INGREDIENTS
dhalia 2 cups
sour curd 2 -2 1/2 cups
salt to taste
oil 2 tbsp
mustard seeds 1 tsp
urad dal 1 tbsp
chana dal 1 tbsp
curry leaves finely chopped 1 tbsp
cashew nuts 1 tbsp chopped
pepper-jeera pdr. 1- 1 1/2 tsp or as per taste
fresh coriander leaves finely chopped 1 tbsp
ginger finely chopped 1 tsp
METHOD
roast the dhalia on low flame stirring continuously till light brown, cool.
Once the dhalia is cool, add roughly 2 cups curd, mix well adding salt to taste
After about 30 minutes, check for the consistency, if it is too thick, add little more curd, mix well.
In a small pan, heat oil, add mustard seeds, once it crackles, add the dals, fry well adding ginger, add cashew nuts, curry leaves, fry for another minute, pour this over the prepared mixture, adding coriander leaves and pepper-jeera pdr. mix well.
Steam an idli/ pressure cooker, grease the idli plates well, pour the batter, steam for 12- 15 minutes on medium flame. Check if it is cooked as if you touch with wet hands, it shouldn't stick.
Remove the plates, cool for a minute, then remove the idlis and serve hot with flax seed chutney. For the chutney see my next recipe.
ps- for the idlis to be soft, it is very important the curd is sour. If not, mix it and leave it overnight covered, or if the weather is hot, mix and let it rest for a couple of hours, then proceed as above.
For my other blogs, I'm giving the links below, feel free to view and comment too.
dhalia 2 cups
sour curd 2 -2 1/2 cups
salt to taste
oil 2 tbsp
mustard seeds 1 tsp
urad dal 1 tbsp
chana dal 1 tbsp
curry leaves finely chopped 1 tbsp
cashew nuts 1 tbsp chopped
pepper-jeera pdr. 1- 1 1/2 tsp or as per taste
fresh coriander leaves finely chopped 1 tbsp
ginger finely chopped 1 tsp
METHOD
roast the dhalia on low flame stirring continuously till light brown, cool.
Once the dhalia is cool, add roughly 2 cups curd, mix well adding salt to taste
After about 30 minutes, check for the consistency, if it is too thick, add little more curd, mix well.
In a small pan, heat oil, add mustard seeds, once it crackles, add the dals, fry well adding ginger, add cashew nuts, curry leaves, fry for another minute, pour this over the prepared mixture, adding coriander leaves and pepper-jeera pdr. mix well.
Steam an idli/ pressure cooker, grease the idli plates well, pour the batter, steam for 12- 15 minutes on medium flame. Check if it is cooked as if you touch with wet hands, it shouldn't stick.
Remove the plates, cool for a minute, then remove the idlis and serve hot with flax seed chutney. For the chutney see my next recipe.
ps- for the idlis to be soft, it is very important the curd is sour. If not, mix it and leave it overnight covered, or if the weather is hot, mix and let it rest for a couple of hours, then proceed as above.
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