Masala Badam Idli
|Urad dal||100 Gram, washed|
|Almond flakes||100 Gram, blanched|
|Green chilies||25 Gram, chopped|
|Ginger||25 Gram, chopped|
|Coriander leaves||25 Gram|
|Curry leaves||10 Gram, chopped|
|Oil||2 Cup (32 tbs) (For Frying)|
Soak the rice and urad dal in luke-warm water for one and a half hour.
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