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IDLI

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Saoking time: 4 hrs,Preparation time:15 min, Fermentation time:12-14 hrs
Cooking time: 45 min, Makes: 35-40 idlis

  INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
SPLIT URAD DAL
1 CUP
2
RAW RICE
1 CUP
3
IDLI RICE
2 CUPS
4
BEATEN RICE/POHA
1 CUP
5
SALT
TO TASTE
6
WATER
AS REQUIRED











METHOD:

 For making Idli batter,i have taken,
1 cup split Urad dal
1 cup Raw Rice
2 cup Idli Rice
1.Wash and soak urad dal,rice separately in enough water for 4 hours.
 Rinse poha and drain water,cover and keep it aside.
2.Darin all the water from urad dal and grind using mixer with little water into frothy consistency.(do not add too much water)

3.Then grind soaked rice, beaten rice and make a fine paste by adding little  water at a time. Add this paste to urad dal mixture,and keep it aside  for fermentation.Minimum 10 hrs.Or overnight.
 4.Once fermented, it’s ready to make Idlis.
 5.Take a idli batter in medium size bowl, add salt and mix well.
 Pre heat the Idli Steamer and grease idli molds with oil, fill the molds with  batter and place it in the steamer and steam for 10-12 min.
6.Remove the molds from steamer and set aside to cool.Scoop out  the idlis from molds.
Now hot Idlis are ready to serve with chutney or Sambar.


TIPS:
In winter, idli batter requires more fermentation time than summer.so...Plan ahead of a time to get soft idli's.

You can store and refrigerate idli batter for 2-3 days.

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