Idli is really a south Indian savory cake popular throughout India. The cakes are often 2 to 3 inches across and therefore are produced by steaming a batter composed of fermented black lentils (de-husked) and grain.
Ingredients
- → urad dal wash 1 Cup.
- → idli rava cream of grain 2 Cup.
- → SALT 1 Teaspoons.
Directions
- Rinse and soak the above mentioned ingredients in water for around 6 hrs.Then grind urad dal split inside a blender (with adding water in steps).
- Add idli rave by squeezing out water. add salt and it aside (to ferment ) for 12 hrs.
- Take idli plates and put a small amount of oil in every idli mould and spread it within the entire mould.
- Heat 2 glasses of water inside a large vessel or pressure oven and put the filled idli plates and canopy with lid. Heat in high for around twenty minutes.
- Take away the plates in the vessel and take away the idlis. Pour 2 teaspoon of sesame oil while serving.
- Side dish - Sambar, dosai milagai powder, and coconut chutney.
Note :While using the pressure oven to make idlis, the steam hole shouldn't be included in adding the oven weight. Steam should escape freely.
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