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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rice cake/giant idli with harissa paste & podi. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Rice Cake/Giant Idli with Harissa Paste & Podi is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Rice Cake/Giant Idli with Harissa Paste & Podi is something which I have loved my entire life. They are nice and they look fantastic.

To make harissa, the chiles are blended into a thick paste with garlic, olive oil, and aromatic spices such as caraway and coriander (I Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture. Harissa is a hot chili paste that originated in Tunisia, North Africa.

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

Traditionally the red chilies used in a harissa is from a Northwest African chile pepper, but using local red peppers and dehydrated chillies also works well to get the flavors very similar to. No longer just a South Indian favorite, idlis are loved and can be found just about anywhere in India. Try them and you'll see why. Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional I am so excited to share this simple tutorial showing you How-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in.

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!

Harissa (pronounced hah-ree-suh) is a spicy chili paste widely used in North African and Middle Eastern cuisine. Mix the harissa into the coconut oil, coat the chicken in the mix. Place a frying pan over a medium-high heat. When the chickpeas are cooked, mix with the wild rice to combine. Divide the rocket between two plates, top with the rice and chickpea mixture, then top with the cooked.

So that’s going to wrap it up for this exceptional food rice cake/giant idli with harissa paste & podi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!