Thalicha Aval Idli with Pachai Malli Chutney
I have been planning to post these recipes from a very long time. I made this Idli for breakfast today. Soft spongy idlis with green coriander Chutney. Very soul filling. I have been trying new Idli recipes, will post one by one shortly. Thalicha Idli is seasoned idlis, usually made during festivals goes well with any chutney and sambar. This recipe is different fromKanchipuram Idli. Do try . Please post your valuable feedback.
Idli rice – 5 cups
Whole urad dhal – 1 cup
Thin Aval ( thin rice flakes, poha ) – 1 handful
Salt to taste
Water – required amount to grind the Idli batter
Oil – 1 tablespoon
Mustard seeds- 1 teaspoon
Channa dhal – 2 teaspoons
Broken urad dhal – 3 teaspoons
Finely chopped fresh coconut pieces – 3 tablespoons
Finely chopped curry leaves – 1 tablespoon
Asafoetida powder – 1/2 teaspoon
Plain Idli and Thalicha Aval Idli made in the same Idli Batter
Wash the rice and soak in sufficient water for 3 hours. Wash the urad dhal and soak in sufficient water for 3 hours. Wash the poha and soak in little water for 3 hours.
Drain the water from the urad dhal and grind in a wet grinder. Pour little water and grind for 20 minutes to a nice fine fluffy paste. Transfer the urad dhal paste to an air tight container. Next drain the water from the rice and grind in a wet grinder along with the soaked poha to a fine paste. Add little water and grind the rice, poha mix. Transfer the rice, poha paste to the container in which the urad dhal paste is already there. Add salt to taste. Mix well with your hands. Cover and keep it aside for 8 to 10 hours to ferment. You can also make idlis in this batter without seasoning.
For Thalicha Idlis
Take the above mentioned Idli batter. Take 5 cups of the idli batter. Heat a pan. Keep the flame on high. Pour the oil. Season the mustard seeds. Next , add the Channa dhal, urad dhal, asafoetida powder. Keep the flame on sim. Once the dhals turn golden, ad the chopped coconut and the curry leaves. Switch off the stove. Pour this seasoning into the idli batter. Mix gently and make idlis.
Serve the hot Thalicha Aval Idlis with Pachai Malli Chutney.
1) Store the idli batter on the fridge. Take the required amount of idli batter and season it when ever you want to make thalicha Aval Idli.
2) Can also add little chopped dry red chillies while seasoning along with the other seasoning ingredients.