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Ghee Tempered Adai Idli

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Ghee Tempered Adai Idli Recipe, How To Make Ghee Tempered Adai Idli Recipe

Ghee tempered Adai ldli is a remarkable healthy and nutritious snack or breakfast dish. Yummy and melting Idlis made with Adai batter tempered with spices and fresh herbs in ghee gives an exotic flavour and zest to the Idli. Idli is a light and comforting dish and made with protein rich ingredients makes it Nutritional a healthier dish for kids especially.

About Recipe

How to make Ghee tempered Adai Idli

(7 ratings)
18 reviews so far
Prep time
15 mins
Cook time
12 mins
Total time
27 mins
Ghee tempered Adai Idli
Author : Vahchef
Main Ingredient : Rice
Servings : 4 persons
Published date : March 16, 2019


Ingredients used in Ghee tempered Adai Idli
• Par boiled rice/ plain rice - 1 cup.
• Idli rawa - 1 cup.
• Urad dal - 2 tablespoons.
• Chana dal - 2 tablespoons.
• Red chillies - 3-4 numbers.
• Curry leaves - 3 springs.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Ghee - 1 tablespoon.
• Mustard seeds - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Green chillies(chopped) - 1-2 numbers.
• Ginger(chopped) - 1 piece.
• Oil - 1 tea spoon.
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.





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Comments & Reviews

 

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Recent comments

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Dhanush v.k Posted on Sat Oct 26 2013

can i add normal rava? I'm studying abroad and i get only normal rava

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queen bee Posted on Sat Oct 26 2013

Good one i shall try it this weekend.Tq chef sanjay,

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Hijabgirl1000 Posted on Sat Oct 26 2013

Vahchef you are the best

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gertrud1100 Posted on Sat Oct 26 2013

Vah Chef, can these be prepared in advance and frozen and re-heated?

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kailash sethi Posted on Sat Oct 26 2013

Simply superb recipe!!!

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undyboy91 Posted on Sat Oct 26 2013

looks amazing! is there a recipe for the chutney?

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Pagandai V Pannir Selvam Posted on Sun Oct 27 2013

ghee temepered adai idli - By Vahchef @vahrehvah.comde VahChefGhee tempered Adai ldli is a remarkable healthy and nutritious snack or breakfast dish. Yummy and melting Idlis made with Adai batter tempered with spices and fresh herbs in ghee gives an

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Cann Teo Posted on Sun Oct 27 2013

What does hing means?

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Ram T Posted on Mon Oct 28 2013

Asafoetida

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Janani Hari Posted on Mon Oct 28 2013

WOW recipe.... healthy one.. thanks chef..

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Eshu Shivakumar Posted on Mon Oct 28 2013

I CAN SMELL THE GHEE HERE!! AAAAHH!

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Eshu Shivakumar Posted on Mon Oct 28 2013

Its called asafoetida in English. its a sort of dried gum extrated from a plant. it gives an alternate flavour of garlic and ginger.

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