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Sarada Prithipal's Kitchen
-- Sarada Prithipal

Idli (Rice cake)

Number of servings: 4

This is traditional dish made for breakfast in the south.It is a fat free diet.  

List of ingredients:
2 cups idli rice  
1/2 cup urid dhal or ullundhu  
2 teaspoons salt  

Cooking procedure
Soak the rice for four hours and dal for about 30 minutes.

Grind the dal first in a wet grinder or mixie for 30 to 40 minutes or untill it is fluffy.

When you take it in your hands it should be very light.

Transfer into a vessel.

Now grind the rice to rawai consistency (make sure it is not ground to a very fine paste) .

Mix the rice, dal and salt and allow to ferment for 4 to 5 hours or untill it rises to double the quantity.

Now mix the batter lightly and pour into the idli moulds and cook for 10 minutes.
Any additional information:
Idli goes well with sambar,coconut chutney,kadappa (green gram dal or pasiparuppu curry) or any chutney.

Also try this proportion if you do not get idli rice in your place. 1/2 cup uncle ben parboiled rice 2 cups long grain rice 1/2 cup urid dal. The parboiled rice has to soaked for 10 to 12 hours in this case.

The longgrain can be soaked for four hours.

After grinding ferment the batter by keeping in an oven.Heat the oven untill the rods have become red and switch it off and keep the batter . Follow this once in two hours to maintain the temperature for the batter.

Always try to use the traditional method of putting the wet cloth on the mould to make idli.

If idli is soft and not fluffy then reduce the dal amount.

If the idli is hard then soak 1/4 teaspoon of fenugreek to the dal and grind.

Other recipes that go well with this one: Special Sambhar
Kadappa (green gram curry)
coconut chutney for snacks
Spicy tomato chutney

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