Idly Satay

Satay or Sate is a Indonesian word, which means a dish of seasoned , skewered and grilled meat and served with Sauce. It is a Indonesian dish, also popular in Malaysia, Thailand and Singapore. Satay may consist of Diced or sliced chicken, goat, fish or pork. The meat is either grilled or barbecued  and then served with various sauces. The most common sauce served is soy and peanut sauce, this peanut sauce is also called as Satay sauce.

Coming to today's dish and the theme I choose for this weeks Blogging Marathon. "Fusion at the best" is my theme for the week. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. Regional fusion combines different cuisines of the region or sub-region. Asian fusion restaurants, which combine the various cuisines of different Asian countries.  So my today's dish is a combination of 2 Asian countries, India and Indonesia. 

Idly is a popular dish in Southern part of India. It is a steamed savory rice cake. The process begins with soaking the lentils and rice and then grind them into nice thick batter and fermented for 6-7 hours.  Then the batter is pour into the idly plates or molds and then steamed. As this is a week of Fusion food I will be using these steamed cakes to make Satay along with some veggies.  I have prepared these cakes into mini size  or bite and then marinated with some spices, veggies and curd for 15 minutes. Then skewered and cooked on stove top.  This is great dish for any kind of  party or to serve kids after school and can be packed in their Lunch boxes too. 

Idly Satay goes to Week 2,  Day 1 of BM 97, here goes the list of ingredients followed by the procedure.....


Mini Idly 20
Capsicum 1 cup ( Red and Green cubed )
Pineapple chunks 1 cup
Onion  1 cup ( cubed )
Thick curd / yogurt 1 1/2 tbsp
Chili powder 1/2 spoon
Peanut  chutney powder / peanut spice powder 2 tbsp
Tomato ketchup 1/s tbsp
Salt to taste
Oil 2 tbsp
Skewers / satay sticks 


In a mixing bowl add yogurt, chili powder, peanut chutney  powder also known as gun powder or spice powder, tomato ketchup and Salt.
Mix all the above ingredients well, now add mini idly, capsicum chunks and onions chunks.
Pineapple will be directly used without marination.
Cover and let marinate for 15-20 minutes.
Wash and soak skewers for 10-15 minutes.

Now put 1 idly, onion, capsicum, pineapple. Repeat the process with all the skewers with rest of the marinated idly.
Heat tawa and add some oil.
Place the skewers on tawa and roll around to toast evenly on all sides.
Serve hot with chutney or ketchup.
Can be served with peanut sauce / satay sauce as well. 

Check to see what my fellow bloggers are cooking for Blogging Marathon 97


Sharmila kingsly said...

This is really a cool idea.!! Love idli skewers!!

rajani said...

That’s a great Recipe Sushma! It would be a wonderful appetizer for a party, especially with kids.

Gayathri Kumar said...

What a brilliant idea. The idli satay looks fantastic. Guess we can use all the left over idlis to make this yummy treat.

Narmadha said...

Wow.. I am drooling now to eat it. Excellent idea to use idli and perfect for kids who always don't like to eat idli

Harini R said...

Wow! that is such an amazing idea for fusion food. Beautiful to look at as well.

vaishali sabnani said...

I love fusion foods - and this Idly Satay sounds super flavour ful . Would love to give it a try , though I have made Idli Tikkas on similar lines.

Swati said...

Like the idea of serving idllis in skewers.. A perfect snack treat for parties and get-togethers or movie night. Looks so tempting!!

Srivalli said...

This is an excellent one Sushma, very nicely done and I am sure it will be a hit!