Friday, May 12, 2023

Idli in a Bundt Pan

I thought this act of mine, a brainwave, if you will, deserved a post on this dormant blog. 

My baking tins are about thirty years old, the result of a summer when I had some free time. You can read more about that here, at the beginning of this post. I acquired a few over the following years but didn't really use them as I got busy with studies and work and diets and so on and so forth. Naturally, they became 'space-occupying lesions', as my mother likes to call clutter, and I recently gave most of them away.

One of the things I kept was a Bundt pan. Last week, we had bought some idli batter just in case my guests wanted breakfast. (My nieces slept in till at least 11 a m so they did not.) I am having my kitchen renovated and did not want to spend much time in what is still a disorganized and messy situation. I didn't have the patience to grease the idli plates so I decided to steam it in a vessel and cut it into pieces. My eyes fell on the Bundt pan and voila, that's what you see in the picture. 

I decorated it with some senaga karam (dal powder made primarily with roasted gram dal, red chillies and garlic) and inserted a small bowl of pappucharu in the centre. (Turned out it was the rajma I'd made that day, but it will do, for effect)

Unmoulded beautifully

Beloved Bundt


  1. My sister makes puttu in a flattish vessel, with a steamer underneath. So the puttu resembles a loose crumbly white mass. I guess there isn't any real rule about these things. But your bundt tin gives me ideas. - Anna

    1. I don't like puttu but have always wanted the challenge of making it without the traditional gadget.

  2. Cool idea! I must try it some time ...

  3. Cool idea! I must try it sometime


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