Wednesday 21 January 2015

Idli Vada With Coriender Chutney













IDLI

INGREDIENTS:

Uraddal 1 cup

Idli Rava: 3 cups


  • Soak Urad Dal for  4 hrs & Grind to fine paste
  • Add Idli Rava & little water thenMix & Keep in warm place to Ferment Overnite (6hrs)
  • Once fermented Add Salt to batter & mix, 
  • Check the consistency of batter it should not be too thick
  • Add water to make it Dosa batter consistency
  • Grease Idli Mould with Oil & pour batter steam Idli for 20 min   


Vada:

Uraddal 2cups

Greenchilies-2

Coconut pieces- 10

Crushed pepper- 1sp

Grated ginger- ½ sp

Oil For Deepfrying


Method:

  • Soak uraddal 2cups overnight.
  • Morning Grind Uraddal with very little water make smooth paste
  • Remove in mixing bowl add greenchilies, coconut pieces, crushed pepper, grated ginger,salt.
  • while making vada wet ur hand & take one on ur palm make a hole & slowly leave in hot oil & fry both sides till golden brown




















Chutney is a simple Coconut & coriender- 



grated coconut- 1/2 cup

greenchilies- 1-2
coriender leaves 3sps
onion(small)- 1/4th
tamarind pulp- 1sp

Method:



  • Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
  • Once grinded coarsely then add bit more water & grind to fine paste
  • (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)





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