Mini chilli garlic idlis

Mini chilli garlic idlis

1 cup parboiled rice (ukda rice)
½ cup black gram split (dhuli urad dal)
Salt to taste
2 stalks green garlic
2 tsp red chilli flakes

Soak rice and urad dal separately for at least four hours. Drain and grind rice to a coarse batter and dal to a fine batter, using enough water. Mix both the batters, adding sufficient water to get a dropping consistency.

Add salt and keep it covered, in a warm place and allow it to ferment for four to five hours or overnight. Trim, wash and chop green garlic fine. Mix half the chopped green garlic with the fermented batter.

Lightly grease the mini idli moulds with oil. Put some water in the steamer and let it come to a boil. Pour a spoonful of batter into each dent.

Sprinkle the remaining chopped green garlic and red chilli flakes on top of each idli and place the mould in the steamer. Steam the idlis for 12-15 minutes. Remove and serve hot with a chutney of your choice.