Smokey Tomato Cashew Idli

Smokey Tomato Cashew Idli

Smokey Tomato Cashew Idli

One of my favourite Breakfast menu is Idli with coconut chutney.I have always been more of an Idli lover than anything else.

There were times when I thought that maybe I was a South Indian in my previous birth simply because I love south Indian cuisine more than North Indian cuisine. Hence I keep experimenting with my idli's and dosa's batter. This time however I wanted to make something quick as well as appealing to my eyes.And after giving it a thought, I tried this super yum thing and Voila! Instant love :)

Preparation Time - 10 Minutes

Cooking Time - 5 Minutes

Serves -  16 Idli's approximately

Ingredients :

1 small tomato

handful of cashews

few curry leaves

1 tbsp Roasted Black Mustard seeds (also known as rai )

1 cup curd

1 cup semolina ( also known as sooji )

1 tsp salt

1/2 tsp Black pepper

1/4 eating soda

1 Finely chopped green chilly

2 tbsp olive oil

2 cups water

Method:

Heat a small pan on medium flame and roast the black mustard seeds till slightly brown and let it cool. 

Using a mixer grinder, grind this into a coarse powder. 

Take a big bowl and add sooji, eating soda, curry leaves, finely chopped green chilly, chopped curry leaves, salt, black pepper and curd. 

Mix till its combined well into thick paste.

If the consistency is too thick then add a little water say 1/4 cup to make the batter into a semi thick paste.

Grease your Idli plates with olive oil and pour 1 tbsp batter into the mould and let it settle. Don't over fill the mould.

Add a slice of half tomato and 2-3 cashews on each idli mould.

Place a 5 litre cooker or a Big tumbler (depending on the size of your mould) On the stove and add 2 Cups of water. Make sure to remove the lid of cooker.

Add the complete Mould stand in it and cover the tumbler with lid. Do not seal the pressure cooker. Only cover it with a Lid.

Let it steam for 5-10 minutes. Insert knife in ti to check the doneness.

Place it on a skewer and let it cool.

Slowly remove these from the mould and serve hot with coconut chutney, Mint garlic chutney or Ketchup.

P.S - You can add whatever flavour you like and make it your own signature. Done forget to subscribe the blog.

Till then,

Keep cooking, Keep loving :)