The Curry Guy Veggie by Dan Toombs

Author:Dan Toombs
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-03-08T16:00:00+00:00

KANCHIPURAM IDLIS (FLUFFY RICE AND LENTIL CAKES WITH CASHEWS, CORIANDER, CHILLIES AND SPICES)

SERVES 4 OR MORE AS PART OF A MULTI-COURSE MEAL

Normal fluffy white idlis are great. This recipe takes the simple idli to a whole new level. I often make both plain and Kanchipuram idlis when I’m having friends around. The difference in flavour is quite substantial and these special idlis are also quite colourful, which is nice when you’re laying out a big curry spread.

PREP TIME: 10 MINS, PLUS MAKING THE BATTER

COOKING TIME: 20 MINS

2 tbsp rapeseed (canola) oil

1 tsp chana dhal

1 tsp white split urad dhal lentils

1 tsp cumin seeds

2 green chillies, finely chopped

3 tbsp cashews, lightly crushed

10 curry leaves

3 tbsp chopped fresh coriander (cilantro)

1 tsp ground turmeric

½ tsp ground ginger

½ batch dosa batter, or instant idli batter (about 700ml/scant 3 cups)

Sambar, to serve

A selection of pickles and chutneys, to serve

Heat 1 tablespoon of the oil in a large frying pan. Add the chana dhal and fry for about a minute, then add the urad dhal. Continue frying, moving the lentils around in the pan for another minute. The lentils will begin to turn a light brown and become fragrant. Now add the cumin seeds, green chillies and crushed cashews and fry for a further 30 seconds before adding the curry leaves and chopped coriander (cilantro). Give it all a good stir over the heat, then take off the heat and allow to cool slightly.

Whisk the ground turmeric and ginger into the dosa or idli batter and then add the fried lentil mixture.

Using the remaining oil, lightly grease your idli moulds. You only need a film of oil in each reservoir – no oil puddles!

Bring enough water to a boil so that it is just under where your lowest idli tray will sit. Pour the batter into the moulds and carefully lower into a steamer to steam for 10 minutes. After 10 minutes, stick a toothpick or fork into a couple of the idlis. If it comes out clean, your idlis are ready. If there is a film of batter on it, cover and steam the idlis for a couple more minutes, until your toothpick/fork comes out clean.

Remove the idli tray from the steamer and allow to rest for a couple of minutes before attempting to remove them. This will make it easier to get them out of the recesses. Carefully remove the idlis from the tray with a knife or small spoon.

Serve the idlis with sambar and a selection of pickles and/ or chutneys.

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