A South Indian Bhat recipe uses an easy homemade spice blend. I am sharing 2 ways of making the rice but I am sure you will come up with more options. Try it!
|Mixed Daal Idli|
After I saw the event Twist the Traditional Idli event I was eager to send something here but as the countdown approached 15th Feb, the last day for submitting my entry I seem to lapse in a lethargy.
I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts. I had given up hopes of entering any idli at all when, while cleaning my kitchen rack( I do that occasionally, very occasionally ) I found some chana daal which if not attended to would have ended up in the bin.
A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel free and modify the quantities.
Only next time I am adding more onion and coriander and chillies too.
2 cups urid daal
1 cup chana daal
1 cup moong daal
½ cup toor daal
1 cup rice
Onion, chopped fine
1. Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.
2. Grind fine all the soaked items and let the batter ferment.
3. The batter ferments in 6 hours and is yellowish.
4. Add chopped onions coriander and steam for 20 minutes.
5. Serve hot with chutney.
I am sending this idli to Satya’s Twist the Traditional Idli.