For the batter:

• 1 cup parboiled rice;
• 1 cup plain rice;
• 3/4 cup urad dal;
• salt to taste.

For the filling:

• 2 cups grated coconut;
• 6 tbsp. sugar, powdered;
• 2 tbsp. poppy seeds;
• 2 tbsp. cashewnuts, chopped;
• 1 tbsp. sesame seeds;
• 1 tbsp. groundnuts, roasted;
• 1 tbsp. cocoa powder;
• 8 cardamoms;
• 3-4 drops vanilla essence;
• 1 tbsp. ghee.

To prepare the batter:

1. Soak rice and dal separately for six hours. Grind separately to a smooth paste. Mix both the pastes together. Add salt, stir well. Cover and keep aside to ferment.

To prepare the filling:

1. Coarsely powder together poppy seeds, cashewnuts, groundnuts, sesame seeds and cardamoms. Heat ghee and fry coconut till golden brown. Remove from ghee. Mix cocoa powder, vanilla essence, sugar and poppy seed-cashewnut, etc. powder. Keep aside to cool.
2. Grease idli moulds lightly and pour a little of the rice-urad dal batter into it. Put a little prepared filling over it and cover with batter again. Steam for 15-20 minutes or till done. Serve hot or cold with pure ghee.

(contributed by Sujatha D. Sagdeo, Muttil)