By : Neelu

Idli Rice – 3 cups

White Urad dal – 1 cup

1 tablespoon Methi Seeds

Soak overnight

Grind to paste and leave to ferment for 8 hours.

Creamy salty Icing

Hung curd thick and creamy (or for vegan option take vegan coconut thick cream) – 2 cups

Himalayan salt 2 teaspoon

Crushed black pepper – 1 teaspoon

Dried mint leaves – 1 teaspoon

Paprika for sprinkle

In two bowls take one cup fermented batter.

Add 1 teaspoon salt in each.

In one portion add 4 tablespoon dragon fruit pulp mix it well.

Add eno fruit salt 1 teaspoon in each batter.

Pour in greased dhokla mould, and steam each plate for 25 minutes.

Allow to cool.

Put the dragon fruit round and apply cream, layer the white round and apply the cream, garnish with jeera powder , mint powder paprika powder.

Serve cold.

The more you keep this cake the better it will taste. Fermented foods are healthy but fermented thoughts can ruin them. So let go of rancid thoughts, don’t ferment thoughts, ferment the batter.

This is a must eat and must serve easy delight.

idli #healthyfood #fermentedfoods #probioticfoods #homecooking #homechef #mommagik #dragonfruitrecipes #joyfulheart #healthiswealth #bangkoklife #positivevibesonly #happyheart #momsfood

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