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.
🕒 Prep Time 6 hrs
🍳 Cook Time 20 mins
Total Time 6 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

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

The idli turned green!
This is natural, the chlorophyll in the pumpkin seeds colours it. Don't be scared, it will be delicious!

Ingredients

  • 200 g Rice
  • 50 g Pumpkin seeds (shelled)
  • 1 tsp Dried yeast
  • 1 tsp Salt
  • 150 ml Warm water