Preparation Time 8 hours Cooking Time: 10 minutes Yield: 6 servings. Ingredients: Idli Rice 300 g Whole Urad Dal 50 g Fenugreek seeds 25 g Water 400 ml to soak Groundnut Oil 20 ml to drizzle. Procedure: Wash the Rice, dal and fenugreek seeds thoroughly Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours Grind to a smooth batter. Transfer the batter to a large bowl and cover it. Set aside to ferment for 8 hours or overnight. The batter is ready. Heat the nonstick pan over a medium flame. Pour the batter and spread the batter in a circular motion. Drizzle1 tsp groundnut oil along the sides. Cover and allow cooking for 2 seconds. Flip over it. Collect them in a serving plate. Venthaya Oothappam is ready to have with Chutney or sambar of your choice.
Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food. How to make this flavourful coriander greens chutney? Preparation Time 10 minutes Yield: 2 servings Ingredients : Fresh Coriander greens (Country) one bunch Fried gram 25 g Tamarind, one marble size Cane sugar 1 Tsp Salt1/2 tsp Asafoetida 1/2 pinch Coconut 1/2 to be shredded Red Chillies 2 pcs Garlic cloves 3 pcs, peeled Water 20ml Procedure: Wash the greens thoroughly. Clean the greens and collect the leaves along with stems. (Remove the roots) Collect all the ingredients in the mixer Jar. Grind to a fine paste. The most delicious Coriander greens chutney is ready to have!