Ingredients :
Idly rice (Boiled Rice) – 3 cups
Urad dal – 1 cup
Cooked rice - 1/2 cup
Fenugreek (Methi) – 1 tbspn
Cooking Soda – ¼ teaspoon
Salt as required
Oil – 2 tablespoon
Procedure :
Soak the rice and fenugreek in water for at least 8hours. Soak the dal in water for 3 hours. Then grind the rice with cooked rice, and dal separately and then mix them together with salt. Now the batter should ferment for at least 10hours. That is the batter must almost double in the volume. After that dissolve the cooking soda in little water and add to the batter and mix it well. Now the batter can be poured into the idly moulds and stream it high in the cooker for 10 mins.
Handy Tips :
The rest of the batter can be kept in the refrigerator for at least 2 weeks. When ever we need to make idly, take the batter for the refrigerator and wait till the batter comes to room temperature. To get fluffy idly the batter must be in room temperature.
Hi Sukanya Ramkumar thankyou for this recipe, I am just learning about how to make traditional idli's and dosa's :) I am going to buy some urad dhal from the shop soon so I can try :)
ReplyDeleteI have a question Sukanya. After adding baking soda can you keep it in the frig. and then make idli later? Taste still good. Pls. answer.
ReplyDeleteRadha
Hi Radha:
ReplyDeleteYa u can keep the idly batter(with baking soda) in the fridge... But bring the batter to room tempreature compleatly and make the idly.....