Idlis In The Us
by suepats
Added to 7 cookbooks
This recipe has been viewed 10014 times
Idlis are so easy in India but after coming to the us we faced a lot of problems, tried a lot of recipes but this is the only one worked all the time.
making time:
soaking time: 2- 3 hours
grinding: 20 minutes
fermenting: 7-8 hours
steaming: 7-8 minutes per round.
makes: 50-55 idlis
- 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.
- Salt, a teaspoon of yogurt 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.
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This recipe was contributed by suepats on 30 Jun 2001
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