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Idly made with sabudana/jawarisi/chowari
Published On: 30 May 2011
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Bengal Gram Dhal
tamil: Kadalai Paruppu
malayalam: Kadala Parippu
telugu: Samaga Pappu / Chanaga Pappu
kannada: Kadale Bele
hindi: Chana Dal
Bengali: Cholar Dal
Gujarati: Chana Ni Daal
Konkani: Chonya Daali / Sone
Marathi: Harbara Dal
Oriya: Buta (Chhota)
Punjabi: Channa Dhal
Kashmiri: Chola Dal
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Bengali: Laban / Noone
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
For preparing jawarisi/chowari idly, first cook jawarisi with some water in pressure until done.
Fry mustard seeds and chana dal in coconut oil.
Add onion, green chillies and fry again.
Add curd to the cooked jawarisi.
Add the onion mixture to the jawarisi curd combination.
Add salt and make a batter out of this.
Pour this batter into the idli maker trays after oiling the plate.
Steam idlis until done.
Jawarisi idly v Brahmins special recipe is ready.
I tried this recipe, followed the exact steps given BUT my iddlies turned out soggy and was running all over the iddly plate. However, the batter tasted quite nice.
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