Minapappu/black gram Idli/Andhra Idli with peanut chutney

Idli is one of the best breakfast which is very easy to make with few tips,is very healthy too..but making soft idlis is really challenging for beginners.I would like to share all the tips related to it.

Ingredients

Minapappu/Urad dal/Split Black gram -1cup

(here i using split Urad dal with skin.)

Idli ravva - 1 1/2cup

here the measure differs depending on the quality of ravva.(1 1/2 or 2cups)

salt

Ghee/oil(optional)

Procedure

1.Soak the urad dal/minapappu and idly ravva overnight. or 5-6hrs seperately

2.Wash and Grind the urad dal/minapappu.(You can remove skin while washing)No need to remove all the skin it is good for health.I let it remain some.

3.Drain the water from ravva by squeezing with hand or drain the water using thin colander.Mix the idly ravva to the grinded urad dal/minapappu with hand.Then the batter have bit loose consistency.

After mixing let it sit for overnight or 4-5hrs in a warm place to get ferment.The batter becomes more in quantity and batter looks very light when handling.Add salt and give a mix.Now ready to put in plates.

4.Take idli plates,apply ghee/oil or (you can just wet the plates with water before adding batter)to the moulds of the idli plates.pour enough batter into the plate with a laddle.Finish all the plates filling with the batter.

apply ghee to the mould or wet the moulds

slowly pour batter into the moulds

arrange all the plates one by one.

5. Add 1 glass of water at the bottom of the cooker/cooking vessel,put all the batter filled plates in it.Let it cook for 5mins high and 10min in low-medium flame.Switch off the flame let it sit for few minutes and then serve idli's.

or

when you are filling plates meanwhile you can add water to the cooker/cooking vessel and switch on the flame in high(so that water boil and ready to provide steam) after filling the batter you can place all the plates and let it cook for 10min in low medium and switch off the flame.(according to ur comfort level)

If they are warm you can remove with hand or-else if you are in hurry take with wet spoon on rotating the plate.

• I always suggest to remove idlis in warm condition.If not you can wet your hand not to make your hand burn.
• To know whether idli is cooked or not just touch the idli with your finger if the batter sticks to your finger that means you need to cook for few more mins.
• You can right away make idli's with fresh batter all depends on your taste.i personally like idlis after fermented.

Idli's are ready to serve with peanut chutney

Peanut chutney

Peanuts - 1/2cup

Green chilies - 4-5

Tamarind - gooseberry size

cumin seeds - 1/4tsp

Coriander seeds - 1/4tsp

Garlic pod - 2

thalimpu/tadka/popu

red chili -1

cumin seeds

urad dal

chana dal

hing

curry leaves

1. Take a pan add 1tsp of oil,add garlic pods,green chilies,coriander seeds,cumin seeds..saute then for a while.apprx 2mins.

2. Add the peanuts,gooseberry size tamarind and saute them until they are fried.

 3.Cool the mixture and then grind to a paste.add required salt,water to required consistency for the idli get dipped.
4.Finally tadka/popu/thalimpu -  Take a small pan add oil after heating add mustard seeds after they splutter add urad dal,chana dal and saute them for a while and add dry red chili,curry leaves a finally hing.After 30sec add the whole tempering to the paste.

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