Categories: Idli
Ingredients
- *Raw Rice – 1 cup
- **Parboiled Rice – 1 cup
- Urad Dal – 1 cup
- Soak the rice together for 3 hours.
- Soak the urad dal separately, for 3 hours.
- Grind dal first. When half ground, remove about half and grind the remaining dal until smooth and fluffy. Remove and keep aside.
- Grind rice to a coarse paste.
- Mix with ground dal along with salt to taste. Beat and mix well to a batter of dropping consistency.
- Top with the following:
- Channa Dal – 1 Tbsp, rounded
- Peppercorns – 1 Tbsp
- Jeera – 1 Tbsp
- Asafoetida – 1/2 tsp
- Sukku Powder – 1/2 tsp - cover and keep aside to ferment for 6 - 8 hours.
- Next day add the following:
- Soda – 1 pinch
- Ghee – 3 tsp
- Curds – 1/4 cup
- Coconut bits – 1/4 cup
- Curry leaves – 2 sprigs, chopped – and mix well.
Directions
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To Prepare the Idli:
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Heat a deep steamer.
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Prepare tumblers / 4” tall cylinders – spray very well with oil.
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Fill upto half with prepared batter.
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Once the steamer is ready, place half filled moulds in and cook on high for 10 minutes.
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Lower flame and cook for 5 more minutes.