Idli by itself is healthy and melt in the mouth but this recipe takes the healthy a notch higher. I made this batter using whole urad dal so we get the extra fiber. The color obviously is not white but a beautiful grey.
For this you will need -
1/2 cup - Whole black Urad Dal
1 Cup - Idli Rava
Method -
Soak the whole urad dal for 6-8 hours in normal temperature water. If the water is too cold it will take longer to absorb the water and soften. Then grind it to a fine paste with water. To this mix the idli rava and give it a very good mix. Mix for at least 5 minutes to incorporate as much air as possible. The consistency of the batter must be like a thick smoothie. Enough water to allow the batter rise but not too much to disturb the fermentation process.
Leave the mixed batter in a warm spot for 8-10 hours. The batter should rise nicely. Now, you can pour the batter into idli moulds and steam. Tastes best with piping hot onion sambhar and a dollop of butter.
For the onion sambhar -
1 Onion - Sliced
1 Tomato - Cubed
1/2 cup - Toor Dal soaked for 30 minutes
1 tspn - Mustard Seeds
1 tspn - Asfoetida
2-3 tspns - Sambhar Powder
1 sprig - Curry Leaves
1 tspn - Turmeric Powder
1 tspn - Roasted Fenugreek Powder
1 tspn - Tamarind Extract
1 tspn - Jaggery
2 - Dry Red Chilies
Salt as per your taste
3 tspn - Ghee
Method -
Pressure cook the dal and keep aside. In the meantime, in a thick bottomed vessel, heat ghee, add mustard seeds and wait for them to splutter. Now add the red chilies, curry leaves and asfoetida. To this add the sliced onions and fry till they are translucent. Add the tomatoes, turmeric powder, salt and sambhar powder. Fry for a minute. Add the cooked dal, mix well. Add the tamarind extract and enough water to get the consistency you like. This sambhar must be a bit thin so it can be poured on to the idlis. Give it a good boil, for about 4 - 5 minutes. Finally add fenugreek powder and jaggery and mix well.
Alternately, you can season the sambhar in the end by heating ghee and adding mustard seeds, a couple of red chilies, few curry leaves and asfoetida. And adding this on top.
For this you will need -
1/2 cup - Whole black Urad Dal
1 Cup - Idli Rava
Method -
Soak the whole urad dal for 6-8 hours in normal temperature water. If the water is too cold it will take longer to absorb the water and soften. Then grind it to a fine paste with water. To this mix the idli rava and give it a very good mix. Mix for at least 5 minutes to incorporate as much air as possible. The consistency of the batter must be like a thick smoothie. Enough water to allow the batter rise but not too much to disturb the fermentation process.
Leave the mixed batter in a warm spot for 8-10 hours. The batter should rise nicely. Now, you can pour the batter into idli moulds and steam. Tastes best with piping hot onion sambhar and a dollop of butter.
For the onion sambhar -
1 Onion - Sliced
1 Tomato - Cubed
1/2 cup - Toor Dal soaked for 30 minutes
1 tspn - Mustard Seeds
1 tspn - Asfoetida
2-3 tspns - Sambhar Powder
1 sprig - Curry Leaves
1 tspn - Turmeric Powder
1 tspn - Roasted Fenugreek Powder
1 tspn - Tamarind Extract
1 tspn - Jaggery
2 - Dry Red Chilies
Salt as per your taste
3 tspn - Ghee
Method -
Pressure cook the dal and keep aside. In the meantime, in a thick bottomed vessel, heat ghee, add mustard seeds and wait for them to splutter. Now add the red chilies, curry leaves and asfoetida. To this add the sliced onions and fry till they are translucent. Add the tomatoes, turmeric powder, salt and sambhar powder. Fry for a minute. Add the cooked dal, mix well. Add the tamarind extract and enough water to get the consistency you like. This sambhar must be a bit thin so it can be poured on to the idlis. Give it a good boil, for about 4 - 5 minutes. Finally add fenugreek powder and jaggery and mix well.
Alternately, you can season the sambhar in the end by heating ghee and adding mustard seeds, a couple of red chilies, few curry leaves and asfoetida. And adding this on top.
No comments:
Post a Comment