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Method For seasoning: Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, and grated carrot (optional). Fry on a low to medium heat for 5 - 8 minutes or until crisp. Final preparation: Mix idli batter with seasoning. Stir well continuously for 2 minutes. Grease each idli mould with little oil. Arrange 3 - 4 cashew nut splits (shallow fried or normal) on each idli mould. Pour idli batter over it very gently and steam in steamer / National slow cooker / steam in pressure cooker (without weight) for 15 - 18 minutes on a medium heat. Allow it to cool for 10 - 15 minutes and remove carefully. Serve with coconut chutney / sambar / tomato chutney. Coconut chutney Ingredients 1 cup ( 75 g ) coconut grated 2 green chilli, small 1 red chilli 1/2 teaspoon tamarind paste ( optional ) Salt to taste ( or 1/2 teaspoon ) Ginger - 1/2- inch piece For seasoning: 2 teaspoon oil 1/2 teaspoon mustard seeds 1/4 teaspoon urad dal 1 red chilli 1 spring curry leaves Method Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required. For seasoning: In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney. |
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Cashew nut Idli
Makes: 8
Serves: 3 - 4
You will need
For Idli:
Sufficient idli batter for 8 idlis (Mix with 1/4 teaspoon turmeric powder)
1 teaspoon oil to grease idli mould
20 - 25 cashew nut splits (you can also shallow fry cashew nut splits in 1 tablespoon oil until golden color and crisp (optional)
For seasoning:
1 tablespoon ghee
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves, finely chopped
2 pinches hing (asafoetida)
2 teaspoon grated carrot (optional)