Wednesday, November 7, 2012

Sweet and Sour Idly


White rice - 
1 cup(Raw rice)

Poha - 
1 cup

Coconut - 
1/2 cup (shredded)

Jaggery,- 1 cup (finely grated)

Buttermilk - 1/2 cup

Fenugreek  - 1/4 tsp

Cardamom  - 2 nos (powdered)

Raisins - 5 nos ( roasted)

Cashew halves  - 5 nos (roasted)


Soak  rice and  fenugreek  seeds 2 hours seperately. 

Soak poha  for 5 minutes and  squeeze and keep aside

Rinse rice well and make a nice paste along with coconut,

fenugreek seeds , jaggerry and poha.

Instead of water use the buttermilk while grinding.
Adjust salt and allow  the batter to  ferment  upto  8 hrs.

Add the cardamom powder and pour the batter in a oil greased pan. 

Decorate with the roasted raisins and cashews. 

Steam the idly  at medium flame and  serve with chutney  or sambar or pickle.


  1. Yummy tiffin,sound great idea,thanks for sharing

  2. This is a totally new recipe to me..looks spongy and inviting!

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  4. Wat an interesting idly,i make sweet idly but never with sourness,fantastic.