INGREDIENTS
- 2 cups of idli rice
- 1 cup of urad dal
- 1/4 cup of cooked rice
- Salt to taste
PREPARATION
- Soak rice and urad dal separately in water for 3-4 hours.
- Grind soaked urad dal in a grinder with minimum water to a fine paste.
- Next grind soaked idli rice and cooked rice with minimum water to make a fine paste.
- Mix well ice and dal paste. Leave the batter to ferment in a warm place (near stove or inside oven).
- When the batter is fermented (usually takes 8 hours to ferment) add salt to taste.
- Grease idli plates and add batter to each mould.
- Steam in idli cooker, on high flame for 8-10 minutes.
- Remove idli plates and cool them before removing idli’s from the mould.
- Serve with sambar or coconut chutney.
NOTES
- Can substitute cooked rice with 1 tablespoon of methi (fenugreek) seeds or 1/4 cup soaked poha (flattened rice).
- Do not over cook idli.
