|
Idli
|
|
Ingredients
| Black gram |
2 cups |
| Idli Rice |
4 cups |
| Salt |
to taste |
|
|
|
Preparation
Method
Soak the black gram and
rice separately in two different bowls, for approximately four hours prior to grinding it into a paste. Grind the ingredients separately
into a fine paste by adding sufficient water. Add salt to taste and blend the dough
well and keep it overnight
for fermentation. Next morning once again, mix the dough with a spoon and pour in
scoops on the Idli tray and steam it for five minutes.
Tips:
Cooking
oil can be applied on the tray, before the dough is poured into the same, so its easier to
take the cooked idlis from the tray.
To
make the idli soft, add two table spoons of cooked rice while grinding the rice.
One
table spoon of Fenugreek may be added for extra flavor.
|
|
