Bajre ki Idlis
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A karnataka cuisine with bajra and rice combination.
- Soak bajra in lukewarm water overnight.
- Soak the urad dal along with fenugreek seeds for 2 hours.
- Soak rice for 2 hours.
- Drain and grind the bajra, rice and urad dal seperately in a mixer into a smooth batter.
- Mix all of them in a big bowl and cover and keep in a warm place to ferment overnight.
- Heat 2 tbsp oil in a small non-stick pan, add asafoetida, mustard seeds, ginger and green chillies and saute for 1 minute.
- Add curry leaves and mix and add this tempering to the batter.
- Add salt and mix well. Add soda and mix well.
- Heat sufficient water in a steamer.
- Grease an idli mould with a little oil. Half fill the moulds with the batter and put them on the stand.
- Keep the stand in the steamer, cover and steam for 10-12 minutes.
- Remove the idlis from the moulds and arrange them on a serving plate. Garnish with chilli powder and serve hot with green chutney.
This recipe was contributed by sbhatter05 on 20 Mar 2015I like cooking very much
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