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Main Ingredients | Parboiled rice (ukda chawal), Split skinless black gram (dhuli urad dal) |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 1-2days |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup parboiled rice (ukadachawal)
- ½ cup skinless split black gram (dhuliurad dal)
- 1 teaspoon fenugreek seeds (methi dana)
- Sea salt to taste
- Sesame oil for greasing + drizzling
- Coconut chutneyto serve
- Sambhar to serve
Method
- Soak parboiled rice, split black gram, fenugreek seeds in sufficient water in separate bowl for 10-12 hours. Drain and grind individually to a smooth paste.
- Combine together rice paste, skinless split black gram paste and sea salt in a bowl, mix well, set aside to ferment for 10-12 hours.
- Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once.
- Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top.
- De-mould and serve hot with coconut chutney and sambhar.
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