1 cup (150 g) 5 oz Split black gram (urad dal), soaked for 2 hours
1 cup (100 g) 3 1/2 oz Semolina (suji), soaked for 20 minutes
1 tsp (3 g) Fenugreek seeds (methi dana)
2 cups Vermicelli (sevairi), soaked for 20 minutes
Salt to taste
1 cup (100 g) 3 1/2 oz Semolina (suji), soaked for 20 minutes
1 tsp (3 g) Fenugreek seeds (methi dana)
2 cups Vermicelli (sevairi), soaked for 20 minutes
Salt to taste
method
1. Drain the split black gram and grind to a fine paste by adding a little water.
2. Drain the semolina and grind with the fenugreek seeds.
3. Mix the two pastes together; add the drained vermicelli and season with salt.
4. Take the idli moulds; pour 1 tbsp of the batter in each mould and steam for 20 minutes.
5. Serve hot with coconut chutney
2. Drain the semolina and grind with the fenugreek seeds.
3. Mix the two pastes together; add the drained vermicelli and season with salt.
4. Take the idli moulds; pour 1 tbsp of the batter in each mould and steam for 20 minutes.
5. Serve hot with coconut chutney
serving amount
serves: 4 - 6 (makes: 20)
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