Delicious soft steamed idli with coconut chutney makes a very healthy breakfast. This idli is different than the usual white soft idli. Few spices added to the fermented batter adds a very nice aroma and texture to these idli.
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| Spicy Idli |
Ingredients
Rice - 1 cup
Urad Dal - 1/2 cup
Fenugreek seeds - 1 teaspoon
Whole black pepper cones - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry Ginger powder - 1 teaspoon
Asafoetida Powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 2 sprigs finely chopped
Green chillies - 2 finely chopped
Ginger 1 teaspoon finely chopped
Salt to taste
Oil 2 tablespoons
Steps
1. Clean the rice, urad dal and fenugreek seeds and soak in water for about 4 - 5 hours. Grind the urad dal to a smooth paste and the rice and fenugreek seeds together coarsely. The batter should not be too watery. Mix the ground urad dal, rice and fenugreek seed with salt and keep aside to ferment overnight.
2. Coarsely ground the whole black pepper and cumin seeds and add to fermented batter. Add the ground ginger powder and finely chopped ginger, green chillies and curry leaves to the batter and mix well.
3. Mix the batter well and add salt if needed.
4. Heat 1 tablespoon oil in a pan , when the oil gets hot add the mustard seeds to it and let it splutter. Turn off heat and add the asafoetida powder to the oil. Pour this to the prepared batter and mix well.
5. Pour batter into oiled idli moulds and steam for 15 - 20 minutes till cooked well.
Serve hot with coconut chutney.
