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Preparation Time : 300
Cook Time : 15
Total Time : 315
Maravalli kizhangu / tapiaco(Wash, peel & cut into cubes) 250 gms
Idli rice 2 cups
Urad dal 1 1/2 cups
Garlic cloves 8 nos
Red chillies 4-5 nos
Salt to taste 1 tsp
Gigngelly oil 1/2 cups
Wash & Soak urad dal & idli rice separately for 4 hours
Grind urad dal and idli rice separately
Grind the tapiaco / maravalli / kappa with garlic and red chillies in mixie separately.
In a bowl pour urad dal, idli rice & maravalli kizhangu batter.
Add required salt and mix well.Allow it to ferment for overnight
Next day add a ladle full of gingelly oil to the batter and mix well.
Grease idly plates with gingelly oil. Pour idly batter in to each mould and then steam it for 10 minutes.
Tasty, healthy, spicy Tapiaco / maravalli / kappa spicy garlic idli is ready to serve for you breakfast.
Serve hot with onion sambar
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