Ingredients
1 1/2 cups parboiled rice
1 cup split and husked dhuli urad
2 tsp salt
Method
1. Soak the rice and urad in water separately for 5-6 hours.
2. Grind the urad to a fine smooth paste and the rice to a little coarse paste.
3. Mix the two ingredients with salt and water to make a batter.
4. Cover and keep it aside in a warm place overnight for the fermentation to occur.
5. Steam the fermented spongy batter in an idli steamer.
6. Serve hot with sambar and coconut chutney.
1 1/2 cups parboiled rice
1 cup split and husked dhuli urad
2 tsp salt
Method
1. Soak the rice and urad in water separately for 5-6 hours.
2. Grind the urad to a fine smooth paste and the rice to a little coarse paste.
3. Mix the two ingredients with salt and water to make a batter.
4. Cover and keep it aside in a warm place overnight for the fermentation to occur.
5. Steam the fermented spongy batter in an idli steamer.
6. Serve hot with sambar and coconut chutney.
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