[FONT="]Ingredients[FONT="]:[/FONT][/FONT]
[FONT="] [/FONT]
[FONT="]Raw Rice – 2 cups (Soak for 6 hours and drain)[/FONT]
[FONT="]Grated Coconut – ½ cup[/FONT]
[FONT="]Rice Flakes (Jada Poha) – ½ cup (washed and drained)[/FONT]
[FONT="]Curds – ½ cup[/FONT]
[FONT="]Eno fruit salt – ½ tsp[/FONT]
[FONT="]Salt – As per taste[/FONT]
[FONT="]Ghee – for greasing[/FONT]
[FONT="] [/FONT]
[FONT="] For Serving:[/FONT]
[FONT="] [/FONT]
[FONT="] Ghee – 1 tbsp[/FONT]
[FONT="] Sugar – 2 Tbsp[/FONT]
[FONT="] Maple Syrup – 2 Tbsp (Optional)[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]Method[FONT="][/FONT][/FONT]
[FONT="] [/FONT]
[FONT="]Combine the rice and coconut and blend to form a smooth paste[/FONT]
[FONT="]Mix Rice flakes and Curds and keep aside for 15 minutes.[/FONT]
[FONT="]Add Jaggery to the rice flakes and curds, blend to a smooth paste.[/FONT]
[FONT="]Combine the rice-coconut paste, rice flakes paste and salt and mix well into a thick batter. Check the consistency and add a little water, if required.[/FONT]
[FONT="]Just before steaming, add the fruit salt to the batter and sprinkle some water over it and mix well.[/FONT]
[FONT="]Pour the batter into the ghee greased Idli Moulds and steam for 10-12 minutes.[/FONT]
[FONT="] [/FONT]
[FONT="]Just before serving, pour a little ghee, sprinkle some sugar and pour the maple syrup over the idlis. ( Soaked in maple syrup gives a better taste)[/FONT]
[FONT="] [/FONT]
[FONT="]Raw Rice – 2 cups (Soak for 6 hours and drain)[/FONT]
[FONT="]Grated Coconut – ½ cup[/FONT]
[FONT="]Rice Flakes (Jada Poha) – ½ cup (washed and drained)[/FONT]
[FONT="]Curds – ½ cup[/FONT]
[FONT="]Eno fruit salt – ½ tsp[/FONT]
[FONT="]Salt – As per taste[/FONT]
[FONT="]Ghee – for greasing[/FONT]
[FONT="] [/FONT]
[FONT="] For Serving:[/FONT]
[FONT="] [/FONT]
[FONT="] Ghee – 1 tbsp[/FONT]
[FONT="] Sugar – 2 Tbsp[/FONT]
[FONT="] Maple Syrup – 2 Tbsp (Optional)[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]Method[FONT="][/FONT][/FONT]
[FONT="] [/FONT]
[FONT="]Combine the rice and coconut and blend to form a smooth paste[/FONT]
[FONT="]Mix Rice flakes and Curds and keep aside for 15 minutes.[/FONT]
[FONT="]Add Jaggery to the rice flakes and curds, blend to a smooth paste.[/FONT]
[FONT="]Combine the rice-coconut paste, rice flakes paste and salt and mix well into a thick batter. Check the consistency and add a little water, if required.[/FONT]
[FONT="]Just before steaming, add the fruit salt to the batter and sprinkle some water over it and mix well.[/FONT]
[FONT="]Pour the batter into the ghee greased Idli Moulds and steam for 10-12 minutes.[/FONT]
[FONT="] [/FONT]
[FONT="]Just before serving, pour a little ghee, sprinkle some sugar and pour the maple syrup over the idlis. ( Soaked in maple syrup gives a better taste)[/FONT]
