What You Need:
- Rice - 1 cup
- Skinless split black gram - 1/2 cup
- Fenugreek seeds - 1/4 teaspoon
- Turmeric powder - 1 teaspoon
- Black peppercorns - 20 to 25
- Split Bengal gram - 2 teaspoons
- Asafoetida - A pinch
- Yoghurt - 1 cup
- Pure ghee - 1/2 cup
- Salt to taste
- A few tender banana leaves
- Ask a parent or adult to help with this recipe
- Soak the rice and split black gram with fenugreek seeds for 3 to 4 hours. Drain and grind to a smooth paste with sufficient water to make a thick batter.
- Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yoghurt, ghee and salt. Mix well and let it stand overnight to ferment.
- Whip the batter and adjust the consistency. It should be fairly thick.
- Heat sufficient water in a steamer.
- Line the idli maker with banana leaves and pour the batter into it. Place the idli maker in a steamer and steam for about 20 minutes or till done.
- Serve with coconut chutney.
Bengal gram is a good source of dietary fibre, protein and copper. It is also a very good source of folate(iron) and manganese, both of which necessary for the production of blood in the body.