Vegetable savoury cakes popular throughout South India.
Preparation Time : 12-15 hours
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Parboiled rice (ukda chawal) - 1 cup
Split black gram skinless (dhuli urad dal) - 1/2 cup
Salt - to taste
Carrot, grated -1 medium
French beans, chopped - 4-5
Cauliflower, grated -2-3 florets
Green capsicum, seeded and chopped - 1/2 medium
Oil - 2 tablespoons
Black peppercorns, crushed - 15-20
Fresh coriander leaves, chopped - 2 tablespoons
METHOD
Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.
METHOD
Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.
No comments:
Post a Comment