Phalahari idly

Ingredients:

  • Samba rice flour: ½ cup
  • Kutilot ka Aata (Buck wheat): one cup
  • Sendha namak (rock salt): 1 teaspoon
  • Peanut: 2 tablespoon
  • Ginger: 2”piece
  • Green chili: 2 no.
  • Water: 1 cop
  • Curd: ½ cup
  • Lemon: ½ no. (Medium size)
  • Curry leaves: 10-12 no.
  • Ghee: 2 teaspoon

Preparation:

  1. Grind the samba rice into mixer grinder. Keep aside. (Readymade samba rice flour is available in the glossary store also)
  2. Dry roast peanut, discard the skin and roughly grind. Keep aside.
  3. Grind ginger and green chili, make fine paste, and keep aside.

Method:

  1. Take mixing bowl, put Samba rice flour along with Kutilot ka Aata, Curd, Sendha namak, ginger green chili paste, lemon juice, Curry leaves, make batter as fritters batter with water. Cover the mixture; leave it for 2-3 hours.
  2. Phalahari idly batter is ready, add roughly grounded peanut into the batter, Smear the idli stand cups with little amount of ghee, and Pour ladleful batter of phalahari idly.
  3. Place the idli cooker on the stove with a cup of water, heat the water. When it starts boiling, place the idli stand into the idli cooker and close the lid, cook until toothpick inserted near the centre of the idli comes out clean. It will take about 8-10 minutes.
  4. Take out these idly with the help of spoon, and transfer into serving bowl.
  5. Phalahari idli is ready to serve with peanut chutney.
Phalahari idly

Phalahari idly

Ingredients

Ingredients

add ginger and green chili paste

add ginger and green chili paste

making batter

making batter

making batter

making batter

adding lemon juice

adding lemon juice

add roughly grounded peanut

add roughly grounded peanut

batter

batter

Pour ladleful batter

Pour ladleful batter

Place the idli cooker on the stove

Place the idli cooker on the stove

Phalahari idly

Phalahari idly

CC BY-NC-SA 4.0 Phalahari idly by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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