Ghee Podi Idli
Serving - 8
INGREDIENTS
White sesame seeds - 20 grams
Spilt bengal gram - 20 grams
White lentils - 20 grams
Sesame oil - 1 teaspoon
Dry red chili - 5
Curry leaves - 1 teaspoon
Asafoetida - 1/8 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Semolina - 150 grams
Yogurt - 150 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Fruit salt - 1 teaspoon
Water
Desi ghee - 2 tablespoons
Asafoetida - 1/8 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 tablespoon
PREPARATION
- In a pan, add 20 grams white sesame seeds, 20 grams spilt bengal gram, 20 grams white lentils and dry roast it for 2-3 minutes individually.
- Now add 1 teaspoon sesame oil, 5 dry red chilies, stir once and add 1 teaspoon curry leaves and let it splutter.
- Now, add 1/8 teaspoon asafoetida and mix well.
- Take a mixing bowl, add roasted sesame seeds, spilt bengal gram, white lentils, cooked red chilies mixture, 1/2 teaspoon salt , and 1/8 teaspoon turmeric.
- Transfer it into blender and blend into a powder
- Take a bowl, add 150 grams semolina, 150 grams yogurt, 1/2 teaspoon salt, 100 milliliters water and whisk it well.
- Keep aside and rest for 5-7 hours.
- Then, add 1 teaspoon fruit salt, 1 tablespoon water and again whisk it well.
- Now, take the prepared mixture with the spoon and pour it in the greased idli moulds.
- Heat some water in the wok and plan the idli moulds in it.
- Cover it with lid and steam for 12-15 minutes on medium heat.
- Now, remove the idli moulds from the wok.
- Take out the prepared idli’s from the moulds in a bowl.
- Pour the blended powder, and mix it well.
- Heat 2 tablespoons ghee in the wok and add 1/8 teaspoon asafoetida, 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves and stir well.
- Now, add prepared idli’s and mix it well.
- Ser hot.
