The popular breakfast recipe made in almost every South Indian household, for breakfast or dinner, which is now recognized worldwide as a healthy and nutritious option. Served with coriander coconut chutney and sambar to celebrate World Idli Day ,
Ingredients:
· Split black gram (urad dal) - 1 cup
· Idli rava - 2 ¾ cups
· Flattened rice (patla poha) – ¼ cup
· Salt
· Oil for greasing the idli moulds
Method:
• Take a large bowl wash and soak urad dal for 5-6 hours.
• Also, soak idli rava for 1 ½ to 2 hours.
• Soak poha for about 25-30 mins.
• Drain off the water from the urad dal and transfer to the grinder. Keep the water aside.
• Add the soaked poha also, blend wit into a fine paste using very little water.
• Transfer the batter and now Squeeze out the water from idli rava and add to udad dal batter.
• Add salt and mix well, making sure everything is well combined. Mixing the batter with hand helps for fermentation.
• Cover and ferment the batter in a warm place for 8 hours.
• Mix the batter gently, grease the idli mould with oil and pour the batter.
• Boil water in a steamer/idli cooker.
• Place idli moulds in the cooker and steam the idli for 10-12 minutes or until the idlis are cooked well.
• Unmould the idlis and serve hot soft idlis with chutney and sambar.
Comments