INGREDIENTS
DIRECTIONS
Step 1 Soak bajra in lukewarm water overnight.
Step 2 Soak black gram with fenugreek seeds for 2 hours. Soak rice for 2 hours.
Step 3 Drain and grind each finely and mix all of them in a big bowl.
Step 4 Cover and keep in a warm place to ferment overnight.
Step 5 Heat rice bran oil in a small non – stick pan, add mustard seeds, ginger and green chillies and saute for 1 minute.
Step 6 Add curry leaves and mix and add this tempering to the batter and add salt. Heat sufficient water in a steamer.
Step 7 Grease an idli mould with a little oil. Half fill the moulds with the batter and put them on the stand.
Step 8 Keep the stand in the steamer, cover and steam for 10 – 12 minutes.
Step 9 Remove the idlis from the moulds and arrange them on a serving plate. Serve hot with green chutney.