Steps to Prepare Rice Cake/Giant Idli with Harissa Paste & Podi in 22 Minutes for Family

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rice cake/giant idli with harissa paste & podi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Enjoy using this North African spicy red sauce to add heat to dressings, sauces, soups, and more! Harissa is a hot chili paste that originated in Tunisia, North Africa. It is commonly used as a dip or marinade, or to add to dishes like stews to add.

Rice Cake/Giant Idli with Harissa Paste & Podi is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Rice Cake/Giant Idli with Harissa Paste & Podi is something that I have loved my whole life. They’re nice and they look fantastic.

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

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

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

If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture. Making your own Harissa paste is incredibly easy and once you taste it, you won't be able to stop using it. A jar of harissa paste will keep in the fridge for at least a month but I doubt you'll have it for that long. Once you get into using this stuff, you won't be able to stop!

Steps 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!

Crispy Harissa and Lemon Chicken with Potatoes - easy breezy midweek meal or as good for a A Summer classic gets a flavorful upgrade with Harissa paste, Greek yogurt and fresh herbs. Ok, here's the plan: Make a giant batch of this. Spicy Rice Cake (떡볶이Ddukbokki/Tteokbokki) Kimchimari. bean paste, soy sauce, water, rice cake, sesame seeds, sugar. long grain rice, water, sugar, compressed yeast. Harissa (pronounced hah-ree-suh) is a spicy chili paste widely used in North African and Middle Eastern cuisine. Most harissa recipes are made Assuming that you prepare a harissa paste with at least some kind of chili (pretty crucial to the recipe) then yes, there will be some element of spice and.

So that’s going to wrap it up for this exceptional food rice cake/giant idli with harissa paste & podi recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!