Name: Tangi tomato idli recipe by Pranali Deshmukh at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: semolina 1 cup; tomato puree half cup; sour curd 1/4 cup; water 1 cup; salt to taste; fruit salt one tablespoon; for tempering.......; oil 2 tbsp; urad dal one tablespoon; chana dal one tablespoon; curry leaves for 4-5; carrot greeted 4 tablespoons; Greenpeace 4 tablespoon; red chilli broken 2; mustard seeds one tablespoon; asafetida one tablespoon

Ingredients Serving: 4

semolina 1 cup
tomato puree half cup
sour curd 1/4 cup
water 1 cup
salt to taste
fruit salt one tablespoon
for tempering.......
oil 2 tbsp
urad dal one tablespoon
chana dal one tablespoon
curry leaves for 4-5
carrot greeted 4 tablespoons
Greenpeace 4 tablespoon
red chilli broken 2
mustard seeds one tablespoon
asafetida one tablespoon

Instructions

first we need to roast semolina till pink.
Transfer the roasted rawa to a bowl and combine all the ingredients listed under first category
Mix well to form a lump free batter and keep to rest for 10 minutes. The consistency should be of a cake like batter, hence adjust the quantity of water accordingly.
While our idli batter is resting, heat about 3-4 cups of water in a steamer and grease the idli moulds with oil
The batter to make idlis is now ready. You can add fruit salt and pour into moulds. But, if you want to make aromatic and spicy idlis, then you need to temper it.
For this heat oil in a small pan and add all the spices, lentils and curry leaves. Roast till the lentils turn pink and give out a nice aroma.
Pour this tempering into the idli batter and stir. Add fruit salt and stir gently. At this stage, the batter would become light and airy.
Fill each cavity in the mould upto 3/4thlevel with the tempered batter.
Now, carefully lift up the mould and place on the steamer. Cover with a lid and steam for 10-15 minutes on medium flame or till the idlis are cooked.
Turn off the heat and remove the moulds from the steamer. Let it cool for 5 minutes and remove the idlis with the help of a knife.

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