INGREDIENT
- 1 cup black gram dhal
- 3 cups samba rice
- 1/2 cup raw rice
- 2 cups water
- salt to taste
PREPARATION
1. Soak the rice and dhal seperately for 6 hours.2. Wash, drain and grind seperately.the dhal should be ground to a thick and fine paste whereas the rice should be ground to a slightly coarse thick paste.
3. Mix the two pastes together,add the salt and leave to ferment overnight or 8-10 hours.
METHOD
1. Stir the fermented paste throughly.lightly oil the idli moulds ,spoon the paste into them and steam in a steamer or pressure cooker (without weights) for about to 7-10 minutes.
2. Remove from the mould and serve immediately.
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