Categories: Idli
Ingredients
- Par boiled 3 cups
- Urad dhall 1.5 cups
- Dry ginger powder 1 teaspoon
- Pepper 1/2 teaspoon
- Cumin seeds 1/2teaspoon
- Asafoetida 1/4 teaspoon
- Curry leaves to garnish
- Cooking Oil 6 teaspoons
- Ghee 2 teaspoons
- Salt 1.5 teaspoons
Directions
-
Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add hing(asafoetida) and salt to the batter. Keep it overnight to ferment. Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add them to the batter. Add dried ginger powder and mix everything together. Pour the idli batter in the Idli vessel cook.