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Seeralam


Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back.
The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe.....................................


Basic Information

Soaking time 2-3 hours
Preparation time 15 minutes
Cooking time 30 minutes
Serves 2


Ingredients

IngredientQuantity
Raw rice/pacharisi1/4 cup
Toor dhal3/4 cup
Coconut grated4 tbs
Red chilly2-3
Idly Milagai Podi1-2 tbs
Curry leaves/karivepillaifew leaves
Coriander leaves/kothamallifor garnishing
Salt11/4 tsp
Oil1 tbs+1 tsp for
greasing

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1 tsp
Asafoetida/perungayama pinch

Method


  • Soak the rice and dhal together for 2- 3 hours and grind it along with red chilly,2 tbs of grated coconut and salt to a coarse paste.Adjust the consistency of the batter if it is too thick,should be like a idly batter.
  • Grease the idly plate with oil and pour the batter on each mould and steam for 10-12 minutes or till a tooth pick comes out clean.
  • Remove the idlys from the mould after it comes to warm and cut into small pieces and keep it aside.
  • Heat a pan with oil and crackle the mustard seeds and urad dhal,add the asafoetida and curry leaves.Add in the cubed idly pieces and fry it for couple of minutes.
  • Now add the idly milagai powder and give it a mix.Finally add the remaining grated coconut and chopped coriander leaves,mix it well.
  • Serve it warm.



Enjoy.............................................



  • Instead of cutting into cubes,it can be crumbled and made.
  • The quantity of idly podi can be increased or decreased according to personal preference..

This recipe is off  to Cook Book Challenge #10 July week 3.






Sumber http://www.naliniscooking.com
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