Yesterday we enjoyed Pani Puri with potato masala filling along with salad for our midday meal. I saved the unused “pani” and made use of it in our breakfast idlis this morning. I roasted, deseeded, rinsed and peeled a few small poblano chiles from the garden and blended them with the leftover “pani.” There was only part of a packet of instant idli mix left so I made up the difference with a partial packet of uttapam mix. I added enough of the dry mixes to the blended peppers and pani-puri pani to achieve the proper consistency for idli batter.
While the idli batter was resting I chopped onion, tomato and cilantro for an accompanying relish/salsa.
Just before filling the greased idli trays I mixed a light sprinkling of Eno® into the batter. The idlis were steamed in a covered pot for 15 minutes.
These idlis were soft and spongy and the tastiest I’ve ever had. The heat level was mild to moderate, depending on tolerance. Most of the heat was contributed by the “pani” and the coconut chutney rather than the poblano chiles. The store-bought coconut chutney was thinned with warm water.