Follow these steps for perfect results
Roasted Peanuts
Roasted
White Urad Dal
Split
Curry Leaves
Mustard seeds
Fresh coconut
Grated
Green Chillies
Finely chopped
Sesame Oil
Ginger
Finely chopped
Idli Rice
Dry Red Chillies
Broken
Wash and soak the rice in water for 2 hours.
Grind the soaked rice into a smooth, semi-thick paste.
Grease idli molds and steam the batter for 10 minutes to make rice idlis.
Press the hot idlis through a sevai maker to create noodles.
Heat oil in a kadai.
Add mustard seeds and let them crackle.
Add green chillies, ginger, peanuts, and curry leaves and saute for a few seconds.
Add grated coconut and steamed rice sevai/idiyappam and stir well.
Adjust salt and spice levels to taste.
Serve hot with Coconut Chutney or Mor Kuzhambu.
Expert advice for the best results
Use hot water while grinding the rice for a smoother batter.
Grease the idli molds well to prevent sticking.
Press the idlis while they are still hot for best results.
Everything you need to know before you start
15 mins
Idli batter can be made a day ahead.
Serve in a bowl and garnish with grated coconut and chopped cilantro.
Serve hot with coconut chutney
Serve with Mor Kuzhambu
Balances the flavors.
Discover the story behind this recipe
A traditional breakfast dish in South Indian households.
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