2 cups long grain rice 2 cup parboiled rice 1 cup washed urad dal (keep in fridge) salt to taste
Soak separately: rice overnight and dal for 2 hours.
Grind them separately and mix together with salt.
Allow the batter to ferment for at least 8 hours (or until it rises to 1 1/2 times).
If the weather is very cold, keep the batter in the oven with its light on (for fermenting).
Slightly mix the batter, grease the idli mould and fill it with the batter.
Steam cook for 8 to 10 minutes. Cool it for a while and remove the idlis.
Serve the idlis with sambar/coconut chutney.
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