Wednesday, January 31, 2007


By rasoiya.blogspot Guest: Amitha

1. Idli Rice - 2cups
2. Urad Dal - 3/4th cup
3. Soda bicarb (Baking Soda) - 1/4th tsp
4. Salt To Taste

1. Wash and soaked both rice and dal seperately in water for 6-7 hours.
2. Then drain the water and grind dal to a very fine paste.
3. Grind rice till fine grains are left (Like fine Semolina, sooji)
4. Mix both rice and dal paste together after grinding (Add a little water if necessary)
5. Add Soda bicarb (Baking Soda), salt and beat well.
6. The batter should be thick.
7. Cover and set aside in a warm place (Room Temperature) for 7 hours for fermenting.
8. Idlis are ready to be cooked when the batter is well fermented.
9. Grease the idli holder then fill the greased cup with idli batter. (3/4th full of batter)
10. Put water in the idli cooker, place the filled stands and close the lid.
11. Steam cook idlis on medium flame for about 8-10 minutes.
12. Use a Butter Knife to remove the idlis.
13. Serve Hot with sambhar, any type of chutney.
(Tips:After 8 minutes insert a clean fork or skewer, if fork or sweker should come out clean then idlis are done)

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