Ingredients:
Pumpkin seeds - 1 cup
Rice - 1/4 cup
Fresh coconut - 1/4
Green Chillies - 15
Cloves - 2
Onions - 4
Baking Soda - a pinch
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Method:
Pumpkin seeds - 1 cup
Rice - 1/4 cup
Fresh coconut - 1/4
Green Chillies - 15
Cloves - 2
Onions - 4
Baking Soda - a pinch
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Method:
- Remove the skin from seeds.
- Soak rice for 30 minutes. Drain the water. Grind rice, coconut, pumpkin seeds, little salt to make paste using sufficient water.
- Add baking soda to the mixture. Grease oil to idli plates, then put this mixture like idli's.
- Steam these idli's for 15 to 20 minutes.
- Remove and cool. Cut them into medium size pieces.
- Grind green chillies, salt and cloves to make paste.
- Finely chop onions.
- Heat oil in kadai, add cumin and mustard seeds, curry leaves. Fry till mustard crackles.
- Add chopped onions, turmeric and chilli paste. Cook till onions are transparent.
- Add idli pieces and mix well. Fry them for another 5 minutes.
- Garnish with coriander leaves.
- Serve with rice or eat directly.
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