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Idly

>> Tuesday, October 6, 2009

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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.
Ingredients :
  1. Idli rice - 2 cups
  2. Urad dal - 1 cup
  3. Cooked rice - 2 tbsp
  4. Salt to taste
  5. 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.

4 comments:

Prathibha October 6, 2009 at 5:27 PM  

yummy idlies..Love to have idly with a cup of sambar anytime..

kittymatti October 7, 2009 at 12:12 AM  

idlis!!! all time interesting tiffin!! looks great

Sukanya Ramkumar October 13, 2009 at 12:28 AM  

This is my fav. Looks so good. YUM!

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