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IdliAdded On: Tuesday, April 22, 2008
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- Shelf-life: 1-2 days
- Cooking time: 15 mins
- Servings: 1
O
IngredientsRice – 2 cups Urad dal ( a lentil ) – 1 cup Cooked rice – 1 cup Salt – to taste Procedure1. Soak the raw rice and urad dal overnight in water. Wash and clean. Grind the two in the mixer along with the cooked rice.
2. The batter must be of slightly thick consistency for making idlis. Add salt to taste and mix. Keep for 12 hours for fermenting. When the batter has fermented and risen well it is right for making spongy idlis that will melt in your mouth.
3. Pour the batter into theidli mould and steam for 10-15 minutes. Enjoy a healthy breakfast with idlis served with delicious chutney and sambar.
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