| Author |
Message |
|
| eston |
|
|
Joined: 22 Oct 2006
Posts: 71
|
|
|
|
Ingredients:
4 cups (heaped) - raw long grain rice
1 cup (heaped) and 1/2 cup - split urud dhal
Salt to taste.
Method:
Pressure cook the rice without adding water in the rice for 5 minutes.
Allow the pressure to subside on its own.
Then add lukewarm water to the rice and soak it for 4 hours.
Just an hour before grinding, wash and soak the urad dal.
First grind the urad dal in the mixie.
Then grind the rice to a fine consistency.
Not too fine as a paste of course.
Mix the two and add the required salt.
Mix thoroughly.
The final batter should not be too thick or too watery.
Allow the batter to ferment for at least 12 hours.
Then prepare the idli in the usual manner and really soft idlis will be got.
This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice |
|
|
| Back to top |
|
|
|
All times are GMT - 4 Hours
|
