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About this recipe: This is a traditional dish eaten on special occasions as a bread accompaniment to Sorpotel or Vindaloo. It looks just like the idli.

Louella New Jersey, United States

Serves: 6 

  • 1/4 Kg Rice
  • 2 cups Grated coconut
  • Approx 2 cups Toddy
  • 1/2 teaspoon Salt
  • 3 tablespoons Sugar

Prep:25min  ›  Cook:20min  ›  Extra time:2hr fermenting  ›  Ready in:2hr45min 

  1. Wash the rice and soak overnight. Grind the rice into a thick paste with toddy. Grind the grated coconut too into a fine paste using toddy.
  2. Mix the coconute paste with the ground rice and pour in the toddy to make a thick batter. Add the salt and sugar. Cover tightly and store in a warm place for 2 hours or until the mixture is doubled in volume.
  3. Put in idli moulds or small bowls and steam in the cooker for 15-20 minutes or till firm.

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