Wednesday, May 21, 2014

Chilkewali Idli

This was a part of my kitchen experiment. I wanted to add more fiber to our daily breakfast.

Chilkewali Idli
1/2 cup green moong daal with skin
1/2 cup urad daal
1 1/2 cups brown rice
1/2 tsp fenugreek seeds
salt to taste

Oil for greasing

1. Soak daals, rice & fenugreek seeds adding adequate water.
2. Drain and grind to smooth paste.
3. Add salt and set for fermenting.
4. Grease idli moulds.
5. Pour a ladleful of batter and steam like regular idlies.

6. Serve with chutney of your choice.

Note -
1. If batter does not get fermented due to cold weather, add a pinch of baking soda just before steaming.

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