Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/indianve/public_html/dbConnection.php on line 2

Idli  


Slide 1
Slide 2


Preperation Time: Soaking time : 6 hrs & Ferment time : 10 - 12 hrs

Cooking Time: 15 min.

Serves: makes 25 idlis.

Ingredients


Raw rice (pachari) or Idli rice - 3 cups

Urad Dal (uzhunnu parippu) - 1 cup

Cooked rice - 4 Tbsp

Water - as required for grinding

salt - to taste

Preparation Method


Wash and soak rice and urad dal separately for 6 - 8 hours.

Grind raw rice along with cooked rice with just enough water to grind  and transfer into a large bowl.

Grind urad dal with just enough water to grind and mix with rice batter.

Combine both the batter well and keep covered in a warm place to ferment overnight. The batter should have thick consistancy.

Add salt just before making idli and mix gently.

Add a little water if the batter is too thick and mix well.

Pour the batter to idly moulds(as shown in picture 2) and steam for about 10 minutes.

Enjoy it with Sambar, Tomato Chutney or Coconut Chutney.



Add Ratings and Comments        Print




Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/indianve/public_html/dbConnection.php on line 2

Recipe Categories