Recipe Name: Black Karamani Idli
Recipe by: Radhika Thati
Ingredients:
Idli - Raw Rice Rava - 2 cups , Black karamani - 3/4th cup , Grated fresh coconut - 2 Tbsp , Oil - 1 Tsp , Water - 4 cups, Salt to taste Curry Leaves Chutney - Grated fresh Coconut - 1 full , Green chillies - 5 to 6 , Curry Leaves - a hand full , Tamarind - 1 inch piece , Jaggery - 1 Tbsp , Ginger - 1.5 inch piece , Salt to taste
Procedure:
Idli :
1. Soak the Karamani the previous night with adequate water and pressure cook it next day.
2. Drain the water (can also use this water for making Rasam)
3. In a thick bottom vessel take 4 cups of water, add boiled Karamani, grated coconut, oil and salt. Allow it to boil.
4. When the water is boiling, add the rava little by little stirring continuously.
5. Turn the flame to minimum, and cover it for a minute.
6. Remove from fire and allow it to cool
7. Sprinkle very little water to the above mixture and mix it well.
8. Grease idli stand moulds with oil
9. Make it in the shape of cutlets and place it on greased idli stand
10. Steam for 20 to 25 minutes
Curry Leaves Chutney :
Grind all the ingredients mentioned together. Season with mustard seeds, curry leaves and asafetida.
Plating :
Serve the Idlis hot with ghee and chutney.
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