Idli

This is idli recipe is made from boiled rice.It is much softer than the regular idli rava.Even when the idlis become cold they are still softer.

I have learnt this recipe from my Tamil brahmin friend.

She makes lovely south Indian style breakfast and chutneys.she is a very good cook and all her recipes are from her grandmother.so you can imagine the authentic taste.Am sharing one of her recipes.

Ingredients:

4 cups Boiled rice (Idli Rice)

1 cup Urad Dal

Recipe:
Soak Urad Dal and Rice separately .Soak for minimum 5 to 6 hours.
Overnight soaking is recommended .
We recommend boiled rice(Idli Rice) for authentic taste .

Grind the dal in a we grinder instead of mixer.Always grind urad dal separately.Make sure you dont mix it up with rice.

It is very important to grind dal with out rice.Grind it into very smooth paste.When you grind urad dal it should feel like cotton.You need to add water slowly.Checking the batter time to time.

After grinding the dal you need to grind rice into very fine paste.

You need to add lot of water.The batter should be very thin.

Once the rice is grinded then add the dal .Make sure the dal and rice mix up properly.Finally you are supposed to add salt as per taste.

It is very important to add salt now itself because if you add when you are preparing the idlis then the idlis turn out to be very hard.

Keep the batter in a very warm place for fermentation.

Tip:

If you are living in a very cold country where natural fermentation is not posssible.You need to keep the batter in the grinder itself because the grinder will be very hot after long run.

For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter .