Sep 4, 2009

Ceeralam

Ingredients :
  • Idli rice - 1 cup
  • Toor dhal - 1/2 cup + 1 handful
  • Ginger - little
  • Dried Red Chilli or Green chilli- 1
  • Idli milagai podi - 2 or 3 tsp.
  • Onions - 2
  • Corriander leaves
  • Curry leaves
  • 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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