30 January, 2012

Variety Idly

   It's been a long time since i updated my last post. I've been totally committed to some work then but got time to breath out thru posting now..

Variety  Idly (from kancheepuram)
   I just dotted this recipe from my favorite chef's cook-book. since i wanted to taste a different form of break-fast, let the taste be however it is, i kick-start myself to do it but the end product was such a lovely yellow colored, little bit tangy n  a totally different idlies.


chana dal - 1 cup.
Urad dal - 1 cup.
black Pepper powder - 2 tspn.
cumin powder - 2 tspn.
asafoetida powder - 1/2 tspn.
turmeric powder - 1 tspn.
ghee - 1 tbsp.
curry leaves - 1 tsp(chopped).
cilantro leaves - 3 tsp(chopped).

green chilly - 5(chopped)(+ or - accordingly).
ginger - 1 tspn.
cashew nuts - 2 tspn (chopped).
salt - to taste.

=>soak chana dal and urid dal for 6 hrs n grind well to the idly batter consistency.

=> then mix well the salt and leave it to ferment for 6-8 hrs.

=> saute cashews, turmeric powder, asafoetida powder, curry leaves, chopped ginger, chopped green chillies in 1 tbsp of ghee and mix well to the fermented batter.

=> also add in pepper ,cumin  powder,chopped coriander leaves n  mix well.

=> scoop a spoonful of prepared batter onto the idly trays n steam for 15 -20 minutes on medium flame.

yes, that's it healthy steamed yellow idlies r ready to serve along with coconut chutney or south Indian sambar.