Anyone out there with a child who says " Idli's are boring". Try out this easy makeover and see how the idli's disappear. I have used mini idly moulds to make them. They are easily available in South India. If you cant find it, just use the regular ones and cut the idly into 4-6 pieces.
Idlis: 16 mini or 2 big cut into bite size pieces
Refined Oil: 1 tbsp
Mustard Seeds: 1 tsp
Urad Dal: 1 tsp
Curry Leaves: 4-5
Turmeric Powder: 1/4 tsp
Chili Powder: 1/4 tsp
Coriander Powder: 1/2 tsp
Sambar Powder: 1 tsp (Any brand)
Salt: to taste
Asafoetida Powder: a pinch
Coriander leaves: for garnish
1. Heat oil in a pan and splutter the mustard seeds. Add curry leaves and the urad dal and saute for a few seconds.
2. Add all the remaining masalas except fenugreek powder and fry on low heat until the raw smell goes but be careful not to burn them. Sprinkle a little water if required.
3. Add the asafoetida powder and immediately add the idli. Mix well and check for seasoning. Sprinkle with chopped coriander leaves.
Idli Batter:
Raw rice: 1 cup
Boiled rice/idly rice: 1 cup
Urad dal: 1/2 cup
Methi Seeds / fenugreek: 1 tsp
Salt to taste
1. Wash the soak both the rice together. Wash and soak the dal and methi seeds together in a different bowl for 3-4 hours.
2. Grind the dal mix first with a little water until smooth. Pour in to a bowl.
3. In the smae grinder, add the rice mix and required water and grind until it turns into a smooth batter. Now add this to the dal batter and blend well with a spoon.
4. Add salt and leave to ferment for 10-12 hours (longer if you live in a colder place). When bubbles start to form and the batter has risen, then its fermented. Mix well and idly batter is ready to use. Refrigerate the leftover batter.
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