Rolled Semolina Idle

Rolled Semolina Idle

With Hyderabadi Sambhar and gun powder masala

Semolina Rolls:

Semolina – 1 cup

All-purpose flour – 2 table spoon

Grated Ginger – 1 inch

Curd/ Yogurt – 1 cup

Salt – 1 tsp

Chilli flakes – ½ tsp

Chopped Curry leaf – 8 to 10 leaves

Chopped Green Chilli – 2,

Chopped Coriander leaves – 2 table spoon

Mix all in bowl and add water as needed to get thin constancy.

Sambar:

Butter (Ghee) – 1 table spoon

Black mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Fenugreek seeds – ¼ tsp

Asafoetida – ¼ tsp

Curry leaf – 8 to 10 leaves

Onion (medium size) – 1,

Chopped Green Chilli – 2,

Chopped Dried Red Chilli – 1,

Whole Bottle Gourd – ¼,

Chopped Tomato (small size) – 2,

Chopped eggplant (small size) – 2,

Chopped Split Pigeon pea – 1 cup

Turmeric powder – ½ tsp

Red Chilli powder – ¼ tsp

Coriander seeds powder – 1 tsp

Salt – 1 + ½ tsp

Sambar Masala – 1 table spoon

Coriander leaves (chopped)

Mix all in Instant pot in order and presser cook for 7 min sambhar is ready. If it is thick add some water and spices.

Gunpowder Masala:

Split Bengal gram – 2 table spoon

Split Black gram – 1 table spoon

Fenugreek seeds – 1 table spoon

Coriander seeds – 1 table spoon

Black pepper – 1 table spoon

Chickpea (roasted) – 1 table spoon

Sesame seeds – 1 table spoon

Desiccated Coconut – 1 table spoon

Tamarind (seedless) – 1.5 table spoon

Garlic powder – 1 table spoon

Red Chilli (dried) – 20 to 25 pieces

Asafoetida – 1 tsp Salt – 3 tsp

Salt - 3 tbsp or to test

Method:

Let’s start with Split Bengal, split black gram, fenugreek seeds in the Pan roasted in slow to moderate flame for 10 to 12 minutes and take a side. Now add coriander seeds, black pepper, roosted chickpea, sesame seeds, desiccated coconut, and tamarind, in the same pan to roast in slow to moderate flame for 10 – 12 minutes. Add Garlic powder and transfer it to the bowl to cool down.

Now heat up the Pan with Kashmiri Red Chillies in low flame. Transfer the chillies into the mixture in the bowl and add Asafoetida.

After cooling down to room temperature add in the Salt, Mix it properly and transfer it to the grinding jar. Grind it properly and then pour it into the bowl and your Gunpowder is ready to be used with Idle, Dosa, Vada, Utapa etc.