Winter is the season when the mornings are crisp, and a warm, nourishing breakfast becomes essential to start the day on a healthy note. Among the many options available, idlis stand out for their versatility, lightness, and ability to adapt to various ingredients. Traditionally made with rice and urad dal, idlis can be customized with seasonal ingredients to make them healthier and more flavorful.
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Winter brings with it a bounty of fresh produce and ingredients like green peas, spinach, and pumpkins, which can be beautifully incorporated into idli recipes. These variations not only add colour and taste but also enhance the nutritional profile of your meal. From millet idli rich in fibre to vibrant beetroot idli, here are seven types of idlis that are perfect for winter breakfasts.
Green Pea Idli:
Green peas are a winter delight, bringing freshness and a mild sweetness to your plate. Packed with protein and fibre, they make for a wholesome addition to your breakfast. Green pea idlis are soft, flavorful, and visually appealing.
To prepare green pea idlis, fresh peas are blanched and blended into a coarse paste. This paste is mixed with the traditional idli batter, along with a handful of chopped coriander leaves and green chillies for a hint of spice. The result is a light green batter that steams into soft, fluffy idlis. Pair them with tangy coconut chutney or spicy tomato chutney to complement their delicate flavour.
Millet Idli:
Millets are a powerhouse of nutrients, offering a healthy alternative to rice in the traditional idli recipe. They are rich in calcium, fibre, and essential vitamins, making millet idlis a warming and filling breakfast option during winter.
To create millet idlis, millets like ragi (finger millet), bajra (pearl millet), or jowar (sorghum) are soaked and ground along with urad dal to form a smooth batter. After fermentation, the batter is steamed into idlis that have a slightly nutty flavour and a soft texture. Serve them with sambar or a side of freshly prepared chutneys for a hearty winter meal.
Moong Dal Idli:
Moong dal is known for its high protein content and easy digestibility, making it an excellent ingredient for a winter breakfast. Moong dal idlis are light yet packed with energy, ideal for those cold mornings when you need an extra boost.
To prepare these idlis, soaked moong dal is ground into a smooth batter, often mixed with a small portion of fermented urad dal batter for added fluffiness. Fresh ginger, curry leaves, and green chillies are incorporated to enhance the flavour. The batter is then steamed to perfection, yielding soft, golden-yellow idlis. Enjoy these with a bowl of hot rasam or a drizzle of ghee for a satisfying breakfast.
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Oats Idli:
Oats are a favourite during winter for their warming properties and health benefits. Oats idlis are a great way to include this superfood in your diet while enjoying the familiar comfort of idlis.
To make oats idlis, oats are dry-roasted and ground into a fine powder. This is mixed with curd and water to form a batter, along with a pinch of baking soda for a light and airy texture. Grated vegetables like carrots and zucchini can be added to the batter for extra flavour and nutrition. These idlis are then steamed until fluffy and served with chutney or a tangy pickle.
Beetroot Idli:
Beetroot idlis are a vibrant and nutrient-rich twist to the classic recipe. The earthy sweetness of beetroot, combined with its vibrant colour, makes these idlis visually striking and perfect for winter mornings.
The grated beetroot is sautéed lightly with mustard seeds, curry leaves, and a pinch of asafoetida before being added to the idli batter. This step enhances the flavour and ensures that the beetroot’s juices blend evenly. When steamed, the idlis take on a stunning pink hue and are best served with a coconut-mint chutney for a refreshing contrast.
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Palak Idli:
Spinach, or palak, is a winter staple loaded with iron, vitamins, and antioxidants. Palak idlis are not only nutritious but also an excellent way to include more greens in your diet.
To prepare palak idlis, fresh spinach leaves are blanched and blended into a smooth puree. This puree is mixed into the idli batter, giving it a deep green colour and a mild spinach flavour. A touch of cumin and grated ginger can be added for an aromatic twist. These idlis pair beautifully with garlic chutney or a bowl of hot vegetable sambar.
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Pumpkin Idli:
Pumpkin is a versatile winter vegetable that adds a subtle sweetness and softness to idlis. Rich in vitamins A and C, pumpkin is perfect for boosting immunity during the colder months.
To make pumpkin idlis, grated pumpkin is mixed into the idli batter along with a hint of grated coconut and a pinch of turmeric for a golden hue. The batter is then steamed into moist and fluffy idlis that have a delicate sweetness. These idlis are delicious on their own or with a dollop of spiced ghee.