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Idli (Farali)

Cuisine : Farali, Fusion, South Indian

Course : Main Course, Snacks

Main Ingredients : Little millet, Amaranth Flour, Sago

Idli (Farali)


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Cooking Time : 15 - 20 Minutes

Servings : 30 - 35 Pieces

Pre-properation : 8 - 9 hours

Level of Cooking : Medium

Cooking Time : 15 - 20 Minutes

Servings : 30 - 35 Pieces

Pre-properation : 8 - 9 hours

Level of Cooking : Medium

Ingredients : (View as Check-list)

Idli (Farali) : Ingredients List:








Little millet: 200 gm, Amaranth Flour: 50gm, Sago: 25gm, Baking soda: 1 tablespoon, Oil: 1 tablespoon, Curd: 100 gm, Salt: as per taste

Preparation Method :

Step 1: (Preproperation) Soak Little millet, amaranth flour and sago separately in ample water for 1.5 to 2 hours.

Step 2: (Preproperation) When all these ingredients are soaked properly crush them together with curd to form a smooth paste.

Step 3:
(Preproperation) Allow the paste to rest for 7 - 8 hours in order to ferment it.

Click here for Farali Sambhar recipe.
Click here for Farali Coconut Chutney recipe.

Step 4:
Before cooking idli, heat oil and add baking soda to it. Mix this oil to the fermented batter and add salt to it. Stir well.

Step 5:
Grease the surface of idli stand and put batter in it evenly. Add water to the Idli cooker and heat it. Place idli-stand in cooker and close its lid. Allow it to cook for 7-10minutes.

Step 6:
Remove the cooker from heat and allow the idlis to rest for sometime. Remove the freshly cooked idlis and serve hot.

Note:

To make Spiced idlis add Ginger-chilly paste or pepper powder or red-chilly powder to the batter.

Key Words: TASTYSHRAVAN, Farali Idli, Idli, Farali Food, Farali Indian Food, Shravan Month, Farali South Indian Cuisine, Curd, Nariyal Chatni, Dosa, Idli

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