Idli with Hing chutney

-


Ingredients

For idli:
1/2 cup urad dal / skinless black gram
1 cup idli rice
2 tbsp thick poha / Beaten rice
Salt to taste

For Hing/ asafoetida chutney:
1 cup grated fresh coconut
1 green chilli
2 dry red chillies
Chana dal size Hing/ asafoetida
2 tsp chana dal/Bengal gram
1/2 tsp oil
Little tamarind
Salt to taste

For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves


Procedure


  • Wash dal and rice separately until water runs clear. Soak them separately in lots of water for at least 6 hrs
  • Soak poha for about 2 hrs. After 4- 5 hrs drain water from the dal and rice.
  • Grind dal with poha in the grinder until smooth and frothy, occasionally scraping off the batter from the sides of the grinder
  • Add very little water whenever needed
  • Transfer the ground dal into a large utensil
  • Add rice in the same grinder with little water and grind a little coarsely
  • Pour this into the dal batter, add salt, mix both of them well
  • Set the batter aside closed in a warm place for at least 8 to 10 hrs until it ferments and rises well
  • Well fermented batter will yield good soft idlis
  • Heat the idli steamer with enough water, grease the idli moulds
  • Mix the batter gently, fill the moulds with the batter
  • When the water in the steamer starts boiling keep the moulds in the steamer and close the lid
  • Cover and steam for 10 mins on a medium flame
  • After 2 mins remove the idli stand or cups and set them aside
  • Once cooled remove the idlis with the help of a spoon
  • To make chutney in a pan heat 1/2 tsp oil roast chana dal, hing slit green chilli and red chillies
  • Grind coconut with roasted ingredients, tamarind, salt into a fine paste adding water as needed
  • Add the tempering with the ingredients mentioned
  • Serve with hot idlis

Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more