Here is your recipe for preparing Stuffed vegetable Idli
Pour 1 ladle of batter into the idli mould. Sprinkle a layer of filling. Cover another ladle of batter and steam as usual. Serve hot with chutney.
Pour 1 ladle of batter into the idli mould. Sprinkle a layer of filling. Cover another ladle of batter and steam as usual. Serve hot with chutney.
Soak dal and rice separately. Grind gram to a smooth paste but rice to a finely ground semolina consistency. Add slat and water to form a pouring consistency.
Wash and soak the rice and dais separately for 6 hours. Drain and grind the rice and dais coarsely. Mix in the sour curds along with enough hot water to form a thick batter.
Soak all dais and Soya bean over night. Remove the skin of soya bean by rubbing with the hand. Grind dais and soyabean into a thin paste. Mix up properly. Add salt and water for making a batter. Spread on a Tawa as for making dosas.
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