Servings: 4
Ingredients:
Content
|
Quantity
|
Comment
|
Rice
|
2 cups
|
|
Water
|
To soak
|
|
Urad dal
|
½ cup
|
|
Poha
|
1-2 tbsp
|
|
Salt
|
To taste
|
Method:
Wash and drain rice and keep it aside to dry.
Wash and soak urad dal and poha together.
After 4 hours grind the dried rice to coarse powder. Make sure it is not too coarse and not fine powder.
Grind soaked urad dal and poha to a smooth paste and pour it on the ground rice powder.
Mix well and make sure the mixture is neither too thick nor too thin.
Cover it and set it aside overnight to ferment. Once fermented bring the batter to a pouring consistency.
Add water to idli cooker and keep it on low flame.
Grease the idli plates with oil or butter or ghee and pour the idli batter to it.
Place the stand in the cooker and cook covered for 10-15 mins.
Check if the batter is cooked by poking a fork or knife. If the knife comes out without any batter stuck to it, the idli is ready, else let it cook for 5mins more.
Serve hot with green chilly chutney.
Grease the idli plates with oil or butter or ghee and pour the idli batter to it.
Place the stand in the cooker and cook covered for 10-15 mins.
Check if the batter is cooked by poking a fork or knife. If the knife comes out without any batter stuck to it, the idli is ready, else let it cook for 5mins more.
Serve hot with green chilly chutney.
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