Thursday, May 23, 2013




Black gram(biri)-2 cups
Rice(arua chaula)-1 cup
Fenugreek seeds-1/2 tsp
Water-as needed
salt to taste


Grated coconut-2 cups(you can use frozen also)
Jaggery-1 1/2 cups
Cardamom powder-1/2 tsp
Black pepper powder-1/4 tsp
Edible camphor powder-a pinch


1-Wash and soak rice,urad dal with fenugreek seeds in enough water for at least 5 to 6 hours.(overnight is better)
2-After 5 hours drain water and grind this into a smooth batter adding water in regular intervals.
3-Adding water is so important as this will help in bringing out soft idlis.It took approximately 2 of water to grind this batter.

 4-Add salt and mix well.Keep aside in a warm place to ferment well for at least 10 - 12 hours.

 5-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut.

6-Add cardamom powder,pepper powder and edible camphor powder and mix well.

7-Keep stirring on slow flame for about 5 mins,till the coconut Jaggery mix starts sticking to the pan and slightly get browned.

8-Remove from the flame and let it cool down.Then take very small amount of batter in a ladle and add it to the idly pan or mould.

 9-Layer a tbsp of the coconut stuffing on the top,then layer another small amount of batter on top of the stuffing.

 10-Make sure that the batter covers the stuffing well,so that the Idlis come out nice and steam it for 10-12 mins.

11-Sprinkle little water and carefully slide around the edges to take the idlis.
12-Hot soft coconut stuffing idlis are ready to be served and serve with chutney or Sambar or dalma or ghuguni.
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