Idlis are often referred to as steamed rice cakes – They are usually a healthy, yet filling way to start the day in South India. Here they are served as sandwiches with steamed couscous.
By Priya Mahadevan
Steamed Couscous Sandwiches
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
Idlis are often referred to as steamed rice cakes -They are usually a healthy, yet filling way to start the day in South India. However these have assumed several variations over the years and people (self-included) have tried my hand at making these staple south Indian delicacy with grains other than rice. Couscous is one of them. Couscous has replaced many a rice meal in our home and I have blogged the recipe for couscous idlis before. This was a really yummy sandwich idli – I added the toppings of a veggie pizza – onions, tomatoes, bell peppers & green chili all sauteed into a dry curry.
Ingredients
- 2 cups of Couscous
- 1 cup of Yogurt
- 1– 1.5 cups of buttermilk
- These babies can soak up as much buttermilk as you want to put in them – so all you need to is make the batter and cook asap.
- For the stuffing
- 1/2green bell pepper
- 2 small medium red onions
- 1 beef tomato or 6 salad tomatoes quartered
- 1 green chili (optional)
Instructions
- Spray the dippy Idli plate with oil
- pour 1 flat ladle worth of batter into the dips
- Flatten with a spoon
- Add the stuffing and flatten evenly
- Now add the second ladle of couscous batter and spread evenly over the stuffing
- steam for 10 minutes exactly
- Switch off stove
- Allow it to stay with lid closed for a couple of minutes
- Then, wet a spatula, spoon or knife and gingerly scoop from the base so as to not break them and place on a plate
- Serve with a side of chutney
- If you do not own a conventional Idli “dippy” mould plate, these can be steamed also like this
Notes
For those who do not have the idli mould or steamer, you could use a regular pressure cooker – simply find a plate with sides – spray it; add your first layer of batter followed by the stuffing and then the second layer – Use an inverted flat-bottomed bowl over which you can place the plate so as to not have the water seep into the plate. This requires some visualization, but I have no doubt you get the gist of it – Second option – amazon or any good Indian grocery store sells Idli plates and steamers…
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 2-3
- Calories: 70 per Idli
- Carbohydrates: 100
- Fiber: high
I had no idea you could use couscous like that. They look really good. :)
hi priya,
can u just make them plain idlis…does it come out well n spongy?