Saturday, June 16, 2012


  1. Idli Batter- 1 & 1/2 cup
  2. Mustard seeds- 1/4 tsp
  3. Shallots chopped- 1//8 cup
  4. Curry leaves chopped- 1 tbsp
  5. Green chillies( chopped)-2 tsp
  6. Grated coconut- 2tbsp
  7. Sago pearls (soaked in water for 20 minutes)-1 tbsp
  8. Salt to taste
  9. Oil
  • Heat oil in a pan and add mustard seeds and let it splutter,add chopped shallots,curry leaves and green chilies ,saute until shallots turn golden brown.
  • Now Add the grated coconut and stir well and switch off the stove.Allow this to cool slightly.
  • Now add the sauted shallots ,soaked sago and salt to taste to the idli batter and mix well.
  • Heat oil in a paniyaram pan and pour 2 tbsp of batter into each hole and cook over medium low heat until the edges turn golden brown..
  • Turn over and cook for a minute or two.
  • Serve with coconut chutney.



To Grind
  1. Grated Coconut- 1 cup
  2. Chili powder- 1/2 tsp( or to taste)(i used 1 tsp kashmiri chili powder)
  3. Ginger-1/4 inch piece
  4. Shallots- 2 to 3 nos
  5. Tamarind pulp -1/4 tsp
  6. Water- as required
  7. Curry leaves- 2 nos
  8. Salt to taste
For tempering
  1. Mustard seeds- 1/4 tsp
  2. Red Chilies- 1 to 2 nos
  3. Curry leaves- few
  4. Oil

  • Combine all the ingredients  'to grind' in a blender and grind to form a smooth paste.
  • Heat oil in a pan and add mustard seeds ,let it splutter.Add red chilies and curry leaves and saute for few seconds and pour over the chutney.

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