Khusboo Idli

Recipe by
Total Time:
16 hours 45 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

Rate This Recipe

Ingredients

  • Idly rice - 4 cups
  • Sago -1 cup
  • Fenugreek -1 tsp
  • Black gram dhal- 2 tsp
  • Baking soda - 1/2 tsp
  • Salt-2 tbsps
  • Tomato chutney:
  • Tomatoes -3
  • Onion -1
  • Salt to taste
  • Red chilli powder - 2 tsps
  • Saunf - 1/2 tsp
  • Oil - 2 tsps
  • Seasoning:
  • Pinch - Mustard, urad dal and curry leaves

How to Make Khusboo Idli

  • Soak rice, dhal, fenugreek separately and sago separately for 4 hours.
  • Grind all the ingredients into a fine paste and add salt.
  • Ferment for 12 hours in a warm place.
  • Before cooking, add baking soda and mix well.
  • Grease the idly moulds with oil, pour the batter and steam for 8 to 10 minutes.
  • Make chutney by grinding tomatoes with red chilli powder, salt and saunf to a fine paste.
  • Splutter mustard, red chillies, curry leaves and boil the paste till cooked.

EXPLORE CATEGORIES