Idli Recipe
To do this superb idly you need to buy idly rice available in all Indian grocery stores.
Ingredients
4 cups idly rice
1 cup whole white urad dal ( no black skin )
1 tsp methi seeds
2 tsp salt
Directions
* To make idly batter :
* Soak the idly rice and the urad dal+methi seeds separately for 2 hrs.
* Grind the dal first in grinder to a nice foamy batter with water as needed. Remove it in a big container. Add 2 tsp salt to it.
* Then grind the soaked rice with water as needed to a fine batter.
* Now mix both the grind urad dal and rice together.
* The batter should be like a pancake batter consistency, If the batter is watery then when you do idlis they won't come properly.
* Mix the batter nicely and leave it to ferment and puff, overnight so that the batter will be ready for doing idlies the next day.
* After the batter is fermented and raised mix it again and keep it in fridge.
* Take it out an hour before doing idly. Keep the idly vessel or pressure cooker with 2 cups water in it and heat.
* Grease the idly tray with a drop of oil and rub it and pour a certain amount of the batter in them and keep it in the cooker and steam cook it without whistle for 10-12 mins.
* Open the lid after steam is gone, let it warm a bit and remove the idly carefully.
* Serve hot with onion chutney, sambaar or any type of chutney.
Storage tips:
* The idly batter can be kept in fridge and used for about 10 days.
* The same batter can be used to make dosai's too.
* Soak the idly rice and the urad dal+methi seeds separately for 2 hrs.
* Grind the dal first in grinder to a nice foamy batter with water as needed. Remove it in a big container. Add 2 tsp salt to it.
* Then grind the soaked rice with water as needed to a fine batter.
* Now mix both the grind urad dal and rice together.
* The batter should be like a pancake batter consistency, If the batter is watery then when you do idlis they won't come properly.
* Mix the batter nicely and leave it to ferment and puff, overnight so that the batter will be ready for doing idlies the next day.
* After the batter is fermented and raised mix it again and keep it in fridge.
* Take it out an hour before doing idly. Keep the idly vessel or pressure cooker with 2 cups water in it and heat.
* Grease the idly tray with a drop of oil and rub it and pour a certain amount of the batter in them and keep it in the cooker and steam cook it without whistle for 10-12 mins.
* Open the lid after steam is gone, let it warm a bit and remove the idly carefully.
* Serve hot with onion chutney, sambaar or any type of chutney.
Storage tips:
* The idly batter can be kept in fridge and used for about 10 days.
* The same batter can be used to make dosai's too.
Comments
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NAUSHABA TABASSUM says :
I love all south indian cusine spl. IDLI with SAMBAR.
Posted on: 1 February 2008 - 2:33pm
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