Idli*

Name: Idli*
Cuisine: Indian
Ingredients: 1 cup urad dal; 3 cup idli rice; 1/4 tsp poha; 1/4 tsp Methi seeds; to taste Salt

Kashish Thakur @cook_14396165

#tandooridivas
#techniqueweek
Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.Idli and sambar is one of the most nutritious breakfasts one can have. Made of fermented black lentils and rice, the nutrient quotient in idli is so high that it has been recommended by several organizations across the world, including the World Health Organization (WHO).

Kashish Thakur @cook_14396165

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Ingredients

1 cupurad dal
3 cupidli rice
1/4 tsppoha
1/4 tspMethi seeds
to tasteSalt

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Steps

1

Pick, wash and soak the daal and rice seapreatly, add methi seeds in daal for soak 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.add soked and grined poha when batter is ready to use.
Idlis are ready to be cooked when the batter is well fermented.
2

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter..i use caksicles mould here to make idlis.
Steam cook idlis on medium flame for about 10 min.
3

Serve with samber and coconut chutney