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Idli or as is commonly known as idlis are prepared from a batter of rice, urad dal and fenugreek seeds. This idli batter is steamed and served soft and spongy with coconut or tomato chutney as snack or breakfast.
- Soak urud dhal and fenugreek seeds together for 6-8 hrs.
- Soak the rice separately for 6-8 hours.
- Wash and grind the dhal with the cooked rice & yellu oil to a smooth, airy, fluffy batter using a little water, now add the rice after washing well to the batter & continue to grind till the rice/dhal batter resemble a few fine rava texture, remove from grinder,
- Put into a vessel add salt mix well - leave to ferment.
- Keep the batter in a warm place -
- Take the idle vessel, fill it with 4-6 cups of water & place on heat
- Take the idly trays grease it with yellu oil, pour a ladleful of the batter into greased moulds,
- Place these mould into the idly vessel cover the vesset & leave to cook
- Once you find steam escaping from the cover, lower the flame & leave to cooker for 10 minutes
- Remove from heat & leave to cool down for 5-7 mins.
- Then open the vessel, remove the trays, sprinkle with cold water, take a flat spoon & remove the iddlys from the dent’s place in a plate drizzle a little ghee on each iddly & serve with chutney’s/sambar/iddly mulagai podi
This recipe was contributed by pearlie on 28 Feb 2004
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