Kadubu Idli is a
Karnataka / Mangalore style of Idli with the main difference in shape and usage
of ghee instead of oil. The shape looks very attractive and the ghee smell very
tempting. Ground nut chutney combination is very tasty.
Other Idli Recipes:
1. Soft Idli
3. Jowar Idli
4. Idli Upma
5. Sambar Idli
Recipe
Cuisine : South Indian (KARNATAKA)| Recipe Category: Breakfast
Preparation
Time: 20 mins | Soaking Time: 2 hrs | Cooking Time: 10 mins | Serves : 4
Ingredients:
Rice Rava
|
2 cups
|
Urad Dal
|
½ cup
|
Fenugreek Seeds
|
1 tesp
|
Salt
|
As required
|
Procedure:
1.
Wash and soak the urad dal and fenugreek seeds together for 2-3 hrs.
2.
Wash and soak the rice rava for 2 hours.
3.
Grind the urad dal into a smooth batter with cold water till it becomes frothy
or grind it for 30 mins.
4.
Drain the water from the soaked rice rava.
5.
Mix the batter and rice rava with salt. Keep it aside for fermentation. This
will take 6-8 hours.
6.
After fermentation, the batter would have become fluffy. Mix the batter well with
ladle and use. Add water if necessary.
7.
Now the rice rava idli batter is ready to use.
Use immediately or store it in a refrigerator to avoid over
fermentation.
8.
Grease the cups ( I used anjarai petti cups) with ghee and pour the batter till
¾ of the cup.
9.
Steam cook the idlies for 10-12 mins or till the inserted tooth pick comes out
clean.
10.
Take the idli cups out from the steamer
and allow it to cool down or apply water to the rear side of the cups.
11.
Scoop out the idlies from the cups using the spoon.
Beautiful and tasty kadubbu /cup idli is
ready. This goes well with udupi sambar any other sambar.
Note:
1. You can use idli
rice instead of idli rava.
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