Halwai September 17, 2021

Ingredients:

• For idli:
• Sufficient idli batter for 8 idlis (mix with 1/4 tsp – Turmeric powder).
• 1 tsp – oil to grease idli mold
• 20 – 25 Cashew nut splits (you can also shallow fry Cashew nut splits in 1 tbsp – oil until golden color and crisp (optional)
• For seasoning:
• 1 tbsp – Ghee
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera (cumin seeds)
• 1/4 tsp – Urad Dal
• 1 tsp – Channa dal
• 1 spring- curry leaves, finely chopped
• 2 pinches- Hing (asafoetida)
• 2 tsp – grated Carrot (optional)
• Coconut chutney
• 1 cup ( 75 g ) – Coconut grated
• 2 green chilli, small
• 1 Red Chilli
• 1/2 tsp – Tamarind paste ( optional )
• Salt
• Ginger – 1/2- inch piece
• For seasoning:
• 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• 1 Red Chilli
• 1 spring Curry leaves

Method:

  1. For seasoning:
  2. Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, and grated carrot (optional). Fry on a low to medium heat for 5 – 8 minutes or until crisp.
  3. Final preparation:
  4. Mix idli batter with seasoning. Stir well continuously for 2 minutes.
  5. Grease each idli mould with little oil. Arrange 3 – 4 cashew nut splits (shallow fried or normal) on each idli mould. Pour idli batter over it very gently and steam in steamer / slow cooker / steam in pressure cooker (without weight) for 15 – 18 minutes on a medium heat. Allow it to cool for 10 – 15 minutes and remove carefully. Serve with coconut chutney / sambar / tomato chutney.
  6. Coconut chutney
  7. Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tbsps water if you required.
  8. For seasoning:
  9. In a pan, heat 2 tsp oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over the coconut chutney.
  10. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya