Vrat ki Idli Vrat ki Idli

Ingredients

• 1 ½ cup Barnyard millet, soaked, sama rice
• 2 tbsp Sago pearl, soaked, Sabudana
• Rock Salt to taste
• 1 tbsp Curd, beaten, curd (yogurt)
• ¼ cup Curd, beaten, curd (yogurt)
• 1 tbsp Barnyard millet, soaked, sama rice
• 1 tbsp Coriander leaves, chopped
• ½ tsp Fruit salt
• 1 tsp Oil
• 1 tsp Peanut oil
• ½ tsp Cumin seeds
• ¼ cup Peanut
• 2 Green chilli, broken into half, green chilli
• ½ inch Ginger, roughly slice
• Rock Salt to taste
• a few coriander leaves
• ½ cup Curd, beaten, curd (yogurt)
• 4 tbsp Peanut Mixture

Steps

1. Rinse and soak the rice in water for 2-3 hours. Afterwards drain the water.
2. Add soaked rice, curd, desiccated coconut, lemon juice, citric acid, salt and grind to a fine batter.
3. Grease the idli plate with oil.
4. Just before pouring the batter, add cumin seeds, fruit soda, baking powder and mix well.
5. Pour the batter in idli moulds and steam in the steamer for 7-8 mins.
6. For the chutney, add coconut, salt, green chilies and grind into a fine paste.
7. Heat a pan and add oil. When it is hot, add cumin seeds and curry leaves. When they splutter, pour it on the prepared chutney.
8. Remove the idlis from the moulds when they’re cooled down. Serve with coconut green chutney.