Ingredients:

• 2 cups – boiled Rice
• 1 cup – grated Coconut
• 1/2 cup – Tamarind paste
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Asafoetida
• 1.25 tsp – salt
• 250 gms – shredded Cabbage
• 2 tsp – cooking oil

Method:

1. Wash and soak raw rice for 5 – 6 hours.
2. Grind it with grated coconut, tamarind juice, red chilli powder, turmeric powder and salt.
3. Grind it until the batter is fine in consistency.
4. Transfer this batter to another container and mix it with asafoetida and finely shredded cabbage.
5. Stir it continuously for 5 minutes. Add extra water and salt if needed.
6. Grease idli moulds with little oil.
7. Pour batter in each mould very gently and steam cook it in a steamer or slow cooker for 15 – 18 minutes on medium heat.
8. Let it to cool for 10 – 15 minutes and then remove each mould using a greased spoon. Serve it with coconut chutney.
9. Recipe Courtesy: Niya Prakash’s World