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These South Indian steamed rice cakes can be eaten any time of the day. They are often paired with sambhar and coconut chutney. This masala idli is a mix of semolina vermicelli chana dal cashews curry leaves mustard green chillies and ginger. The mix is combined with yogurt to make a thicker batter. The batter is then poured into tiered aluminum idli dishes and cooked in a pressure cooker. The easy recipe is provided on the package.
Ingredients:- Edible vegetable fat-interesterified(palm oil palm Kernel Oil) Bengal gram Splits Curry leaves Salt Sugar Mustard Raising agent sodium bicarbonate Ginger Green chilli Coriander Black gram Dal Red chilli powder Cumin Turmeric Cassia Fenugreek Clove Maltodextrin Acidity regulators Citric acid and tartaric acid.
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