Idli

Idli

Ingredients:

Parboiled Rice – 3 cups
Raw Rice – 1 cup
Urad Dhal – 1 cup
Salt – 2 teaspoon

Method:

Soak both the rice and dhal separately in water for about 6 to 8 hours. Wash and grind rice and dhal separately to a fine paste. Mix together with salt and make a thick batter. Leave it for atleast 8 hours to ferment.

Boil water in the idli cooker. Grease the idli plates. Mix the batter thoroughly. Pour the batter in the idli plate and put it inside the cooker. Steam it for 7 to 10 minutes. (If you are using pressure cooker, do not put the weight. Allow the steam to come out.)

Take out the plates from the cooker and leave it outside for one to two minutes. Remove the idli using a sharp spoon.

Serve with chutney/sambar/milagai podi or with anything you like.

Tips: If you are living in cold country, the batter will not ferment properly. You can keep the batter inside the cake oven and switch on the oven light. Or, you can keep the batter near heater vent.