Nov 3, 2009

Fried mini Idly

This is a healthy snack that my family loves very much. I must thank my friend Mahima for this recipe.

Things required:
Coarse grained Rawa (Semolina): 2 cups
Curd: ½ cup
Fruit salt (eno): 1 tspn

For tempering:
Vegetables (shredded/ grated): 2 cups (French beans, capsicum, cabbage, carrot)
Onion (chopped long): 1 medium sized
Green chilly: 1 (chopped)
Curry leaves: 7-8
Green coriander for garnishing
Til (sesame) seeds: 1 tb spn
Poppy seeds (optional): 1 tbspn
Mustard (rai): 1tspn
Garam masala: 1 tspn
Oil: 3-4 tbspn
Salt to taste

Roast rawa slightly for 5 minutes on slow flame, add curd, salt and luke warm water to make idly batter of dropping consistency. Keep for five minutes. Add fruit salt and if required more water (rawa may soak water). Steam it in greased mini idly pans.

For tempering heat oil, add mustard to splutter, green chilly, curry leaves, til seeds and poppy seeds. Add onion and cook till golden brown, add French beans and cook for 2-3 minutes. Add other vegetables and cook stirring till they are tender. Add salt for vegetables. Add mini idlys, mix well and add garam masala. Garnish with green coriander and serve hot.

No comments:

Post a Comment