Preparation time : 20 minutes
Cooking Time : 10 minutes
Soaking Time : 2 hOURS
Fermentation Time : 5- 8 hours
Makes 12- 15 idlis
Ingredients
1 cup idli rawa
1/4 cup poha
1/4 cup spli udad dal
salt to taste
oil for greasing
1 Table spoon fruit salt ( ENO)
1 Tea Spoon Oil
Method:
1. Wash and soak the idli rawa & beaten rice in water for at least 2 hours
2. Wash the udad dal thouroughly and soak in water for 2 hours
3. Blend Idli rawa & poha in blender . Same with udad dal using little water
4. mix the 2 batters and salt
5. Cover and keep aside for 8 hours for fermenting
6. spoon out the batter in greased idli bowl and steam for 7 to 10 miniutes.
Serve hot with cocunut chutney.
Sunday, January 7, 2007
VERMICELLI IDLI
Quick to make & mildly spiced , relished by kids . Makes 12 - 15 Idlis
Preparation time : 15 minutes
Cooking Time : 10 minutes
Soaking Time : None
Fermentation Time : 30 minutes
Ingredients
1 cup vermicelli
1/2 cup Rawa
1 cup Curd
1 Table spoon fruit salt ( ENO)
1 Tea Spoon Oil
salt to taste
For Tadka
2 Tea spoon split black gram
1/2 tea spoon rai ( mustard seeds)
4 chopped green chillies ( optional)
3-4 curry patta leaves
pinch hing
1 tea spoon oil
Method
1. Roast the broken vermicelli till golden brown and keep aside
2. Roast sooji till light brown and keep aside
3. combine the vermicelli , rava , curd , salt & 1 cup of water and keep aside for atleast 30 minutes
4. To preparae the Tadka , fry the udad dal till golden brown . Add the mustard seeds , green chillies , curry leaves and hing & fry till the mustard seeds crackle. Pour into the idli batter
5. Add eno and mix well, pour into greased idli bowls and steam for 10 minutes.
Serve hot with coconut chutney / Sambhar
Preparation time : 15 minutes
Cooking Time : 10 minutes
Soaking Time : None
Fermentation Time : 30 minutes
Ingredients
1 cup vermicelli
1/2 cup Rawa
1 cup Curd
1 Table spoon fruit salt ( ENO)
1 Tea Spoon Oil
salt to taste
For Tadka
2 Tea spoon split black gram
1/2 tea spoon rai ( mustard seeds)
4 chopped green chillies ( optional)
3-4 curry patta leaves
pinch hing
1 tea spoon oil
Method
1. Roast the broken vermicelli till golden brown and keep aside
2. Roast sooji till light brown and keep aside
3. combine the vermicelli , rava , curd , salt & 1 cup of water and keep aside for atleast 30 minutes
4. To preparae the Tadka , fry the udad dal till golden brown . Add the mustard seeds , green chillies , curry leaves and hing & fry till the mustard seeds crackle. Pour into the idli batter
5. Add eno and mix well, pour into greased idli bowls and steam for 10 minutes.
Serve hot with coconut chutney / Sambhar
PREPARING DOSA..THIS SHOULD HELP
1.To prepare the TAVA ( Hot plate ) , heat till it's hot , sprinkle some water & it should eveporate quickly. Wipe with a soft cloth & reduce the flame . Then rub iy with a thick slice of potato or onion dipped in the oil.
2.If your cast iron Tava is giving you truouble , pour hal a cup of salt on it and heat on amedium flame for about 5 miniutes stirring continuously . Remove the salt & use the Tava.
3. The batter should always be at Room temperature.
2.If your cast iron Tava is giving you truouble , pour hal a cup of salt on it and heat on amedium flame for about 5 miniutes stirring continuously . Remove the salt & use the Tava.
3. The batter should always be at Room temperature.
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