The traditional Idly with a different texture .My grandmother’s and my mom’s signature dish.
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.
