Ingredients
For Masala Idli
- 1 cup urad dal, washed
- 1 cup moong dal, washed
- ¼ cup of shredded carrots
- 2 tbsp of chopped fresh coriander leaves
- ½ tsp ginger & green chilli paste
- ½ tsp of fenugreek seed
- sea salt to taste
for Spicy Dahi
- 2 cupsvegan yoghurt
- 2 cups of water
- 1 tsp mustard seed
- 3 to 4 whole dry round red chillies
- ¼ tsp asafoetida (hing)
- 8–10 curry leaves
- ½ green chilli sliced in 2 longitudinally with the seeds removed
- ½ tsp sea salt
- 1 tsp crushed ginger
- 1 tbsp date paste
- ½ tsp of roasted jeera (cumin) powder
Method
For Masala Idli
- Soak urad and moong dal separately for 2 hours (It is better to use half and half the first time till you get a feel for it).
- Grind the soaked urad and moong dal in the blender till you get a slightly coarse (but almost smooth) paste.
- Pour into a large bowl and add fenugreek seeds.
- Allow this mixture to ferment for 8-12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell.
- Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter).
- Add carrots, chopped fresh coriander, ginger-green chilli paste and sea salt.
- Steam in an idli steamer and serve hot with cold spicy dahi
For Spicy Dahi
- Mix vegan curd with water well, preferably with a hand blender, to make a liquid consistency.
- Heat a pot on medium flame and add mustard seeds and, when they begin to sputter, add asafoetida, curry leaves, red & green chillies.
- Within seconds, as soon as the leaves and chillies are slightly cooked turn down the flame and add to the curd liquid.
- Add sea salt, crushed ginger, roasted jeera powder, date paste and mix well.
- Refrigerate and serve cold over hot idlis.
Serve with sweet date & tamarind chutney
To know more, please visithttps://sharan-india.org/healthy-recipes/
Sharan
02:00 PM | 21-11-2019
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