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

1. To Prepare the Idli:

2. Heat a deep steamer.

3. Prepare tumblers / 4” tall cylinders – spray very well with oil.

4. Fill upto half with prepared batter.

5. Once the steamer is ready, place half filled moulds in and cook on high for 10 minutes.

6. Lower flame and cook for 5 more minutes.

Email to a friend | Print this recipe | Back