Saturday, January 26, 2013

Idli: Steamed Rice Cakes

The idlis are steamed patties, made ​​with a fermented mixture of rice and mung beans.The idli are usually consumed at breakfast accompanied by curry or chutney. The sauces are thick enough to the base of vegetables or spices, which are usually used as seasonings for main dishes with rice, meat or vegetables. Its really delicious for breakfast and for any other time of the day. It is also great served with dosa.



2 tbsp oil
1 tsp mustard seeds
1 dried red chili
1 cup bengal gram flour
1 tsp urad dal
4 tsp carrot, chopped
4 tsp capsicum, chopped
1 tbsp broken cashew pieces
2 cups semolina (rava/sooji)
1 cup yogurt
1 sprig curry leaves
2 green chilies, chopped
5 sprigs fresh coriander, chopped
1 tsp grated ginger
1 cup water
1 tomato, thinly sliced
1 tsp fruit salt
Pinch of asofoetida (hing)
Salt to taste

Recipe Method

Heat a large pan over medium heat with the oil. Add the mustard seeds, asofoetida, red chili, carrot, capsicum, dal and cashews. Mix and cook until the dals begin to turn golden.

Stir in the flour, semolina and mix well. Roast the mixture until it becomes fragrant and begins to turn golden. Place the mixture in a large bowl and set aside to allow it to cool down for 10 minutes.

In another bowl, mix together all of the remaining ingredients. Pour the yogurt mixture into the semolina mixture. Mix well and then begin to add the water a little at a time, stirring well after each addition. Mix until you get all of the lumps out of the mixture o make a batter of dropping consistency. Set aside for 20 minutes.

Lightly oil idli trays and place the fresh coriander sprigs and tomato slices onto them for garnish. Layer the trays such that you overlap the holes in the trays with the idli wells in order to aid the steaming process.

Bring water to boil in idli pot. Add the fruit salt to the mixture and mix gently and pour into idli trays and place into the pot.

Cook the idlis for 15 minutes and then demold them onto a plate.

Serve hot with green chutney.

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