Friday, 24 January 2014

MASALA IDLI

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing
- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

Ingredients:
For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing
- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf
For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing
- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing

Other ingredients:
 1 tbsp oil
1 tsp mustard seeds
7-8 curry leaves
1 onion chopped
1green chili chopped
2 tbsp peanuts
1-2 tbsp tomato ketchup 
salt or to taste
1 tsp sabzi masala


Method:


For idli:
  1. Combine the semolina, buttermilk, oil and salt together in a bowl.
  2.  Keep aside for 30 minutes.
  3. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
  4. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
  5. When cool take them out from the molds and keep aside.
For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing
- See more at: http://www.paakvidhi.com/2016/02/pasta-idliana.html#sthash.n04FnV4G.dpuf
For tempering:


  1. Heat oil in a pan and crackle mustard seeds then add curry leaves and peanuts and stir till the peanuts are cooked.
  2.  Add green chili and onions stir them till they become light brown in color and add rest of the ingredients and then lightly toss idlis and stir till masala coats the idlis well.
  3. Garnish with spring onion and serve hot.

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