idli

Idli
Idli
Ingredients
  • 1 cup basmati rice or sona masoori rice or regular rice
  • 1 cup parboiled rice
  • ½ cup urad dal/black gram, skinned whole or skinned spilt
  • ¼ cup poha/flattened rice
  • ¼ tsp methi seeds/fenugreek seeds
  • water as required
  • salt
  • oil to apply to the idli moulds
Instructions
  1. pick and wash both the rice and urad dal.
  2. soak the rice and poha in water for 4-5 hours.
  3. soak the urad dal with methi seeds separately for 4-5 hours.
  4. drain the soaked urad dal. reserve the water.
  5. grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.
  6. grind the rice to make a smooth batter.
  7. mix both the batters together in a large bowl or pan. add salt and mix well.
  8. cover and let the batter ferment for 8-9 hours.
  9. after the fermentation process is over, the batter will become double in size and rise.
  10. gently mix the batter.
  11. grease the idli moulds.
  12. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
  13. if using pressure cooker remove the vent weight.whistle.
  14. steam for 10-12 mins or until the idlis are done.
  15. remaining batter can be stored in the refrigerator.
  16. serve the steaming hot idlis with coconut chutney and sambar.

source

idli
idli

 

 

 

 

Advertisements

2 thoughts on “idli

Please let us know anything at all... but we do not like spam!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s