A different variety of idli made using fermented arhar dal.
Recipe posted by chits
HOT AND SOUR IDLIS
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Ingredients
- split pigeon pea
- 1 cup rice
- 1 cup dried red chilli pepper
- 6 tamarind paste
- 2 tablespoons asafoetida
- 1 pinch of turmeric
- ½ teaspoon salt (to taste)
- grated jaggery
- 1 tablespoon chopped onions
Method
- Wash and soak the dal and the rice separately in three cups of water each for four to six hours. Drain and grind the dal to a smooth paste and the rice to a coarse paste. Mix them thoroughly. Leave it aside for four or five hours to ferment.
- Grind the red chillies and tamarind to a fine paste. Add asafoetida, turmeric powder, salt and red chilli-tamarind paste to the batter and mix well.
- Dissolve jaggery in a little water and add to the batter and mix well.
- Heat a little water in the steam pot.
- Grease the idli moulds. Pour the batter into the moulds, sprinkle the onions on top and steam for about fifteen minutes or till done.
- Serve hot with chutney of your choice.
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