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  • Steamed Idlis

Steamed Idlis

Posted on May 27th, 2010
by Uma
Categories:
  • South Indian
  • Veg

Ingredients:

2 cups uncooked rice,

1 cup urad dal,

1-2 tsp methi (fenugreek) seeds (or adjust to taste),

Salt to taste,

1-2 cups water or as required,

Ghee or oil for greasing.

Method:

Soak rice and urad dal separately in water, overnight. Soak methi seeds along with urad dal. Next day grind the soaked rice along with the water to form a not so coarse batter. Transfer into a bowl. Then grind the urad dal along with methi seeds and water into a fine paste. Add this paste to the rice batter, add salt and mix thoroughly. Cover and set it aside to ferment for around 8-9 hours. The batter nearly doubles its quantity after fermentation.

Grease the idli mold/stand. Scoop out a spoonful of batter and pour into the mold. Steam for 5-6 minutes or until done. To test if the idlis are steamed, prick a fork/knife in them. If it comes out clean then idli is ready to serve. Serve hot with coconut chutney and sambar.

TIP:

If the batter does not ferment properly, you can add 1/2 tsp of baking soda to the batter just before preparing idlis.

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Uma

Uma is a food enthusiast and a happy visitor of foodatarian.com

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About Me

Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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