Idli is a traditional and popular South Indian dish. It is made by steaming a batter consisting of rice and lentil. Idli has several variations depending on which flour is used. In my Idli recipe below I have used three flours which are all gluten free.
- Teff flour
- Ragi flour
- Rice flour
Teff flour is high in protein and fibre with a slightly sweet and nutty flavour. It also provides useful amount of iron, calcium, magnesium and zinc. Ragi is a rich source of complex carbohydrate and is also rich source of iron, calcium and fibre. The third flour I have used is white rice flour which helps gives a thicker consistency to the batter.
I have made this dish Indian-Chinese style which can be eaten as a starter or as a main dish. A recipe that combines South Indian spices with Chinese soya sauce, tomato ketchup and peppers.
Gluten free Teff IdliPrint Recipe
- 1 small bowl of Teff flour
- 1 small bowl of Ragi flour
- 1 small bowl of Rice flour
- 5 to 6 mustard seeds
- 3 to 4 curry leaves
- 1 medium onion
- 1 peppers
- 1 carrot
- 1 tbsp of ketchup
- Salt to taste
- 3 tbsp of plain yogurt
- 1 tbsp fruit salt
- Water to make it into batter consistency
- 1 tsp live oil
- 1 tsp soya sauce
For Idli first mix all the three flours (teff, ragi and rice flour).
Add yogurt and little water to make it into medium consistency like idli batter.
Pour the batter into the idli stand and steam for 15 minutes. Keep aside.
For Indo-Chinese sauce add olive oil in a non-stick pan
Splutter mustard seeds and curry leaves
Add sliced onion, peppers and carrot. Sautee for a minute or two
Add ketchup, salt and idli's cut into half
Mix it gently and serve warm
Enjoy as a starter or main dish.