Preparation time : 15 minutes
Cooking time : 45 minutes
Number of servings : 8
Ingredients :
1. Wheat dalia - 3 cups
2. Thick curd - 4 cups
3. Coriander leaves - 1/2 cup (chopped)
4. Curry leaves - 2 sprigs (chopped)
5. Mustard seeds - 1/2 teaspoon
6. Split Urad dal - 2 teaspoons
7. Cumin seeds - 1 1/2 teaspoons
8. Pepper corns - 1 teaspoon (broken)
9. Asafodita powder 1/2 teaspoon
10. Soda bicarbonate - 1 teaspoon
11. Oil - 1 tablespoon
12. Salt - to taste
Method :
1. Place a shallow pan on medium heat and add a tablespoon of oil. When oil becomes hot, add mustard, cumin,urad dal, pepper corns and curry leaves. Stir till mustard and cumin crackle.
2. Add dalia and saute till it starts giving out its aroma. Transfer into a vessel and cool.
3. Add chopped coriander, soda bicarbonate, asafodita and salt.
4. To this add 4 cups of curd and mix thoroughly. Allow the batter to rest for 30 minutes. If the batter becomes thick, add little water to bring it to pouring consistency.
5. Smear oil in a round plate and pour the batter into it.
6. Place the plate filled with batter into a steamer and steam for about 15 minutes till the batter is fully cooked.
7. Remove the plate from the steamer and cool for about 2 to 3 minutes.
8. Slice the steamed idly with a knife and remove from the plate with the help of an idly scraper and transfer into a container.
9. Serve the sliced idlies hot with coconut chutney and potato masala.
