Methi Idli with Coconut Raita

Step 1: Prepare Cumin and Methi

Heat 1 tbsp oil and 1 tbsp cumin seeds in a microwave-safe bowl for 1 minute until fragrant.

Step 2: Cook Methi

Add 1 cup home-grown methi leaves to the bowl and microwave for another 1 minute.

Step 3: Add Spices and Vegetables

Stir in 1 tsp rasam powder (or a mix of red chili, coriander, cumin powder, or green chili paste) into the methi mixture. Add 1/2 cup frozen green peas and 1/4 cup grated carrot to the mixture.

Step 4: Combine with Idli Batter

Pour 3 cups of fermented idli batter (made from 1 cup urad dal, 1 cup brown basmati rice, 1/2 cup channa dal, ground with 2 cups water and salt, fermented in Instant Pot on yogurt mode) into the bowl with the methi and vegetable mixture. Mix well to ensure all ingredients are evenly distributed.

Step 5: Prepare for Steaming

Lightly grease the idli plates with oil or ghee. Spoon approximately 2 tablespoons of the prepared batter into each idli mold.

Step 6: Steam Idlis

Place the idli plates into an Instant Pot or pressure cooker. Steam on 'Steam' mode with the vent open for 12 minutes.

Step 7: Remove Idlis

Once steamed, wait a few minutes before carefully removing the idlis from the molds using a wet steel spoon.

Step 8: Prepare Coconut Paste for Raita

In a blender, combine 1/2 cup coconut, 3 green chillies, salt to taste, and 1 tsp optional sesame seeds. Grind into a fine paste.

Step 9: Mix with Yogurt and Season

Transfer the ground coconut mixture into a bowl containing 3 measuring cups of yogurt (curd). Mix thoroughly. In a small pan, heat 2 tsp oil. Add 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp mustard seeds, and 1 sprig of curry leaves. Sauté until the mustard seeds splutter and urad dal turns golden. Pour the hot seasoning over the coconut raita. Mix well and garnish with 2 tbsp chopped coriander leaves.

Step 10: Prepare Fryms for Air Frying

In a bowl, toss 1 cup fryms with 1 tsp oil until lightly coated. Arrange the oiled fryms in a single layer in the air fryer basket.

Step 11: Air Fry Fryms

Air fry the fryms at 370°F (188°C) for 2 minutes, or until crispy and golden brown.

• Idlis stay good for 4-5 days in the refrigerator; microwave before serving.

• Coconut Raita stays good for more than a week in the refrigerator.

• Air fry peanuts at 350°F for 5 minutes, checking after 3 minutes.

• Air fry fryms at 370°F for 2 minutes for a crispy snack with very little oil.

• Use white basmati rice or any cooking rice for idli batter.

• Add chopped ginger to idli batter.

• Add red chili, coriander, cumin powder or green chili paste to methi mixture for idli.