Savoury rice cakes (Mrs A. Santha Ramanujam's Idlis) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 204) by Madhur Jaffrey

  • urad dal
  • Patna rice
  • Show all ingredients...
  • Serves : 20-25 idlis

  • EYB Comments

    Can substitute any long grained rice for Patna rice, and vegetable oil for sesame oil. Serve with coconut chutney or sambar (see accompaniment recipes).

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chettinad pepper chicken (Koli milagu masala, from the home of A. C. Muthiah); Eggs in a green chilli-coconut sauce (Koli kurma, from the home of A. C. Muthiah); Split peas with shallots (Mrs A. Santha Ramanujam's Vengayam sambar); Coconut chutney (Thengay chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any long grained rice for Patna rice, and vegetable oil for sesame oil. Serve with coconut chutney or sambar (see accompaniment recipes).

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