The traditional Idly with a different texture .My grandmother’s and my mom’s signature dish.
Serves : 4
Cooking time : 25 min
Ingredients :
Urad dhal ½ cup
Rice rava 1 cup
Chick peas a handful (soak over night )
Green chilly 2 ( finely chopped )
Curry leaves a few ( finely chopped )
Ginger ½ “ ( finely chopped )
Cashew 4-5 ( finely chopped )
Asafetida ¼ tsp
Mustard ¼ tsp
Urad dhal ¼ tsp
Salt to taste
Oil 1 tsp
Method :
Soak the urad dhal for 30 – 40 minutes and grind to a smooth paste.
Soak the rice rava for 2-3 hrs by sprinkling water.
Now add the urad dhal paste to the rice rava with salt and mix well.If the mixture is too thick add little water and mix well .
In a heated kadai add the soaked chick peas and dry fry on slow flame till the peas becomes soft then add it to the batter.
In a kadai heat oil ,throw in mustard ,urad dhal ,as it splutters add the finely chopped ingredients and finally the hing add this to the batter and mix well.
Allow the batter to ferment and make idly.
Serve hot with sambar and chutney.
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