Pulses or dals

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Red rice and vegetable idly

500 gm unpolished red rice (puttu rice)
50  gm  whole black ud
50  gm  whole mung (green gram)
50  gm  tur dal
50  gm  channa dal
50  gm  whole (kabuli) channa
50  gm  soya beans
50  gm  samba wheat rava (roasted)

2 carrots, grated
2 radishes, grated
2 capsicum, chopped fine
green chillies according to taste, chopped fine  
pepper jeera powder
1 onion, chopped fine and sauteed (optional)
coriander, chopped
salt, to taste

1. Wash the rice, whole mung and whole ud and soak in water for at least 3 hrs.

2. Wash the kabuli channa, tur dal and soya beans and soak separately for at least 3 hrs.

3. Wash and soak the channa dal separately.

4. Grind each of the above sets of ingredients separately. Add to the roasted wheat rava and soaked channa dal and mix well.    Allow this batter to ferment for about 8 hrs.

5. Mix in the other ingredients; season the batter with mustard seeds (by heating them in a little oil and allowing them to splutter  and steam cook just as you would normal idlies.

6. Serve hot with coconut or tomato chutney.

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