Sunday, September 3, 2017

Posted by Mala at 12:00:00 AM No comments
I , as usual, loaded some more nutrition into these idlis...by chopping some veggies very fine and thin and adding to the batter.
Idlis were very very soft, porous, fluffy and more than anything, tasty.
Please check my Soft Idlis, Samba rava veg idlis ,  mini idli platter  Vegetable idli upma and Vegetable stuffed idlis.
Please check my Glossary for any unknown terms.


Ingredients
Vermicelli/semiya - 1 cup
Rava/sooji/semolina - 1/2 cup
Fresh curds/yogurt - 3/4 cup
Water - 3/4 cup
Red bell pepper - 1/2, very finely chopped
Carrot - 1/2, very finely chopped
Cashews - 10, split into half
Ghee - 11/2  tsps, to roast the cashews and rava
Eno's fruit salt - 1 tsp
Salt to taste
Coriander leaves - chopped fine

To Season
Cooking/gingely oil - 1 1/2 tsps
Ghee - 1 1/2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Curry leaves - few, chopped fine
Ginger - a small piece, chopped fine
Green chillies - 3, chopped fine

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Cooking time: 12 mts
Recipe source: Tarla dalal

Yields 10 idlis

Measure roasted vermicelli and keep in a bowl. If you have plain vermicelli, you can roast them.


In 1/2 tsp ghee, roast the rava/sooji/semolina, on slow flames, till nice aroma comes and the rava becomes mildly golden in color.


Add this to the Semiya in the bowl.


Add some more ghee to the pan, roast the cashews...and


keep them aside.


Take oil and ghee, add all the above mentioned seasonings


Chopped green chillies and ginger added


Add the very finely chopped carrots and bell peppers and saute well.


See, they have shrunk well and well cooked too, but yet crunchy


Add this vegetable plus seasonings to the Semiya-rava mixture in the bowl. Add salt to taste


Add coriander leaves too


Grease the idli plates, and keep one cashew in the center in each pit


Add the curds


Mix well. Now, add some water too



all mixed to perfect consistency. The batter should not be too thick or too watery. Allow the batter to rest for 10-15 minutes.


Keep the pressure cooker on stove with water, let the water start boiling, then add eno's fruit salt to the batter.



Add 2 tsps water, it will become frothy, then mix well, but gently, with love and devotion.


Pour the batter into the greased, cashew adorned idli plates


and keep inside the cooker, where the water is boiling, close the lid and steam for 12 minutes. Allow to rest for 5-10 minutes after switching off.


Then remove them one by one with a flat ladle, dipped in water.


Serve the soft idlis with coconut chutney. Please refer my chutney varieties here



This post first appeared in www.malpatskitchen.com






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