Soft & healthy Daliyachi idli with fresh green garlic chutney !!
Ingredients :
Daliya : 2 Cups
Urad dal ( Black Gram ) : 1Cup
Pohe ( beaten rice ) : 1/2 cup
Amaranth seeds ( Rajgira ) : 1/2 cup ( optional but it is very healthy)
Amaranth seeds ( Rajgira ) : 1/2 cup ( optional but it is very healthy)
Methi (Fenugreek seeds) : 1/4 th tb sp
Pinch of Soda bicarb ( optional )
Oil : 2 tb sp
Rai ( mustard seeds) : 1 tb sp
Rai ( mustard seeds) : 1 tb sp
Jeera ( cumin seeds )
Hing (asafoetida ) : 1/2 tb sp
Curry leaves : 8-10
Salt : as required
Curry leaves : 8-10
Salt : as required
Recipe :
1. Soak daliya & rajgiraseeds for 2 hours & urad dal for 4-5 hours in a different bowls.
2. Soak pohe in just enough water in another bowl for 15 minutes before grinding above ingredients.
3. Drain water after 4 hours. But do not throw it. Use it for grinding.
4. Grind all the ingredients to very smooth batter.
5. Pour the batter in the vessel & mix it thoroughly.
6. Keep this batter overnight for fermentation. Take large bowl otherwise batter will come out after fermentation.
7. Add salt as per taste & mix batter gently.
For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.
For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.
8. Add this tempering in the idli batter.
9. Grease the idli mould & pour the batter into it.
10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes
.
Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.
10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes
Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.
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