Wednesday, 8 July 2015

Idli with sprouts gravy


For the Sprouted Green gram(Moong) gravy

 Ingredients

 Onion :2
Garlic flakes:10
Coconut:1cup
Oil: 2sps 

 For gravy
Oil : 2 sps
mustard seeds 1sp
curry leaves few
Tomotoes: 2
sprouted Moong :  3 Cup
Potato : 2
For Spice powder
Red chilies: 6
Coriender seeds:2sps
Fennel seeds:1sp
Pepper corns: 1sp
Cinamin:1/2 inch
Cloves: 3-4


Method:

Dry roast ingredients listed under spice powder lightly
Cool this then grind to powder
In a pan heat 2sp oil add onion sliced fry & add garlic flakes
Fry nicely then add grated coconut & fry till changes colour
It must be a bit brown
Remove from heat & add spice powder to this
This mix will look like this


Once its cooled blend in a mixer with 1 cup water to fine paste



Clean the sprouts wash 2-3 times & deskin as much as possible 
cook with water along with potato cubes till it gets cooked
In a kadai (deep dish) add Oil: 2 sps
then add mustard & once splatterd add curry leaves
Add chopped tomotoes & fry till mushy
Add ground masala paste
Add water to make it curry consistency
Bring to boil, then add salt to taste
Add the cooked Moong & potatoes to this & cook for 10 min
The gravy will thiken stir in between

 Folow my Recipe For soft Idli

IDLI

INGREDIENTS:

Urad: 1 cup

Dosa Rice : 3 cups

  • Soak Urad Dal & Dosa Rice for  4 hrs & Grind to course paste
  • Keep in warm place to Ferment Overnite (6hrs)
  • Add Salt to batter & mix, Grease Idli Mould with Oil & pour batter steam Idli for 20 min   
SOFT Idli ready serve with Sprouts Gravy

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1 comment:

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