MasterChef Pankaj Bhadouria's video: Instant Goli Idli Garlic Chutney I I Pankaj Bhadouria

Instant Goli Idli & Garlic Chutney I बिना दाल चावल भिगोये गोली इडली & लहसुन चटनी I Pankaj Bhadouria Sharing the recipe of Instant Goli Idli & Garlic Chutney. This Instant Goli Idli & Garlic Chutney is a recipe from Tamil Nadu . We do not need to soak dal and rice for Instant Goli Idli & Garlic Chutney as it is made with rice flour. Rice flour is cooked in hot water, kneaded to a dough and then shaped into small balls. These balls are then steamed to make the Instant Goli Idli. I have also share d the recipe of a hot gallic chutney to go with the Instant Goli Idli. Try out the recipes and let me know how they turned out. Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Instant Goli Idli & Garlic Chutney Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 3-4 Ingredients: 1 ½ cup water ½ tsp salt ½ tsp ghee / clarified butter 1½ cup rice flour for tempering: 2 tsp oil 1 tsp mustard 1 tsp chana dal 1 tsp urad dal 2 tsp sesame 1 dried red chilli 1 pinch hing A few curry leaves 1 chilli (finely chopped) 1 inch ginger (finely chopped) 2 tbsp coriander (finely chopped) Method: In a large pan take 3 cups water, 1 tsp salt and 1 tsp ghee. Bring the water to a rolling boil and add 1½ cup rice flour and mix well. Continue to mix until the water is absorbed well. Cover and simmer for 2 minutes or until the flour turn moist. Remove from heat and allow to stand covered for 3-4 minutes. Transfer the flour into a large mixing bowl. Apply a little oil on your hands and to knead to a smooth and soft dough. Take a marble sized balls and roll smooth. Place the balls in a steamer and steam for 10 minutes. Remove from heat and set aside covered. To prepare the tempering, heat 2 tsp oil. splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 2 tsp sesame, 1 dried red chilli, pinch hing and few curry leaves. splutter the tempering making sure all the spices turn aromatic. further, add 1 chilli and 1 inch ginger. saute slightly. now add steamed idli and mix gently without breaking the idli. cover and simmer for 2 minutes, or until the flavours are absorbed. finally, add 2 tbsp coriander and enjoy goli idli with spicy chutney. Garlic Chutney: 8 dried red chilli 3 tsp oil 18 clove garlic 1 small onion, finely chopped 2 tbsp tamarind paste 1 tsp salt for tempering: 2 tbsp oil 1 tsp mustard ½ tsp urad dal 1pinch hing / asafoetida few curry leaves Method: in a small bowl soak 8 dried red chilli with 1 cup hot water for 10 minutes. Heat 3 tsp oil and roast 18 clove garlic. Once the blister appears on garlic add chopped onions. Saute until the onions and garlic turn golden brown. Cool the mixture completely, and transfer to the blender. Add tamarind paste, ½ tsp salt and soaked dried red chill blend to smooth paste adding water as required. in a pan heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves. now add in prepared chutney and cook for a minute. After a minute, the oil will start to release out. finally, enjoy garlic chutney with idli. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj