1 coconut, grated
1/4 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
1 onion, finely chopped1 carrot, grated
1/2 cup grated cabbage
1 tsp cumin seeds (jeera)
4 green chillies, chopped
2 tbsp grated coconut
salt to taste
oil for greasing
Grind the coconut with 2 cups of warm water and strain to extract the milk.
Keep it aside.Wash and soak the urad dal and parboiled rice together for at least 2 hours.
Drain and grind to a fine paste using the coconut milk.
Add the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and mix well.
Cover and allow to ferment for 3 to 4 hours.
Pour into greased idli moulds and steam for 10 to 12 minutes.