To make 10 idlys.
Steam the idlys either in the idly steamer or in the traditional tumblers.
Ingredients:
Boiled rice - 100 gms
Raw rice - 50 gms
Urad dhal - 100 gms
sour curd - 250 ml
salt - to taste
asafoetida - 1 teaspoon
jeera seeds - 1 teaspoon
pepper - 1 teaspoon
oil - 100 ml
fenugreek - 1 teaspoon
curry leaves
Urad dhal - 100 gms
sour curd - 250 ml
salt - to taste
asafoetida - 1 teaspoon
jeera seeds - 1 teaspoon
pepper - 1 teaspoon
oil - 100 ml
fenugreek - 1 teaspoon
curry leaves
Dry ginger powder(sukku) - 1 teaspoon
To prepare:
Grind rice,and fenugreek in a mixer coarse and seperately grind urad dhal into powder.
Mix the dhal,rice,curd adding salt to a batter proportion.Leave it overnight.It needs atleast 12-14 hours of soaking.
Before steaming,heat oil in a kadai and add jeera and pepper and once they splitter add asofietida powder ,curry leaves & dry ginger powder and pour in batter. Mix it well. Prepare the idly steamer/ tumblers with oil coating and pour the batter only 3/4 rth as they tend to rise while steaming. It may take approximately 15-20 mins for the idly to be ready.
Serve with idly podi and coconut chutney.
To prepare:
Grind rice,and fenugreek in a mixer coarse and seperately grind urad dhal into powder.
Mix the dhal,rice,curd adding salt to a batter proportion.Leave it overnight.It needs atleast 12-14 hours of soaking.
Before steaming,heat oil in a kadai and add jeera and pepper and once they splitter add asofietida powder ,curry leaves & dry ginger powder and pour in batter. Mix it well. Prepare the idly steamer/ tumblers with oil coating and pour the batter only 3/4 rth as they tend to rise while steaming. It may take approximately 15-20 mins for the idly to be ready.
Serve with idly podi and coconut chutney.
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