Cooking time : 20 minutes
Number of Serves : 6
Ingredients.
1. Broken parboiled rice - 2 cups
2. Black gram (urad dal) - 3/4 cup
3. Mustard seeds - 1/4 teaspoon
4. Cumin seeds - 1/2 teaspoon
5. Pepper corns - 1/2 teaspoon (coarsely crushed)
6. Dry red chillies - 4 (each broken into 3 or 4 pieces)
7. Coarsely grated coconut - 2 tablespoons
8. Curry leaves - 2 sprigs
9. Broken Cashew nuts - handful
10. Dry ginger powder : 1/4 teaspoon
11. Oil for seasoning : 1 tablespoon
12.. Salt - to taste
Procedure.
1.Soak broken rice and black gram in water separately for 2 hours.
2. Drain water from broken rice and keep aside.
3. Drain water from black gram, and grind using a mixer grinder till the batter becomes fluffy. Transfer into a deep bowl.
4. To the batter, add soaked broken rice.
5. Add salt and dry ginger powder and mix thoroughly. Allow the batter to ferment for 8 hours.
6. Place a seasoning pan on medium flame, and add 1 tablespoon of oil. When oil becomes hot, add mustard and allow it to crackle. Then add cumin, black pepper, coarsely grated coconut, curry leaves, broken cashew nuts and asafodita powder one after the other and saute till they start releasing their aroma. Pour the seasoning into the batter and mix thoroughly. Now the batter is ready for making idlis.
7. Place an idli steamer on medium flame and add 2 cups of water. Place a trivet inside the idli cooker.
8. Water tumblers can be used instead of the regular idli mould to steam the idlis. Smear the insides of the tumblers with oil. Fill 3/4th of the tumblers with idli batter, and place them inside the steamer on the trivet. Cover the idli cooker with lid and steam the idlis for about 20 minutes.
9. When idlis are done, open the lid of cooker, remove the tumblers and allow the idlis to cool for at least 15 minutes.
10. Slowly scrape idlis out of the tumblers with a knife and place them on a plate. Slice the idlis and serve with coconut chutney.
Ingredients.
1. Broken parboiled rice - 2 cups
2. Black gram (urad dal) - 3/4 cup
3. Mustard seeds - 1/4 teaspoon
4. Cumin seeds - 1/2 teaspoon
5. Pepper corns - 1/2 teaspoon (coarsely crushed)
6. Dry red chillies - 4 (each broken into 3 or 4 pieces)
7. Coarsely grated coconut - 2 tablespoons
8. Curry leaves - 2 sprigs
9. Broken Cashew nuts - handful
10. Dry ginger powder : 1/4 teaspoon
11. Oil for seasoning : 1 tablespoon
12.. Salt - to taste
Procedure.
1.Soak broken rice and black gram in water separately for 2 hours.
2. Drain water from broken rice and keep aside.
3. Drain water from black gram, and grind using a mixer grinder till the batter becomes fluffy. Transfer into a deep bowl.
4. To the batter, add soaked broken rice.
5. Add salt and dry ginger powder and mix thoroughly. Allow the batter to ferment for 8 hours.
6. Place a seasoning pan on medium flame, and add 1 tablespoon of oil. When oil becomes hot, add mustard and allow it to crackle. Then add cumin, black pepper, coarsely grated coconut, curry leaves, broken cashew nuts and asafodita powder one after the other and saute till they start releasing their aroma. Pour the seasoning into the batter and mix thoroughly. Now the batter is ready for making idlis.
7. Place an idli steamer on medium flame and add 2 cups of water. Place a trivet inside the idli cooker.
8. Water tumblers can be used instead of the regular idli mould to steam the idlis. Smear the insides of the tumblers with oil. Fill 3/4th of the tumblers with idli batter, and place them inside the steamer on the trivet. Cover the idli cooker with lid and steam the idlis for about 20 minutes.
9. When idlis are done, open the lid of cooker, remove the tumblers and allow the idlis to cool for at least 15 minutes.
10. Slowly scrape idlis out of the tumblers with a knife and place them on a plate. Slice the idlis and serve with coconut chutney.
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