Idly batter is steamed in a wide vessel layered with powdered dalia. The steamed idly is then finished with chopped garlic and spices. Serve idli with dalia powder with any chutney of your choice.
Makes: around 2 Servings of Idly with Daliya Powder.
Idly Batter around 2 Cups
Dalia Powder 3 – 4 Tbsps
Garlic 4 Cloves
Salt to Taste
Ghee 1 tsp
Mustard Seeds 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 10
Oil 2 tsps
Method of preparation:
Peel and roughly chop garlilc cloves.
In a mixing bowl, mix together idly batter, salt (if required) and water (if necessary) to make into little thinner consistency.
Grease a wide vessel with ghee and pour the above batter into the vessel.
Sprinkle a thick layer of the dalia powder on to the idly batter.
Heat a pressure cooker with few cups of water.
Carefully place the vessel and without a whistle pressure cook for around 15 minutes or until idli is soft and toothpick comes out clean when pierced into the idly.
Once done, cool the idli to room temperature and cut into big chunks.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and stir in the idli chunks.
Fry briefly for a minute or two and remove from heat.
Serve idli with dalia powder with any chutney of your choice.
Notes: Make sure idli is cooked well.
Suggestions: Adjust spice with red chiles. If idly comes out thick, next time thin out the batter with little water.
Variations: Check other spicy steamed idly here.
Other Names: Idly with Daliya Powder.