BANGALORE
FOOD
Idli
INGREDIENTS
2 cups long grain rice
2 cup parboiled rice
1 cup washed urad dal (keep in fridge)
salt to taste
Directions: Soak separately: rice overnight and dal for 2 hours.
Grind them separately and mix together with salt.
Allow the batter to ferment for at least 8 hours (or until it rises
to 1 1/2 times).
If the weather is very cold, keep the batter in the oven with its
light on (for fermenting).
Grease the idli moulds with cooking oil.
Slightly mix the batter, grease the idli mould and fill it with
the batter.
Steam cook for 8 to 10 minutes.
Remove the idli moulds, allow to cool slightly and scoop out the
idlis from the mould.
Serve the idlis with sambar/coconut chutney.
While using pressure cooker for making idlis, the steam hole should
not be covered by adding the cooker weight. Steam should escape
freely.
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