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.

4 Post a comment:

Sharmilee! :) said...

Wow nice healthy and interesting recipe

Ramya said...

nice to see you back...please do keep posting..idli looks very delicious

Priya said...

Just love the colour of this super tempting idli..

ahmedabadonnet said...


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