Andhra Style Guntur Idli is a popular variation of idli, a steamed rice and lentil cake, known for its spicy and tangy flavors. Guntur is a region in Andhra Pradesh, India, known for its fiery cuisine. Here's a recipe to prepare Andhra Style Guntur Idli:
Ingredients:
For the idli batter:
2 cups idli rice (parboiled rice)
1 cup urad dal (split black gram)
1/2 teaspoon fenugreek seeds
Salt to taste
For the Guntur idli podi (spice powder):
1 tablespoon urad dal (split black gram)
1 tablespoon chana dal (split chickpeas)
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
10-12 dried red chilies (adjust to taste)
1/2 teaspoon asafoetida (hing)
Salt to taste
1 tablespoon oil
For tempering (optional):
1 tablespoon oil
1 teaspoon mustard seeds
A few curry leaves
Instructions:
For the idli batter:
Rinse the idli rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours.
Drain the water and grind the rice and dal separately to a smooth batter using a wet grinder or mixer grinder. Add water as needed.
Mix the ground rice and dal batter together in a large bowl. Add salt and mix well. Ferment the batter overnight or for at least 8 hours in a warm place.
For the Guntur idli podi (spice powder):
Heat a tablespoon of oil in a pan over medium heat.
Add urad dal, chana dal, sesame seeds, cumin seeds, and dried red chilies. Roast them until they turn golden brown and aromatic.
Remove from heat and let the mixture cool.
Grind the roasted ingredients along with asafoetida and salt to a coarse powder. Set aside.
To prepare the Andhra Style Guntur Idli:
Grease the idli plates or moulds with oil.
Mix the fermented idli batter well. If it is too thick, add a little water to achieve a pourable consistency.
Pour the batter into the idli moulds, filling them about 3/4th full.
Steam the idlis in a steamer for about 10-12 minutes or until they are cooked through. Insert a toothpick or knife into the idlis to check if they come out clean.
Remove the idlis from the steamer and let them cool for a few minutes.
Heat oil in a small pan for tempering (optional). Add mustard seeds and curry leaves. Let them splutter.
Pour the tempering over the steamed idlis.
To serve:
Sprinkle the prepared Guntur idli podi (spice powder) generously over the idlis.
Serve the Andhra Style Guntur Idlis hot with coconut chutney, tomato chutney, or sambar.
Enjoy the spicy and flavorful Andhra Style Guntur Idlis!