White Rice drizzled with Ghee , Dalithoy , Sanna Khotto ,Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle n Mango Slice
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Remove d ground batter .
Pour the batter in weaved jack fruit leaves baskets n steam for 20 mts or till done
Serve hot with coconut oil !
The same recipe can be prepared in idly moulds in case jack fruit leaves baskets r not available .
Note :The soaked Rice n Thur dhal has to be ground coarsely like rice rawa, cause if its fine then d sanna khotto tends to be hard and sticky ! and the batter has to be thick not watery.
Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala PickleTo Dry Roast n Powder