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Ingredients
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Rava – 2 cups – fried to a golden brown in 2 tbspns of oil – keep aside; Oil – 2thspns – for frying the Rava; 4 cups Curd – (use the same cup for measurement); 2 tspn Baking Pwd. Salt to Taste, 2-3 Green Chillies – finely sliced); Water as required; ¼ cup fried Cashewnuts-broken half & half; Chopped finely Corriander leaves 1 – 2 tbspns; shredded Ginger 1-2 tspns;
For the Seasoning Mustard Seeds – 1level tspn; ; a few Curry Leaves (if fresh chopped - if dry crushed; Channa Dhal (Kadalai Parappu) – 1tspn; Oil for seasoning 1tbspn.
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Method
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Mix the Rava, Curds & salt, add the ginger, chillies corriander leaves, fried cashewnuts & mix well, fry the seasonings (Mustard seeds, Curry leaves & Channa Dhal) & add to the batter mix well & leave it to stand for ½ an hour then pour in greased Iddly Moulds & steam as per Iddly’s. Serve with Chutney’s & Sambar or Iddly Mulagai Podi.
P.N: The Batter should be of thick pouring consistency.
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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