Idli Cup Cakes Sanju Puri Sanju Puri Rice - 1 cup Urad Daal - 1/2 - TopicsExpress

Idli Cup Cakes Sanju Puri Sanju Puri Rice - 1 cup Urad Daal - 1/2 cup oil - for greasing Directions to make Idli in Microwave : 1)Soak Urad Daal and rice separately for 6-8 hours after washing it.2)Grind both smoothly after adding little water and keep it in a place overnight to ferment. :-If the mixture is (rice and urad daal) properly fermented we can make fluffy idli. So decent fermentation is important. 3)The coming day beat up the batter (mixture of rice and urad daal) well adding little water (if necessary) and salt for taste. 4)Take the Microwave friendly Idli steamer and apply coconut oil in the idly dents. :-This step is to smoothly take away Idlis after making it. 5)Fill the Idly dents with batter and Pour 3 to 4 table spoon of water into the Idly steamer pot. 6)Close the container and microwave it for 5 minutes.:- Tasty fluffy Microwave Idlis are ready!!! 9 June at 07:11 · Like · 4 Made the batter same way but cooked in silicone cup cake moulds Sanju Puri For red chutney Tomatoes - 2 medium sized Onion - 2 medium sized Garlic - 5 small pearls Red Chillies - 2 Salt - to taste To temper: Oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - a small sprig Hing - 1/8 tsp Method: Chop tomato and onion roughly.In a mixer jar, add onion,tomato,garlic and red chillies and blend it to a puree.In a kadai heat oil - add the items listed under to temper let it splutter. Then add the onion tomato paste saute for 3mins.Then add 1/4 cup water,required salt and let it boil till raw smell leaves.Cook closed for few mins until it becomes thick like chutney consistency. Sanju Puri For coconut chutney 1 cup grated coconut 2 small green chillies , chopped 1 tsp grated ginger (adrak) 1 tbsp roasted chana dal (daria) salt to taste For The Tempering 1/2 tsp mustard seeds ( rai / sarson) 1 red chilli , broken into pieces 2 to 3 curry leaves (kadi patta) 1 tsp oil Method Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well. Refrigerate and use as required.

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