Ingredients:
Parboiled Rice – 3 cups
Raw Rice – 1 cup
Urad Dhal – 1 cup
Salt – 2 teaspoon
Method:
Soak both the rice and dhal separately in water for about 6 to 8 hours. Wash and grind rice and dhal separately to a fine paste. Mix together with salt and make a thick batter. Leave it for atleast 8 hours to ferment.
Boil water in the idli cooker. Grease the idli plates. Mix the batter thoroughly. Pour the batter in the idli plate and put it inside the cooker. Steam it for 7 to 10 minutes. (If you are using pressure cooker, do not put the weight. Allow the steam to come out.)
Take out the plates from the cooker and leave it outside for two to three minutes. Remove the idli using a sharp spoon.
Serve with chutney/sambar/milagai podi or with anything you like.
Tips: If you are living in cold country, the batter will not ferment properly. You can pre-heat the cake oven and switch it off. Keep the batter inside the oven. Or, you can keep the batter near heater vent.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
2 comments:
what is parboiled rice???can u tell me ???
Hi,
Parboiled rice is "Puzhungal Arisi" or it is sold as "Idli Rice".
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