- 1 cup yellow split peas or toor dal, soaked for 1-2 hours
- 1/2 cup onion finely chopped
- 1 tsp green chilies, finely chopped
- 1 tsp grated ginger
- 1 sprig of curry leaves, coarsely chopped
- Salt to taste
Combine yeast, ¼ tsp sugar, and 1 tbsp water, and leave it to ferment for about 10- 15 minutes.
Meanwhile, grind rice, coconut, cooked rice, & water together to make a smooth, thick batter. Add in yeast, ½ cup sugar, and ground cardamom and cumin seeds. Mix well. Again, leave the batter in a warm place to ferment for 7 -8 hours.
When the batter is ready, you can transfer it to an idli or vattayappam mould greased with oil. Decorate with cashews & raisins. Steam it for 15-20 minutes. When cooked, allow it to cool. Then slice and serve.
I made this dish as an …