Mango Idli by Sangeeta on May 15, 2011
I m a die hard mango fan and i love idli too,so i thought to combine both and make something savory. You can substitute ripe mango pulp with raw mango boiled puree and tell me how it comes.If you are using raw mango then add some chopped fresh mint leaves to it, as it goes well with it.
- Cook time:
- Prep time:
- Serves: 4 people
- 1/2 cup ripe mango pulp.
- 1/2 cup rice flour.
- 1/4 cup all purpose flour.
- 1 table spoon corn flour.
- 1/2 cup chilled milk.
- 1/2 cup tap water.
- 1 table spoon coconut powder/milk.
- 1/4 cup grated orange carrot.
- 1/4 cup chopped fresh coriander leaves.
- 1/2 tea spoon citric acid.
- 1 tea spoon Eno-Fruit-Salt
- Salt as per taste
In a large bowl add mango pulp and milk and whisk it.
Now add rice flour, all purpose flour, corn flour and coconut powder; and whisk.
(if you are using coconut milk then add to pulp and milk only,I used coconut powder as I had it handy.Other wise coconut milk will enhance the taste)
Now add water and whisk well.Add salt, lemon juice and Eno-Fruit-salt, whisk and immediately pour in the greased idli molds and sprinkle grated carrot and coriander leaves over it.
Now steam the idli for 15-20 minutes.Serve hot with raw mango rassam and sweet curd.You can also try this idlies with chilled AAM-RAS.
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