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To cook an unforgettable Rice Cake/Giant Idli with Harissa Paste & Podi, below are the materials needed:

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

After readying the materials, now you are good to make your appetizing Rice Cake/Giant Idli with Harissa Paste & Podi by following the instructions on this section:

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!.
29. .
30. .

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! 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. The Homemade Harissa Paste Recipe is a versatile condiment/chutney that one must make to flavor a variety of dishes.

Recipe : Rice Cake/Giant Idli with Harissa Paste & Podi

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step by step to make Rice Cake/Giant Idli with Harissa Paste & Podi

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