- 2 2 Cups Roasted raw rice flour
- 1 1/2 1 1/2 Cup Coconut grated
- 1/2 1/2 Teaspoon Jeera
- 3 3 Tablespoons Sugar
- 1/2 1/2 Teaspoon Salt
- 1 1 Tablespoon Ghee
- 1 1 Cup Water
- 1 1 Teaspoon Dry yeast
- 1 1 Teaspoon Sugar
- 1/4 1/4 Cup Lukewarm water
Mix yeast with sugar. Pour lukewarm water, mix and keep aside to ferment (until froth appears on the surface).
Mix rice flour and yeast ferment and knead into a soft dough. It must be kneaded well for at least 10 minutes. Grind coconut, jeera and sugar and add it with water to the dough to make it a stiff batter . Keep it over night.
Add salt and mix well. Grease a cake dish or round bottomed aluminium vessel well with ghee. Pour the batter into it up to the half way mark. Keep it in an iddli steamer and cook for 20 minutes. Take it out from the steamer. Loosen the sides with a knife and cut it into pieces.
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