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250 g - rice
250 g - black gram dal
2 - green chillies
1/2 - coconut
1 - small onion
handful of sliced coriander leaves
a few pieces of tamarind
salt and chilli powder to taste
How to Make Masala Idly
First wash and soak rice separately in water for about 6 hours, and then drain out the water and grind the rice and dal together to a smooth and fine paste.
Add coconut and tamarind and grind rice again till all of it becomes smooth.
Mix minced onion, chillies, coriander leaves, salt and chilli powder.
Add enough water to form a thick batter. Grease either idly katories or small round katories nicely with ghee or oil and fill the katories about 3/4ths full.
Steam till the idlies are firm, or until a toothpick or a knife inserted in the centre comes out clean.
Steam again till the idlies turn completely solid. Remove and serve hot with seasoned curd.
Idlies can be prepared in pressure cookers.
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