Idly is a traditionally south Indian Tiff-en item. Eaten with sambar / chutneys... Lets see step by step pictures.
Sponge Idly |
Ingredients:
- Idly rice - 7 cups
- Whole Urad dhal / Ulunthu - 2 cups
- Fenugreek seeds - 1 tsp
- Water as needed
- Salt
Method :
Take all the ingredients |
In Tamil we say Ullakku,for measurements. The First cup measurement for rice and second one for Urad dal. For 3 cup of rice , have to take 2 cups oh urad dal |
For 6 cup rice , have to take 1 cup of Urad dal |
For 1 cup of rice, take 2 tsp of urad dal |
Soak the rice and urad dal with fenugreek seeds separately for 8 hours |
First grind the rice with one cup of water |
Sprinkle the water in between |
Half done. It will take around 20 - 30 min to grind |
Grind it smoothly with a slight coarse texture. The rice batter slightly thicker than urad dal batter |
Next grind the urad dal, spinkle some water in between |
The batter should be light and nice fluffy |
Mix the urad dal and rice batter paste together with salt, mix them well |
Done |
Cover it . Set aside to ferment for 8 to 9 hours |
You can see the fermented batter |
Sponge Idly is ready to serve |
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