Few days back, when I posted a recipe for Kanchipuram dosa , many of you mentioned about this idli. Then I saw this recipe in my diary. I am not sure if it is authentic, but I liked these idlis very much. I saw this recipe in one of the TV shows in India.
These idlis have a distinct taste of cumin seeds, ginger and pepper. This tastes very good with onion chutney . Ever since I tasted these, it has become a regular at my home.
Ingredients: 1 cup urad daal 1 cup rice 1 cup boiled rice 1 tea spn finely chopped ginger 1/2 tea spn cumin seeds 1/2 tea spn pepper (I used pepper powder) 1 tbl spn cashew pieces 1 tbl spn yogurt/curd 5-6 curry leaves 1-2 tea spn ghee Salt Oil
Method: Soak rices and daal seperately for 5-6hrs. Grind daal to a very smoothe paste. Grind rice to a coarse paste. Mix both. Add ginger, cumin seeds, pepper, cashew pieces, yogurt/curd, curry leaves cut into big pieces, warm ghee , salt. Keep overnight for fermentation(see idli post for fermentation instructions ). Grease the idli plates with oil. Pour the batter in idli moulds and steam them. Serve hot.
Serves : 4-5 Preparation time : 30mins (excluding standing time)
I was in between moving to a new place, so could not post anything here. Once I moved, I fell sick. I thought to go slow on blog front so that I could take some rest. I didn’t want to disappoint my regular readers by a long silence. So here I am back :).
“ Narnga ” or “ Kanchi kaayi ” or “ HeraLe kaayi ” is a kind of lemon available in some(or all) parts of India. These lemons are slightly bitter in taste so they cannot be consumed directly.
Narnga/Naranga batto/batti is one thing that almost all Konkanis like. These are usually given to the people who are suffering from fever and lost their taste. These are spicy, saltly and sour. They taste heavenly when consumed with rice congee( Pej/ganji ). These are a must in most of the Konkani houses throughout the year.
My aayi makes a chutney with these Narnga batto and serves with rice congee. This is usually served at around 11 in the morning, in between breakfast and lunch. With just with the mention of it, my mouth has started watering.
Read for a pickle recipe from these bitter oranges in Inji’s post.
For Naranga batto Cut Naranga into long pieces. In a clean jar, take the pieces and add salt so that all the pieces are immersed in salt. Keep this aside for around 10-15 days till the skin becomes little soft. Take out the pieces from salt and mix generous amount of chili powder and asafoetida to it. Mix well. Sun dry these pieces till they have become dry. Store in air tight container, they remain well for more than year. As time passes, they become black.
For chutney: Grind 5-6 naranga batto with 3/4 cup fresh/frozen coconut and grind to smooth paste.
Do not add extra salt or chili powder since the pieces already have them.
