Traditional Rice Idli
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 3 people
Categories: Idli
Ingredients
- 3 cups parboiled rice (washed and soaked overnight)
- 1 cup urad dal (washed and soaked overnight)
- 1/2 tsp. soda bicarb
- salt to taste
Directions
-
Having soaked both rice and dal separately, wash well with plenty of water.
-
Grind dal to a very fine paste.
-
Grind rice till fine grains are left (like very fine semolina).
-
Mix both rice and dal together after grinding.
-
Add soda bicarb and salt and beat well.
-
Add a little water if necessary.
-
The batter should be fairly thick.
-
Cover and keep aside for 7-8 hours, undisturbed.
-
To make idlies, do not beat the batter again.
-
Spoon batter onto an idli stand.
-
Heat water in idli cooker, and place stand in.
-
Steam for 5-7 minutes.
-
Insert a clean matchstick (back end) or askewer.
-
The skewer should come out clean if the idlis are done.