Masala Idli

Payaswini's Recipes

1 cup black gram
2 cups idli rave
1/4 cup bengal gram
1/4 cup mung beans (yellow moong dal)
1/2 cup grated fresh coconut
2-3 green chillies, chopped
1/2 tsp. pepper corn, crushed
1 tsp. cumin seeds
1/2 tsp. asafoetida
1 tbsp. chopped coriander leaves
1 tbsp. oil
Salt to taste.
Soak the black gram for 5 hours. Grind smoothly by adding little water and keep aside. (batter should be thick)
Wash idli rave in warm water and strain, mix idli rave with ground paste. Add salt and mix well.
Cover the lid and keep this mixture for whole night.
Next day soak bengal gram, moong dal together for 2 hours and drain.
Add dals with other masala ingredients to the idli batter and mix well.
Grease idli plates with oil and pour the batter. Repeat it with all the idli plates.
Place idli stand in a pressure cooker and steam cook for 12-15 minutes, without putting vent in a medium flame.
Serve hot with Coconut Chutney.