Recipe By – Executive Chef Rohit Tokhi, The Leela Ambience

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INGREDIENTS                                                 QUANTITY

BASIC IDLI BATTER

Rice                                                                          2 CUP

Washed split black lentil                                      1 CUP

Salt                                                                          To taste

Water                                                                      To mix

GREEN CHUTNEY

Oil                                                                              50 ml

Split bengal gram                                                   1 tbsp

Washed split black lentil                                       1 tsp

Ginger, chopped                                                     1 tsp

Green chilli, chopped                                             1 tsp

Coriander leaves                                                    250 gm

Mint leaves                                                              100 gm

Curry leaves                                                             50 gm

Salt                                                                            To taste

KESARIYA CHUTNEY

Oil                                                                              100 ml

Washed split black lentil                                        1 tbsp

Mustard seed                                                           1 tsp

Onion, sliced                                                             100 gm

Ginger, chopped                                                       1 tsp

Tomato, chopped                                                     200 gm

Carrot, chopped                                                        50 gm

Red chilli powder                                                      1 tsp

Turmeric                                                                     ¼ tsp

Salt                                                                              to taste

PREPARATION:-

THE BASIC IDLI BATTER

Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely. Add little water to make a smooth paste and fluffy. And keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.

THE GREEN BATTER:-

Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackles. Add chopped ginger, chopped green chillies, washed coriander, mint and curry leaves and sauté. Add salt and make a fine paste and keep aside.  Now add the prepared green paste and the second bowl of white batter and mix thoroughly.

THE KESARIYA BATTER:-

Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackles. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric, cooked upto done. Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste and the third bowl of white batter and mix thoroughly.

COOKING:-

Grease the idli mould and pour half spoon of green batter then half spoon of white batter and half spoon of red batter. Put these mould into the steamer and steam them for 10mins or till fluffy.

TO SERVE:-

De-mould the prepared idli and serve hot with chutney and sambhar.

 

Image and content credit –  The Leela Ambience Convention Hotel