In today's recipe, soaking inward yogurt overnight provides me amongst a slightly fermented batter, which makes fluffy in addition to soft idlis, real unlike from the instant version. You tin sack add together roughly chopped veggies or other optional seasonings too. I utilize non add together anything since I desire to retain the soft in addition to fluffy texture, in addition to also since I serve this amongst a veggie rich Equus caballus gram sambar.
Ingredients:
Horse Gram Sambar:
- Quinoa - 1 loving cup (I mix one-half in addition to one-half of blood-red in addition to white quinoa)
- Homemade organic yogurt - 1/2 cup
- Sea common salt - every bit per taste
- Baking soda - 1/4 tsp
Directions :
- Heat a shallow pan on medium rut in addition to dry out roast the quinoa for close 10-15 minutes till slightly blood-red in addition to you lot listen frequent popping sound.
- Keep aside to cool down. Once it is cooled down, grind it using a dry out blender or nutrient processor. Grind every bit fine every bit you lot tin sack get.
- Add the yogurt in addition to close 1/2 -3/4 loving cup of filtered H2O in addition to mix it well. It should move of idli batter (or pancake batter) consistency.
- Keep it aside for 6-8 hours or overnight. (Depending on the conditions you lot mightiness desire to piece of occupation on it fridge then that it does non piece of occupation besides sour).
- When you lot are fix to brand idlis, add together common salt in addition to mix well.
- You tin sack add together roughly chopped veggies or other optional seasonings at this point. I utilize non add together anything since I desire to retain the soft in addition to fluffy texture in addition to also I serve amongst a veggie rich sambar.
- Mix baking soda amongst a teaspoon of lemon juice in addition to mix it good amongst the batter.
- Pour the batter on idli molds in addition to steam fix for 10-12 minutes.
- I serve it amongst Equus caballus gram cauliflower sambar, recipe below.
- Enjoy!
Horse Gram Sambar:
- Horse gram - 1/4 loving cup (preferably soaked overnight)
- Tamarind - walnut sized ball, seeds removed
- Cauliflower - 1/2 medium head
- Red onion - 1
- Tomato -1
- Coriander leaves - small-scale bunch
- Asafoetida (hing/kayam) - a pinch
- Turmeric pulverization - 1/4 tsp
- Sea common salt - every bit per taste
- Coriander seeds - two Tbs
- Cumin seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Red chilly - 2-3
- Shredded kokosnoot - 1/4 cup
- Tamarind - walnut sized ball, seeds removed
- Soak tamarind inward 1/2 loving cup of warm water.
- Cook Equus caballus gram amongst two cups of water.
- Dice all vegetables into small-scale seize amongst teeth sized pieces.
- Mash the tamarind good inward the warm H2O in addition to piece of occupation past times thru a sieve or merely piece of occupation past times thru your fingers to collect the tamarind juice.
- Dry roast spices coriander/cumin/fenugreek in addition to blood-red chilly till the seeds are slightly golden.
- Grind the roasted spices in addition to kokosnoot along amongst the tamarind juice to a fine paste. Add extra H2O if needed to assistance the grinding.
- Once Equus caballus gram is almost cooked, add together cauliflower in addition to onion along amongst asafoetida in addition to turmeric. Continue cooking on medium rut for 10-15 minutes.
- Once the veggies are almost done, add together footing coconut-spice paste, tomato plant in addition to salt. Add extra H2O if you lot take a thinner consistency.
- Simmer for 10-15 to a greater extent than minutes, banking concern jibe common salt score in addition to take away from flame.
- Garnish amongst chopped coriander leaves.
- Enjoy!!
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