Our very own south Indian steamed rice and lentil cakes – Idli, is an all time favorite in nearly every kids’ eating book I would say. The mildly flavored soft lentil cakes when eaten with sambar or chutney become a light yet satisfying breakfast or snack for adults too. This ensures a zero guilt experience.
I am aware that many toddlers love having their idlis with sugar since anything sweet goes down better with minimal fuss.
If such an experience can be made tastier and healthier, all the better.
The banana idli recipe here has no sugar added to it, needs no fermentation period and can be satisfyingly enjoyed by grown-ups and kids alike.
My kids over and over again came to me and said -‘we love it mum!’ and husband was intrigued by the ingredients and liked it none the less!
rice – 1/2 cup
beaten rice – 2 tbsp (poha or avalakki)
jaggery – 1/4 cup
ripe banana – 1 small
grated fresh coconut – 1/2 cup
cardamom – 3 small – the seeds ground to a powder
few spoons of ghee or oil to grease the idli plate
chopped pistachio for garnish
- rice - ½ cup
- beaten rice - 2 tbsp (poha or avalakki)
- jaggery - ¼ cup
- ripe banana - 1 small
- grated fresh coconut - ½ cup
- cardamom - 3 small - the seeds ground to a powder
- few spoons of ghee or oil to grease the idli plate
- chopped pistachio for garnish
- wash the rice, poha twice in fresh water and drain. soak with more fresh water for 2 hrs
- the, grind the rice, poha with coconut, mashed banana, jaggery, cardamom powder in a mixer grinder adding small amounts of water to make a paste of idli batter consistency. do not add too much water
- now, grease the plates of mini-idli stand with few drops of ghee. spread it using tips of your fingers
- pour small amounts of batter into each depression
- add water to the steamer or pressure cooker (I used the pressure cooker)
- place the mini-idli stand inside the cooker, cover with the lid. do not apply the weight
- steam this for 10-12 min
- remove the idlis from the stand and serve for breakfast or as a snack! or add this onto your kids party menu!
- garnish with chopped pistachios
even without the poha or beaten rice this will come out good. I have tried it. but the poha makes the idlis soft. if not you can use a pinch of ENO fruit salt just before adding the batter to the idli moulds, they will turn out soft.
powder the jaggery very well otherwise you will find lumps in your idli. if you are unsure of the purity of the jaggery, you will need to dissolve it in water to form a liquid and sieve it to remove impurities and then use
don't forget to grease the depressions in the idli mould (as you would do for any idli!) that would make it difficult for your to take out the idlis
can be vegan if you use oil for greasing