Ingredients
2 cups parboiled rice 1/2 cup split black gram (urad dal) 1/2 tsp salt
Method
1. Soak rice and black gram separately for 4-6 hours. 2. Drain. Grind (fine) rice and black gram separately. 3. Mix the two and add salt. Allow to ferment for 12 hours. 4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes. 5. Remove from moulds onto a dish. Serve hot. 6. Re-grease the mould and steam the next batch of idlis.
2 cups parboiled rice 1/2 cup split black gram (urad dal) 1/2 tsp salt
Method
1. Soak rice and black gram separately for 4-6 hours. 2. Drain. Grind (fine) rice and black gram separately. 3. Mix the two and add salt. Allow to ferment for 12 hours. 4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes. 5. Remove from moulds onto a dish. Serve hot. 6. Re-grease the mould and steam the next batch of idlis.
2 comments:
Southern food is famous for its various indian spices and spicy foods. The south India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice, which the south Indian people love to have with a combination of Sambhar or curry.
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