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Preparation Time : 15
Cook Time : 15
Total Time : 30
fermented idly batter 1 cups
ragi flour 2 tbsp
besan/chickpea flour 2 tsp
termeric 1/4 tsp
soda 1/4 tsp
coconut (desigated/ fresh) 1 tsp
ginger paste 1/2 tsp
lime 2 drop
salt (less if already salt is there in the idly batter) 1/4 tsp
oil 1/2 tsp
oil for tempering 1 tsp
mustard seed 1 tsp
hing/asofotida 1/4 tsp
curry leaves 6-7 nos
red dry chilli 1 nos
coriander leaves finely chopped 1 bowls
suger 3-4 tsp
Water 1 cups
Take idly batter in a bowl, add ragi flour, besan. mix well and set for 5 min.
Then add, termeric, oil, lime juice, salt, ginger paste, soda, coconut. mix well.
Add water to the steamer and let it steam first in medium heat.
Grease idly mold. Put in the idly batter and steam for 10 min
When done, demolding this idly/ dhoklas snd put it all in a hollow bowl.
Mow prepare the tarka.
For that take a tarka pan, and oil. Then mustard seed, hing, chilli. When the seeds splatter, add water. When it boils add suger.
Then later add corriender leaves.
Now add this hot tarka in the bowl over the idly/dhoklas.
Sprinkle desigated coconut and coriender leves on top of this dhoklas, serve hot with green chutney.
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Aeili Das Dutta