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Idli Ingredients: 2 cups rice 2 cups urad dal salt to taste Method: Soak the rice and dal for 8 hours or overnight. Grind them to form a smooth batter. Leave it overnight or 24 hours till it rises. Mix salt. Don't mix the batter after it has fermented because the more porous the batter the more spongy the idli. Now take a ladle and pour the batter into idli molds. Steam the idlis in a pressure cooker or in a pot with a heavy lid, Pour a cup of water in the pot and place the molds in it. Cook on high for 7-8 minutes and then cook on low heat for another 5 minutes. A fork should come out dry when idli is pierced. Let them stand for another 5 minutes and lift them out of the molds. Serve hot with ghee coconut chutney and sambhar. |
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