Idli
By newindia | November 23, 2009
Light steamed cakes, popular throughout India. It is generally paired with chutneys, sambar, served warm. This recipe traces its roots back to 1000 century A.D. it has evolved over the years, present regular version is prepared in this way.
Idli
Category- Vegetarian
Ingredients
Rice 2 cups (preferably boiled rice)
Black gram (urad dal) 1 cup
Rawa ½ cup
Salt to taste
Oil
Method
Wash and soak rice, rawa and black gram (urad dal) in water for 7-8 hours. Grind it together finely with salt and desired quantity of water to make smooth batter. The consistency is thick compared to dosa batter. The batter should be left overnight to ferment.
Now grease oil over the idli cooker plates and put small quantity of the prepared batter.
Pour sufficient quantity of water in the idli cooker. Cover the, lid and let it steam for 25-30 minutes. Idlis could be served with coconut chutneys, sambars and podi’s.
Topics: Andhra-Hyderabadi Recipes, Breakfast Recipes, Karnataka-Udupi-Mangalore Recipe, Kerala Recipe, Tamil-Chettinad Recipes | No Comments »
