How to Make Instant Idli and Beet Dosai With Nigella Seeds
Powder the Nigella seeds in a blender. You can also use the whole nigella seeds.
Heat the oil in a pan, add mustard, urad dhal and curry leaves, fry it for 2 minutes. Then add the semolina and roast till a nice aroma releases from the semolina. Now you can allow it cool down, and store it in an air tight container for later or use it immediately.
Take a large bowl, add the semolina mixture, add salt and bicarbonate of soda. Add 1/2 cup of yogurt and mix well, then add 1 cup of yogurt and mix well. (After mixing the yogurt, use it immediately, don't let it rest for too long.)
Grease the idli moulds, pour spoon full of batter in the moulds. Steam the idlis in normal cooker or rice cooker, until it's done. To check the idlis are done, just prick it with a fork, if there is no batter in the fork, then the idlis are done.
Serve the idlis with chutney and sambar.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.