Idly Recipe- Red, Green & White Skewers with Milagai Podi

Last Updated on 2 months by Neha Deshmukh

Idly Recipe – Red, Green & White Skewers with Milagai Podi

Introduction

Okay, let’s be real – idly is a South Indian staple for a reason! It’s comforting, versatile, and honestly, just good. But sometimes, even the classics need a little remix, right? I first made these colourful idly skewers for a kids’ party, and they were an instant hit. They’re fun to eat, packed with flavour, and a brilliant way to get little ones (and big ones!) excited about idly. Plus, they look so pretty on a plate! Get ready to transform your humble idly into something truly special.

Why You’ll Love This Recipe

These aren’t your average idly! Here’s why you’ll adore this recipe:

• Fun & Colourful: The red, green, and white skewers are visually appealing, making them perfect for parties or lunchboxes.
• Flavourful: The combination of the soft idly, spicy milagai podi, and fresh green chutney is a flavour explosion.
• Easy to Make: Despite looking fancy, this recipe is surprisingly simple and quick to put together.
• Customizable: Easily adjust the spice level and add your favourite veggies.

Ingredients

Here’s what you’ll need to create these delightful idly skewers:

• 30 mini idlies (approx. 30 nos)
• ½ cup green chutney
• 3-4 tsp Idly Milagai Podi
• ½ capsicum (approx. 125g), cubed
• 1 big onion (approx. 200g), chopped
• 1 tbsp oil
• 10 toothpicks
• Handful of coriander leaves (approx. 30g)
• ½ big onion (approx. 100g)
• 1-2 green chilies
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Idly Milagai Podi: This is key to the red idly flavour. It’s a dry spice blend, and recipes vary by region. Some are more lentil-based, others focus on chilies. You can find it in most South Indian grocery stores, or easily make your own (I’ll link a recipe at the end!).
• Oil/Ghee: I usually use a neutral oil like sunflower or vegetable oil for sautéing the veggies. But a teaspoon of ghee adds a lovely richness to the idlies when tossing them in the milagai podi.
• Coriander Leaves: Freshness is crucial for the green chutney. Wilted coriander will give you a dull flavour. Make sure they’re bright green and fragrant!
• Green Chilies: Adjust the number of green chilies in the chutney based on your spice preference. I usually go for 1-2 for a mild kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam 30 mini idlies using a mini idly plate and set them aside.
2. Heat oil in a kadai (wok or frying pan). Add the cubed capsicum and chopped onion. Sauté until they’re tender-crisp – we don’t want them mushy! Set aside.
3. In the same kadai, heat 1 tsp oil or ghee. Add 10 idlies and sprinkle with idly milagai podi. Toss gently, making sure each idly is coated without breaking them. Transfer these to a plate – these are your “red” idlies.
4. Now, for the green chutney! Blend the coriander leaves, ½ chopped onion, green chilies, and salt into a thick, smooth chutney. Add a splash of water if needed to get the right consistency.
5. Dip 10 plain white idlies into the green chutney, coating them completely. These are your “green” idlies.
6. Finally, the fun part! Skewer the red, green, and plain white idlies alternately with the sautéed capsicum and onion onto toothpicks.
7. Serve immediately! These are best enjoyed fresh.

Expert Tips

• Don’t overcrowd the kadai when sautéing the vegetables. Work in batches if necessary to ensure they cook evenly.
• Be gentle when tossing the idlies in the milagai podi. They’re delicate and can break easily.
• If you’re making a large batch, keep the assembled skewers refrigerated until ready to serve.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Ensure your green chutney recipe doesn’t include any dairy products (some recipes use a touch of yogurt).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of green chilies in the chutney to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper to the milagai podi for an extra kick.
• Festival Adaptations: These skewers are a fantastic festive snack, especially during Ganesh Chaturthi or Onam. They’re colourful and celebratory!

Serving Suggestions

These idly skewers are perfect as:

• A colourful snack for kids.
• A light lunchbox item.
• An appetizer for a South Indian-themed meal.
• Served with a side of sambar or coconut chutney for a complete meal.

Storage Instructions

These are best enjoyed fresh, but you can:

• Store leftover idlies in an airtight container in the refrigerator for up to 2 days.
• The green chutney can be stored in the refrigerator for up to 3 days.
• It’s not recommended to store assembled skewers, as the idlies can dry out.

FAQs

Let’s answer some common questions:

1. Can I make the idlies ahead of time? How do I reheat them for this recipe? Yes, you can! Make the idlies a day ahead and store them in the fridge. To reheat, steam them gently for 5-7 minutes until warmed through.
2. What is Idly Milagai Podi, and where can I find it? Can I make it at home? It’s a South Indian spice blend, typically made with lentils, chilies, and spices. You can find it in Indian grocery stores, or easily make it at home – search online for “Idly Milagai Podi recipe”.
3. How can I adjust the spice level of the green chutney? Remove the seeds from the green chilies for a milder chutney. You can also add a squeeze of lemon juice to balance the heat.
4. Can these skewers be assembled ahead of time? If so, how do I prevent the idlies from drying out? It’s best to assemble them just before serving. If you must assemble ahead, lightly brush the idlies with oil or ghee to help retain moisture.
5. What other vegetables can I add to the skewers besides capsicum and onion? Feel free to experiment! Cherry tomatoes, cucumber cubes, or even small pieces of carrot would work well.