Rajma Idli
These pinkish idlis turn out so soft and spongy and are nutritious too.
Servings 4 people
Ingredients
- 1.5 cups Idli rice
- ⅓ cup chitra rajma/pinto beans
- ⅛ cup beaten rice/aval/poha
- a pinch of fenugreek/methi seeds
- water as needed for grinding
- salt as needed
Instructions
- Take the measured quantities of rice, rajma, the beaten rice, and the fenugreek seeds in a vessel.
- Wash and soak it all together with a sufficient quantity of water for at least 4 hours.
- Grind it to a smooth paste to a yogurt consistency using your grinder or blender. Add the required quantity of salt and leave it to ferment in a warm place for 6 hours or overnight.
- Once it gets fermented, mix well and check for salt. Pour the batter into idli molds and steam in the idli steamer for 15 minutes.
- Let it cool down slightly before removing the idlis from the mold. Serve with your favorite chutney or sambar.
