• Barley – 1/4 cup
  • Parboiled rice -1/4 cup
  • Split black gram skinless (dhuli urad dal) – 1/4 cup
  • Fenugreek seeds (methi dana) -1/4 teaspoon
  • Idli rawa –  1/2 cup
  • Salt – to taste
  • French beans finely chopped – 6-8
  • Oil – for greasing


1. Wash the barley and soak in lukewarm water for two to three hours.
2. Wash the parboiled rice, black gram and fenugreek seeds and soak in the lukewarm water for two to three hours.
3. Drain and grind the rice, black gram, fenugreek seeds and barley to a smooth paste with sufficient water.
4. Transfer into a bowl, add idli rawa, mix well and keep aside to ferment for six to eight hours.
5. Add the salt, carrot, French beans, green peas and mix well. Boil sufficient water in a steamer.
6. Grease the idli moulds with oil and pour the batter in each dent till they are half full.
7. Steam for twenty minutes. Remove from mould and serve hot with coconut chutney.

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