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Lemon Idly

 INGREDIENTS:

  1. Idly Batter 1 cup to make 20 button idlis
  2. Vegetable Oil 2 tsp
  3. Split Urad Dal 1/2 tsp 
  4. Mustard Seeds 1/4 th tsp
  5. Cumin Seeds 1/4 th tsp
  6. Red Chilis 2 dried
  7. Ginger 1/2-inch piece grated
  8. Curry Leaves 1 sprig
  9. Green Chilis 2-3 finely chopped
  10. Onion 3/4 th cup finely chopped
  11. Salt to taste
  12. Turmeric Powder 1/4th tsp
  13. Asafoetida a pinch
  14. Coriander Leaves 2 tsp finely chopped
  15. Ghee 1 tsp
  16. Lemon Juice 1/2 of a lemon

METHOD:

Serving size: 4-5

Grease the idly plates with oil and pour the idly batter into the moulds. Steam for 8-10 minutes until a toothpick inserted comes out clean. Remove the plates from heat and set them aside to cool.

Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to crackle and then add urad dal, dried red chilis, grated ginger, curry leaves and green chilis. Roast them for a few seconds.

Add chopped onions and sauté for a few minutes until they turn soft.

Sprinkle salt, turmeric powder and asafoetida.

Add the idlys and coriander leaves and sauté for a few seconds to coat the idlys with the spices.

Drizzle ghee and squeeze lemon juice over the mixture. turn off the flame and mix well to combine. After adding lemon juice avoid cooking for an extended period as it may result in a bitter taste.

Enjoy lemon idlys with coconut chutney or green chutney.



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