Purple idli
Servings - 6
INGREDIENTS
Water - 1.5 litres
Purple cabbage - 50 grams
Water - 70 milliliters
Semolina - 210 grams
Curd - 130 grams
Salt - 1 teaspoon
Water - 220 milliliters
Fruit salt - 1 teaspoon
Water - 1 tablespoon
Mustard oil - 1 1/2 tablespoons
Asafoetida - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Dried red chili - 1
Curry leaves - 8 - 10
PREPARATION
1. In a blender, add 50 grams boiled purple cabbage and 70 milliliters water. Blend until smooth and keep aside.
2. In a bowl, add 210 grams semolina, 130 grams curd, 1 teaspoon salt, and 200 milliliters water. Whisk well to combine, rest for 10 minutes
3. Heat 1 1/2 tablespoons mustard oil in a pan, add 1/4 teaspoon asafoetida, 1/4 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1 dried red chili, and 8 - 10 curry leaves. Sauté for 1 - 2 minutes, remove from the heat.
4. Add 1 teaspoon fruit salt, 1 tablespoon water, blended mixture and Mix well.
5. Pour the prepared tempering over it and mix well.
6. Transfer the prepared batter to the idli moulder. Place the moulder in a steamer and steam for 8–10 minutes. Remove from the steamer.
7. Serve with coconut chutney.