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

Rice Cake/Giant Idli with Harissa Paste & Podi. Chinese Steamed Rice Cake with Step by Step Pictures. This is a traditional chinese recipe which is very healthy and nutritious too. It is rice which is ground and fermented and then steamed.

Or, spoon large tablespoons of batter on a coconut leaf in the steamer basket, keeping space between each. Serve with coconut chutney on the side. Now use a blender or a food. You can have Rice Cake/Giant Idli with Harissa Paste & Podi using 25 ingredients and 30 steps. Here is how you achieve that.

Ingredients of Rice Cake/Giant Idli with Harissa Paste & Podi

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

Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only in the whole of India but outside India too.

Rice Cake/Giant Idli with Harissa Paste & Podi instructions

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!.
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Prepare the rice flour dough: Take a rice flour and salt in a mixing bowl and add the hot boiling water, just enough to make soft pliable dough as you would for chapatti dough. First use the spoon to mix everything well and when the dough is just warm enough to touch, knead gently with hands to make smooth dough. This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Homemade Rice Cakes Recipe Lately, my daughters have been begging me to add some different snacks to their lunch boxes.