Ingredients:🔗

Cream Of Wheat - 375 gms (¼ padi) Ghee - 140 gms (4 palam) Curd - 375 gms (¼ padi) Powdered crystal salt - 17.5 gms (½ palam) Pepper - 8.75 gms (¼ palam) Cumin seeds - 8.75 gms (¼ palam) Asafoetida - 0.78 gms (1/16 ரர.எ)

Procedure :

• Divide each ingredient into 4 equal parts. Then from that divided part combine 1 part of cream of wheat,1 part of ghee,1 part of curd,1 part of powdered crystal salt,1 part of pepper,1 part of cumin seeds and keep it in a lead coated plate.

• Similarly combine the remaining 3 parts of each ingredient separately as we did earlier and keep it in a lead coated vessel.

• Dissolve the asafoetida in 17.5 gms of water. Divide that water also into 4 equal parts and mix it with each of the combined ingredients in the lead coated vessel.

• Add required amount of water to each of the vessel containing the ingredients so that the consistency of the batter is same as idli batter.

• Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with ghee on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with ghee. Repeat the process for one more idli plate and close it with lid.

• After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.

• If we combine all the ingredients into one without dividing into 4 equal parts and prepare idli it will not be soft and it will be hard .

311. Jaggery Idli

Ingredients :

Rice flour - 750 gms (½ padi) Jaggery - 525 gms (15 palam) Cardamom powder - 8.75 gms (¼ padi) Grated coconut - 227.5 gms (6 ½ palam) Ghee - 70 gms (2 palam)