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IDLI

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Preparation time ([days] hrs:min): [2] 00:00
Cooking time ([days] hrs:min): 00:10
Number of servings: 20

A Typical South Indian Breakfast: Plain Ravva Idlis, Idlis sauteed in tomatoes, Kanchi Idlis, Kobbari Pacchadi, Plain Dosas, Mulakkaya Sambhar.

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Salt 0.03 teaspoon 0.15
2 Baking powder 0.03 teaspoon 0.13
3 Parboiled Rice(Uppudu Biyyam) 0.08 cup 13.80
4 Split Black Gram (Urid dal, Urad dal, Minapappu) 0.03 cup 5.00

Cooking procedure:
Wash rice and black gram thoroughly. Soak them separately in sufficient quantity of water for four hours.

Grind them separately. while grinding black gram add about 0.5 cup of water and while grinding rice add about 1 cup of water. Mix them together in a big container, add salt and cover with a tight lid.

Keep container in a warm place at say about 30 degrees centigrade for 10 to 12 hours. You may assume that the batter is ready if its height is doubled. Also, you will notice little bubbles on the surface.

Cooking Idli:

Before you cook Idlis, add the baking powder and mix very thoroughly. Now spread a piece of muslin cloth on a round, flat plate and pour the batter into the plate to a thickness of about half an inch. Cover well and steam for about 10-15 minutes.

Remove from heat and wait for two minutes and then invert the plate and gently peel away the muslin cloth. Now cut the cooked batter into square or circular shapes.

Always serve hot.
Storage tips:
Idlis may be heated in a microwave, but they are best when eaten fresh.
Any additional information:
Variations:

In case par boiled rice is not available then you can use 'Idli Ravva' which is available in most Indian food stores. Although, idlis made with par boiled rice are far superior to those made with ravva in both taste and texture.

If using ravva the same measurements hold except that you need not grind it. Soak the ravva and add it to the black gram batter after draining the ravva of water thoroughly.

Also, if you do not want to use baking powder then please keep the following in mind. Before you pour the fermented batter onto the plate do not stir it vigorously. Stir it gently once or twice so that any settled ravva becomes well mixed and then pour into the idli moulds. The reason for not stirring vigorously is that all the air escapes and the idlis turn out hard and heavy.

An excellent accompaniment to idli is Kobbari Pacchadi (Coconut Chutney).
Other recipes that go with this one:
KARIVEPAKU PODI (SPICED CURRY LEAF POWDER)KOBBARI PACCHADI (COCONUT CHUTNEY)

 




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