Blackhead Removal

Rava/ Semolina idli with coconut and tamarind chutney

FOR THE IDLIS

• 2 cups rava/suji/semolina

• 1 cup dahi/yoghurt/curd

• 2 tablespoons green bell pepper (finely chopped)

• 2 tablespoons red bell pepper (finely chopped)

• 1 small sized onion (finely chopped)

• 2 green chillies (finely chopped)

• 1 small carrot (finely chopped)

• 1 teaspoon mustard seed (whole)

• salt taste

• 1 cup water 

 
FOR THE COCONUT CHUTNEY 

• 1/2 cups fresh coconut (chopped)

• 2 tablespoons chana dal/bengal gram

• 1 tablespoon ginger (chopped)

• 2 green chillies (chopped)

• 20 curry leaves handful of fresh coriander 

• 1/4 water

• 1/2 tablespoons salt 

• 2 tablespoons coconut oil/vegetable oil
 
FOR THE IMLI CHUTNEY 

• 1 tablespoon coconut oil/vegetable oil

• 1 dry red chilli

• 1 tablespoon sugar

• 1/4 cups tamarind paste (mixed with some water)

• 1/2 teaspoons mustard seed 

• salt to taste
 
 
Instructions 


IDLI RECIPE

1. Take a big bowl, add sooji/semolina and dahi. Add 1 cup of water. Mix everything together to make it lump free. Set aside for at least 30 min-2 hrs to make the idli batter soft.
2. Chop up the veggies really finely and mix into the idli
batter. Add half of the mustard seed and 1 tbsp salt. Make sure your batter has proper salt and it is semi-thick. Add water if the batter is too thick.
3. Whisk for 1-2 min until thick and lump-free.
4. For microwave: Brush some oil into ildi moulds. Fill up all the moulds. Microwave for 6-8 mins on full power.
5. Take out the moulds and rest for 1-2 min. Carelully take out each ildis out of the moulds.
6. For Gas Oven: Brush oil on small katoris/bowls and fill 2/3 of them with the idli batter.
Bowl some water in a big kadai with a stand on it.
7. Place a plate on the stand And place the bowls on the
plate. Steam for 10-12 min medium flame. Take out and rest for 1-2 min before de-moulding. De-mould carefully loosening the sides.
8. Serve with coconut and imli chutneys.

COCONUT CHUTNEY RECIPE

9. Take a blendig jar. Add the coconut, chana dal/bengal
gram, ginger( chopped), green chillies, dhaniya/coriander, 1/4 cup water and 1/2 tbsp salt. Blend it into fine paste.
10. Take a small frying pan, add the oil. keep the flame
low.
11. Add the cumin seeds. Let it crackle. Add the mustard
seeds and dry red chillies( halved). Add the curry leaves as well. Fry for 30 sec until the curry leaves are crispy.
12. Put the fried curry leaves and oil into the coconut
chutney and mix until uniform. Check the salt while you mix. You can keep the chutney thick or thin according to your liking.

IMLI/TAMARIND CHUTNEY

13. Take oil into a small frying pan. Let it heat up and
turn the flame to low.
14. Add the dried red chilli and mustard seed. Let them
crackle. Add the tamarind/imli paste.
15. Add the sugar. Let it melt, it will take 30 sec. Off the
flame, add salt.
16. Your Imli chutney is ready. You can add water for
thinner consistency. You can keep this chutney over the counter and it won’t go bad for months.

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