Wednesday, November 4, 2009


I've always loved idlis but my brother not so much.These white fluffy round discs of goodness when eaten with chutney and sambar simply melt into ur mouth ..aah..brings back a lot of memories.These are low in fat and high in proteins.We can make them healthier by adding grated veggies to 'em.

1 cup split urad dal
1 1/2 cups idli ravva
salt to taste

To prepare idli batter:

1.Wash urad dal  a couple of times and then soak in water for atleast 5-6 hrs .Wash the dal again,drain the water and then grind to a smooth paste with very little water.Wash and soak idli ravva for 1 hr.When the urad dal forms a very smooth paste take out into a container and then add the idli ravva(squeeze the water from the ravva before adding to the idli batter) and mix very gently.
 2.Place the idli batter in a warm place overnight prefferably or atleast  for 8-10 hrs.After fermantation the batter rises.Add salt when ur ready to make the idlis.The batter should not be too watery or too tight.

 How to make idlis:
Grease the idli platea with oil or butter.And drop the idli batter onto the plates.Stack the plates on to the idli stand.Fill a cooker with 2 cups of boiling water and place the idli stand in this.Close the lid and cook on high heat for 3-5 mins and when the steam start coming out reduce the heat to medium and after 12 mins switch off the stove and let stay for 5 mins.Open the lid remove the idli stand from the cooker.Dip a spoon under water and run it under the idlis,place them on a plate with chutney or sambar or both.Enjoy them hot.
        If u have left over idlis, place them in a microwave safe dish,sprinkle some water,close lid and micro wave for a min and they'll turn fluffy and soft again.

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