Ghee Tempered Adai Idli - By VahChef @ VahRehVah.com | Vahchef - VahRehVah

Ghee tempered Adai ldli is a remarkable healthy and nutritious snack or breakfast dish. Yummy and melting Idlis made with Adai batter tempered with spices and fresh herbs in ghee gives an exotic flavour and zest to the Idli. Idli is a light and comforting dish and made with protein rich ingredients makes it truly a healthier dish for kids especially.

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Ingredients:
Par boiled Rice/ Plain rice - 1 cup
Idli Rawa - 1 cup
Urad dal - 2 tbsp
Channa dal - 2 tbsp
Red chillies - 3-4 nos
Curry leaves - few
Hing - pinch
Salt - to taste
For tempering:
Ghee - 1 tbsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Urad dal - ½ tsp
Hing - a pinch
Green chillies, finely chopped - 1-2 nos
Ginger, finely chopped - 1 tsp
Curry leaves - few
Method:
In a bowl put in the par boiled rice, idli rawa, urad dal, channa dal, dry red chillies and curry leaves. Add water, wash the ingredients once nicely and drain off the water. Put in the hing, salt and add water till all the lentils are soaked properly and rest aside for at least 2-4 hrs. Drain the water and grind them in a blender to form a batter.
For tempering the Adai Idlis, take a pan and add some ghee. When the ghee gets hot, add mustard seeds and when they splutter, add cumin seeds, urad dal, hing, green chillies, ginger and curry leaves. When the urad dal slightly get browned, switch off the flame and pour this tempering into the batter when it gets cooled down and mix well or else keep aside and then pour in each greased idli plate and top with the idli batter.
For making the adai idlis, grease the idli plate with little oil. Heat the idli pan or pressure cooker (without the whistle) with 1 cup of water and allow the water to boil. Pour ¾ the ladle of adai idli batter to the idli plates and steam for 10 minutes. After 10 mins, switch off the flame and after a few seconds dip a spoon in water and carefully take out the idlis and transfer them to the serving plate. Do not take out when the idlis are hot as it will not come out properly.
Serve hot with red chutney, coconut chutney and Sambar
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