IDLIS

IDLI

Boiled rice - 3 cupsBlack gram (urud dal) - 1 cup.
Rinse and soak the above ingredients in water for about 2-3 hours. Then grind in a blender (with adding water in steps). Add salt and keep it aside (to get sour) for 6 to 10 hours.Take Idli plates and place a drop of oil in each idli mould and spread it over the entire mould.Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover the cooker with lid without weight. Heat in high for about 15 to 20 minutes.

Remove the plates from the vessel and remove the idlis. Pour 2 tsp of sesame oil or ghee while serving.Side dish - Sambar, Idli power/Ginger & Tamarind churtney/coconut chutney hile using pressure cooker for making idlis, the steam hole should not be covered by adding the cooker weight. Steam should escape freely.

For GHEE & SAMBAR IDLI: Make idlis using a idli plate for mini idlis as described in Idli while serving, soak these about 10 idlis in sambar. Add 4-5 tsps of ghee to this.

CABBAGE IDLI

Ingredients: Rice soaked for 3 hrs- 250gms, Grated cabbage - 150gms, Chilli powder- 3 tsp, Haldi powder- 1tsp, Asaphoetida- 2tsp, Salt- 2tsp.

Method: Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter must be thicker than that of idli batter. Add the grated cabbage into the batter and mix well. Make idlis of this batter and cook for 15mns on simmer in an idli cooker. Pour a spoon of coconut oil over the idlis and serve hot with pickle or chutney.