Category : Regional cuisine, South indian, Other south indian recipes
Clean and soak the ingredients seperately overnight. Grind to make the batter similar to that of the regular idli batter. Let it ferment for a whole day kept in a warm place.
Mix the batter thoroughly before pouring on to the idli plates.
Steam for 10 minutes and serve with Chutney.
Parboiled rice-1 cup
Rice-1 cup
Aval (poha,the thick variety)-1cup
Blackgram dhal-1/4cup
salt-to taste
|
New Veg Recipes |
|
New Non-Veg Recipes |
| © Copyright Sify Technologies Ltd, 1998-2009. All rights reserved. India News Portal, Sify.com hosted at SifyHosting India's first Level 3 Internet Data Centre. Site optimized for Internet Explorer 5.5 and above. See Disclaimer | Privacy Policy & Parental Guidance on pornography | careers@sify | About Us | Feedback | Advertise |