Mordhan ki khichadi is the most clicked recipe on my blog. So I thought of bringing some more recipes of mordhan. I tried two variations with Mordhan today for asthami vrat. This is a steamed preparation, so is pretty light. Sanjeev liked the fried mini idly variation as he found the other one too plain.
You need:
Mordhan: two cups
Curd: 1 1/4 cup
Crushed- ginger chilly- 2 tspn.
sodium bicarbonate (meetha soda) or Eno- 1/4 tspn
You need:
Mordhan: two cups
Curd: 1 1/4 cup
Crushed- ginger chilly- 2 tspn.
sodium bicarbonate (meetha soda) or Eno- 1/4 tspn
- Mix curd in mordhan, add enough water to soak it well (of idly batter consistency). Soak it for 45 min to 1 hr. The batter would not be of fine consistency and curd and mordhan are quite separated. Let it be like that or you can slightly churn it in the mixer.
- Before steaming, add soda (or eno) and mix well.
- Grease idly cast. I greased both mini idly cast and normal idly cast. Made one set of mini idlys and one set of large idlys.
Fried Mini Idly
- The mini idlys' will splitter a little bit on steaming, so use the thick batter at the bottom. Remove it after steaming, and keep it to cool for 5 mins.
- Remove the idlys from cast.
- Heat 2-3 table spoon oil, add mustard and zeera to splitter.
- Add one chopped green chilly, 2 tspn til (sesame) seeds, 7-8 curry leaves and 1 tspn coriander powder in same order.
- Add the mini idlys. Mix well, add 1 tspn garam masala, little bit of chopped coriander and mix well.
- Serve hot.
- Serve large idly with green chutney and curd.
