Cashew-Nut Idly is a delightful variation of the traditional South Indian idly where cashew nuts are added for an extra crunch and richness. The roasted cashews give the soft, steamed idlis a nutty flavor and make them feel a bit more luxurious, perfect for special occasions or when you want a richer twist on a classic.
Ingredients:
1 cup idli rice (or parboiled rice)
1/2 cup urad dal (split black gram)
1/4 tsp fenugreek seeds
10-12 cashew nuts, halved
1-2 tbsp ghee or oil
Salt to taste
Water (for soaking, grinding, and steaming)
Oil or ghee for greasing the idli molds
You can also use store-bought idli batter if you prefer.
Instructions:
1. Soak and Grind the Batter:
Soak idli rice and urad dal (with fenugreek seeds) separately for 4-6 hours.
Drain the water and grind the urad dal into a smooth paste, adding water as needed.
Grind the rice to a slightly coarse batter.
Combine both batters in a large bowl, add salt, and mix well. Let the batter ferment for 8-12 hours or overnight, depending on the climate.
2. Roast the Cashew Nuts:
Heat 1-2 tablespoons of ghee or oil in a pan. Add the cashew nuts and roast them on low heat until they turn golden brown. Remove from heat and set aside.
3. Prepare the Idli Batter:
After the batter has fermented, gently fold in the roasted cashew nuts, saving a few for garnishing the tops of the idlis (optional).
4. Prepare the Steamer:
Grease the idli molds with oil or ghee. You can place one or two roasted cashew halves at the bottom of each mold for garnish and extra crunch.
Pour the batter into the molds, ensuring that the cashew pieces are evenly distributed.
5. Steam the Idlis:
Steam the idlis for 10-12 minutes on medium heat until cooked through. Check with a toothpick to ensure they’re done—if it comes out clean, the idlis are ready.
6. Serve:
Once the idlis are steamed, remove them from the molds and serve hot.
Enjoy the Cashew-Nut Idlis with coconut chutney, tomato chutney, or sambar.
Tips:
Cashew Garnish: Placing a roasted cashew half at the bottom of the idli mold before adding the batter not only adds flavor but also gives the idli a beautiful presentation.
Enhancing Flavor: You can add a pinch of cumin seeds or black pepper to the batter along with the cashew nuts for an extra layer of spice and aroma.
Richness: To make the idlis even richer, use ghee for roasting the cashews and greasing the molds.
Cashew-Nut Idly is perfect for special breakfasts or festive occasions when you want to serve something that feels a little more indulgent yet retains the light and fluffy texture of regular idlis.