Sulochana Hirawat is a home-maker and also an awesome Arabian Idli maker. We’re not kidding. Let her secret recipe of Arabian Idlis do the talking.
Ingredients: 1 cup suji, I cup buttermilk (chanchh), oil, 1 chopped onion, green chili, mustard seeds (rai), salt to taste.
Prepare the mixture by adding 1 cup buttermilk into I cup suji.
Make a thick paste just like normal idli’s paste.
Add salt to it and ¼ tspn soda.
Add chopped onion and green chili.
You can also add vegetables like carrot, peas, etc.
Now heat the kadhai and put ¾ cup oil in it. The trick is to take a round kadhai with depth so that the idli acquire a beautiful shape.
Add mustard seed in the oil. You can also put curry leaves (kadi patta) in it.
Low the flame and slowly pour the mixture in the kadhai.
It will take the shape of the utensil.
Cover it and let it cook in low flame for at least 10 mints.
In this way, we are cooking the lower part of the idli. To know if it has cooked properly, see if the upper part has become a little hard (no more the liquid state).
Keep checking. Once you’ve noticed not-too-hard crust on the top, its time to flip the idli.
But before that, remove the extra oil because the required amount has already been absorbed by the idli.
Flip the idli and heat the lower part of it just for 3 mints or so.
And you are done! Serve it hot with coriander leaves on top to garnish.
To surprise your guests, serve it as it is. Let them keep guessing!
But now, I will cut it into pieces so that you can see how soft it is from inside.
JWB – It looks so beautiful.
Sulochana – I am so happy to serve JWB team with my kitchen specialty and share my secret recipe. JWB – Thank you. Let your husband taste it and tell us how he likes it!
Mr. Hirawat – I have always loved the Arabian idli made by her. Whenever guests come over, I suggest her to impress them by preparing it.
JWB – Sulochana ji, from where did you learn to cook it?
Sulochana – My friends and I keep talking about various food experiments. This is one such successful experiment.
JWB – And it is so quick to make.
Sulochana – Anyone can make it and no special ingredients are needed for the recipe. In just 20 mints you can have your breakfast or evening snack.
JWB – We are curious to know about the name ‘Arabian Idli’. Do Arabs have their own idli??
Sulochana (laughs) – Thankfully, idlis are still and will always be an Indian cuisine. My daughter and I have named it to make it sound exciting. Now, everyone wants to know what an Arabian Idli is.
JWB – We’re sure, no one gets disappointed. We loved it!
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