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These south indian steamed rice cakes can be eaten any time of the day. They are often paired with sambar and coconut chutney. The mix is a blend of rice, urad dal and salt. The mix is usually combined with water, but plain yogurt can be added to make a thicker batter. You may also add pieces of green chillies, ginger and chopped curry leaves for added flavor. The batter is then poured into tiered, aluminum idli dishes and cooked in a pressure cooker. The easy recipe is provided on the package.
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