Farhali Idli

Ingredients list for Farhali Idli

• 1 cup Samo Rice soaked and drained
• 1/2 cup Sago soaked and drained
• 1 cup Yogurt
• 4 tablespoons Ginger-green chilli paste
• to taste Black salt (kala namak)
• to taste Salt
• 1 tablespoon Ghee
• 1 teaspoon Cumin seeds
• 2 medium Potatoes boiled peeled and mashed
• 1 teaspoon Sugar
• 2 tablespoons Peanuts crushed
• Juice of ½ lemon

Method

1. Grind together samo rice, sago, yogurt, 2 tsps ginger- green chilli paste, black salt, salt and enough water to a coarse mixture.
2. Transfer this mixture into a bowl and let it ferment for 6-8 hours or overnight.
3. To make the filling, heat 1 tbsp ghee in a non stick pan. Add cumin seeds and sauté till fragrant.
4. Add the remaining ginger-green chilli paste, potatoes, sugar, black salt, peanuts, lemon juice and mix well. Transfer this mixture into a bowl.
5. Grease an idli tray with ghee. Pour a spoonful of the idli batter into each dent.
6. Place a little of the potato mixture on the batter. Top it with more idli batter.
7. Heat sufficient water in a steamer, keep the idli tray in it and steam for 6-8 minutes or till done.
8. Transfer onto a serving plate and serve with chutney.

Nutrition Info