Idli Recipe
Ingredients:
· par-boiled ponni rice 4 cups
· 1 cup Urad Dal (black gram)
· 1/4 tsp of fenugreek seeds
· Salt to taste
Recipe:
- Soak the rice and dal separately for about 4 hours
- Grind the Urad dal first, with just enough water to grind it to a smooth paste. Once done, remove and set aside.
- Grind the soaked rice until smooth and add to the already ground Urad dal and Salt to taste.
- Leave in a warm place for atleast 8 hours or overnight. Leave enough room in the vessel for the batter to ferment and rise.
- Ware water in idli cooker
- Steam the batter for about 10 minutes. The timing may vary from 7 – 15 minutes depending on the size of your idlis. About 10 minutes is the average
- Rest the idlis for 3 minutes. This is an important step. If you don’t rest them, they will become very gooey and not hold their shape very well.
- pour water on the reverse side of the Idli plate or a drop of water around the Idlis so that they comes out of plate very well.
Swadh Tips:
· In winter you can keep in oven without turning it on, but be care full the container has enough room else you will have a cleanup job :)