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Recent Recipes Advice

Q: Recipe for Snacks : Idlis
-- Anonymous, USA 01/08/04

Source: n/a

Snacks : Idlis

If you stay outside India and don’t get boiled rice, you can follow this recipe to make idlis.

Preparation time ([days] hrs:min): 17:00

Cooking time ([days] hrs:min): 00:15

No. of servings: 5

List of ingredients:

  • 1 cup urad dal  
  • 1 spoon fenugreek (methi) seeds  
  • 2 cups rice  
  • 1 cup parboiled rice  
  • 1 spoon salt  

Cooking procedure:

Wash urad dal, and pour into a container. Mix both the rice’ together, wash and pour into another container. Soak urad dal and rice separately in water for atleast 8 hours.

Now wet grind the urad dal with fenugreek seeds. Don’t grind it to a fine paste, It should be slightly coarse.

Wet grind the rice also into a slightly coarse paste.

Take a large container and pour both the batters into this. Add salt and mix well.

Let the batter ferment for 8 – 10 hours.

Take the idli container or steel cups. Grease them with oil or butter or ghee. Pour the batter into the cups. Your idlis will rise when cooked, so don’t fill your cups to the brim.

Pour a little water in the cooker, keep your idli container, and cook for about 10 – 15 minutes in medium heat. Don’t use the cooker weight.

Serve hot with any podi or chutney of your choice.

Storage Tips:

Idlis can be refrigerated upto a month. If you just want to keep them for a few days, then just place them in Ziploc bags and keep it in the fridge. Sprinkle some water and microwave them for a minute and serve.

If you need to keep them for more than 3 – 4 days, then you can put them in Ziploc bags and keep them in the freezer. Sprinkle some water and microwave them for 2 - 3 minutes and serve.

Additional Info:

You can use basmati rice, ponni rice, sona masuri rice, enriched white rice or any rice of your choice. But whatever rice you use, it is necessary that you use 1 cup parboiled rice also. Otherwise your idlis will come very hard.

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