Unfortunately, the summer is turning out to be, in spite of all global warming claims to the contrary, a damp and cold one in Germany. Rains, floods and temperatures hovering around 12 degrees C on bad days are not really the stuff summer is made of. Today was an exception in that the sun shone for a major part of the day and the mercury levels went up....but tomorrow the rains are forecasted to come again.
So heres something warm and spicy to heat things up a bit...This one is especially for my brother, who loves Idlis. He celebrated his birthday last week - I wanted to post this recipe last week, but was unfortunately away.
1 cup - semolina (rava)
1 tbsp - gram flour (besan)
1/4 tsp - salt
3/4 tsp - eno fruit salt
1 cup - buttermilk (more or less)
oil to grease the idli moulds
- In a bowl, mix together the semolina, gram flour, salt and buttermilk. Add the fruit salt and mix vigourously for a minute. (The consistency of the batter should be a little thick)
- Pour spoonful of batter into the greased moulds and place them in the steamer. Steam for about 7-8 minutes (the time may vary depending upon the idli maker)
Makes 8 idlis
3/4 cup - split pigeon pea (toor daal)
to be pressure cooked (upto 4 whistles) with 1 1/2 cup of water, a pinch of turmeric powder, a generous pinch of red chilli powder and a few drops of ghee (clarified butter)
1 - onion, medium size, chopped
1/4 cup - yellow pepper, chopped
1/4 cup - cucumber, chopped
1 - tomato, chopped
1 - green chilli, chopped
1 tbsp - tamarind pulp (more or less)
1 1/4 tbsp - sambar masala
1/2 tsp - sugar
1 tbsp - dessicated coconut
1/4 tsp - turmeric powder
1/2 cup - water (more or less)
salt to taste
coriander leaves to garnish
For the tempering
1 1/2 tbsp - sunflower oil
1/4 tsp - cumin seeds
1/4 tsp - mustard seeds
1/8 tsp - fenugreek seeds
1/4 tsp - asafoetida (hing)
6-8 - curry leaves
- Heat oil in a pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and fry until the seeds start to splutter.
- Add the chopped green chillies, onions and yellow pepper and saute until soft. Add the tomatoes and cook again for a couple of minutes.
- Add the turmeric powder, sambar powder and dessicated coconut and cook for a minute. Add the tamarind pulp and salt and cook again for a minute.
- Add the boiled daal and water and simmer for 6-8 minutes, stirring occasionaly. Add the sugar and stir for a minute.
- Garnish it with coriander leaves and serve hot.
You can have the idlis as a starter or a snack or a whole meal. We usually eat it as a wholemeal.