Idli is generally made from Par boiled rice . However on Varalakshmi Noambu day or on Vinayaga Chathurthi day , Raw rice idlis are offered as Prasadam. This Idly takes more time to ferment , but tastes equally tasty as the parboiled ones.
Ingredients
Ingredients
- Raw Rice 4 cups
- Urad Dal 2 cups
- Fenugreek seeds 1 teaspoon
- Water to soak
Method
Method
- Soak the rice in hot boiling water till the water cools down and the rice is soaked well . Soak the Urad dal, in ordinary water and keep aside for 3 hours .
- Grind the rice well to a rough and thick batter , adding sufficient water .
- Remove and transfer to a big wide vessel .
- Add the Urad dal and grind to a soft spongy mass. Mix both the batters, adding salt , a little more than a handful .
- Keep aside for fermenting for a day or 24 hours.
- When the batter is well fermented , either refrigerate and use them when required.
- How to make idlis
- Take idli plates and grease them.
- Heat a Idli cooker , adding 6 cups of water to steam the idlis. Pour a ladle of batter into each of the idli plate.
- Place into the Idli cooker and steam for ten minutes or till water comes from the sides of the idli cooker.
- To test . whether the idlis are cooked well , insert a toothpick and take it out .
- If cooked well, the toothpick will come out clean.
- Remove from with a spoon and serve hot with chutney of your choice .
- Crispy soft Dosais too can be made from the above batter.
