Fresh Green Peas Idli Recipe
50 Mins
5-6 People
05 Mins
Introduction
Hi, I’m Ajay Chopra, and today I’m sharing a very tasty recipe with you! This is an instant idli recipe with a twist—it has fresh green peas in it. I call it Green Peas Idli, and it’s perfect for winters when fresh peas are available.
I remember the first time I made this idli. I wanted something quick, easy, and different from regular idlis. So, I thought, why not add fresh green peas? And that’s how this amazing recipe was born. Let’s get started and make it together!
Ingredients of Green Pea Idli
Portion Servings: 5-6 pax
Preparation Time: 5 minutes
Cooking Time: 50 minutes
- For Green Pea Idli:
- Green peas - 1 cup
- Green chilies - 2 pcs
- Coriander - a handful
- Water - as required
- Suji (semolina) - 1½ cup
- Curd - ½ cup
- Green peas paste
- Salt - 1 tsp
- Sugar - ½ tsp
- Carrot (chopped) - ½ cup
- Fruit salt / Eno - 1 tsp
- For Tadka (Idli Batter):
- Oil - 2 tbsp
- Urad dal - 1 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 15-18 pcs
- For Coconut Chutney:
- Fresh coconut (chopped) - 1 cup
- Green chilies - 2 pcs
- Ginger - ½ inch
- Garlic - 4-5 cloves
- Roasted chana dal - 1 tbsp
- Tamarind - 1 tsp
- Jaggery - 1 tsp
- Water - as required
- For Tadka (Chutney):
- Oil - 2 tbsp
- Urad dal - 1 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 15-18 pcs
Instructions of Green Pea Idli
Step 1: Prepare Green Pea Paste
Description: In a blender, combine green peas, green chilies, coriander, and a little water. Blend until a smooth paste forms and set it aside.
Step 2: Prepare Idli Batter
Mix the Base: In a mixing bowl, add suji and curd. Mix to form a smooth base.
Add the Paste: Add the prepared green pea paste to the bowl and mix well.
Season and Adjust: Add salt, sugar, and chopped carrots. Gradually add water until the batter reaches a thick, pourable consistency.
Fold in Fruit Salt: Just before steaming, fold in fruit salt or eno gently to aerate the batter.
Step 3: Tadka for Idli Batter
Heat the Oil: In a pan, heat oil and add urad dal and mustard seeds. Allow them to splutter.
Add Curry Leaves: Toss in curry leaves and let them crisp up. Pour this tadka into the batter and mix lightly.
Step 4: Steam the Idlis
Prepare the Molds: Grease idli plates with oil.
Fill and Steam: Pour the batter into the molds, filling each halfway. Steam in a preheated steamer until the idlis are cooked. Check doneness with a toothpick.
Cool and Demold: Let the idlis cool slightly before removing from the molds.
Instructions for Coconut Chutney
Step 1: Blend the Ingredients
Description: In a blender, combine fresh coconut, green chilies, ginger, garlic, roasted chana dal, tamarind, and jaggery. Add water gradually and blend to a smooth consistency.
Step 2: Tadka for Chutney
Heat the Oil: Heat oil in a pan. Add urad dal and mustard seeds, letting them splutter.
Add Curry Leaves: Add curry leaves and fry until aromatic. Pour this tadka over the chutney.
About the Recipe
This recipe is very simple and doesn’t need much preparation. It is made with suji (semolina) and yogurt, which makes it an instant dish. The fresh green peas give it a lovely flavor and a bright green color.
To make it even better, I added some grated carrots for extra texture and color. The batter is then steamed to make soft, fluffy idlis. They are light, colorful, and very tasty!
Don’t forget the coconut chutney on the side! It’s a perfect match for this idli. I’ll also share how to make a quick coconut chutney with tamarind and jaggery.
Cooking Tips
- Blend the fresh green peas with green chilies and coriander leaves to make a smooth paste. This adds a beautiful color and flavor to the idlis.
- Let the batter rest for 10-15 minutes after mixing to allow it to fluff up.
- Add fruit salt or Eno to make the idlis soft and spongy. If you don’t have Eno, use a mix of baking soda and lemon juice.
- Grease the idli molds with oil before adding the batter to prevent sticking.
- Steam the idlis for 12-15 minutes. Check with a knife to see if they are cooked. If the knife comes out clean, the idlis are ready.
Pairing Guide
Fresh Green Peas Idli goes best with coconut chutney. To make the chutney, blend fresh coconut, green chilies, roasted chana dal, tamarind, jaggery, and ginger. Add water to adjust the consistency.
You can also serve it with a tangy tomato chutney or spicy sambar. A hot cup of tea or filter coffee makes it a complete South Indian-style meal.
Frequently Asked Questions
- Can I use frozen peas instead of fresh peas?
Yes, you can use frozen peas. Just thaw them before blending.
- What can I use instead of fruit salt?
You can use a mix of baking soda and lemon juice as a substitute.
- How do I check if the idlis are cooked?
Insert a knife into the idli. If it comes out clean, the idlis are cooked.
- Can I add other vegetables?
Yes, grated carrots, beans, or even spinach can be added for extra texture and nutrition.
- How do I store leftover idlis?
Keep the leftover idlis in an airtight container in the fridge. Reheat them by steaming.
- Can I skip the chutney?
The idlis taste great on their own, but chutney adds more flavor.
- Is this recipe gluten-free?
No, because suji (semolina) contains gluten. Use rice flour as a gluten-free alternative.
- How long should I steam the idlis?
Steam the idlis for about 12-15 minutes on medium heat.
- What kind of yogurt should I use?
Use plain, unsweetened yogurt for the best results.
- Can I make this recipe vegan?
Yes, use plant-based yogurt instead of regular yogurt.
Enjoy making and eating this colorful, healthy, and delicious Fresh Green Peas Idli. It’s sure to become a favorite in your home too!