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Home    Recipes    Rice Varieties    Idli

Idli

Steamed cakes from a fermented batter of rice and lentils--South Indian
Recipe By : Niru Gupta
Type: Rice Varieties Serving: 15-20 Cooking Time: 12-15 minutes afer the batter is ready

Ingredients

  • 1 1/2 cups (270 gm ) rice, preferably par boiled (sela)
  • 1 cup (180 g) split and husked Bengal Gram (Dhuli Urad )
  • 2 tsp salt or to taste
  • 'Idli' steamer or small metal bowls ('katories') with a larger
  • vessel to place them in to steam the 'idlis'.
 

Preparation

  • Clean and wash the rice and lentil, and soak separately, for 5-6 hours.
  • Grind the lentil to a fine smooth paste, and the rice a little coarse (sandy consistency).

  • Mix the two ground ingredients with salt and enough water to form a batter of dropping consistency. Leave, covered, in a warm place to ferment to a spongy batter (5-6 hours or more)

  • Place the steaming vessel with the water in it, over the heat.

  • Rinse the moulds or 'katories' and without wiping dry, pour enough batter (without disturbing it too much) to cover a little more than the base of the mould. Steam for 10-12 minutes or until done. A skewer pierced in should come out clean.

  • Ease the 'idlis' out of the moulds with the help of a blunt knife, and serve hot accompanied with 'Sambhar' and Coconut Chutney.

 
  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
  
 
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