Ingredients
Rice
– 1 cup
Parboiled
rice/ukda chawal – 1 cup
Urad
dal/black gram dal – ½ cup
Fenugreek
seed/methi seed – 1 tsp
Salt
– 1 tsp
Cooked
rice or poha/rice flakes soaked in water – 1 cup
Beetroot
– 1 chopped
Whole
black pepper – 1 tsp
For
making chutney
Daliya/roasted
chana dal – ½ cup
Ginger
– 1 inch piece
Coconut
pieces – 2 tbl.sp
Green
chilli as per taste
Salt
as per taste
For
tempering
Mustard
seed – 1 tsp
Few
curry leaves
One
red chilli chopped
Method
Wash
and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4
hours.
Blend
it to a fine paste by adding cooked rice or poha.
Cover
and leave it to ferment for 8 to 10 hours or overnight.
Next
day in a blender, blend one beetroot and whole black pepper and add to the
batter. Mix well.
Grease
idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.
When
cooked, let it cool down for some time. Demould it and serve hot with chutney.
For
making chutney
Blend
all the ingredients given and temper it
with mustard seed, curry leaves and red chilli.
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