Masala Badam Idli Recipe
Ingredients
| Rice | 200 Gram | |
| Urad dal | 100 Gram, washed | |
| 100 gm almond flakes, blanched | ||
| Green chillies | 25 Gram, chopped | |
| Ginger | 25 Gram, chopped | |
| Coriander leaves | 25 Gram | |
| Curry leaves | 10 Gram, chopped | |
| Oil to fry | ||
| Water | 240 Milliliter | |
Directions
Soak the rice and urad dal in luke-warm water for one and a half hour.
Wash well.
Add water and grind into a fine batter.
Allow the batter to ferment for about 8 hours at room temperature.
Add the almond flakes, green chillies, ginger, coriander leaves and curry leaves to the batter.
Lightly oil an idli mould.
Put the batter in cocktail idli mould.
Steam till cooked.Remove and cool the idlis.
Deep fry in oil till golden-brown in colour
Wash well.
Add water and grind into a fine batter.
Allow the batter to ferment for about 8 hours at room temperature.
Add the almond flakes, green chillies, ginger, coriander leaves and curry leaves to the batter.
Lightly oil an idli mould.
Put the batter in cocktail idli mould.
Steam till cooked.Remove and cool the idlis.
Deep fry in oil till golden-brown in colour
Chef
