Spiced Idly

Oops its been really long! Almost a week and I am already missing my blog. Life has been lately a bit too busy with projects, learning and touring ;) 

Found some good time today and thought of posting an interesting spiced idly variation that can save you for some lunch box packing or a difference in the breakfast menu. I am sure you would love this for the dry ginger and pepper flavor. 

This idly goes well with garlic podi and is so delicious as a pair. Recipe for garlic podi coming soon :)

Ingredients:

Raw rice – 2 cups

Urad dhall – 2 cups

Cumin seeds – 2 tsp

Pepper – 1 tsp

Dry ginger – 1 inch piece

Asafoetida – a pinch

Cashews – 20

Salt – for taste

Oil – 3 tblsp

Curd – 1 cup (aprox)

Cooking soda – ½ tsp

Method:

Soak rice and urad dhall in water for 3-5 hours. Grind into a coarse paste without adding much water.

Add salt to it and mix well. Leave it untouched over night for fermenting.

Take oil in a pan and add the cumin seeds, pepper, powdered dry ginger, asafoetida and broken cashews and fry for a two minutes. Add this to the batter and mix well. Finally add cooking soda and curd and mix well. The batter should be of rava idly batter consistency.

Now oil the idly mould and pour the batter in the holes. Steam cook for 30-40 minutes. Yes! This idly takes a little longer than the usual one and would taste great too.

Serve it hot with garlic podi. Recipe coming soon. 

Written by: Nithya
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