Sunday, 11 March 2012


Raw rice - 1 / 2 cup
Parboiled rice - 1 cup
Black gram dhal - 1 / 2 cup
Onion - 1 (chopped)
Green chillies - 2 (chopped)
Ginger - 1 Tbsp (grated)
Coriander leaves - 1 Tbsp (chopped)
Salt - to taste
Butter - 1 Tbsp (to grease)

1. Soak the balck gram dhal and the rice separately for
    four hours.
2. In a grinder first grind the black gram dal to a very
    fine paste.
3. Next grind both raw and par boiled to a smooth paste.
4. Mix both the ground pastes well.
5. Leave the dough to ferment overnight covered in a
6. Next day add salt to taste, chopped onion, coriander
    leaves, green chillies and ginger.
7. Mix well and set aside.

Onion - 1 (sliced)
Mixed vegetables - 2 cups (sliced)
Vegetables used :
(carrot, boiled peas & butter beans, cauliflower,
 broccoli, capsicum, cabbage)
Green chilli - 1 (chopped)
Pepper powder - 1 Tbsp
Garam masala powder - 1 Tsp
Coriander leaves - 1 Tbsp (chopped)
Cheese - 1 / 4 cup (grated)
Tomato sauce - as required
Salt - to taste
Butter - 2 Tbsp

1. Heat the butter in a pan and add the sliced
    onion followed by green chilli.
2. When the onion turns transparent, add the
    mixed vegetables and stir fry.
3. Add garam masala powder salt and pepper to taste.
4. Add the chopped coriander leaves and remove
    pan from stove.
5. Keep aside the prepared topping.
6. Grease a plate or a cake tin with butter and
    pour three large spoonfuls of the batter.
7. Steam as for idli for 15 minutes in a pressure
8. Once done, remove the plate or cake tin from
    the cooker and spread required amount of
    tomato sauce over the idli.
9. Now place the prepared topping over this
    and top with grated cheese.
10. Place the plate or cake tin again inside the cooker
     and steam for 7 - 10 minutes for the cheese to melt.
11. Serve hot.

You can use ordinary idli dough also as base.

1 comment:

  1. I guess it can be done in oven too... am i right?