Easiest Way to Prepare Rice Cake/Giant Idli with Harissa Paste & Podi

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, rice cake/giant idli with harissa paste & podi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rice Cake/Giant Idli with Harissa Paste & Podi is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Rice Cake/Giant Idli with Harissa Paste & Podi is something that I’ve loved my entire life. They’re nice and they look fantastic.

Steps to Make Rice Cake/Giant Idli with Harissa Paste & Podi

To begin with this recipe, we have to prepare a few components. You can have rice cake/giant idli with harissa paste & podi using 25 ingredients and 30 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Rice Cake/Giant Idli with Harissa Paste & Podi:

1. Prepare 1 Cup White Urad Daal
2. Take 2 Cups Idli Rava
3. Take 1 Tsp Fenugreek Seeds
4. Make ready —————————
5. Take Harissa Paste:
6. Get 2 Red bell peppers (Medium)
7. Get 60 Grams Dried red chillies
8. Get 60 Grams Garlic
9. Take 1 Tbsp Caraway seeds
10. Take 2.5 Tbsp Coriander seeds
11. Take 2.5 Tbsp Fennel seeds
12. Make ready 3 Tbsp Cumin seeds
13. Get 1 Tbsp Salt
14. Get 150 Ml White vinegar
15. Make ready 150 Ml Extra Virgin Olive Oil
16. Take —————————
17. Prepare Podi:
18. Take 1/2 Cup Toor Daal
19. Get 1/2 Cup Urad Daal (White)
20. Make ready 1/2 Cup Moong Daal (Yellow)
21. Prepare 1/4 Cup Sesame Seeds (White)
22. Make ready 2 Cups Dried Red Chilies
23. Make ready 1.5 Tbsp Asafoetida
24. Get 1.5 Tsp Salt
25. Get 1 Tsp Sugar

Instructions

Instructions to make Rice Cake/Giant Idli with Harissa Paste & Podi:

1. To make the Idli: - Wash the Daal thoroughly in a medium bowl until the water runs clear.
2. Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours.
3. Place the Idli Rava in a large bowl.  - Add 4-5 cups of water & let it soak covered for about 2 hours as well.
4. Drain the water from the Daal & the Idli Rava.  - Grind the Daal along with the Methi Seeds & 3/4th cup of freshwater.
5. 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.
6. 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.
7. 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.
8. 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.
9. When done, take out carefully & unmold. - - Level the top with the help of a long serrated knife or cake leveler in a sawing action.
10. Place it in a plate, upside down. - Decorate if desired.
11. Note: I poured the Harissa Paste in a squirt bottle & made the Cookpad logo.
12. Serve hot with Sambar/Coconut ChutneyHarissa Paste/Podi.
13. 2.To make the Harissa Paste: - Place the chillies in a bowl and cover with boiling hot water. Soak for 1 hour.
14. Meanwhile, place the cumin, coriander, fennel and caraway in a dry frying pan over high heat. Toast for 3 minutes, stirring constantly, till fragrant.
15. 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.
16. Drain the chillies, reserving a few tablespoons of the chilli water.
17. Roast the bell peppers on open flame turning frequently until charred from all sides. Let them cool completely.
18. 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.
19. 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.
20. 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).
21. Store in sterilized glass jars.  - Stays good in the refrigerator for 6 months or so.   - Use as required.
22. 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.
23. Be extra careful not to burn them otherwise, it will alter the taste completely. - Transfer to a large plate.
24. Now, roast the sesame seeds just for about 2 minutes. That’s all it takes. Remove.
25. Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them. - Remove.
26. 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.
27. 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.
28. Enjoy!

As simple as that Simple Way to Prepare Rice Cake/Giant Idli with Harissa Paste & Podi

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