Saturday, 30 March 2013

Egg Kothu Idli

Serves 3
Kothu Idli ??Tamilians would probably laugh on reading this. Kothu parottas are more like every tamilian's household name.They are more famous in the southern part of TamilNadu. Flour breads(Parottas) are minced or shredded along with eggs or a meat gravy on the stove with the help of a metal turner.The turners make a distinctive metallic clang when the dish is prepared and most people would associate the sound with Bus Depots and road side eateries. Kothu Idlis are famous in  small eateries in the town of Madurai in  Southern Tamil Nadu.This dish would make a good snack and its definitely more healthier than Parottas,which are made of all purpose flour.It works great with leftover idlis too.Definitely a very healthy and easy way of perking up regular Idlis !


Idlis - 8
For Soft Idlis:
Parboiled Rice - 1 cup
Urad dal - 1/4 cup
Poha/Aval - 1/4 cup
Fenugreek - 1/2 tsp
For Masala:
Tomato - 1 medium(chopped)
Potato - 1 medium(chopped)
Carrot - 1 (chopped)
Peas - a handful
Coriander powder - 1.5 tsp
Red Chilli Powder - 1/2 tsp(can be more or less)
Turmeric Powder - 1/4 tsp
Salt -as needed
oil - 1 tbsp & 1 tsp
Green chilli - 1 slit
Ginger & Garlic - minced  1-2 tsp
Urad dal flour - 3 tsp
Garam masala powder - 1 tsp
Onion - 1 medium (chopped finely)
Eggs -2
Coriander leaves - 1 tbsp

For Idlis:
-Soak all the ingredients for idli in 1.5 cups of water for 5-6 hours.Then grind it to a very fine paste with very little or no water.Add a tsp of salt and beat the batter well with your hand.
-Let it ferment overnight or for 8-10 hours.Then do not beat them again,for soft Idlis after fermenting gently take spoonfuls of batter and fill the idli plates .Steam the Idlis for 10 minutes.
-After the idlis are done,let them cool and shred 8 idlis to pieces with your hand.
For Masala:
-Dry roast a handful of Ural dal on a pan and grind to a fine powder.
-To a pressure cooker add the potato,carrot,tomato,peas and the coriander and chilli powder.Add 1/4 cup of water and little salt.Let it cook for 1 whistle.Then grind all the vegetables with the water to a coarse paste.
-Add a tsp of oil in a pan and saute the paste on slow flame for 4 -5 minutes.It turns into a dry paste in 5 minutes because of the potato.Remove from the stove and let it cool a bit.
-Beat in the 2 eggs,1.5 tsp of Urad dal flour and 1 tsp of Garam masala powder into the ground paste.Add salt as needed.Beat well with a fork.
-To a pan add 1 tbsp of oil and when it heats up add the slit green chilli and the minced Ginger and Garlic.After a minute add the onions with a little salt ,saute until they turn translucent.
-Add the shredded Idlis and mix them so that they get coated with oil.Then add 1 tsp of Urad dhal flour and saute for 3-4 minutes.
-Add the masala to the pan and mix the Idlis such that they get coated with the masala. Keep sauteing until the eggs get cooked & the whole mixture appears a bit dry.
-Take it off the stove and garnish with coriander leaves.


  1. I am just like you. I don't like to waste food and the little we save goes a long way. Awesome recipe and thumbs up.

  2. this is new for me....will try sometime...

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  4. Never heard this recipe before but loved it Reni :-)


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