At the edge of success
Todays lunch box was almost a complete hit! He nearly emptied it and complained very lil! What did I pack? Idli dipped in a Dukkah Podi with Tomato Gojju! Idli is just fermented rice cakes. My extra soft, extra protein version has 4 cups rice and 1 tsp methi seeds soaked for 6 - 8 hours 1 cup urad daal and 1 cup moong daal soaked for 45 minutes. The rice is ground to a fine paste The daals are ground adding lil water at a time, until they are fluffy and higher in volume than the rice paste,. Salt to taste, ferment overnight. Steam in idli moulds until cooked through. My favourite breakfast is idli smeared with milagai podi, flavouring the idli and keeping it moist. I needed a mild alternative for my son. I decided to make it with nuts and then discovered such a thing already exists for dipping pita/bread! The principle of dukkah and milagai podi is the same, though the methodology for getting the podi on the food is different - milagai podi is mixed with oil and ...