Idly (Steamed Rice Cake)

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Nutrition per serving    (USDA % daily values)
CAL
360
FAT
2%
CHOL
0%
SOD
78%
Uploaded by: 85b7ed8e6e6f

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Ingredients for 6 servings

3 cups short-grain rice / idly rice

1 cup urad dal

1 tsp fenugreek seeds

1 tbsp salt

Preparation

1.

Soak rice in a vessel filled with sufficient amount of water to cover the rice.

2.

Add fenugreek seeds to urad dal and soak it in water in a separate vessel.

3.

Allow it to stand for 4-5 hours.

4.

After the rice and urad dal soften, prepare to grind them in a mixer/grinder.

5.

Grind rice first with sufficient water as to make it a heavy batter and not too runny. Stop when the texture of the batter is somewhere between not too grainy and not too smooth.

6.

Remove the rice batter and transfer it to a tall container.

7.

Now grind the urad dal to make it a smooth, silken paste by adding the required water.

8.

Add the urad dal batter to the rice batter. Mix both the batter to ensure consistency and good mix. Hands work better than a ladle.

9.

Meanwhile pre-heat the oven to 350 F for 5 minutes. Turn off the oven after it has warmed up a good bit.

10.

Put the container in the oven for fermenting. Allow enough space for the batter to rise up after fermentation. The complete fermentation process takes about 8 hours.

11.

After 8 hours the batter would have risen well. If you plan to use the batter within 2-3 days, you can add salt and asafetida (0ptional) to the batter. If you plan on saving it for over a week, then add salt to the small quantity of batter you plan to use as and when required.

12.

For preparing idlies, pour the batter onto the idly steaming plate. Steam the idlies for 5 mins or until done.

13.

When they are well cooked, use a wet spoon to scoop out the hot idlis from the plate.

14.

Serve with sambar, chutney or korma.

15.

Tip: this batter can also be used to make dosa or indian crepes.

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