Ingredients

• 1 cup idli rice
• 1/2 cup grated coconut
• 1/2 cup coconut milk
• 3 tbsp cooked rice
• 1 1/2 cups mango pulp
• 1/2 tsp yeast
• 1/2 cup water
• 1/8 tsp salt
• Sugar to taste
• Mango slices for garnishing
• Raisins for garnishing

Method

2) Drain and transfer to a mixer jar. Add 1/2 cup grated coconut, 1/2 cup coconut milk, 1 1/2 cups mango puree, 1/3 tsp salt, 3 tbsp cooked rice and sugar as per taste. Grind well.

3) Add 1/2 tsp yeast and water as required. The consistency is same as the idli batter.

4) Transfer to large bowl and ferment for 4 hours. If you are planning to make it next day, refrigerate the batter after 4 hours.

5) Grease a steel plate. Spoon enough batter(less than half filled).

6) Steam for 20-25 minutes. When it is 80-90% cooked, sprinkle some raisins and chopped mangoes. Steam again until completely cooked.

7) Allow to cool completely before slicing.