Difference between revisions of "Idli"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Soak the [[long-grain rice]] for 6 – 7 hours and [[urad dal]] for an hour. | # Soak the [[long-grain rice]] for 6 – 7 hours and [[urad dal]] for an hour. | ||
# Dry grind the [[converted rice]]. | # Dry grind the [[converted rice]]. | ||
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[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
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[[Category:South Indian cuisine]] | [[Category:South Indian cuisine]] | ||
[[Category:Converted rice Recipes]] | [[Category:Converted rice Recipes]] | ||
[[Category:Urad dal Recipes]] | [[Category:Urad dal Recipes]] | ||
[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 4 cups long-grain rice
- 2 cup Uncle Ben's converted rice
- 1 cup urad dal whole
- salt to taste
Procedures
- Soak the long-grain rice for 6 – 7 hours and urad dal for an hour.
- Dry grind the converted rice.
- Grind the soaked rice to a coarse paste and urad to a fine paste.
- Mix all three, add salt and let it ferment at least for a day.
- Steam them and serve hot with chutney or sambhar.
