Ingredients
1.Rice - 2 1/4 cups
2.Urad dal/Uzhunnu-1 cup
3.Salt-as required
4.Uluva/Fenugreek seeds - 1tsp
Preparation
3.Salt-as required
4.Uluva/Fenugreek seeds - 1tsp
Preparation
1.Wash the rice and dal
2.Soak rice and dal seperately for at least 6 hours
3.When the rice and dal is smooth enough to grind,
4.Grind the rice,uluva and dal separately by adding very little water
5.Mix the grinded rice and dal together in to a batter
6. Keep it overnight (6-8 hours) for fermentation.
(tip:In some cold countries it is difficult to ferment the batter.Preheat the oven to 110 degree Fahrenheit.Switch off the oven and keep the batter in it.
7.Add salt and stir well.
8. Apply oil /spray some non-stick cooking spray in the idli thattu(idli plate) and pour a spoon full of fermented batter to the plates.
9.Make Idli's in high flame.
10.Have it with Sambar [http://annshealthykitchen.blogspot.com/search?q=sambar] and Chammanthi [http://annshealthykitchen.blogspot.com/2012/04/thenga-chammanthicoconut-chutneythenga.html]
2.Soak rice and dal seperately for at least 6 hours
3.When the rice and dal is smooth enough to grind,
4.Grind the rice,uluva and dal separately by adding very little water
6. Keep it overnight (6-8 hours) for fermentation.
(tip:In some cold countries it is difficult to ferment the batter.Preheat the oven to 110 degree Fahrenheit.Switch off the oven and keep the batter in it.
8. Apply oil /spray some non-stick cooking spray in the idli thattu(idli plate) and pour a spoon full of fermented batter to the plates.
9.Make Idli's in high flame.
10.Have it with Sambar [http://annshealthykitchen.blogspot.com/search?q=sambar] and Chammanthi [http://annshealthykitchen.blogspot.com/2012/04/thenga-chammanthicoconut-chutneythenga.html]
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