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