Recipe ingredients
- Par boiled 3 cups
- Urad dhall 1.5 cups
- Dry ginger powder 1 t.spoon
- Pepper 1/2 t.spoon
- Cumin seeds 1/2 t.spoon
- Hing 1/4 t.spoon
- Curry leaves
- Cooking Oil 6 t.spoons
- Ghee 2 t.spoons
- Salt 1.5 t.spoons
Recipe method
- Rinse and soak par boiled rice and urad dhall in water for 2 hours.
- Grind the above coarsley and add hing and salt to this.
- Keep it overnight so that this will ferment.
- Fry pepper, cumin seeds, and curry leaves in oil and ghee.
- Add this to the flour.
- Add dried ginger powder and mix everything together.
- Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.
Other indian recipes:
Kanjeepuram idli recipe
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