INGREDIENTS
idli batter 2 bowls
peanuts lightly roasted and crushed coarsely 1/2 cup
oil 3 tsp
mustard seeds 1/2 tsp
hing little
green chilies 2-3 or as per taste
urad dal 2 tsp
curry leaves finely chopped 1 tsp
pepper pdr. 1-2 tsp as per taste
turmeric pdr. 1/2 tsp
METHOD
grind idli batter as usual, leave it over night to ferment
in a kadai/ pan, add oil, once hot, add mustard seeds, once it crackles, add urad dal, green chilies, curry leaves, hing, once the dal turns golden, add peanuts, fry for 2 minutes, add turmeric pdr., pour over the batter, mix well
Heat idli vessel or cooker with water, grease idli plates, pour batter , steam for 10-12 minutes on medium flame, serve hot with tomato/ cucumber raita, as the idlis will be spicy.
OR another option, after idlis are cooled a little, cut them into small finger shapes, lightly shallow fry them with little oil and serve hot.
For my other blogs, I'm giving the links below, feel free to view and comment too.
idli batter 2 bowls
peanuts lightly roasted and crushed coarsely 1/2 cup
oil 3 tsp
mustard seeds 1/2 tsp
hing little
green chilies 2-3 or as per taste
urad dal 2 tsp
curry leaves finely chopped 1 tsp
pepper pdr. 1-2 tsp as per taste
turmeric pdr. 1/2 tsp
METHOD
grind idli batter as usual, leave it over night to ferment
in a kadai/ pan, add oil, once hot, add mustard seeds, once it crackles, add urad dal, green chilies, curry leaves, hing, once the dal turns golden, add peanuts, fry for 2 minutes, add turmeric pdr., pour over the batter, mix well
Heat idli vessel or cooker with water, grease idli plates, pour batter , steam for 10-12 minutes on medium flame, serve hot with tomato/ cucumber raita, as the idlis will be spicy.
OR another option, after idlis are cooled a little, cut them into small finger shapes, lightly shallow fry them with little oil and serve hot.
No comments:
Post a Comment