IDLY USING RICE/SALEM RICE

INGREDIENTS:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds
Oil for greasing

PAN

BATTER IN PAN

FERMENTED BATTER

PREPARATION METHOD:

BATTER:   

 Pick, wash and soak the daal overnight or for 8 hours.

CONSISTENCY OF BATTER

 Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

 Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Mix little amount of water in fermented idly batter to get the pouring consistency.

Idlis are ready to be cooked when the batter is well fermented.

IDLY:

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.Use a butter knife to remove the idlis.

Have idlies along with sambar and coconut chutney