Idli ( Mumbai Roadside Recipes)


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Added to 35 cookbooks   This recipe has been viewed 31362 times

An ideal breakfast option for the busy-bee! served piping hot, usually in portions of three idlis per plate, who can say no to these healthy, steamed idlis that are accompanied by delectable sambhar and two chutneys too?

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Preparation Time:    Cooking Time:     Makes 4 plates
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Ingredients


For The Idli Batter
1/3 cup urad dal (split black lentils)
1/4 tsp fenugreek (methi) seeds
1 cup par-boiled rice (ukda chawal)
salt to taste

Other Ingredients
1/4 tsp oil for greasing

For Serving
green garlic chutney
coconut chutney
sambhar

Method
For the idli batter

  1. Soak the urad dal and fenugreek seeds in enough water for 3 hours, drain and blend in a mixer till smooth and frothy. Keep aside.
  2. Soak the rice in enough water for 3 hours, drain and blend in a mixer to a coarse paste. Keep aside.
  3. Combine the urad dal paste, rice paste and salt in a bowl and mix well.
  4. Keep aside to ferment overnight.

How to proceed

  1. Mix the fermented batter once again and place spoonfuls of the idli batter into greased idli moulds and steam in a steamer for 8 to10 minutes.
  2. Remove, cool for a few seconds and demould.
  3. Place 3 idlis each on 4 plates and serve immediately with coconut chutney, green garlic chutney and sambhar.

Handy tip

  1. Once the rice and urad dal batter are ground separately, ensure that you mix them well before fermenting. Urad dal tends to sink to the bottom and thus mixing is very important before and after fermenting.

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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