06 July 2011

Fenugreek/Menthe/Methi Idlis


My routine in the morning at 6 am with a doorbell of the milk delivery boy. The juggle starts from then on. No time to sit or think twice. I usually for my own convenience cook and do all my house works finish in the morning and relax and watch TV in the evening. Usual thing what i prepare for breakfast which doen not need a side[ dish for it. So this is one of such kind which is easy to prepare and yummy to eat also.

Fenugreek / Methi / Menthe Idli
(steam cooked idlis with rice, jaggery, methi & coconut)
Preparation Time:15 min
Cooking Time: 25 min
1.5 cups Idli Rava
3/4 cup grated fresh coconut
1/4 cup thin/paper poha
salt per taste
3 tbsp jaggery
1.5 tsp mehi/fenugreek seeds
1/2 cup curd/buttermilk (not sour)
1tsp oil
1/2 tsp turmeric powder
Take a small pan and add 1 tsp oil in it. Once its hot add the methi seeds and wait till it crackles.
Take the grated coconut, poha, grated jaggery, curd/buttermilk, salt, methi seeds and grind it into a smooth paste and put it in a vessel.
wash the idli rava in water properly and drain the water completely. put it in vessel for about 10 minutes.
Add the idli rava into the grinded paste and mix well. keep it for femermention overnight.
Take the Idli moulds and grease it with ghee and put a ladle full of the batter.
cook the Idli for 20-25 min. Serve hot with spicy chutney
  • this idli is sweet idli and you can eat it as is just applying little bit of ghee
  • Do not make the batter too thin

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