Seasoning
oil+ghee - 2 tbspn
grated ginger - 1 tspn
hing powder - 1/2 tspn
coarsely crusheed pepper corns and jeera - 1 tspn
curry leaves
Veggies that can be used - Peas (fresh ones tastes good), diced carrot, capsicum, fresh maize. I used only fresh peas and carrot.
Before preparing the idlis, do the seasoning.
Take a skillet and add oil+ghee. Add the seasoning as given. Finally add the chopped veggies and cook for a minute.
Stir the seasoned veggies to the idli batter. Add 1/2 tspn of baking soda to the batter. (The original recipe says Eno fruit salt)
Spoon the batter into greased idli moulds. Steam cook for 10-15 mts. Serve with any chutney of your choice.
Tomato Ginger Thokku
I adapted tomato ginger thokku also from Viji akka's recipe. Since I was lazy to extract the juice from ginger, I grinded blanched tomatoes along with chopped ginger and proceeded with her recipe
Take a skillet and do the seasoning. Add sesame oil. Add mustard , curry leaves, hing powder. Add the tomato-ginger puree and cook for 3 minutes. Then add the spices - 1/2 tspn of red chilly powder, fenugreek and mustard powder each. Continue cooking till oil starts floating. Yes its really an easy spicy thokku.
Jayshree
ReplyDeleteRawa idli is my fav and that too with ginger chutney!!! its just divine right!!
padmaja - thanks for dropping by. Both makes a fantastic combo.
ReplyDeletejayasree..they look so yummy...nice dish...
ReplyDeleteabt arusuvai, I will be sending you the details soon...thanks
srivalli, thanks for the update on arusuvai.
ReplyDelete