Paruppu (dhal) Thuvaiyal

Ingredients

  • Thuvar dhal – ½ cup
  • Red Chilli – 2 to 3 Nos
  • Garlic flake – 2 Nos
  • Salt – ½ teaspoon

Directions

  1. Dry fry the dhal in a kadai without oil till it turns light pink. Cool it. Put it in a mixie along with chilli, garlic and salt. Add little water and grind to a coarse paste.
  2. This will go well with Rasam Sadam. You can also mix it with hot plain rice along with a teaspoon of ghee and have it with appalam/papadam.
  3. Note:You can also add a tablespoon of fresh coconut gratings while grinding.

2 Comments

  1. Madam, I followed all the steps correctly but I found the idli very thick or rather it was not soft. What do I do to rectify this mistake. Do I need to add a little more water to the batter.My friend advised me to add a bit of soda-bi-carb Please advise Regads Pramila

    • Hi Pramila,

      I think you are talking about normal plain idli. I do not know which place you are living. If you are in cold place, fermentation may take long time. Due to insufficient fermentation, idli become hard. Also the consistency of the batter should be flowing consistency and not too thick. You can add a handful of Poha soaked in water while grinding the rice. Grinding in the Mixie will also make the idli hard. (urad dhal paste will not be fluffy while grinding in the mixie).

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