• Ghee Podi Idli
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INGREDIENTS


 

Ghee Podi Idli

 

Serving - 8

 

INGREDIENTS

 

White sesame seeds - 20 grams

Spilt bengal gram - 20 grams

White lentils - 20 grams

Sesame oil - 1 teaspoon

Dry red chili - 5

Curry leaves - 1 teaspoon

Asafoetida - 1/8 teaspoon

Salt - 1/2 teaspoon

Turmeric - 1/8 teaspoon

Semolina - 150 grams

Yogurt - 150 grams

Salt - 1/2 teaspoon

Water - 100 milliliters

Fruit salt - 1 teaspoon

Water

Desi ghee - 2 tablespoons

Asafoetida - 1/8 teaspoon

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 tablespoon

 

 

PREPARATION

 

  1. In a pan, add 20 grams white sesame seeds, 20 grams spilt bengal gram, 20 grams white lentils and dry roast it for 2-3 minutes individually.
  2. Now add 1 teaspoon sesame oil, 5 dry red chilies, stir once and add 1 teaspoon curry leaves and let it splutter.
  3. Now, add 1/8 teaspoon asafoetida and mix well.
  4. Take a mixing bowl, add roasted sesame seeds, spilt bengal gram, white lentils, cooked red chilies mixture, 1/2 teaspoon salt , and 1/8 teaspoon turmeric.
  5. Transfer it into blender and blend into a powder
  6. Take a bowl, add 150 grams semolina, 150 grams yogurt, 1/2 teaspoon salt, 100 milliliters water and whisk it well.
  7. Keep aside and rest for 5-7 hours.
  8. Then, add 1 teaspoon fruit salt, 1 tablespoon water and again whisk it well.
  9. Now, take the prepared mixture with the spoon and pour it in the greased idli moulds.
  10. Heat some water in the wok and plan the idli moulds in it.
  11. Cover it with lid and steam for 12-15 minutes on medium heat.
  12. Now, remove the idli moulds from the wok.
  13. Take out the prepared idli’s from the moulds in a bowl.
  14. Pour the blended powder, and mix it well.
  15. Heat 2 tablespoons ghee in the wok and add 1/8 teaspoon asafoetida, 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves and stir well.
  16. Now, add prepared idli’s and mix it well.
  17. Ser hot.