Miss Alone
Prime VIP
Ingredients
Parboiled rice soaked for 2-3 hours1 cup
Split skinless black gram soaked for 2-3 hours1/2 cup
Salt to taste
For tempering
Oil 1 tablespo
Mustard seeds 1 teaspoon
Split skinless black gram 1/2 teaspoon
Curry leaves 8-10
Asafoetida 1/4 teaspoon
Crushed black peppercorns 1/2 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Fresh coriander leaves chopped2 tablespoons
Method
Step 1
Drain and grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
Step 2
Mix both the batters. Sprinkle salt and mix thoroughly in a whipping motion using your hand. Pour batter into a large vessel, close tightly with a lid and rest in a warm place overnight.
Step 3
Grease mini idli mould with oil. Pour a spoonful of fermented batter into each dent. Place idli stand in steamer. Cover and cook for 10-15 minutes or till idlis are done. Demould the idlis when slightly cooled and place in a bowl.
Step 4
To make tempering, heat oil in a non-stick pan. Add mustard seeds and when the seeds crackle, add black gram, curry leaves, asafoetida and crushed peppercorns. Mix and sauté for a few minutes.
Step 5
Add tempering to idlis alongwith lemon juice, salt and chopped coriander. Toss to mix.
Step 6
Serve immediately.
