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Articles: Recipes | chick idli
- Miss ashilesha varinchi
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Ingredients:
300gm rice
125gm urad daal
5gm dry methi
1 tbsp channa daal
1 pinch hing
1 tbsp salt
80gm butter
1/2 cup curd
1 1/2 cups chicken(shredded)
1 tbsp moong dal
1 tbsp rawa
For coconut chutney:
1 coconut
2 green chillies
50gm fried channa daal
1 piece ginger
50gm penuts
3 tbsp salted tamarind pulp
Method to make coconut chutney:
Fry peanuts on hot grinddle for 2 mins. Then, grind it with ginger, daal, green chillies along with grated coconut, add tamarind pulp.
Method:
Soak rice for 12 hrs minimum. Soak daals for a minimum 8 hrs. fry methiseeds on a hot griddle. Grind them. Grind daals and rice seperately. Combine them after that and add hing and meethi seeds along with salt.
Ferment them at least for 20 hours. Then add salt, curd and cooked meat, beat them smoothly and keep for half an hour. Then, add rawa into the mixture.
Now boil water in a cooker or an idili pot. Grease the holes with butter generously as it is done for idili. Steam them for 5mins and take them out after 10 mins.
Serve hot idilis with coconut chutney.
Cooking time :40 mins.
For 2-4 persons
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