The No Rice Idli
|Mung dal||1 Cup (16 tbs)|
|Black gram||1 Cup (16 tbs)|
|Oil||1 Tablespoon (Any Of Your Choice)|
|Mustard seeds||1 Teaspoon|
|Dry ginger powder||1 Teaspoon|
|Fresh ginger||1 Tablespoon, chopped fine|
|Pepper||1 Tablespoon, crushed coarsely (Or Use Enough To Taste)|
|Turmeric powder||1⁄2 Teaspoon|
|Chopped cashew nuts||2 Tablespoon|
Wash and is oak the two dals separately for an hour.
Grind each to a fine paste using some of the water that they have been soaked in.
Do not add excessive water.
Mix the two hatters in a bigger vessel that gives this upwardly mobile hatter space to rise.
Add salt to taste and heat well to mix thoroughly and leave to ferment for 14-16 hours.
Do not heat the hatter before putting into the idli moulds or else the idlis could fall flat Heat oil in a frying pan and put in the mustard seeds.
When they splutter add fit the cashew nuts and the rest of the seasoning ingredients.
Mix the seasoning into the batter.
Do not mix vigorously Grease the idli moulds lightly and til them three-fourths with the batter.
Meat adequate water in an idli cookerfo pressure cooker and place the moulds! in it.
Steam for 15-20 minutes.
Take .but of the cooker and leave lor a couple 1 minutes before you scoop them out with the spoon.
They turn out extremely light! so handle them with a light hand.
Serve hot, with coconut chutney and dry powder.