Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
RECIPE CARD
Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
For Idlis
- Wash twice and Soak the rice and dal for 8 hours.
- Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
- Add the salt and mix well and let it ferment for 5-6 hours.
- Heat a couple of cups of water in your idli cooker/idli pot/cooker.
- Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
- Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
- Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
- For the tawa tadka, heat a pan/tawa.
- Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
- Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
RECIPE NOTES :
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well! <br/>1½ tbsp Coriander <br/>2 tbsp Chana Dal<br/>1½ tbsp urad dal<br/>10 Dry Red chili<br/>1 Tsp Ghee<br/>5 Garlic Cloves<br/>3-4 walnut sized Tamarind Balls<br/>1/2 tbsp Cumin Seeds<br/>10 Curry Leaves<br/>1/4 Tsp Hing<br/>1/2 tsp Methi<br/>1/2 Tsp Mustard<br/><br/>In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!