How to make Mini Chana Dal Idli - SK Khazana -
Chana dal replaces urad dal in these idlis – a delightful breakfast snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal grams (chana dal), Rice (चावल)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Mini Chana Dal Idli - SK Khazana checkout Ram Laddoo - SK Khazana. You can also find more Snacks and Starters recipes like Bacon Wrapped Stuffed Dates Sizzling Fruits With Mixed Fruit Sauce Red Slaw Sandwich Cheese Garlic Toast
Mini Chana Dal Idli - SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 15-20 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mini Chana Dal Idli - SK Khazana Recipe
Split Bengal grams (chana dal) soaked for 8 hours 1 1/2 cups
Rice soaked for 8 hours 1 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Oil for greasing
Coconut chutney to serve
Method
Step 1
Drain and grind split Bengal gram with little water to a smooth batter. Transfer into a bowl.
Step 2
Drain and grind rice with little water to a smooth batter. Transfer into the same bowl and mix well with your hand. Set aside to ferment for 7-8 hours.
Step 3
Add ¼ teaspoon turmeric powder and salt mix well. Heat sufficient water in a steamer.
Step 4
Apply oil to mini idli tray. Pour batter into the dents with a spoon. Place the idli tray in the steamer and steam for 8-10 minutes.
Step 5
Remove the tray from the steamer, let it cool slightly before removing the idlis.
Step 6
Serve the idlis warm with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
