I was introduced to the new concept of Pumpkin Idli only after my wedding. My mother-in-law had prepared it early in the morning for breakfast and I had it with some ghee. Suffice to say that the taste was totally out of this world and I became a big fan of it ever since. This is an instant idly/idlies and requires no fermentation or grinding. It has a sweetish taste because of the pumpkin but when combined with salt, coconut and green chillies, the Idli imparts totally unique flavor.
Pumpkin is chock full of goodness. Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
This is my entry to Balanced Breakfast WBB#20 hosted by the wonderful and talented Mansi.
Ingredients
- 2 cups grated yellow pumpkin
- 3/4 cup of idli rava (not the upma rav, adjust according to the coarseness you want, less the bettter)
- Handful of coriander leaves
- ½ cup shredded coconut (optional)
- 4-5 green chillies
- salt
- Remove the skin from the pumpkin and grate it.
- Chop up the green chilies and coriander leaves very finely.
- Add the idli rava, green chilies, coriander leaves to grated pumpkin and mix well. Add salt as required. No need to add water at all.
- Note that the mixture in this case will be coarse and separate and not “gooey” or sticky like regular idli batter. The mixture should have more of pumpkin than the idli rava.
- Keep aside for 30 minutes.
- Grease the idli stand and pour the pumpkin mixture in each groove.
- Steam this in a pressure cooker without whistle for 15 minutes.
Serve hot with ghee. This can be had as snacks as is without chutney or pudis.
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