PLAIN RICE IDLI

NOTE

The batter for Plain Dosa can also be used for making plain Idli. But the following will make softer Idlis.

INGREDIENTS

METHOD

Soak dal and rice overnight in water. Grind it in grinder. The batter should be slightly grainy. Add salt and beat it. Keep this paste in a big pateela. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation. Grease the Idli Mold with little oil. Fill batter in the mold. Boil water in the pressure cooker. Keep the Idli Stand (molds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high flame and then for 5 minutes on low flame. To check, insert knife into the idli. It is ready to be taken off the mold if it does not stick to the knife. Wait for it to cool. Scoop out with the help of a knife. Serve hot with Sambar and Chutney.

Makes: 50 medium size Iidlis.

LIST OF SOUTH INDIAN ITEMS