Idli



Ingredients:

Rice and Urad dal in the ratio of 5:3 so if you take 5 cups rice then 3 cups Urad Dal
2 tsp methi dana
Cooked rice - based on the quantity of above
1 tblsp Oil


Method:

1. Soak Rice and Dal each with a spoon of methi dana for atleast 3-4 hrs.

2. Cook rice enough so that 1/2 cup can be added with every jar ful of rice/dal when grinding.

3. Grind rice and dal to a smooth yet slightly grainy paste. For each jar full, add 1/2 cup cooked rice before filling the jar and then grind.

4. Mix rice and dal together along with salt.

5. Ferment overnight.

6. Grease the idli holder well and fill each of them 3/4th full of batter. You can get an idli holder from an Indian grocery store. Make sure you get one that fits your presure cooker or the pot that you would be using to steam.

7. Steam the idlis in a presure cooker without the whistle or in a large pot on medium flame for about 20 minutes or until done.

8. Use a butter knife to remove the idlis.

9. Serve with Sambhar and Coconut / Peanut Chutney.

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