Idli

Introduce

Chef :

Monica Rangaswamy

Idli

#thc #thcweek2

Ingredient

2 3/4 cup

Cooking instructions

* Step 1

In a bowl take idli rice, raw rice and fenugreek seeds. In another bowl take urad dal. Wash them thoroughly and fill with water and keep it aside for 6-8 hours.

* Step 2

If using flattened rice, wash them and soak it in water. In a grinder jar take soaked and drained urad dal. Add required amount of water and grind to a fine paste. Transfer it to a wide bowl.

* Step 3

Now take soaked and drained rice in grinder jar. Take Rice in two batches as quantity is more. Add water little by little and grind to a fine paste. When almost done, add half of cooked rice or soaked flattened rice and grind till smooth. Transfer it to bowl which has urad dal paste. Repeat for another batch of rice.

* Step 4

Add salt to taste and required amount of water to adjust to dropping consistency. Mix well. Cover and set it aside undisturbed in warm place overnight or for 8 hours to ferment.

* Step 5

After 8 hours, batter would have doubled in volume. Give a light stir with a ladle. Now the batter is ready to use to make idli/dosa. Extra batter can be stored in a air tight container and left in the fridge for 5-6 days and used when required.

* Step 6

Take water in idli steamer pot and put it on medium flame. Grease idli plate moulds with oil and fill it with batter and place the plates in steamer pot. Steam for 10 minutes. Switch off the flame and let it stand for 10 minutes. Remove the plates from the pot and let it cool down for 5 minutes. With wet spoon carfully scoop out idlis and transfer into serving pot / hot pack.