Friday, December 18, 2009

Idly with Sambar


Idly dough: (to make 12-15 idlys)
Idly Rice - 1 cup
Urad dal - 1/4 cup
salt to taste

soak Idly rice and Urad dal separately for 5-6 hours. Blend the urad dal by just sprinkling water. It should be in an fluffy consistency. Keep the mixture separate. Now blend the rice (add water as needed), not too fine. Mix the two and add salt. Leave the mixture to ferment for 7-8 hours.

Note: Fermentation is a very important process in getting soft Idlys. If the Dough is not fermented enough, the Idlys might be hard. The Urad dal is also important in getting soft Idlys, the dal should be washed 4-5 times at the time of soaking.


2 comments:

  1. I usually have this almost everyday for breakfast, yummy, healhty and fulfilling :-)

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