Idly is the most popular breakfast dish in south india. The average south indian consumes idly as his/her breakfast for atleast 3 days a week. It is also a easily digestable food. Idly goes very well with milagai podi (gun powder) different chutneys and sambar







Ingredients:
Parboiled Rice - 4 cups
Urdhal - 1 Cup
Salt - To taste

Method:

  • Soak the rice and urdhal separately in water for 2 hours
  • Grind the urdhal first in grinder by adding water little by little and grind it atleast for 20 mins
  • Then take the urdhal batter in a separate vessel and add the drained rice to the grinder and grind it till it comes to a soft batter
  • Finally mix the both batters and add the salt and keep it separately for atleast 12 hours for the batter to undergo fermentation
  • Idly batter is ready to use. Pour the idly batter in the idly plates and cook it in pressure cooker and serve with milagai podi (gun powder) , chutneys and sambar

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  1. Hello aunty, is parboiled rice and idli rice the same? I get idli rice here at Hyderabad. My family doesnt like the smooth idli batter and they prefer a rava consistency (like when we add idli rava). How do i prepare this with boiled rice? Pls guide.

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  2. will 5: 1 ratio of parboiled rice and udal be ok for some qualities of rice or for any idly rice 4:1 is the consistency please tell me

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