-
WASHINGTON: India Now Second-Largest Source Country For New Citizens In US- Report - 1 day ago
-
LONDON: Run For Modi” Event In London To Drum Up Support For PM Modi - April 29, 2024
-
LONDON: Indian-Origin Candidate On How He Plans To Win London Mayoral Polls - April 28, 2024
-
HARVARD: No Country Is Perfect”: Physics Wallah Urges Indian Students At Harvard, Stanford To Return - April 27, 2024
-
CALIFORNIA: PM Modi Put India On World Map As Credible Innovator- IT Industry Leaders - April 26, 2024
-
WASHINGTON: Indian Students Bag NASA Awards For Human Exploration Rover Challenge - April 25, 2024
-
LONDON: Indian-Origin Teen In UK Gets “Life-Changing” Cancer Treatment - April 25, 2024
-
SILICON VALLEY: All About Pavan Davuluri, New Head Of Microsoft Windows - April 25, 2024
-
LONDON: UK’s India Gate To Commemorate Role Of Indian Soldiers From World Wars - April 24, 2024
-
HARARE: Shri Bramha Kumar appointed as the next Ambassador of India to the Republic of Zimbabwe - April 23, 2024
Idli Recipe
Prep Time : 9 hrs
Cook Time : 25 mins
Total Time : 9 hrs 25 mins
Ingredients
- 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
- ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
- ¼ cup thick poha – 20 grams (flattened rice)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 2 cups water – for soaking rice
- 1 cup water – for soaking urad dal
- ½ cup water – for grinding urad dal or add as required
- ¾ to 1 cup water – for grinding rice or add as required
- 1 teaspoon rock salt (edible and food grade) or sea salt
- oil – as required to apply to the idli moulds
- 2 to 2.5 cups water – for steaming idli
Instructions
Soaking rice and lentils
-
Pick and rinse both the regular rice and parboiled rice.
-
Rinse the poha and add to the rice.
-
Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
-
In a separate bowl, rinse the urad dal and methi seeds a couple of times.
-
Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
Making idli batter
-
Drain the soaked urad dal. Reserve the water.
-
Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
-
Remove the urad dal batter in a bowl and keep aside.
-
Grind the rice in batches to make a smooth batter.
-
Mix both the batters together in a large bowl or pan. Add salt and mix well.
-
Cover and let the batter ferment for 8 to 9 hours or more if required.
-
After the fermentation process is over, the idli batter will become double in size and rise.
Steaming idli
-
Grease the idli moulds.
-
Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
-
If using pressure cooker remove the vent weight (whistle).
-
Steam for 12 to 15 mins or until the idli is done.
-
Serve the steaming hot idli with coconut chutney and sambar.
-
Remaining batter can be stored in the refrigerator for a couple of days.