Ingredients Jump to Instructions ↓

  1. 1 tbsp Bengal gram dhal

  2. 1 pav black gram dal

  3. 1 pav boiled rice

  4. 1 pav raw rice

  5. oil for greasing cups

  6. 1 onion

  7. 5 green chillies

  8. 5 drops of asafetida

  9. chopped coriander

  10. salt to taste

Instructions Jump to Ingredients ↑

  1. Soak black gram dal and the two rices (mixed) separately in water for 3 hours.

  2. First, wash the soaked dal and grind to make a fine paste. Keep aside in a vessel.

  3. Then grind the soaked rice (mixture) to a coarse paste.

  4. Combine both the pastes using hands, put salt and keep under cover overnight.

  5. Next day, beat the batter properly.

  6. Soak 1 tbsp of Bengal gram dhal, in water till it becomes soft.

  7. Chop an onion and a few green chillies finely.

  8. Mix them all with the batter along with a few drops of asafetida and a few coriander leaves (chopped).

  9. Grease idli cups with oil, and fill them (about ¾ full) with the idli batter and steam in an idli vessel for at least 20 minutes.

  10. Pour the batter in the container of a pressure cooker (previously greased with oil) about ¾ full and steam for 15 to 20 minutes.

  11. Remove and cut it into pieces of desired size, with a spatula.


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