Idli Sambar recipe
Idli in Marathi I ngredients: 1/2 cup Urad Dal 1 & 1/2 cup Idli Rava Salt to taste 1/4 cup Pressed Rice (thin variety) 1 tsp Suga...
https://chakali.blogspot.com/2008/08/idli-sambar-recipe.html?m=0
Idli in Marathi
Ingredients:
1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar
Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
Greese Idli molds with little oil. Fill them with the batter. Take the Idli cooker, add water (fill upto 2 inches) and heat it over high heat. If you are using normal pressure cooker, remove the weight before using, as we want to steam the idlis.
8) Once water starts boiling, place the Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn off the heat and let the cooker stand for 5 minutes. Scoop out by using knife of sharp edged spoon. Serve idalis with sambar and coconut chutney.
Serve hot with Coconut chutney or spicy Sambar.
Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.
Ingredients:1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar
Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
Greese Idli molds with little oil. Fill them with the batter. Take the Idli cooker, add water (fill upto 2 inches) and heat it over high heat. If you are using normal pressure cooker, remove the weight before using, as we want to steam the idlis.
8) Once water starts boiling, place the Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn off the heat and let the cooker stand for 5 minutes. Scoop out by using knife of sharp edged spoon. Serve idalis with sambar and coconut chutney.
Serve hot with Coconut chutney or spicy Sambar.
Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.
thanks sharing this recipe. Keep on adding indian recipes I would like to visit your blog again.
ReplyDeletethanks.. Do visit for more and more delicious recipes
ReplyDeleteVaidehi can this recipe be used to make dosas too incase the batter is too much & we don't want to eat more idli
ReplyDeleteHi Zita
ReplyDeleteThis batter won't make good dosa. Due to idli rava, the batter becomes grainy.
If you want to make Idlis as well as dosas, then use Rice instead of Idli rava.
For 1/2 cup Urad dal use 1.5 cups rice. Do not use pressed rice (poha).
Hi Vaidehi,
ReplyDeleteWould like to share with you one tip, with the above idli batter you can make dosa also, only thing is you have to grind the remaining batter in blender or mixer to smooth paste. I always do the same thing & my dosa come out nice even you can make Uttapam also.
Thanks Rutuja I will surely try it.
ReplyDelete