Ginger-1 big piece
Bengal gram flour-1 tbsp
Rice flour-1/2 cup
Gingelly oil-1 tumbler
Mustard seeds,urad dhal-2 tsp
wash and chop the vegetables and steam cook them.
Add little salt and keep aside. Heat oil in the pan and fry mustard
seeds, Bengal gram, urad dhal, ginger, green chilly, curry leaves,
onions, coriander leaves.
For the filling:
this add the boiled vegetables and Bengal gram flour and little
water. Fry for few minutes and when it is boiling, switch off the
gas stove. Add the masala powder and stir it. it should be thick.
Boil the ½ cup water in a broad vessel then add salt. When
it starts boiling, add the ½ cup of rice flour and keep on
stirring without leaving the ladle idle.
place the white wet cloth on top of the plate and put the dough
in the cloth. Later after ¼ an hour, apply the gingelly oil
in your hands and take the dough and make it into small balls and
flatten it and then keep the filling in the centre. Fold it horizontally
and close it. Steam cook these in the idli plates.
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