Servings: 3 - 4
Ingredients:
Content
|
Quantity
|
Comment
|
Idli rawa / sooji
|
2 cups
|
|
Mixed dal
|
¼ cup
|
Split black urad dal, channa dal, masoor dal,
toor dal, split whole moong dal
|
Urad dal (whole)
|
2 tbsp
|
|
Poha
|
2-3 tbsp
|
|
Water
|
As required
|
|
Oil
|
To smear
|
|
Cashewnuts
|
12
|
|
Onion
|
1 medium
|
Chopped
|
Coriander leaves
|
2-3 tbsp
|
|
Salt
|
To taste
|
Method:
Wash and soak the dals with poha for 2-3 hours and grind it to a smooth paste. Mix the idli sooji and enough water to a idli batter consistency. Keep it covered overnight to ferment.
Add water and adjust batter consistency. Take half the batter into a different vessel. Add salt to taste. Add the chopped onions and coriander leaves. Grease idli plates with oil and place one cashew-nut each in each idli space. Pour the prepared batter to half the level and tap the plate lightly to spread the batter evenly. Steam it like normal idli's.
Serve hot with chutney.
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