CKD, non-dialysis: yes
Rice: ½ cup (15g)
Urad dal: 1/3 cup (15g)
Oil: 1 tsp
Jeera: ¼ tsp
Pepper powder (kali mirch): pinch
Chana dal: few grains
Salt: from the prescribed daily allowance
Green chillies: ½ tsp
Curry leaves: 2 -3 in no
Asafetida (hing): ¼ tsp
Turmeric powder: ¼ tsp
0hrs : 25min
Soak rice and dal for 2 - 4 hours. Wash and then discard the water.
Grind into a coarse batter.
Allow it to ferment overnight.
Next day morning, heat oil in a pan, add jeera and allow it to turn brown.
Now add chana dal, green chillies, curry leaves and asafetida (hing).
Add this tempering to the batter.
Then add salt, pepper powder and turmeric powder.
Grease the idli moulds with oil and pour the batter in it.
Steam it for 10 -15 mins
Serve hot with dal chutney