Ingredients:
- 1 cup ragi
- 1/4 cup urad dhal
- Salt to taste
- Grated vegetables, optional
Preparation:
- Soak urad dhal and ragi separately for at least 3 hours.
- Blend urad dhal till it becomes fluffy.
- Blend ragi separately
- Mix both with salt and allow to ferment overnight.
- Add vegetables, if desired.
- Grease idli plates, pour batter and steam for 15 minutes or until cooked.
- Remove and serve hot with tomato chutney or mint chutney.
Ingredients:
- 1 cup raw rice
- 1/2 cup rice flakes (aval)
- 1/2 cup yogurt, sour
- 5 green chillies
- 1/2 cup grated coconut
- 1 tbsp bengal gram dhal
- 2 tsp cumin seeds
- 2 tsp whole pepper
- 1/4" ginger, finely chopped
- asafoetida, pinch
- 1/8 tsp baking soda
- Salt to taste
Preparation:
- Soak rice for 2 - 3 hours. Soak rice flakes separately in curd for about 1 1/2 hours.
- Blend them together with grated coconut and chillies coarsely.
- Add salt and blend again.
- Add pepper, cumin seeds and bengal gram dhal on top of the batter and allow to ferment overnight.
- Add ginger, asafoetida and baking soda and mix batter well.
- Pour into idli plates over cashews, if desired, and steam for 10 minutes or until cooked.
- Serve hot with any spicy chutney.
Ingredients:
- 3 large carrots, peeled and grated
- 3 tbsp grated coconut
- 3 tbsp coriander seeds
- 4 dry red chillies
- Salt to taste
- 1 tsp mustard seeds
- Oil
- Heat oil in a pan, add red chillies and coriander seeds and fry till chillies turn light brown. Remove from heat and set aside.
- Add grated carrot to the same pan and fry till fully cooked.
- Blend these in a mixer along with grated coconut and salt to a fine paste.
- Heat oil, splutter mustard seeds, add it to the ground chutney and serve.
