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Preparation Time : 960
Cook Time : 25
Total Time : 985
1 1/2 cups urad dhal
3 cups idli rice
1 cup raw rice
1 1/2 teaspoon salt or as per taste
1 handful poha
1/2 cup shredded coconut
1 cup coriander leaves
1/2 inch ginger
1/2 teaspoon mustard seeds
1/2 teaspoon urad dhal
1/2 teaspoon curry leaves
1 pinch hing
1 teaspoon fried gram
First for idili soak the dhal and rice separately for 6 hours or overnight . Soak poha only for ten mins .
First grind the urad dhal to very fine paste the finer the better, wet grinder is best for it else pour cold water to get soft batter. Then grind the rice both varieties together with poha to a fine paste .
Now mix dhal and rice and ferment for 8 hours .
Take one cup of this make normal idli which is greased with oil in an idli stand or mini idli if desired.
Steam for ten mins and let it cool in steamer. Now dip a spoon in water and scoop out the idli . It will be clean.
For chutney: Add the fried gram with ginger and green chilli and make into fine powder then add coconut coriander with salt and grind to fine paste. Transfer add tadka of mustard seeds urad dhal and hing. Serve with idli.
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