Preparation Time – 3 minutes
Cooking Time – 10 to 12 minutes
Idali batter- 1 cup
Salt to taste
Oil – 3 Tablespoons
Mustard seeds – 1 Teaspoon
White urad dal – 1 Tablespoon
Curry leaves – 10 to 12
Green chilly, chopped – 4
Hing – ¼ Teaspoon
Peanut, Roasted – ½ cup
Turmeric powder – ¼ Teaspoon
Soda – ¼ Teaspoon
Black pepper, semi crushed – 1 Tablespoon
Heat steamer with sufficient water for 5 minutes. Spread oil in idali plates and keep aside.
Mix idali batter, salt, roasted peanuts, semi crushed black pepper very well.
Heat oil In tadka pan, add mustard seeds, urad dal, green chilly, curry leaves, hing, turmeric powder and mix well. Pour this tempering into batter and mix well.
Add soda and mix well.
Pour sufficient batter into each idali mold, sprinkle semi crushed black pepper powder, peanuts and steam for 10 to 12 minutes on high flame.
Let it cool down for 5 to 10 minutes. Unmold idalis from the plates.
Serve hot with roasted chana dal (Dadiya) and coconut chutney or south indian tomato chutney or greenchutney.
Tip : Buy idali batter from market.