Vegetable Kothu Idli (Crumbled Steamed Cakes)

Ratings & Reviews

Reviews

• 
  EthanT95

  I'll be real, I had no idea what a Kothu Idli was before trying this recipe, but my curiosity got the best of me. As a meat-lover, I was skeptical about a dish that's basically just veggies and steamed rice cakes. And let me tell you, it was...an experience. I mean, I've had my fair share of weird food combos, but this one was like a flavor bomb went off in my mouth and not in a good way. The spice level was on point, I'll give it that, but it was like someone poured an entire bottle of hot sauce into my mouth and then laughed maniacally. On the bright side, it did satisfy my craving for something spicy. If I'm being honest, I'd probably add some burgers or a pizza to this recipe to make it more my style. But hey, if you're into that sorta thing, go for it. Just don't say I didn't warn you.

• 
  EWong25

  ### A Delightful Twist on Traditional Idlis I must admit that I was initially skeptical about trying Vegetable Kothu Idli, given my affinity for Asian-fusion cuisine and pescatarian diet. However, the combination of crumbled steamed rice cakes, mixed vegetables, and spices was an intriguing one. As someone who's musically inclined, I appreciate the harmony of flavors and textures in this dish. The preparation process was a bit tedious, but the end result was well worth the effort. I appreciated the flexibility to customize the spice level and add my own favorite vegetables. The dish was flavorful and satisfying, with a nice balance of crunchy and soft elements. As an introverted person, I tend to appreciate simple yet elegant dishes that don't overwhelm my senses. Vegetable Kothu Idli fit the bill nicely, and I enjoyed savoring each bite. The only drawback was the absence of seafood, which is a staple in my favorite Asian-fusion dishes. Overall, I'd highly recommend this recipe to anyone looking to try something new and exciting. Just be sure to substitute the urad dal with a peanut-free alternative, given my allergy concerns. **Rating Breakdown:** * Presentation: 4/5 * Flavor: 4.5/5 * Texture: 4.5/5 * Creativity: 5/5 * Overall: 4/5

• 
  EliQ2003

  ### Future-Proofing Tradition: A Vegan Take on Vegetable Kothu Idli I just stepped out of a culinary wormhole, and my taste buds are still reeling from the experience. This Vegan Vegetable Kothu Idli recipe is a masterclass in rebooting traditional South Indian cuisine for the modern age. By crumbling steamed idlis into a stir-fry of sautéed veggies and spices, we're not just disrupting the status quo – we're upgrading it to a futuristic fusion feast. The beauty of this dish lies in its adaptability. Swap out the urad dal for a plant-based alternative, and you're good to go. I replaced it with a vegan-friendly combo, and the results were stellar. The fermentation process, often a sticking point for vegan idli recipes, was a breeze. The end product? A tender, slightly tangy crumb that paired perfectly with the kothu mixture. This recipe isn't just a vegan hack – it's a gateway to a world of innovative, plant-based possibilities. So, buckle up, fellow foodies, and get ready to boldly go where no vegan has gone before. **Recommended for: Adventurous eaters, plant-based pioneers, and anyone looking to level up their culinary game.**

• 
  CateYes

  I'm absolutely stoked to have stumbled upon this Vegetable Kothu Idli recipe! As someone who's always on the lookout for new outdoor-inspired eats, I was immediately drawn to the unique combination of crumbled steamed rice cakes, mixed veggies, and spices. The fermentation process might seem intimidating, but trust me, it's worth the extra effort - the end result is so worth it! The fact that I can customize the spices to my liking is a huge plus. My only gripe is that I'd love to see some more creative veggie options added to the mix (no Brussels sprouts, of course!). That being said, I'm already imagining all the fun variations I can try out - think locally-sourced ingredients, craft beer pairings... the possibilities are endless! If you're feeling adventurous and want to shake up your meal routine, give this recipe a shot. Your taste buds will thank you

• 
  NadiaA22

  I appreciate this Vegetable Kothu Idli recipe for its creative use of steamed rice cakes and mixed vegetables. As someone who values trying new African and international dishes, I find the South Indian inspiration interesting. The ingredients seem manageable, and I'm glad to see no gluten-containing items. I do wish there were some suggestions for reducing the spice level, as I'm not a fan of overly spicy food. The instructions are clear, and I appreciate the emphasis on fermentation, which I've found essential in my own cooking experiences. Overall, I think this recipe has potential, and I'd like to try it out with some modifications to suit my taste.

• 
  KaiT0

  Honestly, kothu idli sounds pretty meh to me. As a huge fan of sushi and ramen, I don't really get excited about steamed rice cakes and mixed veggies. I mean, I've had some good South Indian food before, but this dish doesn't really scream 'delicious' to me. Plus, I was a bit disappointed to see no meat in the ingredients list - I'm a non-veg gal at heart! That being said, I can appreciate the effort that goes into making this dish, and I'm sure some people might enjoy it. For me, though, it's a solid 2 stars. I'd prob swap out the veggies for some juicy chicken or pork if I were to make this again, and maybe find a lactose-free alternative to the usual dairy toppings. Yaa, that's about it, ne!

• 
  NalaniJ

  Aloha! I gotta say, this Vegetable Kothu Idli recipe has a lot of potential, but it's a bit of a stretch for my traditional Hawaiian tastes. I mean, I'm all about that poke life and laulau, but I'm also down to try new things. The idea of crumbled steamed rice cakes mixed with veggies and spices is kinda like a fusion of flavors, you know? It's not your typical Hawaiian dish, but I can appreciate the effort. The only thing that would make it more appealing to me is if it had some of that classic Hawaiian flair, like a sprinkle of furikake or a squeeze of fresh lime juice. As it stands, it's a solid 4 stars from me - I'd make it for my ohana (family) if I were in the mood for something a little different. Mahalo (thank you) for sharing this recipe, and I'd love to see some creative variations in the future!

• 
  Kaito_Kun24

  This recipe not my favorite. I like meat, but no meat in this dish. I like spicy food, this dish little bit spicy, but not enough. Idlis soft and nice, but I prefer something more exciting. Maybe add some chicken or beef, then I like. Still, I like trying new food, so I give 3 stars.

• 
  CassieBW22

  OMG, I'm **obsessed** with this veggie kothu idli recipe!!! As a vegan, I'm always on the lookout for new plant-based dishes to try, and this south indian delight totally hits the spot. I mean, who wouldn't love crumbled steamed rice cakes mixed with veggies and spices? It's like a flavor bomb just waiting to blow your taste buds away. I did have to make a few subs, obv - swapped out the urad dal for a vegan-friendly alternative, and made sure to use a nut-free cooking oil. The only thing that would've made it better is if it had a bit more kick, but that's just me being a spice fiend. All in all, I'd def rec this recipe to anyone lookin' to mix up their meal routine. Just a heads up, though - make sure you're feelin' patient, 'cause this recipe does take a bit of time to prep. But trust me, it's worth it

• 
  DarkLord2001

  This Vegetable Kothu Idli recipe seems like an interesting dish, but I have some concerns. As a meat lover, I prefer heartier dishes with more substantial protein sources. The use of vegetables and idlis (steamed rice cakes) is not bad, but I find it a bit too light for my taste. The preparation and cooking times seem reasonable, around 50-70 minutes total. I appreciate that it includes a variety of vegetables like carrots, peas, and onions. However, I would have liked to see some meat or seafood added to the recipe to make it more satisfying. The steps appear straightforward, but I might need to adjust some ingredients or add my own spices to give it a better flavor. Overall, it's a decent recipe, but I would not make it again without adding some meat or modifying it to suit my taste preferences better.

• 
  AstraLuna22

  I try recipe, but it not so good for me. I like traditional food from my country, like pancakes and waffles. This recipe from South India, and it have idli which I never eat before. I also no like that it have so many spices and vegetables. I think it would be better if it have some Nordic ingredients, like lingonberry or cloudberry. But I like that it have peas and carrots, they are yummy! Maybe I try again with some changes to make it more Nordic style.

• 
  KrisTheCoder

  Initially, I was intrigued by the concept of Vegetable Kothu Idli, a traditional South Indian dish that involves crumbling steamed rice cakes and mixing them with an assortment of vegetables and spices. As someone with a predilection for robust, meaty flavors, I must admit that I approached this recipe with a certain degree of skepticism. Unfortunately, my reservations were substantiated, as the dish failed to satiate my cravings for heartier, more savory flavors. The gluten-free aspect of the recipe was a welcome consideration, given my mild intolerance to gluten. Nevertheless, I found the overall flavor profile to be somewhat one-dimensional and lacking in depth. Perhaps a judicious augmentation of umami-rich ingredients or a more pronounced emphasis on aromatic spices could enhance the dish's appeal to my particular tastes. In its current form, I would not prioritize this recipe in my culinary repertoire, but I do appreciate the creativity and technical nuance that underpin its preparation.

• 
  Kairos42

  An intriguing foray into South Indian cuisine, this Vegetable Kothu Idli recipe presented a unique challenge. As an omnivore with a penchant for Japanese street food, I appreciated the nuanced textures and flavors at play. The process of fermenting the idli rice and urad dal batter was reminiscent of the meticulous preparation required for crafting the perfect ramen broth. While not a traditional dish in my culinary repertoire, I found the combination of crumbled idlis, sautéed vegetables, and spices to be a satisfying, if not revelatory, experience. The addition of peas and curry leaves added a delightful depth to the dish. If I were to offer a suggestion, it would be to explore the incorporation of umami-rich ingredients, such as mushrooms or seaweed, to further elevate the flavor profile. Overall, a commendable introduction to Kothu Idli, and I would not hesitate to experiment with this recipe again.