A very delicious and attractive but easy to make breakfast.
Idly batter:Soak 1 cup of Urad dal and 1 cup of poha in water for about 4 hours. In an another container, soak 2 cups of Idly rice for about 4 hours.
Grind dal and poha together in a mixer to a smooth paste. Similarly, grind the rice separately and mix both batter together and leave it to ferment for about 8 to 10 hrs.
Add required salt and check for batter consistency. Ensure its not too thick or liquid. The batter consistency should be slow dripping.
Ingredients for Chutney:
Grated coconut 1 cup• Mint leaves washed and drained 3 sprigs• Coriander leaves washed & drained 3 sprigs• Gren chilly 4 nos• Ginger 1/2 inch length• Garlic pods 6 nos• oil for tampering 1 tbs• Mustard seeds 1tsp• Curry leaves 1 sprig• Salt to tasteGrind all above to a coarse, thick paste in a blender. Tamper with mustard seeds and curry leaves.
Heat Idly steamer on a medium flame. Grease Idly mould properly and fill half of each mould with batter. Use a tablespoonful of any stuffing of your choice and place it in center of each Idly cavity. It could be finely chopped vegetables, chutneys or anything of your choice. Fill each mould with batter to cover the stuffing.
Steam cook for about 15 minutes. Allow it to cool. Serve it hot. I’m sure there is no need for any accompaniment as it’s already taken care. An ideal option to carry along with while on travel, a long drive or a picnic.
Happy Cooking!
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