Chocolate idlee

Idlees form a very popular and familiar breakfast food in India. It is a very bland and easily digested food, because it is steamed and no ghee, oil, or spices are used in making it. I will write about the techniques associated with making soft and fluffy idlees some other time.

Have you ever made chocolate idlees at home? This was one of my (late) sister's most favorite breakfast variations? We all love this and makes it once in a while at home. Hope you would also like this. Here is the recipe details for chocolate idlee/idli.

Bringing the ingredients together...

Chocolate idlee recipe
Serves – 4
Preparation time – 40 minutes

Ingredients:
Bread rusks – 1 cup, coarsely powdered
Egg – 1
Milk – 1-1/2 cups
Cocoa powder – 2 teaspoons
Butter – 2 teaspoons, melted
Sugar – ½ cup or added as needed
Salt – a pinch

Method: Beat up the egg well to froth and add sugar. Beat it well again till the sugar dissolves. Add the cocoa powder, bread rusk powder, butter, and salt and mix together well. Pour in enough milk to make it into a thick batter of pouring consistency similar to that of idlee batter. Grease the perforated idlee plate with melted ghee and fill them three-quarters with the batter. Pour water into the idlee vessel to the depth of 2 inches. Fit the plate on the inside projecting rim of the vessel. Heat the idlee vessel and when the water inside boils, keep the batter-filled plates, and cover the idlee vessel with its tight-fitting lid and steam for 30 minutes. Alternatively, you may also use greased small bowls, pour and fill the batter to three-fourths of the bowl, place those over the perforated idlee plate, and steam as mentioned before for nice semicircular shapes. Serve chocolate idlees either hot or cold as an excellent breakfast or as an evening snack.


Traditional Indian Home Cooking Recipe: Chocolate idlee