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
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 thisand pressure cook for 45 minutes in low heat without pressurecooker weight.
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
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 thisand pressure cook for 45 minutes in low heat without pressurecooker weight.
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