Ingredients :
- Bajra - 2 cups [ heaped ] [ kambu ]
- Boiled rice - 1 cup
- Red gram dal - 1 cup [ tuar ]
- Rock salt - as required
- Oil - 3 tbl.sps.
- Cooking soda - 3 / 4 tsp
Method :
Soak bajra and rice together for 5 hours in enough water. Soak dal separately for 1 hour. Grind dal to smooth frothy paste and bajra-rice mixture to coarse rawa consistency. Mix both together with salt. Allow to ferment for 15 to 20 hours. Next day pour hot oil which is seasoned with mustard seeds to the batter along with soda. Then mix well and steam idlis as usual. Serve hot with molokai podi and onion chutney.
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