METHOD
OF PREPARATION
1. Wash and soak parboiled rice and urad dal separately
for at least four hours. Drain and grind rice to a coarse and dal
to a fine batter using enough water.
2. Mix both batters together, adding sufficient
water to get dropping consistency.
3. Add salt and allow it to ferment for four to
five hours or overnight, covered, in a warm place
4. Peel, wash and grated carrot. String, wash and
finely chop French beans. Wash and grated cauliflower florets. Wash,
deseed and finely chop capsicum.
5. Peel, wash and grind ginger. Clean, wash and
finely chop coriander leaves.
6. Add vegetables and ginger to fermented batter.
Mix well.
7. Lightly grease idli moulds with oil. Pour a
spoonful of batter into each mould. Garnish with crushed peppercorns
and chooped coriander leaves.
8. Steam idlis till done. Allow standing time of
five minutes, demould and serve hot with chutney.
|
