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7indianmasalahq says
Preparation of Idly as follows
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Ghee or oil for greasing
* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.
2divyajams says
Idly
Ingredients
Rice 3 cups
Urad Dal 1 cup
Salt as per taste
Oil as required
Directions
Wash and Soak urad dal and rice separately for for 3-4 hours. Grind rice and dal separately,adding required quantity of water. Mix rice, dal and salt. The batter should not be more watery. Keep it overnight to ferment. To make idlies pour the batter into greased moulds of Idly and cook for 10-15 minutes.Allow it to become cool.
To make soft Idly grind a handful of rice and add that to the dough before fermenting.
Sambar Preparation
Ingredients:
Onion (small) - 20 nos
Tomato - 4 nos
Thoor Dhal - 200 gms
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Mustard -1 tsp
Tamarind - a lemon sized ball soaked in water
Green chillies - 4 nos
Curry leaves and coriander leaves
Salt to taste
Oil 3 to 4 tsp
Method:
Cook the dhal separately, mash it and keep it aside. Tamarind must be kept soaked in water for 10 mts. Squeeze the juice out of it. Heat the oil in a pan and allow it to splutter. Add chopped onions green chillies, chopped tomato, turmeric powder, chilli powder, coriander powder and fry it for a few seconds. Add the tamarind juice, the cooked dhal and add salt to taste. Allow the gravy to boil for 10 mts. Remove from fire. Garnish with chopped coriander leaves and curry leaves. It is best eaten with hot rice and a spoon of ghee which is clarified butter.
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