3 cups rice
1 cup urad washed
1 tsp pistachios – blanched
1 tbsp roasted cashew nut
1 tbsp green and red bell peppers, diced
1 tbsp pickle masala
1 tsp kasoori methi
1 tbsp carrot – sliced
Soak rice and urad dal and wet grind to make batter. Set aside to ferment.
Brush idli tray with oil. Place ingredients of the stuffing, mixed or separate in the centre of each idli space. Pour the fermented mixture over the stuffing.
Steam until idlis are cooked.
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