4 February 2009


How to make Idli batter


1) White Rice ( pachhari) - 2 Glass
2) Uzhunnu parippu – 1 glass
3) Boiled rice – ½ cup
4) Water – as required

Soak 1-3 ingredients at least 7-8 hours or over night. Clean the rice and black gram with plenty of water , then grind it together or separately using enough water in a grinder ( batter should be in a thick form) and keep this batter overnight ( 12 hours) Once the batter has fermented , you can see it will rise. Mix well with enough salt. If the batter is too thick add little water (if required).

Grease the idli stand using with kitchen towel. Put a spoon full of batter in to the greased stand. Then place the Idli stand in the boiing water and close, cook the Idlies in a medium heat for about 5- 7 minutes. Then keep aside the idalies cooling for some times. Then take out the idalies using a spoon and serve it hot with coconut chammanthy or Sambar.

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