Ingredients
3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarb
salt to taste
Method
- Having soaked both rice and dal separately, wash well with plenty of water.
- Grind dal to a very fine paste.
- Grind rice till fine grains are left (like very fine semolina).
- Mix both rice and dal together after grinding.
- Add soda bicarb and salt and beat well.
- Add a little water if necessary.
- The batter should be fairly thick.
- Cover and keep aside for 7-8 hours, undisturbed.
- To make idlies, do not beat the batter again.
- Spoon batter onto an idli stand.
- Heat water in idli cooker, and place stand in.
- Steam for 5-7 minutes.
- Insert a clean matchstick (back end) or a skewer.
- The skewer should come out clean if the idlis are done.
Making time:
Soaking Time: 7-8 hours
Grinding: 30 minutes
Fermenting: 7-8 hours
Steaming: 7-8 minutes per round.
Makes: 30-35 idlis
South Indian Dishes Index
