Falhari Idli Rings or Vrat ki Idli

First upon coarsely grind sama rice and sabudana in a mixer jar.

Now take this powder out in a bowl and add curd, lemon juice, chopped green chillies, cumin seeds, rock salt and water to it and prepare a thick batter.

Now grease the idli stand with oil. After that water was put to heat in steamer on high flame of gas. Now add oil and Eno fruit salt to the batter and mix with a whisker in one direction with a light hand. Now add a little bit of batter to the greased stand and cook in the heated for 8 to 10 minutes on medium gas flame.

Now make green chutney and stir till the idli is done. Now add green coriander leaves, green chillies, ginger, peanuts, rock salt, cumin seeds, sugar, lemon juice and water in a mixer jar and make a chutney.

Now the idli is cooked, let it cool and keep it aside. Then after the idli cools down, unmold it.

Now our idli is ready. Now assemble the idlis. Now apply black pepper powder on top of the idli and coat it in coriander green chutney and coat it in desicated coconut powder and put it in a serving plate.

First upon coarsely grind sama rice and sabudana in a mixer jar.

Now take this powder out in a bowl and add curd, lemon juice, chopped green chillies, cumin seeds, rock salt and water to it and prepare a thick batter.

Now grease the idli stand with oil. After that water was put to heat in steamer on high flame of gas. Now add oil and Eno fruit salt to the batter and mix with a whisker in one direction with a light hand. Now add a little bit of batter to the greased stand and cook in the heated for 8 to 10 minutes on medium gas flame.

Now make green chutney and stir till the idli is done. Now add green coriander leaves, green chillies, ginger, peanuts, rock salt, cumin seeds, sugar, lemon juice and water in a mixer jar and make a chutney.

Now the idli is cooked, let it cool and keep it aside. Then after the idli cools down, unmold it.

Now our idli is ready. Now assemble the idlis. Now apply black pepper powder on top of the idli and coat it in coriander green chutney and coat it in desiccated coconut powder and put it in a serving plate.

Now garnish the idlis. Put coconut shreds and coriander leaves in the middle of the idli and put some pomegranate seeds and peanuts on top. Now our falhari idli is ready to eat. Serve this idli with coriander mint green chutney and buttermilk.