IDLI and that too Rava (Samolina) Idli is a very light but wholesome meal. In South India it is generally served as breakfast but in North India folks are very happy to have it as lunch or even as evening snack. One can have Idli with coconut chutney or with sambar or with both. I have a niece who prefers eating Idli with pure ghee or purified butter and red chilli powder mix. So it is a question of individual choice how you eat idli.
Ingredients for Idli:
Rava 1 cup, yogurt 1 cup, ginger paste 1/4 tsp, cumin seeds 1/2 tsp(slightly roasted), red pepper 1/2 tsp, cashews 10, 1/2 cup water approximately, 3/4 tsp salt, 1/2 tsp eno fruit salt, 1 tsp oil for greasing the idli moulds.
Method for Idli:
Take rava, yogurt, water, ginger paste, cumin seeds, red pepper, salt in a bowl and mix well.
In the meanwhile prepare idli moulds by greasing them. Now add eno fruit salt to the mix and pour immediately a spoon full in each idli mould. Cut cashews in half and put a piece on the top of idli mixture very gently so that it does not sink down..On the gas stove put a heavy bottom pan or pressure cooker with half a cup water in it. In this pan or cooker put your prepared idli mould. Cover it well with a lid but in case of pressure cooker don't put the weight on it so that there is room for steam to pass. Cook on medium heat for 10 minutes. Take it out of the pan and serve them hot with coconut chutney.
COCONUT CHUTNEY
Ingredients:
Coconut 1/2 (grated), half a lemon, 2 tblsp yogurt, red dry chillies 2, green fresh chillies 2, washed and dryed channa dal(lentil) 1 tblsp, cumin seeds 1 tsp, mustard seeds 1 tsp, asafoetida 1/4 tsp, cooking oil 1 1/2 tblsp, sugar 1 tsp, salt to taste.
Method:
Roast channa dal and keep it aside. Grind coconut, lemon juice, yogurt, green chillies, roasted channa dal, sugar and salt in a blender. Take it out in a bowl.
Heat oil in a pan, add asafoetida, cumin seeds and mustard seeds. When they stop spluttering, add red chillies. Be careful as red chillies tend to jump in the oil. After about 30 seconds add this to the already ground coconut mixture. Now enjoy with warm idli.
Ingredients for Idli:
Rava 1 cup, yogurt 1 cup, ginger paste 1/4 tsp, cumin seeds 1/2 tsp(slightly roasted), red pepper 1/2 tsp, cashews 10, 1/2 cup water approximately, 3/4 tsp salt, 1/2 tsp eno fruit salt, 1 tsp oil for greasing the idli moulds.
Method for Idli:
Take rava, yogurt, water, ginger paste, cumin seeds, red pepper, salt in a bowl and mix well.
In the meanwhile prepare idli moulds by greasing them. Now add eno fruit salt to the mix and pour immediately a spoon full in each idli mould. Cut cashews in half and put a piece on the top of idli mixture very gently so that it does not sink down..On the gas stove put a heavy bottom pan or pressure cooker with half a cup water in it. In this pan or cooker put your prepared idli mould. Cover it well with a lid but in case of pressure cooker don't put the weight on it so that there is room for steam to pass. Cook on medium heat for 10 minutes. Take it out of the pan and serve them hot with coconut chutney.
COCONUT CHUTNEY
Ingredients:
Coconut 1/2 (grated), half a lemon, 2 tblsp yogurt, red dry chillies 2, green fresh chillies 2, washed and dryed channa dal(lentil) 1 tblsp, cumin seeds 1 tsp, mustard seeds 1 tsp, asafoetida 1/4 tsp, cooking oil 1 1/2 tblsp, sugar 1 tsp, salt to taste.
Method:
Roast channa dal and keep it aside. Grind coconut, lemon juice, yogurt, green chillies, roasted channa dal, sugar and salt in a blender. Take it out in a bowl.
Heat oil in a pan, add asafoetida, cumin seeds and mustard seeds. When they stop spluttering, add red chillies. Be careful as red chillies tend to jump in the oil. After about 30 seconds add this to the already ground coconut mixture. Now enjoy with warm idli.
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