Idli Recipe


2 1/2 cup basmati rice 1/2 tablespoon fenugreek seeds 5 tablespoon sesame oil


1 1/2 cup urad dal salt as required water as required


Douse the rice and dal and crush into a glue and join To set up this famous South Indian recipe, wash rice and urad dal independently until the water runs clean and add fenugreek seeds to the rice. Absorb it water for 4-6 hours. Drench the urad dal too for a similar measure of time..


Channel all the water from the urad dal and drudgery it to a fine glue. Add water likewise. Grind the rice to a coarse glue (add water on a case by case basis) and afterward combine both the glues as one in a huge bowl and whisk them well. Ensure that the consistency is thick.


Let the player mature, then add salt Presently, the idli player should be very much aged. This step is vital to get delicate and cushioned idlis. Keep the player in a warm spot to age. When the player has risen, add salt to it and race to blend it well.


Exchange the idli player in the idli stand Oil the idli stand with oil and take a ladleful of player and fill the idli shape. Add ½ cup of water in the idli liner and let it bubble.


Put the idli stand inside and close the cover. Allow the steam to work for 8-10 minutes prior to turning off the gas.


Trust that the utensil will cool a piece prior to scooping the idlis out In the event that you are utilizing a cooker, use it without a vent and steam it for 10 minutes and afterward switch the gas off.


In the two cases, stand by till the steam is delivered before you take the idli stick out. Sit tight for an additional 5 minutes and afterward utilize a sharp blade to scoop the idlis out.