Thursday, September 18, 2014

Kambu (Pearl Millet ) Idli


Kambu 3 cups
Urad dal 1 cup
Fenugreek seeds 1 tblsp
salt as required

Wash and soak urad dal,Kambu and fenugreek seeds separately for six hours.

Drain water and grind to a nice batter.

Transfer the batter to a container and then add salt and leave it for fermentation for 8 hours.

In a idli cooker fill the idli batter and steam for 15 minutes.

Serve hot with coconut chutney and idli powder.

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