Roasted flour - 1 cup
Water - 1 1/2 cups
Karamani - 1/2 cup
Grated coconut - 1/2 cup
Salt to taste
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Red Chilli - 1
Green Chillies - 2 nos
Curry Leaves - 1/4 cup finely chopped
Asafodeita (Hing) - a pinch
Method:
In a kadai heat oil and add mustard seeds. Add urad dal, red chillies, green chilles, hing and when all is tempered well add curry leaves. Add water and salt. And when the water comes to a boil add the karamani and grated coconut. Add the roasted flour and when it all blends together remove from fire and knead thoroughly. Make balls and flatten them in the idly plates and pressure cook them. (While flattenning them add a hole in the middle).
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