Ingredients
- Idli Rice – 3 Cups
- Dry Red Chilli – 14 (adjust per taste)
- Roasted Gram – 1 Cup
- Melted Butter – 1 Tbsp (melt after measuring)
- Asafoetida – 1/2 tsp
- Salt – 1 tsp (adjust per taste)
- Water – as needed for grinding
- Oil – for frying
Instructions
- First, wash and soak the rice, along with the red chillies, in sufficient water for atleast 3 hours.
- Meanwhile, powder the roasted gram (pottu kadalai) using a dry grinder / mixie. Keep it aside.
- Once the soaking time is done, first add the red chillies to the grinder / mixie and grind for a couple of secs. Now add a portion of the rice to the mixie and grind to a smooth batter. Just add a little water sufficient for grinding. Do not add more water, the batter should be thick and not watery.
- Transfer the ground chilli and rice mixture is a large mixing bowl. Grind the remaining rice to a similar consistency and transfer to the mixing bowl.
- Add the ground gram flour and the remaining ingredients (except oil for frying) to the bowl. Mix well using your hand to get a smooth, non sticky dough.
