Ingredients
1/2
1/2
Soak sama rice for 2 to 3 hours, drain and grind it to a fine paste.
Add powdered sabudana in the sama rice mixture with little water in it. Transfer to a large pot.
Once the batter is ready, add curd and
mix it well. Let the curd ferment along with the Batter for 15 minutes.
Then put the batter in greased idli molds, steam them for 12- 15 minutes.
Remove, cool for a minute, then scoop out the idlis with a spoon/ knife, serve hot with sambar and chutney.
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