Saturday, June 28, 2008

Dal Idly - Paruppu Idly


Bengal gram dal - Kadalai paruppu - 1 cup
Green leaves - Keerai - 1 cup (Any kind)
Onion - Vengayam - 1 no.
Green chilly - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 2 flakes
Red chilly - Kaintha milagai - 2 nos.
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying


Wash and soak bengal gram dal in water for 2-3 hours along with cumin seeds and red chillies. Grind them to a smooth paste after adding ginger-garlic, green chillies, green leaves (Chopped) and curry leaves. Grease idly plate and pour this batter and keep it for 3 minutes if kept in oven or 10-12 minutes if kept in Idly cooker.

Dal idly is healthy and ready to be served. Serve it with any of the chutneys.

Note: Any kind of green leaves can be used.

Optional: Ingredients can be added/removed

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter

Fran Lebowitz
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