-
ASTANA : Holding of the first India-Central Asia Joint Working Group on Afghanistan - March 23, 2023
-
MINTEVIDEO : 5th Foreign Office Consultations between India and Uruguay - March 22, 2023
-
NEW DELHI : Apple seeks India labor reform to diversify beyond China - March 21, 2023
-
MOSCOW : India-Russia Inter-Governmental Commission on Trade, Economic, Scientific, Technological and Cultural Cooperation (IRIGC-TEC) Virtual Review Meeting - March 21, 2023
-
REYKJAVIK : 3rd India-Iceland Foreign Office Consultations - March 20, 2023
-
DOHA : Visit of Minister of State for External Affairs, Dr. Rajkumar Ranjan Singh to Doha, Qatar - March 19, 2023
-
PHNOM PENH : Envoys of five nations present credentials to the President of India - March 18, 2023
-
NEW DELHI : Boeing and Airbus hunting for highly-skilled talent in India - March 17, 2023
-
SYDNEY : State Visit of Prime Minister of Australia to India - March 17, 2023
-
MANGALURU : Age no bar, Bengaluru professor gets his PhD at 79 - March 16, 2023
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.