Idly
| Ingredients 1 1/2 c rice (preferably parboiled) 1/2 c urad dal (without skin) Procedure Soak rice and dal separately for 6 hours. Drain. Grind dal fine with 1/2 cup water till foamy. Grind rice medium fine with one cup water. Mix ground dal and ground rice; let rise for 6 to 10 hours. Add salt to taste. Add more water if necessary to make the dough creamy enough to pour. Pour in oiled molds. Steam over boiling water for 5 to 10 minutes. Do not oversteam, or else the idli will be hard. Makes about 24 idlis. NOTE: There is a special mold for making idlis, but cupcake pans can be used. Idlis can be served with coconut chutney and sambhar. |
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