Servings: 24
idlis
Ingredients:
Content
|
Quantity
|
Comment
|
Rice
|
1 ½ cup
| |
Par Boiled rice
|
1 ½ cup
| |
Urad dal whole
|
¾ cup
| |
Water
|
To cook
| |
Salt
|
To taste
| |
Oil / ghee
|
To grease
| |
Methi seeds
|
½ cup
|
Method:
Wash and soak rice, dal and methi
seeds together for 4-5 hours or overnight. Grind it with salt to a very light coarse
paste as shown. Cover and allow it to ferment for 4-5 hours. After it ferments
the batter is a bit thick. Add water to get the idli batter consistency.
Grease the idli plates and pour the batter and steam it for 5-10mins on medium flame. Poke a knife or fork and see if the batter sticks. If the knife comes out clean, then the idli is ready to serve. Else cook for few minutes more.
Serve hot with chutney, sambar,
chutney powder, ghee, butter …
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