Recipe

Indian Idli And Tips Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 9 months ago Soft, spongy, fluffy breads made from lentils and rice, and just like potato salad, a ton of recipes and variations! My Indian neighbor gave me two recipes for them, which are served with corriander chutney Idli steamers can be purchased at ... More Prep:480m Cook:10m Servings:6	Midgelet
	indian breads idli urad dahl rice steamed

Idly steamed in alum

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Ingredients

Recipe number one:

1 cup urad dahl flour

2 cups rice flour

water as needed

salt

1 or 2 Tbs cooked rice( helps with fermenatation )

pinch of yeast

OR Recipe Number 2:

Urad dal- white

Rice ravva ( Indian cream of rice, rice suji)

The Urand dahl and rice to be in a ratio of 1:2

1 tsp of fenugreek seeds- which may help with the fermentation process

pinch salt

Pinch of baking powder

Directions

Recipe Number 1

One can use the flours and mix with enough water to make a batter and add in the cooked rice.

My neighbor adds a bit of dry yeast and lets the mixture stand at warm room temperature for several hours ( or could be overnight ) until the batter is very light, fermented and spongy.

Then idli are then steamed until done

OR recipe Number 2:

One can use whole white urad dahl and rice and grind them to make a flour and then all are soak in water ( reserve the drained water to make the batter ) overnight.

If cream of rice is used, no separate grind/soaking is needed as it will be stirred into the urad dahl

So Soak urad dal in just enough water overnight or for at least 4 to 6 hours.

Drain the water and keep the drained water aside.

Grind the dal into silky smooth batter.

To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding.

Remove the batter in a vessel.

Add rice ravva ( cream of rice ) and mix thoroughly without any lumps.

Keep it covered, for overnight fermentation (at least 6hours) in a warm place.

By morning, the batter will be doubled in volume.

Stir in salt and baking powder.

Consistency of batter must be medium (like condensed milk), not too tight or too watery.

Add water if necessary.

Steam till cooked

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Comments

momo_55grandma 9 months ago said:
Another great post thanks high5

chichimonkeyface 9 months ago said:
My goodness Midge, what don't you cook or bake!I eat Indian on rare occasion, never heard of this one! Interesting post.

angieaugusta 9 months ago said:
Mmmmm....looks delicious.we often make this...it's health too,becz it's steamcooked..nice post.hi5

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