Idli is a South Indian rice cake or puff that can be eaten for breakfast, lunch, or dinner. The cakes are usually two to three inches in diameter and are made by steaming a batter of rice and lentil.The fermentation process breaks down the starches so that they are more readily metabolized by the body. When cooked right, idli is a soft, fluffy, mellow disc with a texture that melts in your mouth. When eaten with Chutney and sambhar, the combination creates a riot of flavours scoring high in the taste department.
Needs preparation. Serves 4-6
2. Urad dahl (white lentil)
3. Salt to taste
1. Soak rice and urad dal separately in water for 2-3 hours.
2. First grind the urad dal to smooth paste. Remember that smoother the better.
3. Then grind rice to a coarse paste.
4. Mix them together adding required salt to slightly thick paste.
5. Allow to ferment overnight.
6.Pour a ladle of batter into idli maker and steam cook in medium flame for 15-20 minutes till they are done.
7. Let cool for few minutes before you take them out.
Serve with Chutney and or Sambhar - A true South Indian delight!
Tips: To make life easier, use Rice flour that is easily available in the market instead of grinding rice. Before pouring a ladle in the grooves, 0il the grooves of the rice cooker pans to avoid the idlis from sticking. Use a knife to take out the idlis from the grooves.
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