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Black Salt Kala Namak

Black salt kala namak sanchal unrefined mineral salt

Black salt  / Kala namak /  Sanchal / Unrefined Mineral Salt

100g - 3.5 oz

Black salt (Hindi काला नमक   kala namak or sanchal) is an unrefined mineral salt that is actually pinkish gray and has a strong sulfuric flavor. Black salt is mined in India and is used extensively in Indian cuisine as a condiment or added to chaats, chutneys, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic aroma and flavor. Chemically, black salt is sodium chloride, with iron, sulfurous compounds and trace minerals.


Price: $6.99
8.79 CAD 5.45 GBP 8.84 AUD

Cardamom Powder 3.5oz Pure Spices

GREEN CARDAMON POWDER

Green Cardamon Seeds only  3.5 oz 100 gms
The name cardamom (or cardamon) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
Types and distribution
The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

    * Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
    * Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

Price: $9.99
12.57 CAD 7.78 GBP 12.63 AUD

Clove Powder For Toothpain

Clove Powder Disambiguation For Medicine Food ToothPain

 

100% Pure Clove Powder
100g - 3.5 oz

Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine all over the world.

Medicinal uses

Cloves are used in Ayurveda called Lavang in India, Chinese medicine  and western herbalism and dentistry where the essential oil is used as an anodyne (fancy word for painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural antihelmintic.[2] The essential oil is used in aromatherapy when stimulation and warming is needed, especially for digestive problems. Topical application over the stomach or abdomen will warm the digestive tract.


Price: $7.99
10.05 CAD 6.23 GBP 10.10 AUD

Coriander dhanya Cilantro Seed

HERB DHANIA CORIANDER CILANTRO SEED CRIANDRUM SATIVUM       

Coriander Seed /Cilantro Seed

200 GRAMS - 7 OZ

FASTEST PAIN RELIVER IN ENDOMETRIOCYST
Coriander (disambiguation)
coriander

Scientific classification
Kingdom:     Plantae
Division:     Magnoliophyta
Class:     Magnoliopsida
Order:     Apiales
Family:     Apiaceae
Genus:     Coriandrum
Species:     C. sativum
Binomial name
Coriandrum sativum

Coriander leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   100 kJ
Carbohydrates         4 g
- Dietary fiber  3 g 
Fat     0.5 g
Protein     2 g
Vitamin A equiv.  337 μg      37%
Vitamin C  27 mg     45%
Percentages are relative to US
recommendations for adults.


 

Price: $10.00
12.58 CAD 7.79 GBP 12.65 AUD

Dhania Coriander Cilantro Seed powder

DHANIA CORIANDER CILANTRO SEED POWDER INDIAN FOOD SPICE

Coriander Powder / dhania powder

large 400 GRAMS - 14 OZ

FASTEST PAIN RELIVER IN ENDOMETRIOCYST

Coriander leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   100 kJ
Carbohydrates         4 g
- Dietary fiber  3 g 
Fat     0.5 g
Protein     2 g
Vitamin A equiv.  337 μg      37%
Vitamin C  27 mg     45%
Percentages are relative to US
recommendations for adults.

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. Gujarati called Dhana.


 

Price: $10.00
12.58 CAD 7.79 GBP 12.65 AUD

Dry Ginger  Cold Cough Diabetes

 Dry Ginger Cold Cough Diabetes Medicine Nausea

DRY  GINGER

PURE GINGER

For Food & Medicinal Use

100grams (3.5oz) Pack
 
 
Ginger is commonly used as a cooking spice throughout the world, Chemistry
Ginger section
Ginger section

Ginger contains up to three percent of an essential oil that gives it fragrance. The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it is less pungent and has a spicy-sweet aroma.[3] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for figging.


Price: $7.99
10.05 CAD 6.23 GBP 10.10 AUD

Dry Spearmint Mint Leaves Pudhina

 

 Dry Mint Leaves Mentha Pudhina Menthol Leaf Spice India

Mint descends from the Latin word mentha, which is rooted in the Greek word minthe, mentioned in Greek mythology as Minthe, a nymph who was transformed into a mint plant. The word itself probably derives from a now extinct pre-Greek language, see Pre-Greek substrate.
 Mint leaves, without a qualifier like peppermint or apple mint, generally refers to spearmint leaves.
 The leaf, fresh or dried, is the culinary source of mint. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
 Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.
 Alcoholic drinks sometimes feature flavor of mint, namely the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.
 

 

 

Price: $9.99
12.57 CAD 7.78 GBP 12.63 AUD

Dry Red Chili Pepper WHOLE lal mirchi indian spices

Dry Red Hot Chili Pepper Whole Lal Mirchi Indian Spices

100 Grams/3.5 oz

Price: $8.99
11.31 CAD 7.00 GBP 11.37 AUD

Everest Tea Masala Pepper Ginger Blend Chai
                                       EVEREST TEA MASALA - CHAI MASALA

Enjoy that original Masala Tea that you drink in Most Part of India. This is Not just any ordinary Tea Mix This Is Masala Tea Mix From Famous Brand In India
Description
This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days.     Tea Masala

Usage
Used most commonly to add a spicy-warm flavour to tea and milk. It is also used to make 'Ukala'*, a drink popular in Western India.

Recipe
Tea     To get the best flavour add EVEREST Tea Masala while you boil water to make tea. For 2 cups of tea ¼ tsp of EVEREST Tea Masala will suffice.
It not only adds a special flavour to your tea but also make you come alive with freshness.

EVEREST Tea Masala can also be used to make ‘Ukala’.

*‘Ukala’ is a hot brew of milk, water, sugar and a pinch of EVEREST Tea Masala. Ukala is ideal for those who need to take milk but do not like it plain.
 
 
 
 

 

Price: $8.99
11.31 CAD 7.00 GBP 11.37 AUD

Garam Masala Mix Spices

Garam Masala Mix Spices Indian Food Recipie Curry

                         3.5 oz (100grams)

Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.

Ingredients
Cinnamon, Roasted Cumin, Caraway Seeds, Cloves, Nutmeg/Mace and Green Cardamom Seed & Black Cardamom Pods. Red Chili Peppers, Dried Garlic, Ginger Powder, Sesame, Mustard Seeds, Turmeric, Coriander, Bay Leaves, Star Anise and Fennel.

Garam masala is used in cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. It is not 'hot' in the sense that chillis are, but is fairly pungent. Garam refers to temperature hot, where the word teekha describes the heat of chillis.

 

Price: $8.99
11.31 CAD 7.00 GBP 11.37 AUD

Green Cardamom Pods

Green Cardamon Pods Cardamom 3.5 oz 100 % Pure Organic

Cardamom/ Cardamon 3.5 oz/ 100 Grams
The name cardamom (or cardamon) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

    * Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
    * Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

 

Price: $8.99
11.31 CAD 7.00 GBP 11.37 AUD

Green Cardamom Seeds

GREEN CARDAMON SEEDS

Green Cardamon Seeds only  3.5 oz 100 gms
The name cardamom (or cardamon) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
Types and distribution
The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

    * Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
    * Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

Price: $8.99
11.31 CAD 7.00 GBP 11.37 AUD

Dry Lemon Grass

Price: $11.99
15.08 CAD 9.34 GBP 15.16 AUD
Out of Stock

Natural Linden Flower Tilo

Price: $14.99
18.85 CAD 11.68 GBP 18.96 AUD
Out of Stock

Pure Cinnamom Powder Food Desert

Pure Cinnamon Powder 3.5 oz

The name cinnamon is correctly used to refer to Ceylon Cinnamon, also known as "true cinnamon" (from the botanical name C. zeylanicum). However, the related species Cassia (Cinnamomum aromaticum), Saigon Cinnamon (Cinnamomum loureiroi) and Cinnamomum burmannii are sometimes sold labeled as cinnamon, sometimes distinguished from true cinnamon as "Chinese Cinnamon", "Vietnamese cinnamon" or "Indonesian cinnamon."[citation needed] Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavor than Cinnamon and is generally a medium to light reddish brown, is hard and woody in texture, and is thicker (2–3 mm thick), as all of the layers of bark are used. All of the powdered cinnamon sold in supermarkets in the United States is actually Cassia. European health agencies have recently warned against consuming high amounts of cassia, due to a toxic component called coumarin.[1] This is contained in much lower dosages in Cinnamomum burmannii due to its low essential oil content. Coumarin is known to cause liver and kidney damage in high concentrations. True Ceylon cinnamon has negligible amounts of Coumarin.

Price: $7.99
10.05 CAD 6.23 GBP 10.10 AUD

Pure SOLID Turmeric HALDI CURCUMIN LONGA UPTAN SKINCARE

Pure Solid Turmeric Haldi Curcumin Longa Uptan Skincare

 

TURMERIC - TUMERIC - HALDI
CURCUMA LONGA - Amba haldi
for Uptan - Skincare - Medicinal use - food in Purest form
(LARGE - 100grams (3.5oz)
haldi turmeric solid
Hard to find rare solid turmeric perfect for skincare,
also known as Curcuma, Curcuma species, Indian Saffron
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
 

 

 

Price: $4.99
6.28 CAD 3.89 GBP 6.31 AUD

Pure Seedless Tamrind Imali Paste

Pure Seedless Tamarind Imli Paste Concentrate

PURE TAMARIND PASTE CONCENTRATE

FOR FOOD AND OTHER USES

XXLARGE - 1 lb bottle(450 grams) ( CHECK MY OTHER AUCTION FOR SMALLER BOTTLE OF 1/2 LB)

 

 

Price: $11.00
13.84 CAD 8.57 GBP 13.91 AUD

Pure Turmeric Powder Curcuma Longa Haldi

14oz Pure Turmeric Powder Curcuma

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
It is also often misspelled (or pronounced) as tumeric. It is also known as kunyit or haldi in some Asian countries[1].

Medicine
Turmeric plant
In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. It is also used as an antibacterial agent.
Turmeric, under the name Avea, is becoming popular] to treat depression.



 

 

Price: $12.99
16.34 CAD 10.12 GBP 16.43 AUD

Pure Turmeric Powder Haldi Curcuma Longa CURCUMIN

Pure Turmeric Powder Haldi Curcuma Longa Curcumin

Turmeric (100g - 3.5 OZ)

HALDI POWDER

CURCUMA LONGA

* 1 Uses
o 1.1 Food
o 1.2 Medicine
 o 1.3 Cosmetics
o 1.4 Dye
 o 1.5 Gardenin
Turmeric powder is used extensively in Indian cuisine.
Turmeric powder is used extensively in Indian cuisine.
Commercially packaged turmeric powder

 

 

Price: $12.00
15.09 CAD 9.35 GBP 15.18 AUD

Red Hot Chili Pepper Powder lal mirchi indian spices

Red Hot Chili Pepper Powder Lal Mirchi Indian Spices

DRY RED CHILI PEPPER POWDER
DRY LAL MIRCHI POWDER

FOR FOOD AND OTHER USES

Quantity 3.5OZ (100 grams)

 

Price: $6.99
8.79 CAD 5.45 GBP 8.84 AUD

Dry Sorrel Flower

Price: $11.99
15.08 CAD 9.34 GBP 15.16 AUD
Out of Stock

Dry Spearmint Leaves

DRY SPEARMINT LEA MINT LEAVES PUDHINA 2 oz

Price: $11.99
15.08 CAD 9.34 GBP 15.16 AUD
Out of Stock

Tamrind Imli Tamarindus Tamarindo Tamarin

Tamarind Imli Tamarindus Tamarindo Tamarin Sampal India

TAMARIND SLICES

(XLarge 200g - 7oz)

FOR FOOD AND OTHER USES

CLEAN SLICES WITHOUT SHELL

 PRODUCT OF INDIA


 

Price: $9.99
12.57 CAD 7.78 GBP 12.63 AUD

Idli Maker Stand Stainless Steel

STAINLESS STEEL IDLI MAKER



* 4 - PLATES DELUXE IDLI MAKER
* STAINLESS STEEL CONSTRUCTION
* MAKES 16 IDLIS AT ONE TIME

RECIPE OF IDLI
Preparation [ Recipe for making idlis]
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste. This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done. The idli is somewhat similar to the dosa, a fried preparation of the same batter.

 Contemporary Idlis and variations
Idli, Thakkali Chutney, Thengai Chutney and Idli Podi
Ingredients for Idli
Rava idli, a specialty of Karnataka

Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain. The traditional heavy stones used to wet-grind the rice and dal are not easily transported. Access to Indian ingredients before the advent of Internet mail order could be virtually impossible in many places. Chlorinated water and iodized salt interfere with fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice, such as Uncle Ben's can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. Idli Burger is another variation that can be made easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves (neem), fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

MORE IDLI RECIPES

Idli & Sambhar

    Recipe type: South Indian, cholesterol free
    Preparation time: 40 minute
     Ingredients: For Idli

        * Rice Rava 3 cups
        * Urad Dal (Split black gram) 1 cup
        * Canola oil 1 Tbsp
        * Water

    For Sambhar (SAMBAR IS SERVED IN COMBINATION WITH IDLI )

        * Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
        * Carrot 1/2, chopped thin 1 inch size
        * Green chili 5, chopped
        * Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
        * Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
        * Tomato 1, chopped
        * Ginger 1/2 inch chopped
        * Coriander leaves, chopped 1 cup
        * Curry leaves (curry patta) 8-10
        * Lemon/Lime juice 1 tsp
        * Tamarind (imli) 1 tsp soaked in water and crushed
        * Water 4-5 cups

    Spices

        * Salt to taste
        * Red chili powder 1 tsp
        * Coriander powder 1 tsp
        * Cummin seeds 1/2 tsp
        * Coriander seeds 1/2 tsp
        * Hing (Asafoateda) powder 1/8 tsp
        * Mustered seeds 1/2 tsp
        * Fenugreek (Methi) seeds 1 tsp
        * Canola oil 3 tsp

    Preparation

    Idli

       1.Wash rice rava. Soak in water for 8-10 hours.
       2.Wash dal. Soak in water for 8-10 hours.
       3.Drain all the water from the dal and grind in a grinder to get a fine thick paste.
       4.Drain all the water from the rice rava and add rava to the dal of step 3. Add salt to taste (about 1 tsp). Mix well.
       5.Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.
       6.Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture will raise and fill the skillet. In winter, you can place it in oven (switched off).
       7.Grease the idli maker plates with the oil and fill with the mixture of step 7. Cook for about 10 minutes.

    OR if you do not have idli maker,

       1.Take a flat bottom wide skillet. Pour 2 cups of water. Invert a round cake making empty dish on the base of the skillet.
       2.Take another round cake making dish, lightly grease it and fill it to a height of about half centimeter with the mixture of step 6.
       3.Place this dish on the inverted dish in the skillet. Cover the skillet with a plate.
       4.Put the skillet on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
       5.Remove the lid of the skillet, take out the idli dish, invert it to remove the idli. cut into smaller pieces and serve hot.

    Sambhar

       1.Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
       2.Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
       3.In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well.

    Serve idli and sambher hot.

    Tips

       1.Fermentation is the key steps. The softness of idlies (like sponge) depends on proper fermentation. After fermentation, the dal-rava mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.
       2.Ferment only the required quantity of dal-rava mixture and store the rest in the refrigerator. Take it out 4 hours before putting for fermentation.
       3.The typical flavour of sambhar will come from methi powder.
       4.If you have made too many idlies, store them in the refrigerator. When required, take out and microwave them for a few seconds to get idlies as good as fresh and serve with hot sambhar. Actually no body will know that they are not freshly made.
       5.It is a good idea to make methi powder in advance and keep it in air tight bottle.

Spicy Idli

    Recipe type:, cholesterol free
    Preparation time:30 minutes
    Ingredients:

       1. Rice Rava 3 cups
       2. Urad Dal (Split black gram) 1 cup
       3. Canola oil 3 tsp
       4. Water
       5. Onion 2 finely chopped
       6. Green chili 2 finely chopped
       7. Coriander leaves chopped, 1/2 cup
       8. Salt to taste
       9. Red chili powder 1/2 tsp
      10. Cummin seeds 1/2 tsp

    Preparation

       1.Wash rice rava. Soak in water for 8-10 hours.
       2.Wash dal. Soak in water for 8-10 hours.
       3.Drain all the water from the dal and grind in a grinder.
       4.Drain all the water from the rice rava and add rava to the dal of step 3. Add 1 Tbsp oil and salt to taste (about 1 tsp). Mix well.
       5.Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.
       6.Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture should raise and fill the skillet to double the height. In winter, you can place it in oven (switched off).
       7.Add all the spices, green chili and onion, mix well.
       8.Make idlies.

    Serve with coriander-mint chutney.

    Note: Spicy idlies are very tasty and convenient for picnics, outings as they are eaten with only chutneys and do not require sambhar. They are ideal for lunch boxes.

 

Price: $24.99
31.43 CAD 19.47 GBP 31.60 AUD
 
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