How to make Power Idli -
These idlis have neither rice nor rawa but only dals – healthy, tasty and an ideal breakfast snack.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split skinless black gram (dhuli urad dal), Split skinless green gram (dhuli moong dal)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Power Idli checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Creamy Cottage Cheese Crostini Fish Cake Beguni Racha Mushrooms
Power Idli Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 10-15 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Power Idli Recipe
Split skinless black gram (dhuli urad dal) , soaked for 3-4 hours 1 cup
Split skinless green gram (dhuli moong dal) , soaked for 3-4 hours 1 cup
Cumin seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Ginger-green chilli paste 1 teaspoon
Turmeric powder 1/2 tablespoon
Salt to taste
Coconut chutney to serve
Method
Step 1
Drain and put split black gram and split green gram into a blender jar. Add sufficient water and blend to a fine paste. Transfer into a large bowl and whisk well. Cover the bowl and set aside in a warm place to ferment for 6-8 hours.
Step 2
Add cumin seeds, asafoetida, ginger-green chilli paste, turmeric powder and salt and mix well.
Step 3
Heat sufficient water in a steamer, pour the batter into greased idli moulds and steam for 12-15 minutes. Take the moulds out of the steamer and set aside to cool slightly.
Step 4
Dip spoon in water and scoop out the idlis from the mould and arrange them on a serving platter. Serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
