Preparation:
The dough for idli has to be ready a day ahead of preparation.
Soak rice and urad dhal separately for 3 hours.
Blend soaked rice with 1 tablespoon of water, cooked rice with 1 tablespoon of water and urad dhal with 1/3 cup of water.
All three items have to be ground finely.
Mix all three batters together adding the needed salt also.
Keep the batter outside on top of the refrigerator for 24 hours to be fermented .
If using idli plates that go inside the pressure cooker, grease the plates with oil and fill the holes with batter.
Steam cook inside the pressure cooker far 7 minutes .
If using idli plates that have its own steamer (idlipan) spread damp white cloth on the top of the holes and fill the holes with batter and steam cook .
Makes about 10 idlis. Eat with coconut chutney, sambar and idlipodi.
(Note: Idlipodi is a powder made from sauteing 1 cup of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds in a drop of oil until golden brown and then grinding them into a coarse powder.)
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