This recipe was long time due. When we came here, I was not having the idli stand. So I used to cook in normal cooker vessels. Though there is no change in taste, those idlis didn’t look good. So I finally purchased a stand last week.
My mom always prepared this idli for evening snack. We used to return from school at 5.30 or so and would demand something good to eat. So she always kept ready very delicious dishes like this. I prepare this for breakfast, as evening snack is something difficult to fit in our busy schedule.
Ingredients: 1 cup vermicelli 1/2 cup rava (wheat sooji ) 3/4 cup curd/yogurt 3-4 strands coriander leaves 2-3 green chilies 2 tbl spns fresh/frozen coconut 1 tea spn ghee 1/2 tea spn mustard seeds A pinch baking soda 1/2 tea spn urad daal 4-5 curry leaves A pinch asafoetida Salt
Method: Heat ghee and fry vermicelli and rava for around 5-6mins. Let them cool to room temperature. Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry. Add coconut, salt, coriander leaves and green chilies (cut into small pieces). Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well. Put the batter in greased idli stand and steam them. Serve with chutney pitto /powder .
Serves : 2-3 Preparation time : 20min
I think every Indian cuisine has a set of ‘ chutney pitto/ chutney podi /chutney powder’ recipes. We too make different types of ‘ chutney pitto ‘ ( pitto -powder). Usually most famous chutney powders are the ones with coconut in it. We serve it with bhakris , dosas or idlis . Everybody will have their stock of chutney pitto all the time.
I simply love this Shenga (peanut) chutney pitto .
Ingredients: 1 cup dry coconut( kobbari or kopra ) 3/4 cup peanut(ground nut or shenga ) 5-6 strands curry leaves 8-10 pieces tamarind 1/4 tea spn asafoetida 1 tbl spn chili powder Salt
Method: Roast (without oil) coconut, tamarind and curry leaves till the coconut turns slightly brownish. Let it cool to room temperature. Roast (without oil) peanuts and remove skin, ready made roasted peanuts can also be used. Let it cool to room temperature. Grind coconut mixture to a coarse powder. Then grind peanuts, there should be some small pieces of peanuts visible. Oil comes out of roasted peanuts if it is ground for a longer time. So stop the grinding when it is coarsely ground. Mix coconut powder, peanut powder, chili powder and salt. Store in an airtight container.
Preparation time : 20mins.
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