Anushka Sharma is a foodie who retains sharing her meals adventures on social media. And after sharing opinions of biscuits — ‘to make the method of consuming them extra productive’ — the Chakda ‘Xpress actor took to Instagram Tales to share a glimpse of her plate that comprised of mini idlis with gun powder.
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The six mini idlis have been tempered with mustard seeds and curry leaves — and made our stomachs growl! It was served with a facet of ghee and gunpowder — the recipe of which yow will discover right here. Mini idlis, additionally referred to as bullet idlis, are the miniature model of standard idli.
If her image has left you yearning for some delicate, fluffy idlis, how about attempting them for breakfast immediately? Maintain scrolling to take a look at a scrumptious recipe by chef Sanjeev Kapoor.
Anushka Sharma shared a snippet of her meal (Supply: Anushka Sharma/Instagram Tales)
1 cup – Idli batter
1 tbsp – Gun powder
Hing or asafoetida
Dried purple chillies
½ tsp – Crushed black peppercorns
Salt to style
Contemporary coriander leaves chopped
*Grease mini idli mould with oil.
*Pour a spoonful of fermented batter into every dent.
*Place idli stand in steamer.
*Cowl and cook dinner for 10-Quarter-hour or until idlis are accomplished. Demould the idlis when barely cooled and place in a bowl.
*To make tempering, warmth oil in a non-stick pan. Add mustard seeds and when the seeds crackle, add black gram, curry leaves, asafoetida and crushed peppercorns. Combine and sauté for a couple of minutes.
*Add tempering to idlis together with lemon juice, salt and chopped coriander. Toss to combine.
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