IDLI/Vibsk-73
Ingredients:
| Ingredients | Quantity | ||
| 1). | Rice | : | 1 bowl |
| 2). | Whole Black Gram (Urad Daal) skinned & split | : | 1/2 bowl |
| 3). | Asafoetida | : | 1/2 tsp |
Method:
For Idli batter the ratio of rice & daal needs to be 2:1. For example if rice is 2 bowls then daal is 1 bowl.
- Wash & soak the rice & daal separately for 8-9 hours.
- Rinse daal & rice. First grind black gram daal & then the rice.
- Add a little water & asafoetida& grind the daal to fine paste. Take it out & keep aside. Now, add rice to the grinder & grind finely.
- Mix rice & daal batter thoroughly & keep aside in a warm place for 8-10 hours to ferment.
- After the batter is fermented, mix the batter thoroughly.
- Add water in Idli Steam Cooker. Apply oil on idli plates.
- Fill the idli plates with batter & place them inside the idli cooker.
- Cover & steam cook for 5 minutes on high flame. Then, bring down the flame to low & steam cook for 10 minutes.
- After 10 minutes open the steam cooker & check. Insert the knife tip in idli & take it out. If it comes out clean idli is done. Put the flame to off. Cover the steam cooker again & keep aside. Take out the idlies from idli plates after five minutes.
Serve hot Idlies with Sambhar & Coconut Chutney.
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