Rice idli

Yield: 1 servings

Measure Ingredient
3 cups Parboiled rice; (washed and soaked
\N \N ; overnight)
1 cup Urad dal; (washed and soaked
\N \N ; overnight)
½ teaspoon Soda bicarb
\N \N Salt to taste

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.

Add soda bicarb and salt 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.

Making time:

Soaking Time: 7-8 hours

Grinding: 30 minutes

Fermenting: 7-8 hours

Steaming: 7-8 minutes per round.

Makes: 30-35 idlis

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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