Ingredients:
Urad Dal - 1 cup
Bengal gram dal - 1/4 cup
Green chillies - 6
Gingely Oil - 3 tbsp
Mustard seeds - 1/4 sp
Asafodeita - 2 pinches
Curry Leaves - 1/4 cup
Method:
Wash and soak the dals together for about an hour. Grind all the ingredients except oil and mustard seeds together to a batter consistency. The batter should be of a consistency thicker than idly batter.
In a pressure cooker, place the idly plates and steam the batter to idlies. Remove the idlies and grind them in the mixie. Let it be coarse. Heat gingely oil in a pan, add mustard seeds and when it splutters add the ground mixture. This makes a great stuffing and it can also be had separately too.
Urad Dal - 1 cup
Bengal gram dal - 1/4 cup
Green chillies - 6
Gingely Oil - 3 tbsp
Mustard seeds - 1/4 sp
Asafodeita - 2 pinches
Curry Leaves - 1/4 cup
Method:
Wash and soak the dals together for about an hour. Grind all the ingredients except oil and mustard seeds together to a batter consistency. The batter should be of a consistency thicker than idly batter.
In a pressure cooker, place the idly plates and steam the batter to idlies. Remove the idlies and grind them in the mixie. Let it be coarse. Heat gingely oil in a pan, add mustard seeds and when it splutters add the ground mixture. This makes a great stuffing and it can also be had separately too.
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| Ulunthu Pooranam |
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| Pooranam stuffed Kozhukattai |
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