Sunday, June 6, 2010

Tumbler Idli,

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4 cups Idli rice/2 cups Raw rice & 2 cups Ponni Par boiled rice
1 cup Whole urad dal
Curry Leaves
5 Cashews broken randomly
2 tbsp Chana dal
6 Red chilles broken randomly
10 Whole Black pepper corns
1/2 tsp hing
Salt as per taste
1/4 cup finely chopped fresh coconut
2 tsp oil

Soak the rice and dal for 6 hours grind them with salt and ferment the batter overnight.
Heat oil in a skillet and add chanadal,red chillies,Pepper corns,curry leaves and hing and roast them.Allow it to cool and add the roasted mixture to the batter,add the coconut pieces.Mix well.Coat a tumbler with oil and pour the batter in it.Steam it in a vessel for 10 minutes.Poke a fork through the idli if nothing sticks to it,the idlis are ready.Goes very well with podi or any kind of chutney.

As I make these Idlis today,I am flooded with childhood memories.My mom used to make these Idlis whenever we went on a trip.She would make these with Spicy chutney and Pooris and Aloo.Thanks Amma for those memories...

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