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We hope you got insight from reading it, now let’s go back to rice cake/giant idli with harissa paste & podi recipe. You can cook rice cake/giant idli with harissa paste & podi using 25 ingredients and 30 steps. Here is how you do it.
The ingredients needed to make Rice Cake/Giant Idli with Harissa Paste & Podi:
- Get 1 Cup White Urad Daal
- Provide 2 Cups Idli Rava
- Prepare 1 Tsp Fenugreek Seeds
- Get —————————
- Take Harissa Paste:
- You need 2 Red bell peppers (Medium)
- Provide 60 Grams Dried red chillies
- Prepare 60 Grams Garlic
- You need 1 Tbsp Caraway seeds
- Take 2.5 Tbsp Coriander seeds
- Use 2.5 Tbsp Fennel seeds
- Use 3 Tbsp Cumin seeds
- Prepare 1 Tbsp Salt
- Provide 150 Ml White vinegar
- Get 150 Ml Extra Virgin Olive Oil
- You need —————————
- Get Podi:
- Prepare 1/2 Cup Toor Daal
- Get 1/2 Cup Urad Daal (White)
- Get 1/2 Cup Moong Daal (Yellow)
- Provide 1/4 Cup Sesame Seeds (White)
- Prepare 2 Cups Dried Red Chilies
- Provide 1.5 Tbsp Asafoetida
- Use 1.5 Tsp Salt
- Prepare 1 Tsp Sugar
Steps to make Rice Cake/Giant Idli with Harissa Paste & Podi:
- To make the Idli: - Wash the Daal thoroughly in a medium bowl until the water runs clear.
- Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours.
- Place the Idli Rava in a large bowl. - Add 4-5 cups of water & let it soak covered for about 2 hours as well.
- Drain the water from the Daal & the Idli Rava. - Grind the Daal along with the Methi Seeds & 3/4th cup of freshwater.
- Mix it with the Idli Rava. Mix well. - Cover with a tight lid or Cling Wrap & leave it to ferment overnight or 8-10 hours.
- Note: During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so. - Add Salt when ready to cook.
- Heat 2 cups of water in a large pot. - Place a trivet in the pot. - Grease a 7” springform cake pan. - Wrap aluminum foil around it so that the batter doesn’t leak. - - Check the level of water. It should not be over the trivet.
- Pour the batter in the springform pan. - Place it in the pot carefully on top of the trivet when the water comes to a boil over high heat. Cover. - Reduce heat to medium. - Steam for 30 minutes.
- When done, take out carefully & unmold. - - Level the top with the help of a long serrated knife or cake leveler in a sawing action.
- Place it in a plate, upside down. - Decorate if desired.
- Note: I poured the Harissa Paste in a squirt bottle & made the Cookpad logo.
- Serve hot with Sambar/Coconut ChutneyHarissa Paste/Podi.
- 2.To make the Harissa Paste: - Place the chillies in a bowl and cover with boiling hot water. Soak for 1 hour.
- Meanwhile, place the cumin, coriander, fennel and caraway in a dry frying pan over high heat. Toast for 3 minutes, stirring constantly, till fragrant.
- Remove the spices from the pan immediately to prevent burning. - - Let the spices cool completely. - - Coarsely grind the spices in a dry grinder or use a mortar & pestle.
- Drain the chillies, reserving a few tablespoons of the chilli water.
- Roast the bell peppers on open flame turning frequently until charred from all sides. Let them cool completely.
- Cut the top & the membrane. Remove the seeds & discard. - Peel the skin. Reserve a little bit of the charred skin for a nice smoky flavor.
- Place the garlic & bell peppers in a food processor with a bit of the chilli water. Blend thoroughly. Add the chillies, spices, salt and vinegar. Process for several minutes, till smooth.
- With the food processor running, begin adding a slow, steady stream of olive oil to the mixture. Stop adding once a paste-like consistency is achieved (you may not need all of the olive oil).
- Store in sterilized glass jars. - Stays good in the refrigerator for 6 months or so. - Use as required.
- 3.To make the Idli Podi: - Roast the daals separately with a few drops of oil over medium heat until you get a nice nutty aroma.
- Be extra careful not to burn them otherwise, it will alter the taste completely. - Transfer to a large plate.
- Now, roast the sesame seeds just for about 2 minutes. That’s all it takes. Remove.
- Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them. - Remove.
- Once all the roasted ingredients are on the plate, add asafetida, salt & sugar while still somewhat warm. Once the mixture is cooled completely, grind to a coarse powder in a dry grinder or coffee grinder.
- Your podi is ready to be served with idlis/dosas. - - Tip: Use sesame oil to mix with your podi. No other oil seems to match up to that extraordinary taste. - - Store in an airtight jar. Use as required.
- Enjoy!
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