Raw Mango /Kaccha Mango idli and Papad

Raw Mango/ Kaccha Mango Idli and Papad

Recipe card for Raw Mango/Kaccha Mango Idli and Papad:

Preparation Time : 5mins

Cooking Time: 1 hour

Serves: full measurement serves

24 idlis/

25 papads

Ingredients:

Soaking:

1 cup rice
1 cup water

For batter:

25 green chilly
1 handful coriander
1 raw mango grated (sour)
1 handful curry leaves
salt
2 pinch hing
1/4 cup sabudana (fat)
eno (1tsp for idli/ 1/2 tsp for papad)
3 tsp oil

For deep frying:

Instruction:

Take a bowl, rinse the rice and soak it in water for 8 hours .
After 8 hours strain the water and transfer the soaked rice to a mixing jar.
Add green chilly, raw mango, coriander,curry leaves,hing,salt and blend to a smooth paste like batter.
Transfer the batter to a bowl, add sabudana(fat)and mix well.
Now leave the batter to ferment overnight.
Once the batter has fermented you can refrigerate till you use it .
Add eno,oil and mix well.
Take a idli plate and grease it with oil, pour in 2 ladleful of batter in each plate.
Steam it in a cooker for 10 mins- 12 mins.
Remove the idlis from the cooker and serve it hot with some butter.

For Papad (continue fromthe above step):

Take out the idlis and cool it completely
Once cooled take a mixing jar and grease it with oil.
Transfer the cooked mango idli into the jar and grind it to a fine paste.
Knead the ground idlis to make a non sticky dough (grease your hands with oil if requied).
Take a chapathi presser and palm size two plastic sheets and grease it with oil.
Take a lemon size dough, place it in between two greased plastic sheets and press it .Make sure its not too thin nor very thick.
Dry these papads on a plastic sheet in a cool place for 3-4 days and dry it mild sunlight on 5th day
Now the papads are ready to deep fry and can be stored in air tight containers so as to fry it whenever required.
Take a kadai and heat the oil for deep frying papads.
Once hot fry the papads in the oil .
Crispy and spicy papads are ready to be served .

Method:

1. Take a bowl, rinse the rice and soak it in water for 8 hours .

2. After 8 hours strain the water and transfer the soaked rice to a mixing jar.

3. Add green chilly, raw mango, coriander,curry leaves,hing,salt and blend to a smooth paste like batter.

4. Transfer the batter to a bowl, add sabudana(fat)and mix well.

5. Now leave the batter to ferment overnight.

6. Once the batter has fermented you can refrigerate till you use it .

7. Add eno,oil and mix well.

8. Take a idli plate and grease it with oil, pour in 2 ladleful of batter in each plate.

9. Steam it in a cooker for 10 mins- 12 mins.

10.Remove the idlis from the cooker and serve it hot with some butter.

For Papad (continue fromthe above step):

1. Take out the idlis and cool it completely

2. Once cooled take a mixing jar and grease it with oil.

3. Transfer the cooked mango idli into the jar and grind it to a fine paste.

4. Knead the ground idlis to make a non sticky dough (grease your hands with oil if requied).

5. Take a chapathi presser and palm size two plastic sheets and grease it with oil.

6. Take a lemon size dough, place it in between two greased plastic sheets and press it .Make sure its not too thin nor very thick.

7. Dry these papads on a plastic sheet in a cool place for 3-4 days and dry it mild sunlight on 5th day

8. Now the papads are ready to deep fry and can be stored in air tight containers so as to fry it whenever required.

9. Take a kadai and heat the oil for deep frying papads.

10. Once hot fry the papads in the oil .

11. Crispy and spicy papads are ready to be served .

Benefits of Raw Mango:

Detoxifies liver.
High in vitamin C, K, A
Helps in regulating cholesterol levels.
Prevents bleeding of gums.

Raw Mango/ Kaccha Mango Idli and Papad

Recipe card for Raw Mango/Kaccha Mango Idli and Papad:

Preparation Time : 5mins

Cooking Time: 1 hour

Serves: full measurement serves

24 idlis/

25 papads

​

Ingredients:

Soaking:

1 cup rice

1 cup water

For batter:

25 green chilly

1 handful coriander

1 raw mango grated (sour)

1 handful curry leaves

salt

2 pinch hing

1/4 cup sabudana (fat)

eno (1tsp for idli/ 1/2 tsp for papad)

3 tsp oil

For deep frying:

​​oil

​

Instruction:

Take a bowl, rinse the rice and soak it in water for 8 hours .

After 8 hours strain the water and transfer the soaked rice to a mixing jar.

Add green chilly, raw mango, coriander,curry leaves,hing,salt and blend to a smooth paste like batter.

Transfer the batter to a bowl, add sabudana(fat)and mix well.

Now leave the batter to ferment overnight.

Once the batter has fermented you can refrigerate till you use it .

Add eno,oil and mix well.

Take a idli plate and grease it with oil, pour in 2 ladleful of batter in each plate.

Steam it in a cooker for 10 mins- 12 mins.

Remove the idlis from the cooker and serve it hot with some butter. ​

​

For Papad (continue fromthe above step):

​​

Take out the idlis and cool it completely

Once cooled take a mixing jar and grease it with oil.

Transfer the cooked mango idli into the jar and grind it to a fine paste.

Knead the ground idlis to make a non sticky dough (grease your hands with oil if requied).

Take a chapathi presser and palm size two plastic sheets and grease it with oil.

Take a lemon size dough, place it in between two greased plastic sheets and press it .Make sure its not too thin nor very thick.

Dry these papads on a plastic sheet in a cool place for 3-4 days and dry it mild sunlight on 5th day

Now the papads are ready to deep fry and can be stored in air tight containers so as to fry it whenever required.

Take a kadai and heat the oil for deep frying papads.

Once hot fry the papads in the oil .

Crispy and spicy papads are ready to be served .

​

​

Method:

1. Take a bowl, rinse the rice and soak it in water for 8 hours .

2. After 8 hours strain the water and transfer the soaked rice to a mixing jar.

3. Add green chilly, raw mango, coriander,curry leaves,hing,salt and blend to a smooth paste like batter.

4. Transfer the batter to a bowl, add sabudana(fat)and mix well.

5. Now leave the batter to ferment overnight.

6. Once the batter has fermented you can refrigerate till you use it .

7. Add eno,oil and mix well.

8. Take a idli plate and grease it with oil, pour in 2 ladleful of batter in each plate.

9. Steam it in a cooker for 10 mins- 12 mins.

10.Remove the idlis from the cooker and serve it hot with some butter. ​

For Papad (continue fromthe above step):

​​

1. Take out the idlis and cool it completely

2. Once cooled take a mixing jar and grease it with oil.

3. Transfer the cooked mango idli into the jar and grind it to a fine paste.

4. Knead the ground idlis to make a non sticky dough (grease your hands with oil if requied).

5. Take a chapathi presser and palm size two plastic sheets and grease it with oil.

6. Take a lemon size dough, place it in between two greased plastic sheets and press it .Make sure its not too thin nor very thick.

7. Dry these papads on a plastic sheet in a cool place for 3-4 days and dry it mild sunlight on 5th day

8. Now the papads are ready to deep fry and can be stored in air tight containers so as to fry it whenever required.

9. Take a kadai and heat the oil for deep frying papads.

10. Once hot fry the papads in the oil .

11. Crispy and spicy papads are ready to be served .

Benefits of Raw Mango:

Detoxifies liver.

High in vitamin C, K, A

Helps in regulating cholesterol levels.

oil

Remove the idlis from the cooker and serve it hot with some butter.

10.Remove the idlis from the cooker and serve it hot with some butter.

Prevents bleeding of gums.