Savory pancake balls.
2 cups idli batter (from recipe below)
1 T. ghee or oil
½ teaspoon mustard seeds
6-8 curry leaves, chopped
½ cup onion or shallot, finely chopped
1-2 green chilis, chopped
2 T. carrot, grated
1 T. ginger, grated
2 T. cilantro, chopped
Pinch of hing
Olive oil spray for pan
Heat a pan and add ghee and mustard seeds. Once they pop, add curry leaves until crispy, about 1 minute.
Add onion, chillis and carrots. Saute until onions are soft. Add ginger and cook for one minute.
Add cilantro and hing. Remove from pan to cool.
Add tempering ingredients to idli batter. Stir gently to mix.
Prepare pan by spraying with olive oil. Heat over medium heat. Once pan is hot, pour batter into each mold. When pancake batter starts to bubble around the outside, flip with chopsticks. Cook until browned on both sides. Serve with chutney.
Simple idli batter:
1/4 cup urad dal soaked in 3/4 cup water
pinch of methi seeds
1 cup idli rice soaked in 2 cups water
1 cup poha
1 teaspoon salt
Soak dal with methi seeds (6 hours) in water to cover. In a separate bowl, soak idli rice (6 hours) in water to cover. Soak poha 10 minutes before you are ready to grind the rice. You will grind the idli rice and poha together.
After you have soaked the dal and rice, you are now ready to grind dal/methi seeds with 1/2 cup water, that you used to soak, until smooth and fluffy. Remove from blender. Blend idli rice and poha with 1/4 cup water, that you used to soak, until gritty paste. In a large bowl, add ground dal/rice mixture and mix together with your hands. Set aside in a warm space to ferment for 6-8 hours. Once fermented add 1 teaspoon salt.