Monday, September 8, 2008

Idlis - Plain and Kanjeevaram Idli

Idli Rawa - 2 measures
Urad dhal - 1 measure.

Soak the dhal for 5-6 hours - ( if it is a warm day do not soak more than 4 hours)
Wash the rawa and soak for a couple of hours.
Grind the dhal and add to the rawa ( drain off all the excess water). Add salt and allow to ferment overnight. I am told that in the cold climatic conditions the batter is kept out for almost 36 hours for fermentation. Or slightly warm the batter and keep in a covered casserole for 4-5 hours.
The next day, stir the batter well.
Make sure the consistency is not too thick ( as it may result in hard compact idlis). A little water may be added to acquire the desired consistency.
Put in idli moulds and steam for 6-8 minutes.
Cool and remove.
Serve with chutney, idli powder, sambar.

Good healthy steamed food.

A variation to the idli -

In a little oil, add crushed jeera, crushed pepper, asafoetida, ginger finely chopped, chopped cashewnuts. Roast till the cashew is slightly browned and flavours of spices are obtained. Add chopped coriander leaves. Mix in with idli batter and steam.

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