Idlis

Ingredients:

  • ½ cup urad
  • 1½ cup idli rice
  • 1 tsp of fenugreek seeds
  • water (enough to grind the urad and idli rice into a paste-like mixture)
  • salt, to taste

Equipment:

  • 1.5 L wet grinder
  • pressure cooker
  • idli molds

Recipe:

  1. Measure the urad dal with a tsp of fenugreek seeds, and the idli rice into separate bowls.
  2. Add enough water to both bowls to cover the dal and idli rice.
  3. Let the urad dal and idli rice soak in the water for about 12 hours.
  4. Grind the urad dal and the idli rice adding water as you go until you have a batter that is of paste-like consistency (takes about 1/2 hour on a wet grinder).
  5. Add salt to this mixture, and stir with hand.
  6. Let the batter for about 18 hours.
  7. Once the idli mixture is fermented enough, prepare the idli molds by adding enough oil to grease it.
  8. Using a ladle pour enough batter to fill each mold about 70 percent, leaving enough room for the batter to rise.
  9. Pour some water into the bottom of the pressure cooker, so that it is just below the level of the lowest mold.
  10. Place the idli molds in the pressure cooker and let them cook on medium-high heat without the whistle screwed on.  This should take about 10 – 12 minutes once the steam starts rising from the cooker.
  11. Once cooked, turn off the heat and let the pressure cooker cool down for about 5 – 1o minutes.
  12. Scoop the idlis out of the molds with a spoon, and serve it with your favorite side dish such as coconut chutney.

     

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