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28 Feb 2015

Sponge Idli







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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