Prep Time : 45 mins Idli par boiled rice -1/2 cup Raw rice – 1/2 cup Urad dal (whole) -1/2 cup Salt needed For the seasoning Sesame seed Oil – 1 1/2 tbsp Ghee -3 tsp Mustard seeds 1 tsp Urad dal – 1 1/2 tsp Bengal gram/channa dal -1 tsp Whole black Pepper- 2 tsp slightly crushed Cumin seeds/jeera – 1 tsp Ginger – 1 inch piece grated Dry Ginger powder – 1/4 tsp (optional) Green chillies – 1-2 finely chopped Hing/asafoetida – 1/4 tsp Cashew nuts – 10 break it into 2-3 pieces Curry leaves -few tender ones Turmeric powder -a pinch (optional) Coriander leaves – 2-3 tbsp finely chopped
Leave the batter in a warm place for 6-7 hours or overnight to ferment. Method
Serve hot with coconut chutney, sambar and idli podi. Read More
