Wednesday, December 9, 2009



2 cup Rice
1 cup Urad Daal (white)
1 1/2 tbsp Salt
Oil (for greasing the pans)


Wash and soak the rice overnight or for 3-4 hours.
Wash and soak the dal for about 45 minutes.
Grind the rice into a smooth and forthy paste (about 45 minutes).
Grind the daal into a smooth and forthy paste (about 30 minutes).
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder well and fill them with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter spoon to remove the idles.

Serve this south Indian delicacy hot with sambhar or chutney.

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