Monday, 6 February 2012

Spicy Idli

Idli Batter 2 Cups
Green Chiles 2 – 3
Ginger 1 – 2 inch Piece
Red Chili Powder few Pinches
Black Pepper Powder few Pinches
Salt to taste
Ghee 1/4 tsp
Mustard Seeds 1/4 tsp
Sesame Seeds 1 Tbsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and roughly chop green chiles.
Peel and mince the ginger.
Grind green chiles and ginger into paste with few pinches of salt.
Grease a wide bowl with ghee.
Pour prepared idli batter into the bowl.
Sprinkle red chili powder, black pepper powder and a small pinch of salt to layer on the batter.
Heat a wide vessel with a cup of water.
Carefully place the bowl in the vessel and steam for atleast 10 – 15 minutes or until idli is soft.
Once done, cool the idli to room temperature and cut into big chunks.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, stir in the idli chunks and remove from heat.
Serve spicy idli with sweet garlic chutney or with any chutney of your choice.