Years back I wud "cook" only Maggi noodles. So good a cook was I that a friend of mine would volunteer to do it for me :) But here am I, in a much upgraded version. Wat is tat which has driven me crazy to cook??? I think abt it so many times n finally landed with an answer. "I HAD TO COOK....!!!" Thou it started off like tis, now it has grown to be a passion, making me try some yummy exciting dishes. Here comes some of them juz for u :)
Mustard seeds , urid dhal , jeera , salt , hing powder , oil - little
Method :
Soak Idli rice and toor dhal together for 4 -5 hours then grind it like Adai batter along with ginger + salt + dried red chillies + jeera. Chop onions and corriander leaves finely and then add it to the batter and mix well in oil greased idli plates , pour a ladle batter on the required plates and steam it for 5 -10 mins. Once done , allow it to cool for few mins and cut it into pieces and keep it ready in a kadai add 1 tsp. oil and add mustard seeds + urid dhal + jeera +hing powder + curry leaves and then add the idli pieces + little salt + idli milagai podi and fry well till it gets crispy eat it hot with Tomoto thokku or Red capsicum chutney.
Note :
Either u can prepare immediately after grinding or u can allow it to ferment overnight while grinding the batter , you can use fennel seeds + garlic if you wish. Do no forget to add onions to the batter before steaming .. only then the ildi will be very soft.
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