A flavorful and versatile recipe for breakfast or snacks! Here’s my version of your recipe with the variations included:
Ingredients:
Poha/Aval: 1 cup
Fine Rava: 1/2 cup
Unsour Curd: 1 cup
Salt: 1 tbsp
Asafoetida/Hing: 1/2 tsp
Finely Chopped Coriander: 1/4 cup
Chili Paste: 1 tbsp
Ginger Paste: 1 tbsp (optional)
For Tempering:
Gingelly Oil: 4 tbsp
Ghee: 1 tbsp
Mustard Seeds: 1/2 tsp
Urad Dal: 1 tbsp (broken or whole)
Turmeric Powder: 1/2 tsp
Curry Leaves: A few, roughly chopped
Kashmiri Chili Powder: 1 tsp
Sambar Powder: 1 tbsp
Salt: 1/2 to 3/4 tsp
Method:
1. Prepare the Poha Mixture: Wash and soak the poha for 10 minutes. Drain and transfer to a mixing bowl. Add rava, salt, hing, coriander leaves, ginger paste (if using), and chili paste. Mix well. Gradually add curd to form a thick dough. Let it set for 15 minutes.
2. Steam the Balls: Grease idli plates. Form gooseberry-sized balls (or shape as desired) and place them on the plates. Steam for 10-12 minutes, then let the pressure settle.
3. Prepare the Tempering: Heat oil and ghee in a pan. Add mustard seeds and let them splutter. Add urad dal, turmeric powder, curry leaves, Kashmiri chili powder, sambar powder, and salt. Mix well.
4. Combine and Serve: Add the steamed balls to the tempering mixture. Toss gently to coat them evenly. Garnish with finely chopped coriander leaves. Serve hot with sauce, ketchup, or pudina chutney.
Variations:
1. Onion-Tomato Variation: Fry onions and tomatoes with the tempering ingredients before adding the steamed balls.
2. Pudina Paste Variation: Add pudina paste to the oil after adding the steamed balls and toss to mix.
Feel free to experiment and adjust according to your taste preference
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