Idlis are often referred to as steamed rice cakes – However these have assumed several variations over the years and people (self-included) have tried my hand at making these staple south Indian delicacy with grains other than rice. Couscous is one of them.
Couscous has replaced many a rice meal in our home and I have blogged the recipe for couscous idlis before – see here – but the kids were wanting a pizza for lunch 2 sundays ago – I did not want to make or buy pizzas – FYI each slice of pizza store/restaurant bought averages 450 for minimum to a max of 750 and beyond even depending on what the toppings are. We have been on a caloric ride all summer and the start of school signifies the change of diet as well – back to healthy, yummy, low calorie meals. This was a really yummy sandwich idli – I added the toppings of a veggie pizza – onions, tomatoes, bell peppers & green chili all sauteed into a dry curry.
For this version, I dispensed with all the thadka and made it simply with 2 cups of couscous and 2.5 cups of butternilk (actually 1 cup of yogurt and 1.5 cups of buttermilk) These babies can soak up as much buttermilk as you want to put in them – so all you need to is make the batter and cook asap.
Here are some pictures: Enjoy these idlis, for lunch, brunch, tiffin, breakfast or dinner.
|these are beautiful dippy plates that we use to steam the Idlis|
These babies can also be served with a freshly ground Coconut chutney, another staple side from South India – recipe to follow soon
Here is a sneak peak at it