Wednesday, February 6, 2013

Tofu idli

Tofu idli


Extra firm Tofu       - 350g
Cracked wheat rava-1 cup
yogurt                     -21/2 tbsp
salt                          -to taste
water                       - 1cup
mustard seeds         -1/4 tsp
urad dal                   -1/4 tsp
chana dal                -1/4 tsp
hing                        -pinch
baking soda             -pinch
green chillies           -1
oil                            -1tsp


  • In a pan dry roast cracked wheat rava until nice aroma comes out.

  • Drain water out of tofu and crumble it with hands
  • Now blend the rosated rava,tofu with desired salt and a cup of water(u may add more for desired idli batter consistency)

  • Add yogurt and a pinch of baking soda to it and mix well.

  • Now in a pan heat oil and allow mustard seeds to splutter.
  • Follow it with urad dhal,chana dal,hing,green chillies and chopped cilantro.

  • Pour the tempering into the batter and mix well.
  • Add water to the idli pan and heat it .
  • Simultaneously grease the idli plates with oil/non stick spray.
  • Pour the batter into the idli moulds.

  • When the water gets hot and steams place the idli plates into it and cover with a lid.

  • Cook for 12-15 minutes.
  • To know if the idli is done put the knife/tooth pick into it and if it comes out clean then idli is done.
  • Remove idli from moulds using a spatula and serve with any chutney or gravy of your choice.
Serves 4-5


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