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Sriyali
Category : Lentils, Andhra recipes, Snacks and refreshments
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
- Remove husk from mung dal and grind it with green chillies, salt and very little water to a coarse paste. (no need to remove husk completely).
- Add baking soda/fruit salt to the batter and mix thoroughly.
- Prepare idli with this batter in idli cooker or steam the batter in a flat container in 2 batches.
- Remove the idli and cut them into 1 inch or 1&1/2inch pieces and keep aside.
- Heat oil, add mustard seeds, jeera, hing and curry leaves and fry till the seeds crackle.
- Drop the idli pieces over the tempering, mix gently and sprinkle the prepared buttermilk over the pieces
- Mix thoroughly but gently and keep it under sim for 2 to 3 min so that the pieces will absorb buttermilk and become spongy.
- Sprinkle chopped coriander, mix and remove.
- Serve this with onion rings and hot tea.
Ingredients:
250g - split mung dal with husk (soaked for 3 to 4 hours)
4 - green chillies, cut into 2
Salt
1/2 tsp - baking soda/fruit salt
1 tbsp - oil
100 ml - thin butter milk: to which juice of 1 lime and a pinch of salt have been added
1/2 tsp - mustard seeds
1/2 tsp - jeera
10 - curry patta leaves
2 tsp - chopped coriander leaves
A pinch of hing
250g - split mung dal with husk (soaked for 3 to 4 hours)
4 - green chillies, cut into 2
Salt
1/2 tsp - baking soda/fruit salt
1 tbsp - oil
100 ml - thin butter milk: to which juice of 1 lime and a pinch of salt have been added
1/2 tsp - mustard seeds
1/2 tsp - jeera
10 - curry patta leaves
2 tsp - chopped coriander leaves
A pinch of hing
RECIPES BY UMA DEVI RAMACHANDRA
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