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Recipe Corner
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Plain Idli |
Ingredients
Idli Rice - 3 Cups
Urad Dal - 1 Cup
Salt - to taste
Preparation
Soak rice overnight or at the least for 6 hours. Soak Urad dal for 11/2 hours. Grind urad dal first adding cold water. Then grind the rice coarsely. Mix both batters together adding salt. Allow this mixture to ferment overnight. When making
idlis do not mix the batter too much. Pour the batter on the idli plates and steam for 10 minutes. Serve steaming hot with
a chutney of your choice or sambhar. |
Rava Idli |
Ingredients
Rava / Suji- 2 Cups
Sour Curd/buttermilk - 2 Cups
Grated Ginger - 1tsp
Cumin Seeds- 1/2 tsp
Green Chilies - 2-3
Coriander leaves - few
Mustard seeds/channa dal - for seasoning
Salt - to taste
Baking Soda - a pinch
Oil
Preparation
Season mustard seeds and channa dal. Add grated ginger, green chilies and finely chopped coriander leaves. Add rava. Saute for a while. Allow the mixture to cool. Add sour buttermilk, salt and baking soda and mix well. Steam in idli plates
for 10 minutes and serve hot with coconut chutney.
Variation: Add onion and a finely chopped vegetables of your choice for a varied taste. |
Methi Idli |
Ingredients
Par boiled Rice - 2 cups
Methi Seeds/Fenugreek - 1/4 Cup
Salt - to taste
Preparation
Soak rice and methi seeds separately for 4 hours. Grind methi seeds adding chilled water till it becomes smooth and
frothy. Then grind rice coarsely. Mix the two together with enough salt. Ferment for 8 hours. Pour on idli plates
and steam for 10-12 minutes. |
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