June 1, 2017
8 Sankalp Idli (steamed)
8 g Mustard Seeds
30 g Split Black Gram
30 g Split Bengal Gram
8 g Curry Leaves
120 g Onion Chopped
120 g Tomato Chopped
8 g Turmeric Powder
4 g Lemon Juice
8 g Kitchen King Masala
16 g Coriander Chopped
8 g Salt
8 g Oil
2 Red Chilli Whole
FOR STEAMED IDLI
1Open Sankalp Idli (frozen) packet and take as many idlis as required. Keep the remaining back in deep freezer immediately.
2Take a container filled with room temperature water, dip them and keep them in the water for at least 15 minutes.
3Now take 8 pieces of idlis out of the water and place them in a microwavable bowl such that they do not overlap each other.
4Take 25ml (8 teaspoons) water & pour it over the idlis such that each piece gets fully moist.
5Cover the bowl with a microwavable lid.
6Microwave it for 1 ½ mins.
7Remove & keep aside.
8You can also use a steamer instead of a microwave.
FOR VAGHAR IDLI
1Heat oil in pan, add Mustard seeds, Split Bengal Gram, Split Black Gram and sauté for 1 ½ mins.
2Now add Curry Leaves, Red Whole Chilli, chopped Onion and sauté for 1 ½ mins more.
3Add chopped Tomatoes to it and sauté for 1 min.
4Add Turmeric powder, Kitchen King masala, Salt and squeeze Lemon in it and stir.
5Now add Sankalp's Idli (steamed) and cook for 1 minute while stirring continuously.
6Garnish with fresh chopped Coriander leaves and serve hot.
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