All of us make idlies with rice and urad dal.......this recipe for idli uses rice and fenugreek seeds without urad dal.
It is a kongunad speciality, in fact very few people know the recipe in kongunad, leave alone tamil nadu......
when i was a small boy and one with a fiery temper, when ever i fight with my parents, Kaliyannan Kadai used to be my saviour.......this was the shop opposite my house at kavindapadi.....a small town in kongunad.......at the age of 5 r 6 i used to get the money out of my undial and get breakfast from this kaliyannan kadai. Their signature dish is these vendhaya idlies.
These idlies are so soft and spongy that you will fall in love with them instantly......
INGREDIENTS:
Idli rice : 1 kg
Vendhayam/ fenugreek seeds : 25 grams ( traditionally its oru padi arisi and oru pudi vendhayam)
Castor seeds - 40 no. ( also known as amanakku vedhai or kottamuthu )
Old (fermented) dosa batter - 2 laddles.
salt - to taste
Appa soda - 1 tsp
Method:
soak the rice and the fenugreek seeds seperately for atleast 4 hours.
gently crack the castor seeds and shell them.
grind the fenugreek and castor seeds to a fine paste in a mixer
grind the rice to a fine batter i a wet grinder. the finer you grind it, the better your idlies will turn out.
mix the fenugreek, castor seeds and rice batter with adequate salt and 2 laddles of old dosa batter. as there is no urad dal, this batter won't ferment on its own, hence the old dosa batter.
allow to ferment overnight.
once fermented, add the appa soda, mix well and pour into idli moulds and steam.
thats it, wonderful vendhaya idlies are ready......tastes best when had with Kaliannan Kadai Kuzhambu and getti chutney....will post these recipes soon.....
It is a kongunad speciality, in fact very few people know the recipe in kongunad, leave alone tamil nadu......
when i was a small boy and one with a fiery temper, when ever i fight with my parents, Kaliyannan Kadai used to be my saviour.......this was the shop opposite my house at kavindapadi.....a small town in kongunad.......at the age of 5 r 6 i used to get the money out of my undial and get breakfast from this kaliyannan kadai. Their signature dish is these vendhaya idlies.
These idlies are so soft and spongy that you will fall in love with them instantly......
INGREDIENTS:
Idli rice : 1 kg
Vendhayam/ fenugreek seeds : 25 grams ( traditionally its oru padi arisi and oru pudi vendhayam)
Castor seeds - 40 no. ( also known as amanakku vedhai or kottamuthu )
Old (fermented) dosa batter - 2 laddles.
salt - to taste
Appa soda - 1 tsp
Method:
soak the rice and the fenugreek seeds seperately for atleast 4 hours.
gently crack the castor seeds and shell them.
grind the fenugreek and castor seeds to a fine paste in a mixer
grind the rice to a fine batter i a wet grinder. the finer you grind it, the better your idlies will turn out.
mix the fenugreek, castor seeds and rice batter with adequate salt and 2 laddles of old dosa batter. as there is no urad dal, this batter won't ferment on its own, hence the old dosa batter.
allow to ferment overnight.
once fermented, add the appa soda, mix well and pour into idli moulds and steam.
thats it, wonderful vendhaya idlies are ready......tastes best when had with Kaliannan Kadai Kuzhambu and getti chutney....will post these recipes soon.....
