RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white