IDLI DABELI

PREPARATION METHOD

FOR THE IDLI
1. Thoroughly wash and soak rice and urad dal for around 4-5 hours along with the methi seeds.
2. Remove the excess water if required. Grind the mixture to form a thick consistent batter.
3. Keep this batter aside for a few hours (3-4 hours) in a warm area for fermentation.
4. Once it ferments, add salt and eno as required.
5. Now take idli moulds and grease them with little oil. Pour the batter into these moulds and then steam them for around 10-15 minutes.

FOR THE DABELI
1. Boil the raw bananas. After boiling them mash them with a masher.
2. Take some oil in a pan. Add the mashed bananas, green chutney, meethi chutney, salt, dabeli masala and chooped coriander. Mix the ingredients well and cook for some time.

TO PROCEED
1. Take each idli and cut it horizontally through the centre.
2. Take the bottom half of the idli and place the dabeli mixture and pomegranate seeds on top of it. Cover it with the other half.
3. Serve hot.