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This chutney is made from mild, fresh, red chillies, similar to Spanish peppers. Ingredients: Mild, red chillies-10-12 Tomato-1 small Fenugreek seeds-1 tsp Black mustard-1/2 + 1/4 tsp Asafoetida-1/4 tsp Dried red chillies (hot)-2 to 3 Oil-2 1/2 tbsp Curry leaves-4 to 6 Salt-to taste Preparation: …
Moong is a small, split and skinned yellow lentil (green gram). This is a quick chutney made in one of the traditional styles of Andhra Pradesh. Ingredients Moong dal-2 fistfuls Black mustard seeds-1/2 tsp Aesofetida-2 pinches Dried red chillies-3-4 Tamarind (deseeded, tightly balled)- 1grape-size Oil-1 …
A simple method to make soft, fluffy idlis at home.
Prep time: 16-20 hours
Cook time: 15 mins
Soak the urad dal, methi seeds and the idli rava separately for 8-10 hours. Grind the urad dal along with the methi seeds into a thick paste. Add the soaked idli rava along with a quarter cup of water to make it a thick batter. Add salt to taste and mix thoroughly.
Let the batter ferment. Between 25-28˚C, in a loosely capped container, this process takes 10-12 hours. Once the batter has fermented, it will almost double and is ready to use. The batter stores well in the refrigerator for 4-6 days. It can also be used to make uttapam. Transfer a scoop of the batter to a greased idli tray and let it steam in a cooker/steamer for 12-15 minutes.
Enjoy hot with coconut chutney, sambar or idli podi!