Uma Devi Ramachandra
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125 g - husked urad dal
300 g - parboiled rice
50 g - rice (soaked for 4 to 5 hrs)
a pinch of methi seeds (soak along with dal)
1 tsp - dry yeast
a pinch of sugar
1/4 tsp - jeera (dry fry and keep it ready)
How to Make Yeast Idli
Grind the dal first to a fine and fluffy paste.
Add both the rice and grind to a fine batter (add water while grinding).
Mix yeast in a tablespoon of warm water and a pinch of sugar.
Keep aside for 4 to 5 min.
Add this solution to the ground batter along with jeera and salt, leave it overnight.
The next day follow the usual procedure to prepare idli (steam the idli for 10 to 12 mins in greased idli plates).
Serve with any chutney/sambar/chutney powder along with a spoonful of desi ghee.
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