Friday, May 28, 2010

Cucumber-Peas Idly


Ingredients:
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  • Idly batter - for 30 idlies
  • Rava/sooji - 2 laddle full(2 karandi)
  • Rice flour - 1 laddle full(1 larandi)
  • Salt - to taste
  • Cucumber ` - 2 to 3 big
  • Peas - 1 handful
  • Green chillies - 4 to 5
  • Ginger - a 1 inch piece
  • Coriander leaves - 1 bunch
  • Sour curd - as per taste
  • Ghee - for greasing the plate
  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida powder - 1/2 tsp
  • coconut,shredded - 3 tbsp(optional)
Method:
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  • Peel off the skin of cucumber ,take away the seeds(if its not tender) and chop them roughly.
  • Grind together chopped cucumber,green chillies,ginger,coconut,coriander leaves into a paste using a mixer.
  • Add the ground paste to the idly batter.This may loosen the consistency.
  • So add rava,salt and rice flour to get back the idly batter consistency.
  • Add peas and sour curd to the batter.
  • Heat oil in a tadka pan.Add asafoetida and mustard seeds.When it splutters,add it to the batter.
  • Mix the batter well.
  • Grease the idly plate witha drop ghee and pour 3/4 of a laddle of batter.
  • Steam for 10 min.
Yummy cucumber-peas idly is ready.Serve with molagapodi/Tomato-onion chutney/Idly sambar.

Tip:
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  • Do not take away the idlis from the idly plate when its hot.Allow it to cool down little bit.
  • Sprinkle little water on the idlis and then take away the idlis.
  • After taking away 2 idlis,dip the spatula in water and start taking again.This prevents the idlis from sticking to the plate.

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