➢ Content ..................
1/2 measure of rice (chawl)
1/2 measure of green moong dal (bits of a green gram)
1/4 teaspoon of fenugreek seeds (discretionary)
1/2 container ground carrots
1/2 container finely hacked new onion, white and green
Salt flavor likewise
1 teaspoon of organic product salt
At your administration
Sustaining green sauce
➢ The way .......................
Douse rice seeds, Moong dal and fenugreek in profound water for 5 to 6 hours.
Channel and blend in a blender to make a smooth glue with little water.
Exchange the blend to a bowl, include the carrot, white onion, and green leaves and salt and blend well.
Just before serving steam, empty natural product salt into the mixture and pour 2 teaspoons of water over it.
At the point when bubbles structure, blend delicately.
Supplement a little suspension into each idol of ghee for as long as 10 minutes or until cooking idli and steam in steam.
Cool marginally, work well for with green chutney and serve.
1/2 measure of rice (chawl)
1/2 measure of green moong dal (bits of a green gram)
1/4 teaspoon of fenugreek seeds (discretionary)
1/2 container ground carrots
1/2 container finely hacked new onion, white and green
Salt flavor likewise
1 teaspoon of organic product salt
At your administration
Sustaining green sauce
➢ The way .......................
Douse rice seeds, Moong dal and fenugreek in profound water for 5 to 6 hours.
Channel and blend in a blender to make a smooth glue with little water.
Exchange the blend to a bowl, include the carrot, white onion, and green leaves and salt and blend well.
Just before serving steam, empty natural product salt into the mixture and pour 2 teaspoons of water over it.
At the point when bubbles structure, blend delicately.
Supplement a little suspension into each idol of ghee for as long as 10 minutes or until cooking idli and steam in steam.
Cool marginally, work well for with green chutney and serve.
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