Thursday, February 17, 2011
Snakeguard 1/2 kg
Onion 1 no (chopped)
Curry leaves few
Red chillies 2 no
Oil 6 tbsp
Mustard 1 tsp
Urad dal 1 tsp
Hing 1/4 tsp
Channa dal 1/2 cup
Toot dal 1/2 cup
Saunf 2 tsp
Red chilllies 2 no
Salt to taste.
Soak all the items given for usili except salt. Grind coarsely. Add salt and mix well.Do not add too much of water. The batter should be like masal vada batter.
Apply oil in idli plates and steam cook the dal batter.When cools completely cut each idli into 4 pieces and put in the mixie and scramble only once.Use 1st speed alone.
Chop the snake guard and add 1 tsp of table salt and mix well. Keep aside for 15mins.Then rinse well and drain.
Heat 2 tbsp oil ina nonstick kadai and add the items for tempering. Then add red chillies and onions and saute well.
Add snake guard and saute well. Cove and cook for about 5-7 mins.
Add the scrambled dal to the vegetable and saute well.
Add oil at intervals and cook till the dal is crunchy.This process make take about 15- 20 mins.Check for salt.
Serve for any type of south indian lunch items.