Idli Recipes Essay

5615 WordsAug 3, 201123 Pages
Idli Recipes List of Idli Recipes Aval Idli Dhal Idli Idli Finger Fries Idli Pizza Idly Koottu Kancheepuram Idli Pancharatna Idli Rice Idli Batter Semiya Idlis Spicy Powder For Dosas/Idlis Yummy Idli And Chutney Bread Idli Fluffy Idlis Idli Fry Idli Upma Instant Rava Idli Khusboo Idli Chilled Curd Idlis Fried Idly Idli Itsy Bitesy Idli Jackfruit Sweet Idli Masala Corn Rawa Idli Dahi-idli Grilled Idlis Idli Pakoda Idly Curry Kaima Idli Methi Rice And Dahi Idli Rava Idli With Sago Sago Idli Spicy Idli Roast Wheat Rava Idli Pumpkin Sweet Idli Quick Rava Idlis Rice Idli Stuffed Idlis Saboodana Idly Tasty Idli Fry Sooji-Vermicelli Idli Special Idly Traditional Rice Idli Ingredients 3 cups parboiled rice (washed and soaked overnight) 1 cup urad dal (washed and soaked overnight) 1/2 tsp. soda bicarb salt to taste Method Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not beat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done. Aval Idli (Poha Idli) Ingredients parboiled rice-1 cup rice-1 cup aval (poha, the thick variety)-1cup blackgram dhal-1/4cup salt-to taste Method Clean and soak the ingredients separately overnight. Grind to make the batter similar to that of the regular idli batter. Let it ferment for a whole day kept in a warm place. Mix the batter thoroughly before pouring on to the idli plates. Steam for 10 minutes and

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