Idli Rice cake
Many people use Idli rava (rice sooji) for making idlis. But in this
method rice is used directly.
Urad dal – 3/4th cup
Rice – 2 cups
Poha/puffed rice – 1/4th cup
A pinch of salt
Soak rice and daal in separate containers for 4-5 hours (preferably previous afternoon)
Just 15 minutes before grinding, soak poha.
Grind the urad daal to a very smooth batter (Do not add too much water, just add as much as needed).Set this aside.
Now grind the rice and poha. Again dont add more water. Grind this till you get a very fine rava-like consistency of the rice in the batter.
Now mix the 2 batters, add some salt and keep the batter overnight in a warm place.(Take care to use a big container here as the volume of the batter increases after fermentation)
In the morning add a little baking soda 15 mins before cooking.
Grease the idli-stand with a little oil and steam the idlis for about 15 minutes. Open the idli cooker after 5-10 mins and the idlis are ready !!!
Preparation time: 30 minutes + Leave overnight
Cooking time: 20 minutes
This sunday I made an elaborate-Sunday-breakfast :) comprising
of idli, and ofcourse tea.Earlier, they are very soft, fluffy and yummy.
So I thought of sharing this recipe with other idli-newbies
March 22, 2012