Ghee tempered Adai Idli

Prep time : 15 mins

Cook time : 12 mins

Total time : 12 mins

Author :Vahchef

Main Ingredient : Rice

(7 ratings)

18 reviews so far

Servings : 4 persons

Published date : March 16, 2019

Ingredients used in Ghee tempered Adai Idli

Method:

• In a bowl put in the par boiled rice, idli rawa, urad dal, chana dal, dry red chilies and1 spring curry leaves.
• Add water, wash the ingredients once nicely and drain off the water.
• Put in the asafoetida, salt and add water till all the lentils are soaked properly and rest aside for at least 2-4 hrs.
• Drain the water and grind them in a blender to form a batter.
• For tempering the Adai Idlis, take a pan and add ghee. When the ghee gets hot, add mustard seeds and when they splutter, add cumin seeds, urad dal, asafoetida, green chilies, ginger and 2 springs curry leaves.
• When the urad dal slightly get browned, switch off the flame and pour this tempering into the batter when it gets cooled down and mix well or else keep aside and then pour in each greased idli plate and top with the idli batter.
• For making the adai idlis, grease the idli plate with little oil. Heat the idli pan or pressure cooker (without the whistle) with 1 cup of water and allow the water to boil.
• Pour ¾ the ladle of adai idli batter to the idli plates and steam for 10 minutes.
• After 10 minutes, switch off the flame and after a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate.
• Do not take out when the idlis are hot as it will not come out properly. Serve hot with red chutney, coconut chutney, and Sambar.