Bhaskar
06-03-2008, 05:17 AM
Idli is a soft, dumpling-type dish made of steamed rice paste, to be served with chutney or sambar. It is a south Indian staple.
http://www.tribuneindia.com/2006/20060430/spectrum/idli.jpg
Ingredients:
Rice 2 cups
Urad dal 1 cup
http://www.foodsubs.com/Photos/lentils-uradskinned.jpgUrad dal is a white lentil that you can get in most Indian food stores and health food stores.
salt 1 tblspn
Baking soda, a pinch
Method:
Wash and soak the dal overnight.
Wash and drain the rice.
Grind the rice into a coarse paste in the blender.
Grind the dal separately until it makes a smooth, frothy paste.
Mix the two pastes into a batter.
Add salt and set it aside in a warm place for about 8 hours to ferment.
If you can get yourself an idli steamer http://www.innoconcepts.com/images/idleez/miniplates_small.gifthen it will speed things up. You can instead use small, flat bowls (about the size of the idli cups in the photo. Just remember,t hey must be able to survive steaming.
Grease the idli holder/bowls with canola or oilve oil.
Fill each with about a small ladleful of thr batter (the bowl/idli cup must be about 2/3 full).
Steam cook them on medium heat for about 10 minutes.
As an alternative they can be microwaved, if you have a problem with steaming them. However, this is not advisable as microwaved tend to come out rather dry and rubbery.
Serve hot with chutney or sambar.
http://www.tribuneindia.com/2006/20060430/spectrum/idli.jpg
Ingredients:
Rice 2 cups
Urad dal 1 cup
http://www.foodsubs.com/Photos/lentils-uradskinned.jpgUrad dal is a white lentil that you can get in most Indian food stores and health food stores.
salt 1 tblspn
Baking soda, a pinch
Method:
Wash and soak the dal overnight.
Wash and drain the rice.
Grind the rice into a coarse paste in the blender.
Grind the dal separately until it makes a smooth, frothy paste.
Mix the two pastes into a batter.
Add salt and set it aside in a warm place for about 8 hours to ferment.
If you can get yourself an idli steamer http://www.innoconcepts.com/images/idleez/miniplates_small.gifthen it will speed things up. You can instead use small, flat bowls (about the size of the idli cups in the photo. Just remember,t hey must be able to survive steaming.
Grease the idli holder/bowls with canola or oilve oil.
Fill each with about a small ladleful of thr batter (the bowl/idli cup must be about 2/3 full).
Steam cook them on medium heat for about 10 minutes.
As an alternative they can be microwaved, if you have a problem with steaming them. However, this is not advisable as microwaved tend to come out rather dry and rubbery.
Serve hot with chutney or sambar.