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Rice – 1 cup
Grated coconut – 1 cup
Fenugreek seed (meti) – 1 tea spoon
Curd – 2 tea spoon
Jaggery – 3 tea spoon

Method of preparation

Soak rice in the water . clean the soaked rice and grind it to make a batter. Soak the fenugreek seed in the curd for six hours and keep it aside. Grind the soaked fenugreek seed in a mixer by adding the grated coconut. Then mix the batter of rice and fenugreek seed. Add the jaggery powder and required salt into it and mix. Take an idli steamer. Pour some water and keep it on the stove with the fire on . pour the batter into the idli mould and steam it . Methi idli is ready to serve

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