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(Good item for breakfast)
Viewer's Submission: received from Meenal Dattani, Calcutta, India
E-mail: meenal72@yahoo.com
Hi,
this is Meenal from Calcutta, the land of Tagore, Mother Teressa,
and of course Bengali sweets. I hope all of you like this recipe. All the best!
My e-mail is meenal72@yahoo.com.
INGREDIENTS
Rice : 1 cup
Urad Dal : 1 cup
Coconut : 1/2 cup
Oil : 2 tbsp
Pepper : 1/2 tsp
Jeera : 1/2 tsp
Channadal : 1/2 tsp
Salt : 3/4 tsp or according to taste,
Green chilies
Ginger : 1/2 inch
Curry leaves : a few
Hing : a pinch
Turmeric : a pinch
METHOD
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Soak rice and urad dal for a few hours. Wash and grind to a coarse batter adding enough water. Keep aside to ferment overnight. |
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In the morning, heat oil in a pan. Add the rest of the ingredients and saute. Add to the batter along with the salt. The batter must be thick. |
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Steam in Idli moulds or greased plate for 10-20 minutes. |
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Serve hot
with tomato chutney or Sambhar. |
Serves: 6-7 persons.
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