Rice flour- 300 gms
Methi (Fenugreek) leaves – 1 bunch
Coriander leaves – 1 bunch
Cumin seeds – 1 tsp
Cooking Oil – 2 Tbsp
Asafoetida – ½ Tsp
Coriander leaves – as required
Salt- to taste
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 1 ½ glass of water, salt, oil to the inner cooking pot and allow it to boil.
Add the rice flour and mix well. The consistency of the dough should be like chapathi dough.
Press cancel to stop saute and transfer the dough in to an oil greased plate. Let the dough cool down for some time.
After 10 minutes add chopped methi leaves (Fenugreek), coriander leaves, cumin seeds, chopped onions and combine them well with the dough.
Apply Oil in your hands. Take lemon sized dough and make bowls with the dough.
Place all dumplings upside down in an idly plate and keep inside the cooker containing water.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Idly’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Remove the dumplings from the top.
Serve hot with ghee and Peanut chutney.