Also known as soft and savory rice cakes.
Idlis are a South Indian staple food served usually as breakfast or brunch meal. Making soft idlis lie in the technique of fermentation and the ingredients used. Idli rava or par-boiled rice can be used. Using this recipe, I made 16 idlis and stored the rest of the batter in the fridge for future use. Please note that you should finish this batter within a week.
Ingredients:
2 cups rice
1 cup urad daal (split black lentils)
salt
enough water to make batter
Method:
Soak rice and daal separately for 6-7 hours.
Blend separately. Rice can be a little coarse but daal should be blended until smooth.
Add salt and keep it in a warm place overnight for fermentation.
Grease idli plates and add ladleful of batter.
Pour water in idli cooker or pressure cooker and let it warm.
Steam idlis for 10-15 minutes.
Serve hot with chutney of your choice, sambar and/or idli karam podi.
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