Idli

When it comes to making idlis, there is a certain ratio to be considered. I usually use a 4:1 ratio. While I surfing on the net, I came across a site that contained a different ratio for making idlis. It was written 2:1.

Ingredients:
Parboiled Ponmani rice - 2 cups
Whole urad dal - 1 cup
Fenugreek seeds - 1/4 tsp.
Cooked Sona Masoori Rice - a handful
Salt - 1.5 tsp. (or as per taste)

Method:
Wash the rice and urad dal (each in separate bowls) 3 times. Add the fenugreek seeds to the rice. Please do soak both in drinking water.
First grind the urad dal in wet grinder (reserve the soaked water till then).
Add water little by little while grinding.
Grind the dal till it becomes a fluffy batter.
Pour the batter in a vessel.
Then grind the cooked rice and rice in the wet grinder till the rava consistency is achieved.
Remove and add it to the urad dal batter.
Then include salt and mix it well.
Ferment the batter overnight.
On the next day, the batter will be found foaming and twice the original amount.
Gently mix with a ladle and pour it in the idli moulds.
Fill the batter 3/4th the volume of idli moulds.
You can also grease the moulds with oil as desired.
Steam for 12 minutes.
Remove from heat.
After 5 minutes, serve and enjoy the idlis with your favourite side dish.

Posted in: Breakfast