Cooking "N" Baking

Aval Idly

Aval Idly

Aval Idly

This is a tricky idly but the taste is too good. The batter ferments within an hour. If you leave it overnight or 8 hours you will end up having sourest idlies ever. 



Ingredients:
 
Raw rice- 1 cup
Rice flakes- 1 cup
Rice Flour- 1 cup
Sour thick curd- 1 cup
Fresh grated coconut-1 cup
Green chilli- 10-12
Curry Leaves- Few
Whole black pepper- 2 tsp
Cumin seeds- 2 tsps
Ginger cuts- 2 tsps
Asafoetida- 2 pinches
Rock salt- 2 ½ tsps
Cooking soda- ¼ tsp
Oil- 5 tbsp

Method:
Aval Idly

Aval Idly

Aval Idly

  • Soak rice in enough water for 2-3 hours. Soak rice flakes separately in Sour Curd for 1 ½  hours.
  • Grind both soaked rice and soaked rice flakes together using a wet grinder along with Coconut and Chillies to coarse rawa consistency.
  • Allow to ferment for an hour.
  • Fry  Pepper, Cumin, Curry Leaves with oil and add on top of the batter.
  • Also add Ginger, Asafoetida, Soda to the batter prior to steaming.
  • Mix well and steam in idly plates and serve hot with chutney.
Aval Idly

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