2 1/2 cups (375 g) 13 oz Split black gram (urad dal), soaked for 2 hours
2 cups (200 g) 7 oz Semolina (sujf), soaked for 20 minutes
1 tsp (3 g) Fenugreek seeds (methi dana)
1/4 cup (50 g) 1 3/4 oz Mixed pickle, chopped
Salt to taste
2 cups (200 g) 7 oz Semolina (sujf), soaked for 20 minutes
1 tsp (3 g) Fenugreek seeds (methi dana)
1/4 cup (50 g) 1 3/4 oz Mixed pickle, chopped
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 and add enough water to make a batter of dropping consistency. Season with salt.
4. Take the idli moulds. Pour 1 tbsp of the batter in each mould, put some mixed pickle over it and then top with another tbsp of the batter.
5. Steam for 20 minutes.
6. Serve hot with gun powder and coconut chutney.
2. Drain the semolina and grind with the fenugreek seeds.
3. Mix the two pastes and add enough water to make a batter of dropping consistency. Season with salt.
4. Take the idli moulds. Pour 1 tbsp of the batter in each mould, put some mixed pickle over it and then top with another tbsp of the batter.
5. Steam for 20 minutes.
6. Serve hot with gun powder and coconut chutney.
serving amount
serves: 4 - 6 (makes: 30)
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