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Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, rice cake/giant idli with harissa paste & podi. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Rice Cake/Giant Idli with Harissa Paste & Podi is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Get 1 Cup White Urad Daal
2. Prepare 2 Cups Idli Rava
3. Prepare 1 Tsp Fenugreek Seeds
4. Get —————————
5. Make ready Harissa Paste:
6. Make ready 2 Red bell peppers (Medium)
7. Make ready 60 Grams Dried red chillies
8. Take 60 Grams Garlic
9. Get 1 Tbsp Caraway seeds
10. Make ready 2.5 Tbsp Coriander seeds
11. Take 2.5 Tbsp Fennel seeds
12. Prepare 3 Tbsp Cumin seeds
13. Prepare 1 Tbsp Salt
14. Take 150 Ml White vinegar
15. Make ready 150 Ml Extra Virgin Olive Oil
16. Make ready —————————
17. Get Podi:
18. Make ready 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. Make ready 2 Cups Dried Red Chilies
23. Take 1.5 Tbsp Asafoetida
24. Prepare 1.5 Tsp Salt
25. Take 1 Tsp Sugar

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 (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.

Instructions 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 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 This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile. The Homemade Harissa Paste Recipe is a versatile condiment/chutney that one must make to flavor a variety of dishes. 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.

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