Idli

No longer just a South Indian favorite, Idlis are loved and can be found just about anywhere in India. Try them and you'll see why. The batter for Idlis needs to be fermented overnight, so prepare ahead of time.

What You Need: 
No longer just a South Indian favorite, Idlis are loved and can be found just about anywhere in India. Try them and you'll see why. The batter for Idlis needs to be fermented overnight, so prepare ahead of time. Prep Time: 24 hours Cook Time: 20 minutes Total Time: 24 hours, 20 minutes
Instructions: 

Preparation:

Wash the rice and lentils separately and soak overnight.
Grind each separately, into thick pastes (adding a little water at a time) in a blender.
Mix the pastes together and add salt to taste.
Keep the batter aside overnight to ferment.
Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
Check the Idlis by poking with a toothpick. If it comes out clean they are done.
Serve piping hot with Sambar and Coconut Chutney (south Indian) .

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd> <p> <iframe>
  • Lines and paragraphs break automatically.

Gmap

  • Insert Google Map macro.