Rain washed banana leaf, hot idli with chutney podi. Health on a vibrant green plate.
They are no different in taste or texture from rice idli. Inspiration for this from the fellow blogger Aarthi.
2 medium servings or makes 10 idlies
Ingredients Idli
- 1/2 cup urad dal
- 1 1/2 cup kodo millet/ Arikelu (some use 1:4 or 1:5 ratio of urad to millets)
- 1/4 tsp fenugreek seeds
- 1/4 tsp salt
Directions
- Wash and soak urad dal, millets and fenugreek seeds for 10 hours or overnight. I do not soak them separately . I just soak them in the morning in the mixie jar itself. And leave it overnight after grinding in the same jar. Make the idli's and wash the jar.
- You can mix the salt while grinding or add it later before cooking. I prefer the later.
- Grind into a fine paste with little water and leave it for fermentation overnight.
- Add salt if required and steam the idli.
- Serve with Sambar or chutney or podi.
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