Tuesday, January 26, 2010
Toor dal( split pigeon peas)-1/2cup
Bengal gram dal( split chick peas)-1/2cup
Urad dal( black gram lentils)-2tbsp
Green chilly( broken)-3
Wash and soak the dals and rice together for 2 hours. Grind them into coarse paste. In a large bowl add the curd and 1/2 cup of water and dilute into thin consistency. To the curd mixture add salt, green chilly, coconut and minced ginger. Heat 2tsp of oil in a small tadka pan, add the tempering ingredients. When the mustard crackles, add the hot tempering to the curd mixture. Now mix in the ground dals and rice paste to the curd mixture( the consistency of the dum idly batter should be thicker than the dosa batter).
1.My granny's method of preparation is putting Idly batter on dum which is authentic and requires little effort.
All we need is a large aluminium vessel with a flat lid. Next place the aluminium vessel on a burning charcoal. Heat generous oil in the vessel( since the entire batter is poured and cooked in the vessel). When the oil is hot, pour the entire batter into the vessel. Cover tightly with the lid and place some burning charcoal on the top of the lid. In this method the idly batter cooks both from the bottom and top. We need to cook idly for at least 45 mins to an hour. Once the Idly is cooked, make a slice from the Dum idly and serve. The dum idly will be crispy on the top and bottom and soft inside.
2.My Mom's way of preparing Dum Idly, is in kadai/ pan which is easy and tasty.
Heat about 4tbsp of oil in a medium sized kadai, when hot pour about 4 to 5 ladles of batter into the kadai. Cover the kadai with a lid and cook the idly batter on both sides until golden brown and crisp. Make a slices and serve hot
3.And my way of preparation is baking method which is more healthier.
Pre-heat oven to 400°f. Grease a oven proof pan with required oil, pour in the required idly batter. Place the pan in the oven and bake for about 15 to 20 mins. Depending on the amount of batter poured. When done, make slices and serve hot.
Here i had prepared Dum Idly following my mom's way which is my family's favorite. Serve Dum Idly with Idly chilly powder or chutney of your choice.
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