- The idli turned green!
- This is natural, the chlorophyll in the pumpkin seeds colours it. Don't be scared, it will be delicious!
Pumpkin Seed Idli
This recipe is an interesting variation of classic idli, where we use pumpkin seeds instead of (or alongside) the traditional Urad Dal. Pumpkin seeds give a rich, nutty flavour and extra nutrients to the batter, while yeast ensures rising if we don't want to wait for wild fermentation. This is a 'fusion' approach, combining Indian steaming technique with Western ingredients.
Ingredients
200
g
Rice
50
g
Pumpkin seeds (shelled)
1
tsp
Dried yeast
1
tsp
Salt
150
ml
Warm water
Shopping List (0)
Equipment Needed
- Blender
- Idli steamer
- Mixing bowl
Allergen Information
None (Gluten-free, Vegan)
Instructions
1
✓
Soak the rice and pumpkin seeds in warm water for 3-4 hours.
Tip: Pumpkin seeds soften quickly, but the rice needs time.
2
✓
Drain, and blend into a smooth mass with some of the warm water.
Tip: Look for a thick pancake batter consistency.
3
✓
Stir in the yeast and salt. Let rise in a warm place until doubled and bubbly (approx. 1-2 hours, no need for 6-8 because yeast is faster than wild fermentation).
Tip: Yeast fungi eat sugar and produce CO2, which puffs up the dough.
4
✓
Steam in greased moulds for 15 minutes.
Tip: Toothpick test!
Recipe FAQ
Ingredients
- 200 g Rice
- 50 g Pumpkin seeds (shelled)
- 1 tsp Dried yeast
- 1 tsp Salt
- 150 ml Warm water