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Coorg

Recipies

Coorg Plate Idly by Sharada Mandanna

Ingredients:

  • ½ K.g. Rice
  • ½ cup cooked rice (soft)
  • 250 gm.urud dhal
  • ¼ Teaspoon methi seeds
  • 1Tablespoon sugar
  • Salt to taste

Method:

  • Wash and soak rice, urud dhal, methi for 5-hrs.
  • Do not throw away the soaked water but use it during the grinding process.
  • Add the cooked rice to the grinding and make a fine paste.
  • Stir well. Add the sugar, cover and keep in warm place overnight.
  • Next morning stir again and add 2 Teaspoon salt .
  • Also ¼ Teaspoon cooking soda blended well with little hot milk and add to the ground paste.
  • Mix it well and pour out into greased thalis and keep for steaming in the rice cooker /
    SHAKALA ( a very south Indian copper/steel or aluminumrice cooker similar to the Chinese variety ).
  • Keep to steam for 35-40 minutes or till knife leaves clean.
  • The cooker ought to be warmed up before keeping the puttu for steaming.
  • If cooker is not available then use cooker like for idlys.
  • The plates will have to be kept one on top of each other with the help of sticks placed criss-cross on the plates.
  • Can make 3-5 plates depending on thickness.

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