you have to do to enter is leave me a comment below telling me why you love Indian food, and you could be all set to make your Idlis in no time at all. I will announce a winner on Monday, the 23rd of March.
I even have a recipe for you to use with that Idlito, or with your usual steamer. A dressed-up version of the plain-Jane idli, called a Rava Idli.
Rava Idlis are not fat-free, you do need some oil for sauteeing, but they are filled with veggies and very, very good for you. Making them is also a breeze– you don’t need any of the soaking, grinding, fermentation that goes into the classic Idli. All you need is some cream of wheat, or sooji, or rava, a few veggies from the refrigerator, and you’re all set.
Try ’em. I know you’ll fall in love.
Rava Idli
Ingredients
- 3 cups sooji rava or cream of wheat
- 6 ounces of silken tofu (1/2 package)
- 2 tbsp almond milk or any non-dairy milk
- Juice of 1 lemon
- 1 tbsp vegetable oil
- 2 tsp mustard seeds
- A pinch of hing or asafetida, optional
- 1 large carrot, grated
- 2 tbsp grated ginger
- 1 medium onion, minced
- 1/2 cup coriander leaves, finely chopped
- 2 green chili peppers like serrano or jalapeno (use less for less heat)
- 4-5 cups water
- Salt to taste
- 1 tsp Eno fruit salt, optional, but try and use it if possible-- you can find it at any Indian grocery store or online. It gives the idlis a great fluffiness
Instructions
- Place the tofu in a blender with almond milk and lemon juice. Blend until smooth.
- Heat the oil in a wok or large skillet. Add the mustard and when it sputters, add the onions, ginger and chili peppers.
- Saute, stirring frequently, until the onions are translucent. Add some salt to help them along.
- Add the carrots and coriander. Stir well, then add the sooji rava.
- Saute over medium heat, stirring frequently to keep the rava from sticking or burning. It can brown easily in hot spots, so don't leave it unattended.
- When the rava is fragrant and lightly colored, turn off the mixture and let it cool a little. Add the tofu mixture, mix well and add four to five cups of water, You want the batter to be quite thick, thicker than a pancake batter. Add salt to taste.
- Add the Eno fruit salt and immediately pour the batter into the idli molds. If you're using the Idlito, you don't need any oil, but it is a good idea to spray some oil into the steel molds which makes unmolding easier.
- Pour about an inch of water in a wide pan deep and wide enough to hold the idli mold comfortably. Bring it to a boil. Place the mold carefully into the pan. Cover, and let the idlis steam on low heat for 15 minutes.
- Remove the mold from the steamer. Let the idlis cool a bit, then unmold.
- Serve hot with sambar or coconut chutney.
Natalie says
March 17, 2015 atI haven’t tried Indian food,but I’m always eager to try anything new,especially from another culture.
NancyK says
March 17, 2015 atOooh, another to add to my to-make list! These look amazing.
I love Indian food because it’s healthy, flavorful, intriguing, and a delight to make. The aromas in my kitchen when I start cooking an Indian feast are heavenly. What’s not to love?
Thank you for another recipe to try!
Ian says
March 17, 2015 atIndian food is one of the world’s best ways to serve vegetables. It’s healthy, fun to learn to cook, and always tastes amazing. I have not heard of rava idli before, but I will be sure to try a bit with some homemade apple pear chutney that I recently set my sights on making.
Your instructions are clear and your photos are perfect. Thanks, Vaishali!
Baru says
March 17, 2015 atI love to make idli for my daughters, I fact today our breakfast is idli. I would love to try different shapes and looks beautiful.
Thank you
Paula says
March 17, 2015 atthat looks delicious!
I love Indian food because it makes eating veggies fun!
Andrew Romanelli says
March 17, 2015 atI love Indian food because there are so many vegan recipes, or easily adaptable vegetarian ones. The flavors from the spices are wonderful. Indian restaurants are also places I can usually get a great vegan meal.
Saranya says
March 17, 2015 atRava idly is a regular on the weeknight dinner rotation list at my place 🙂 I season a spoon of urad dal and channa dal for that added crunchiness! 🙂 I love Indian food because I think its ideal for weeknight dinners – doesn’t take more than 30-45 mins to put together a healthy meal with enough for lunch the next day! Loaded with flavor and very easy to convert even the calorie-rich meals into something simpler for everyday.
Your giveaway comes at a great time. I just lost the bottom screw of my idly stand… 🙁 Fingers crossed! 🙂
Chhaya says
March 17, 2015 atI grew up eating Indian food, cooked by mom and maybe I am biased, but I love the way Indian food incorporates various spices, the sheer variety of food available to suit any palette! Also, generally food pairings have a nutritional / Ayurvedic basis which is always a joy to discover and follow! What lovely idli trays !! Thanks for the giveaway !
Kim says
March 17, 2015 atI love Indian food because it’s just healthy eating. You get plenty of nutritious, whole food in EVERY dish. Each dish is completely delicious and I always feel like I’m indulging, but I’m just eating healthy…nourishing my body the right way.
Thank you for your blog! Really love everything you share.
ka
Laura says
March 17, 2015 atI love Indian food because it reminds me if sharing meals with my childhood best friend and her family. She was the first vegetarian I ever met and would always share her meals at school with me. As we became better friends and we grew up, I would share meals with her family in their home. In many ways, those mealtimes influenced me to make the choice as an adult to become vegetarian and then ultimately vegan. I guess you could say Indian food = comfort food to me, in so many ways. 🙂
Catherine Hess says
March 17, 2015 atI love Indian food for its abundant spices and generous use of vegetables and legumes. It is never boring, even if it is an idli!
How do you suppose this recipe would work if I tried to make it gluten free, perhaps by using millet or another small grain? I’d throw in egg replacer, too, to try to get them to hold together. If I win the Idlito I will certainly give it a try.
DebV says
March 17, 2015 atI love Indian food because it is flavorful, healthy, uses so many amazing healthy spices and can something different every day. Love idles and can’t wait to try your rava idles!
Barbara Becker says
March 17, 2015 atI was born in South Africa and grew up eating a lot of Indian food. Two years ago I travelled in Northern India for three weeks. What an amazing experience! The sights, the sounds, the tastes, the noise – it was all wonderful. My next trip will be Southern India, where I am told the food is so different. I can’t wait. I have been vegan for almost two years, trying to live a healthier and compassionate to animals lifestyle. I find myself cooking more and more Indian recipes. Thank you for Holy Cow.
Diane says
March 17, 2015 atI have been vegan for 16 years and vegetarian since birth. Indian food shares my passion for the reverence of all living creatures. Nothing feels more like home than a comforting curry meal! Thank you for the recipe.
Julie says
March 17, 2015 atMost of my closest friends and coworkers during graduate school were from India, and I learned to love and cook Indian food from them. Now that we’ve moved on to new jobs and don’t see each other often, eating Indian food is one of my favorite ways to remember them and our time together!
Marie says
March 17, 2015 atI have a love affair with Indian food because I love spices! Cumin, turmeric, coriander, cilantro , cinnamon and spicy peppers are some of my favorite spices.
Anne says
March 17, 2015 atI love Indian food because there is such a huge variety of flavours and there are so many layers to the flavours. I also love that so much of the food centers around vegetables. One of my favourite local restuarants is Indian – Ashirwad The Blessing – and it’s been fun to try new and different things there. The owner is always eager to tell us about the foods and make any accommodations I request for vegan, although many menu items are already vegan.
I enjoy your blog and the insights it gives me into new foods!
Mandy Wolovich says
March 17, 2015 atI am in love with these idli molds! I love Indian food because Indians know how to eat their vegetables! I learned how to be vegetarian in India and it changed my way of thinking about food and animals and eventually led to a vegan lifestyle. Thank you so much for your recipes and inspiration, you are a gem!
Lisa says
March 17, 2015 atI love to prepare and eat Indian food because it is not only nutritious but also healing. For thousands of years, Ayurvedic practitioners have studied the healing properties of spices and vegetables…we are what we eat… Indian food helps to balance body, mind and spirit!
Dana says
March 17, 2015 atI love Indian food for its sophisticated simplicity. Each dish is a bloom of flavors…I love the basic palate of spices that can be combined to form so many distinct flavors and dishes. I have been vegetarian for over 20 years but am relatively new to home Indian cuisine–and your blog has been such a terrific inspiration and teacher!
Laura says
March 17, 2015 atI went on a VegVoyages trip last year to Rajastan and the food was always totally, incredibly delicious. Wow. I gained 4 pounds in 18 days, we ate so much good food. And to find these wonderful recipes here on HolyCow is such a gift! I love the flavors and subtle (and not so subtle) mixing of spices and herbs in (vegan) Indian food! Such a fantastic site. Thank you!
Barb says
March 17, 2015 atI stumbled across your site and newsletter… and it, daily, reminds me that I’ve loved any Indian food I ever tried (which is quite a bit). Whenever I check recipes, I can’t believe how many healthy ingredients are in Indian food. You want me to tell you WHY I like Indian food? Um… because I can’t think of a single reason why I wouldn’t. Mmmmmm.
Gita Jaishankar says
March 17, 2015 atLovely idlis Vaishali…I love the shape of these idli molds, like your family, I too make idlis everyday. It is my hubby’s and kids’ favorite food. Your rava idli version is too good, great idea to school lunch box packing with a small container of sambar or any other sides. I usually make mini idlis for the kiddos, I am sure my daughter would love the heart-shaped idlis 🙂
suba says
March 17, 2015 atHi Vaishali, I love Indian food as it is close to my heart and believe that it provides well-rounded options for healthy eating. I am confident that my loved ones get a healthy and tasty meal when I cook Indian dishes. Every dish I cook from my mom’s kitchen or website like Holy Cow! I get the sense of connecting with my family. That said, Idlis, sambar, chutney drooooll 🙂 Just soaked fenugreek and idli rice to grind later for fluffy idlis!! Take care…
Melinda says
March 17, 2015 atI have to come clean – I’m that subscriber that has followed you for years, loved the way you transform and adapt flavors as I transitioned from carnivore to vegetarian to (finally!) vegan, and never commented. So first, a very, very belated thank you for sharing your love for food with another food lover! Now that I’ve gotten that off my chest, I have another confession to make – Indian food helps me pretend, for a moment, that I’m not a medical student spending my days in lecture halls and the hospital, behind books and computers. Indian food takes me back to my childhood – which, granted, was full of Caribbean food, but that had the same loving care for bold and exciting and unashamedly keep-you-coming-back flavors and ingredients that Indian food has. That, and one of my best friends growing up was (and is) half Indian and half Pakistani. So whether it’s stuffed dosa in my kitchen, simmering dal in my best friend’s family’s kitchen, or nearly anything at the Indian restaurant down the road (whose menu I know embarrassingly well), Indian flavors have been my go-to, my mainstay, and a food palette that has kept me sane after more than one sleepless night.
Amy says
March 17, 2015 atI love Indian food because it is ever fascinating. From the Himalayas to Kochin, from Bombay to Calcuttta, and points inbetween, India’s many regions feature cuisines with flavors, spicings, and cooking techniques that make for extraordinary deliciousness. I could cook and eat Indian food every day and never tire of it. It makes me a fusspot when I go to Indian restaurants – most in the Midwestern city where I live are substandard. A good restaurant, however, especially ones specializing in vegetarian food, are worth their weight in gold, and recipes that let me duplicate those wonderful flavors are diamonds! Thank you for all you do.
Kitty says
March 17, 2015 atI love all the spices in Indian food! All the dishes smell and taste so wonderful and delicious, and they’re easy to make for a vegan diet too.
Niki says
March 17, 2015 atI love Indian food because it’s delicious, health, fun and creative! It can easily be vegan and gf and love the heat:))
Karen Lyles says
March 17, 2015 atI love Indian food and you have so many good looking recipes! I’d love to win and try these…otherwise, I’m going to try using silicone muffin cups.
Christina says
March 17, 2015 atI love Indian food and Dosa is one of my favorites. I have never had idli and would love to make them. It could be a new favorite.
Ambica says
March 17, 2015 atVaihali,
Could I give you a hug? You veganized Rava idlies- these are my favorite and you are my hero. Can’t wait to try it.
Thanks
Ambica
PS – Love Indian food because it is yummy and quick and can satisfy all dietary restrictions – vegan, no soy, no gluten.
Undine says
March 17, 2015 atI love Indian food because it always makes me feel warm inside.
sarah says
March 17, 2015 atthere are just so many different and versatile flavors- you can’t get bored!
Firdose says
March 17, 2015 atLots of veggie options for vegetarians. Indian food is healthy, spicy, yummy, lots of variety from diff regions, easy etc etc……. khaoo tho jaano 🙂
Sheela says
March 17, 2015 atHello Vaishali, such pretty idlis. The shapes remind me of Shankranthi festival sugar treats in various shapes:)
Coming back to the giveaway;
I love Indian food because It is not just about eating but it is comforting to the mind and soul. I strike a chord with Indian food, irrespective of the region as long as it is vegetarian food. Not to forget that the most simplest and nutritious food to cook after coming far away from India to new home in the US.
While growing up in Bangalore, India, we were taught to eat out less frequently and that home cooked Indian food bought family together on the dinner table after a long busy day.
Thanks for sharing!
Big hug
Sheela
paula rothman says
March 17, 2015 ati love the combination of spices and flavors. This is amazing protein packed cuisine that intrigues me.
Rusty M says
March 17, 2015 atI am really starting to enjoy Indian food. The spices are so different and intriguing. I love chana daal and dipping everything into it or covering everything with it. Thanks for the chance and thanks for the delicious (and easy) recipes!
Annette says
March 17, 2015 atI love Indian food, because of the wonderful spices. It reminds me a lot of the Cajun food I grew up with.
jen says
March 18, 2015 atI like Indian food because it is flavorful.
Priti says
March 18, 2015 atI love Indian food because it nourishes my body and comforts my soul. It is simple, vast and rich in food wisdom. The sheer variety of food from different states in India is so astonishing that even after eating Indian food all my life I can merely say I have only touched the iceberg. I love Indian food because I have grown up with it, it is such an inseparable part of my life and memories. We can’t always have our loved ones around us but we can always cook the meals we enjoyed with them and feel joy for having known them in our lives.
Heinz says
March 18, 2015 atI was lucky enough to be paired with a South Indian roommate in college whose mother brought us homemade Indian food once a month. Having been raised a vegetarian as well, I instantly fell in love with the variety and flavors brought with her at every visit. When her mother gifted me with a tin of a dozen traditional Indian spices, I went to work collecting Indian recipes and learning her techniques. I still haven’t mastered them all, but I love to share my attempts with friends and would love to share these beautiful Idlis.
dm says
March 18, 2015 atI love indian food because it is so rich. When you get fresh ingredients, a quality recipe and love and attention to detail, that simple curry becomes magical.
char says
March 18, 2015 atI like to try foods of all nations; some are easier for me to convert and I can control the spice(s) to my liking. Thanks for all the recipes you post.
Kristen says
March 19, 2015 atI love the richness of the flavors!
Sathya @Mykitchenodyssey says
March 19, 2015 atawww!!! cute idlis..What a colourful plates !! gorgeous..I love idlis, because they are the easiest and healthiest.If i can make idli’s in some cute shapes like this ,why not ?
Mary Allen says
March 20, 2015 atMy boyfriend cooked indian food for me for the first time. I’m now addicted and he would very much appreciate this!
liz l says
March 21, 2015 atI am not a fan but my husband loves it
allie says
March 22, 2015 atI love all the flavors and spices
Indhu says
March 22, 2015 atTo me Indian cuisine is the best in the world. The flavors, the aroma, the healthful spices, herbs what is not to like! Even my little one, when given a choice, prefers Indian food. I have lived away from family for a while now and try my hands at other cuisines but after a few days of it I always crave my Indian meals. Growing up in a joint family in India my grandmas, aunts and mom were excellent cooks and I was lucky to eat mouth watering food prepared at home and we rarely ate out even when travelling. Thanks to no tv at home I spent time in the kitchen with my family – times I will never forget. So I am obviously biased to Indian food. I do miss making Idlis (love them with molaga podi) since the Idli plates have been packed away in the garage(hopefully!) since we have moved a few times. It is lunch time for us now and your mouth watering idli pictures are making me hungry for them!
Marnie G (Derrick Todd) says
March 22, 2015 atI love the spices and flavors of Indian food. I was fortunate to be able to go to India to both Mumbai and New Delhi to experience the variances in the cuisine from both cities. The experience is unforgettable.
Manu says
March 22, 2015 atI love Indian food just for the sheer different flavors and cuisines it has to offer! Variety is the spice of life they say. If you choose to cook
Manu says
March 22, 2015 atI love Indian food for the sheer variety it has to offer! If you choose to cook Indian, all you have to do is pick which culture/stat to decide and you will find there are SO many to choose from which would delight your palette. You can never get bored!
-MS
Vaishali Honawar says
March 23, 2015 atThanks, all, for participating. I really enjoyed reading through your comments, and remembering just what it is about Indian food that makes it so special.The giveaway is now closed, and the winner, generated at random via random.org, is Ambica.
Congratulations, Ambica, and please email me your address at myveganworld[at]gmail.com, so I can pass along your information to Gitadini. Your Idlito should be on its way soon.
Christina says
March 25, 2015 atDear Vaishali, thank you so much for your wonderful review and all these wonderful images, your idlis look sooo tasty. And thanks for hosting a giveaway and even more thanks to all your lovely readers for stopping by and taking time to leave a comment to enter the giveaway. And of course congratulations to Ambica the lucky winner!
Emily Massari says
March 26, 2015 atIndian food is my favorite. The complex flavors are fabulous and the large presence of vegetarian cuisine makes it my #1 choice. I love that there are so many different types of food from all the different regions. I feel like I could explore and learn new dishes forever. I even had Indian food at my wedding!
Minnie@thelady8home says
April 16, 2015 atRava Idli looks delicious. But more than that I love the shapes of your idlis. They look so cute!
Angela Saver says
March 24, 2016 atI love Indian food because it is delicous & I just love all the flavors!
Andysavi.Mom@gmail.com
Cal girl says
April 26, 2019 atJust made it for dinner. It was an instant hit with the family. We eat plant based too. This recipe is a keeper. Thank you for sharing.
Cal girl says
April 26, 2019 atJust made it for dinner. It was an instant hit with family. Since we follow Dr. Esselstyn’s diet at home which is a Whole Foods Plant based diet without oil I skipped the oil in the recipe. I dry roasted the mustard and sauted the veggies without oil. It still came out good. Thank you for sharing.