This is more like a note to me because i keep on forgetting the proportion of ingredients while making idli.
IDLI :
Urdid dal : 1 bowl + about 3-4 spoons of poha(thick rice flakes)
Idli rawa : 3 bowls (cold weather so proportion is : 1:3) or 4 bowls (hot weather, proportion : 1:4)
Soak them separately and then grind the urid dal-poha mixture and mix it with the idli rawa. Add salt according to taste.
Preheat the oven and keep the idli batter in the oven(after turning the oven off :P) for the time it takes the batter to rise (depending on weather it can take 1-2 days)
Phutana chutney :
Ingredients :
Phutana(1 bowl)
Ginger (according to taste - about 1 teaspoon)
Garlic (according to taste - added just a small clove to this one )
Grated coconut ( 3 spoons)
salt (according to taste)
sugar (according to taste)
green chillies(about 2 small ones)
mustard seeds - 1/4th teaspoon
cumin seeds - 1/4th teaspoon
curry leaves - 3/4 leaves
hing / asafoetida - very very small pinch
red dried chilli - 1
oil - 1 tea spoon
Procedure :
Grind the phutana, grated coconut, salt , sugar and green chillies into a paste (make a thick paste by adding water).
In a pan, heat the oil and add the mustard and cumin seeds to it. Once the mustard seeds start popping add asafoetida , curry leaves and red chilli to it. Then add this 'tadka' to the phutana paste and mix well. Also add some tamarind sauce for flavour.
Phutana chutney ready to eat :
IDLI :
Urdid dal : 1 bowl + about 3-4 spoons of poha(thick rice flakes)
Idli rawa : 3 bowls (cold weather so proportion is : 1:3) or 4 bowls (hot weather, proportion : 1:4)
Soak them separately and then grind the urid dal-poha mixture and mix it with the idli rawa. Add salt according to taste.
Preheat the oven and keep the idli batter in the oven(after turning the oven off :P) for the time it takes the batter to rise (depending on weather it can take 1-2 days)
Phutana chutney :
Ingredients :
Phutana(1 bowl)
Ginger (according to taste - about 1 teaspoon)
Garlic (according to taste - added just a small clove to this one )
Grated coconut ( 3 spoons)
salt (according to taste)
sugar (according to taste)
green chillies(about 2 small ones)
mustard seeds - 1/4th teaspoon
cumin seeds - 1/4th teaspoon
curry leaves - 3/4 leaves
hing / asafoetida - very very small pinch
red dried chilli - 1
oil - 1 tea spoon
Procedure :
Grind the phutana, grated coconut, salt , sugar and green chillies into a paste (make a thick paste by adding water).
In a pan, heat the oil and add the mustard and cumin seeds to it. Once the mustard seeds start popping add asafoetida , curry leaves and red chilli to it. Then add this 'tadka' to the phutana paste and mix well. Also add some tamarind sauce for flavour.
Phutana chutney ready to eat :
