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Monday, September 19, 2011

Kambu Idly (Pearl-Millet Rice Cake)

Giving a twist to the regular idli (or idly) preparation I added kambu and it turned out well. Kambu is really healthy and the taste is also excellent.


Kambu Idly (Pearl-Millet Rice Cake)
Par boiled rice 1 and 1/4 cup
Kambu 1 and 1/4 cup
Urud dhal 1/2 cup
Fenugreek seeds 1/4 tsp.
Ginger 1" inch
Green chilies 2

  1. Soak urud dhal, kambu, and rice separately for about 4 hours.
  2. Grind urud dhal to a fine paste and remove from the grinder/mixie.
  3. Then grind rice and kambu coarsely along with ginger and green chilies.
  4. Add salt and remove form the grinder.
  5. Now mix the grinded rice and kambu along with urud dhal.
  6. Allow it to ferment for 8 hours.
  7. Heat the idli pan and pour the batter into the molds and allow it to cook for 10 to 15 minutes.
  8. Serve hot with korma, sambar or chutney.

I am sending this recipe to
Flavors of South India

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