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The combination of coconut oil on the hot idlis with mangalore mango pickles is the key to enjoy this dish!
- Combine the urad dal and horse gram in a bowl, add enough water and keep aside for 30-45 minutes.
- Drain and blend in a mixer to a smooth mixture.
- Transfer the mixture into a bowl and add the semolina and mix well.
- Add the salt and mix well and cover and keep aside to ferment for about 5-6 hours or overnight.
- Pour the batter into greased idli moulds and steam in an idli steamer them as for about 25-30 minutes.
- Serve hot with coconut oil and mango pickle.
This recipe was contributed by Foodie#399970 on 22 Sep 2011
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