RICE IDLI

Cuisine: South India

Ingredients:

Urad dal (split black gram) - 1 cup

Brown rice - 4 cups

Salt - as required

Water - as required

Method:

In a large bowl, add urad dal and enough water to cover the dal. In another bowl, add brown rice and enough water to cover the rice. Soak them for 5 hours. Then, wash soaked rice and dal 2-3 times or until the water runs clean. In a mixer jar or a wet grinder, add soaked and washed urad dal and grind into a smooth batter by adding little water. Transfer the urad dal batter into a large vessel. Then, grind soaked and washed brown rice into a fine batter by adding little water. Transfer the rice batter into the same vessel as urad dal batter. Add salt and mix until everything combines well. The consistency of the batter must be thick and smooth. Cover the vessel with the lid and let it ferment for 8 hours (usually over-night). After the fermentation process, mix the idli batter with a spatula and add more salt if required. In a stainless steel idli steamer, pour 3 cups of water. Dip the idli mold plates in water so the idlis would not stick to them. Then, fill the molds with idli batter. Place the filled idli plates in the steamer and cover the lid. Steam for 10 minutes. Then, wait for 5 minutes and then open the lid. Remove the Idlis from the mold with a wet broad flat spoon. Serve hot with chutneys and sambar.

Note:

Make sure to take a large vessel for fermenting the batter, as the batter will be doubled after fermenting.