Author: Jain Recipes Category: - Lunch, Dinner Cuisine: Indian
Yields: 4 Serving
Prep Time: 05 Hours
Cook Time: 15 Mins
Total Time: 5 Hours 15 Mins
Split skinless black gram (dhuli urad dal) 1/4 cup
Basmati rice 3/4 cup
Fenugreek seeds (methi dana) 1 teaspoon
Yogurt 1 1/2 tablespoons
Salt to taste
Turmeric powder 1/4 teaspoon
ghee + for greasing 1/2 tablespoon
mustard seeds 1 teaspoon
green chillies chopped 1-2
white sesame seeds 1/2 tables + for sprinkling
coriander leaves chopped 1 tablespoon
fruit salt 1 teaspoon
black peppercorns crushed + for sprinkling
red chilli powder + for sprinkling
fried curry leaves to garnish
green chutney to serve
Step 1.Take urad dal and add sufficient water, fenugreek seeds and soak for 5-6 hours. In another bowl, add rice with sufficient water for 5-6 hours.
Step 2.Separately grind soaked urad dal and soaked rice into a fine paste. Mix both the ground mixture and add yogurt, mix well.
Step 3.Add salt, turmeric powder and mix till well combined. Cover and set aside for 30 minutes.
Step 4.Heat ghee in a tempering pan, add mustard seeds, and let them splutter. Add green chillies, white sesame seeds and cook for a few seconds till the seeds change colour. Add chopped coriander and mix well.
Step 5.Heat sufficient water in a steamer. Meanwhile, grease mini ramekin moulds with ghee and sprinkle white sesame seeds on the sides.
Step 6.Add fruit salt and mix well. Pour the prepared batter till ¾ of the greased ramekins. Sprinkle crushed black peppercorns and a pinch of red chilli powder on all the ramekins.
Step 7.Place the ramekins in the steamer and steam for 8-10 minutes. Garnish each ramekin with curry leaves and serve hot with green chutney.