IDLI
INGREDIENTS:
 IDLI | |
Rice-----------------2 cups
Urad Dal (White)----1 cup
Fenugreek seeds-----1 tsp
Salt------------------1 tbsp
Ghee ----------------for greasing
METHOD OF PREPARATION:
- Pick, wash and soak the daal overnight or for 8 hours.
- Pick, wash and drain the rice. Grind it coarsely in a blender.
- Grind the daal into a smooth and forthy paste.
- Now mix the grinded rice and daal together into a batter.
- Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
- Idlis are ready to be cooked when the batter is well fermented.
- Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
- Steam cook idlis on medium flame for about 10 minutes or until done.
- Use a butter knife to remove the idlis.
- Serve them with less chilli coconut chutney for kids.
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| CURD RICE |
CURD RICE
INGREDIENTS:
Boiled rice----------------------1 cupYogurt (Curd)-------------------1 cup
Ghee----------------------------2 tbsp
Chana Dal-----------------------1 tsp
Urad Dal------------------------1 tsp
Mustard Seeds------------------1 tsps
Mashed ginger-------------------1/2 tsp
Coconut grinded ----------------2 tbsp
Salt-----------------------------to taste
METHOD OD PREPARATION:
- In a saucepan heat 2 tablespoonful of ghee.
- Add mustard seeds to the oil.
- When the mustard seeds start popping add chana and urad daal.
- After a minute, add in the ginger.
- Saute them for a minute. Take the pan off the gas.
- Add in the rice.
- Mix the salt and grinded coconut.
- Just before serving, mix all the ingredients with yogurt (curd) and milk.
