Ingredients
1 cup idli rice
1 cup pumpkin, chopped
½ cup water
1 teaspoon salt
1 teaspoon mustard seeds
½ teaspoon urad dal
2 tablespoons grated coconut
1 green chili, chopped
¼ cup coriander leaves, chopped
½ cup yogurt
Method
Soak the idli rice in water for at least 4 hours.
Blend the soaked rice with pumpkin and ½ cup of water until smooth.
Add salt and mix well.
Pour the batter into idli molds, filling each one about three-quarters full.
Steam for 15 minutes or until cooked. Meanwhile, prepare the spicy coconut chutney by mixing coconut, green chili, and coriander leaves together in a bowl.
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