Goan Style Idlis With Kadala Curry
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Goan style idlis are also known as sannas. They are also quite popular in Mangalore. Instead of the usual fermenting method, here yeast is used to speed up the process. I have served them with kadala curry which is a Kerala specialty.
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Ingredients
- Idli rice - 1 and a half cups
- Raw rice - 1/2 cup
- Urad dal - 1/2 cup
- Salt
- Sugar - 2 tsp
- Dry yeast - 1 tsp
- Warm water - 1/2 cup
- For the kadala curry:
- Kala chana - 2 cups
- Coconut - 1/2 cup grated
- Coriander seeds - a fistful
- Black pepper - 7-8
- Dried red chillies - 5-6
- Cinnamon - 1 inch stick
- Cardamom - 3
- To temper:
- Mustard seeds - 1 tsp
- Red chillies - 2
- Curry leaves - 1 sprig
- Coconut oil - 3 tsp
- Turmeric powder - 1 tsp
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Instructions
- Soak the kala chana overnight. Pressure cook it with turmeric powder and salt and keep aside.
- Heat oil in a pan. Roast the red chillies, black pepper, coriander seeds, cinnamon, cardamom and coconut together. Once they cool, blend in a mixer into a fine paste.
- Cook the kala chana and the masala paste together for 10-15 minutes.
- Heat coconut oil in a kadai. Add mustard seeds, red chillies and curry leaves. Once they splutter, add to the curry. Serve with the hot fluffy idlis
- For the idli batter, soak the urad dal and rice separately for 4 hours.
- Now grind the urad dal till a fine paste is formed and keep aside. Grind the rice and mix with the urad dal paste. The batter should be slightly coarser than the regular idli batter.
- 2-3 hours before cooking the idlis, soak the yeast in a cup of warm water by adding a tsp of sugar to it. After 10 minutes it will completely dissolve and form small bubbles. Add it to the idli batter. After 2 hours you can make the idlis.
- Add salt and sugar to the batter. Dont overmix the batter.
- Pour the batter halfway through in the idli moulds and steam for 15- 20 minutes. Your idlis are ready to be served with homemade kadala curry.
Notes
Dont mix the batter too much.
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