Fusion Idli
Servings - 3
INGREDIENTS
Tomato - 100 grams
Paneer - 120 grams
Onions - 80 grams
Ginger - 15 grams
Garlic cloves - 8 grams
Green Chili - 2
Kashmiri dry red chili - 2
Semolina - 130 grams
Salt - 1 teaspoon
Curd - 100 grams
Water - 100 milliliters
Fruit salt - 1/4 teaspoon
Oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Curry leaves - 7 - 8
Red chili - 1 teaspoon
Garam Masala - 1 teaspoon
Turmeric - 1 teaspoon
Water - 70 milliliters
Podi masala - 2 teaspoons
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 14 - 15
Dry red chili - 1 teaspoon
PREPARATION
1. In a blender, add 100 grams tomato, 120 grams paneer, 80 grams onions, 15 grams ginger, 8 grams garlic cloves, and 2 green chili. Blend into a smooth mixture and keep aside.
2. In a bowl, add 130 grams semolina, 1/4 teaspoon fruit salt, and 100 grams curd. Mix well to form a smooth batter.
3. Add 70 milliliters water and mix well.
4. Add 1/4 teaspoon fruit salt and 100 milliliters water. Mix well and let the batter rest for 10 minutes.
5. Heat 2 teaspoons oil in a pan, add1/2 teaspoon mustard seeds, and 7 - 8 curry leaves. Sauté for 30 seconds.
6. Add the blended mixture and cook for 1 - 2 minutes.
7. Add 1 teaspoon red chili, 1 teaspoon garam masala, and 1 teaspoon turmeric. Mix thoroughly.
8. Add 70 milliliters water and mix well.
9. Pour the prepared idli batter into the pan and sprinkle podi masala on top. Cover with lid and cook for 10 - 15 minutes.
10. Heat 1 teaspoon oil in another pan, add 1 teaspoon mustard seeds, 14 - 15 curry leaves and 1 dry red chili. Sauté for 30 seconds.
11. Once the idli is cooked, pour the tempering over it.
12. Remove from heat and transfer to a serving plate.
13. Serve hot.