>> Tuesday, October 6, 2009
Idlies are staple south Indian food eaten with sambar, chutneys & milagai podi (spicy powder). Different proportions are used in different places. I would say, only trial and error will end up in soft idlies. Intially, I never prefer making this often. After couple of times, I finally find out the right proportion for this soft & fluffy idlies.
- Idli rice - 2 cups
- Urad dal - 1 cup
- Cooked rice - 2 tbsp
- Salt to taste
- Cool water while grinding
Directions to grind :
£ Soak the idli rice & urad dal seperately. Preferably over night or atleast 4 hrs.
£ Grind the idli rice along with cooked rice. Keep aside. Grind this little coarsely.
£ Now, grind the soaked urad dal & mix it with the rice mixture. Add the salt & mix throughly with the hand (which helps in fermentation).
£ Ferment the idly batter for 10 hrs (preferably overnight).
£ Grease the idly pan with oil or ghee. Pour the scoop of idly batter into each hole & pressure cook them until done (it takes 5 to 10 mins).
Serve them warm with chutneys.