BM #115 Week 3 Day 1 - 

This week I will continue the A-Z theme and this week's letters are S, T and U. S for Siriyali this week.

Siriyali or Siyali is a traditional recipe made by some communities in the rural areas of Andhra. I first heard it from a friend and then saw that there were multiple versions of this on the web.

Enjoy Siriyali today while I prepare the post for 'T'. Any guesses??

Recipe Source a friend
Ingredients - 
For the Idli -
Moong Dal 1 cup
Salt as needed
Green Chilies 2-3 (as needed)
Ginger 1/2 inch
ENO Fruit Salt 1/4 tsp
For the Tangy Gravy - 
Seasoning (Oil 1 Tbsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Red Chilies 1, Curry leaves few)
Onions sliced 1/4 cup
Ginger, grated 1/4 tsp
Green Chilies 2-3 (or as needed)
Salt and Jaggery as needed
Tamarind Extract from marble sized tamarind

Method Of Preparation -

Wash and soak Moong Dal in 3 cups of water for about 3-4 hours.

Drain and grind moong dal adding salt, green chilies and ginger into a fine batter adding as little water as possible.

Whisk the batter well. Sprinkle ENO and gently mix the batter.

Divide the batter into greased dhokla plates or greased idli plates. Steam for about 18-20 minutes on medium heat. I steamed in idli plates and I got 12 idlis for the quantity of batter.

Allow the idlis to cool while the gravy is prepared.

In a heated pan, add oil and the rest of the seasoning.

After the mustard seeds pop, add ginger and onions and saute them until the onions are golden brown. Add in the green chilies (I added crushed green chilies). 

Extract tamarind water and pour in into the pan. Sprinkle salt and jaggery and allow it to come to a boil. Pour more water to adjust the sourness. [I added about 1/2 cup of water].

Meanwhile remove the Idlis from the steamer and slice them into bite sized pieces.

Gently transfer all the bite sized idlis into the simmering gravy. Gently mix all the idli pieces ensuring that the gravy is absorbed evenly by all the idli pieces. 

After about 4-5 minutes, all the gravy would be absorbed and the idlis would be dry in the pan.

Remove from heat and serve them hot as a snack. Enjoy the spicy, tangy moong dal idli bites.


Preparation Time 35-40 minutes + soaking time 3 hours
Serves 3-4
Posted by Harini R on Monday, August 17, 2020


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