Tuesday, January 8, 2013

Idli


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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