SEERALAM / LENTIL IDLI

Seeralam is a protein rich idli from the Tambrahm cuisine. This is the first time,I'm hearing about this dish.I was really fascinated by the name,hence decided to delve into the etymology of the term. Seeru or seerana in Tamil has several connotations: steady,consistent. But in this context,it implies equal.Thus,all the ingredients are of equal proportions. I have come across similar combo in dishes like: Thavala adai and deep-fried version-thavala vadai.But the cooking procedure of this dish varies slightly.It can be likened to North Indian dhokla. Unlike dhokla,this dish doesn't require fermentation or any kind of leavening agent.If you are looking for healthy breakfast dish-this is a great option.

 

 

 

 

 

 

 

INGREDIENTS

 

 RAW RICE- 1 CUP

TOOR DAL- 1 CUP

MOONG DAL-1 CUP

GRAM DAL- 1 CUP

RED CHILLIES- 4-5  NOS

SOLID ASAFOETIDA- GOOSEBERRY SIZE

 

SALT TO TASTE

FOR SEASONING

OIL- 2 TSP

GHEE- 2 TSP

URAD DAL- 1 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 2 SPRIGS

 

IDLI MILAGAI POWDER/ GUN POWDER- 21/2 TSP

PROCEDURE :

1.After cleaning the impurities from the rice and lentils,soak it for 2 hours. Also soak red chillies along with the ingredients.

2. After two hours,drain excess water and grind the lentils along with salt,solid asafoetida,salt and raw rice to smooth,thick batter. The batter should be of idli batter consistency.

3.Grease idli plates and pour the ground batter over it. Steam the contents for 8-10 minutes and switch off.

4. Allow the steamed contents to cool. On cooling,scoop out the idlis and keep it aside.

5.Cut the idlis to small pieces as shown in the pic and keep it aside. Prepare the seasoning and toss the cut pieces over it.

6. At last add the gun powder and mix it uniformly. You can even add coconut shavings.